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Traveling Greek Gourmet Event ‘Sympossio’ Goes Strong, Next Stop Kiev

Map_of_Ukraine_1Greek cuisine in all its glory is doing the rounds: boasting 53 cities, 10 countries, 73 cooking happenings, 140 Greek products, 3,150 guests and 36 sponsors, the annual “Sympossio-Greek Gourmet Touring” series of culinary events is going strong with Kiev as its next stop.

sympossioOrganized by Aldemar Resorts, tour operators, travel writers and trekking bloggers in Nantes, Bordeaux and Lyon in France, and in Frankfurt, Munich and Riesen in Germany, were treated to the “Four Seasons” of Greek cuisine last month, following Sympossio’s recent tour of six Italian cities.

Under the title “Four Seasons”, Aldemar’s team of chefs prepared the finest in Greek cuisine, featuring products for each season aiming to highlight the all-season potential of Greece as a tourist destination.

4seasons_greeceTraditional dishes, imaginatively reworked, offer writers, bloggers and tourism professionals a taste of the Greek wining and dining experience, highlighting in the process the seasonality of Greek cuisine and eating habits as well as the country’s culture and traditions.

The man behind the Sympossio experience, Aldemar Resorts vice president Alexandros Angelopoulos, underlines the fact that the sixth consecutive Sympossio has exceeded all expectations with over 3,000 guests thus far.

Map_of_Slovakia“This demonstrates that our partnership with the Greek National Tourism Organization has paved the way for a modern and more dynamic approach to the promotion of Greece, without limitations. It is now widely accepted that Greek cuisine serves as an enduring platform for exchange and cooperation,” he adds.

From Bratislava, the culinary journey continues to Kiev and comes to a close in Yerevan, Armenia, in late May.

Aldemar Resorts, in collaboration with the GNTO and Greek producers and tour operators, aims through the traveling “Sympossio-Greek Gourmet Touring” interactive experience to boost Greece’s image and establish favorable conditions for growth through the country’s culinary culture, products and services.

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