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Italy Gets to Know Alonissos’ Beauty, Tourism Options and… Tuna

Alonissos Island. Photo: © Aetherial Images / Shutterstock

Alonissos Island. Photo: © Aetherial Images / Shutterstock

Greek hotelier Konstantinos Santikos presenting Alonissos in Italian.

Greek hotelier Konstantinos Santikos presenting Alonissos in Italian.

The Greek island of Alonissos was recently introduced to a group of Italian journalists and tourism professionals during recent events held in Rome and Naples.

Organized jointly by the Municipality of Alonissos, the Greek National Tourism Organization Office in Italy, the airline Volotea and tourism consulting firm MTC Group, the events aimed at highlighting the island’s natural beauty, special forms of tourism and gastronomy in order to attract more tourists from Italy.

The first event took place on May 5 in Rome and welcomed the attendance of nine Italians journalists from prestigious media such as Travel Quotidiano, Turismo e Attualita, Emotions and TTG Italia.

Alonissos_Italy_1The journalists were informed on the island’s features and then attended a dinner at the Greek restaurant Ippocrates where they sampled local recipes from Alonissos. The main ingredient of the dishes was the island’s fine white tuna, a product known worldwide for its exquisite taste and used by many chefs in a variety of recipes.

Naples was Alonissos’ “next stop” and was introduced to 64 tourism professionals that included representatives from 27 leading Italian travel agencies.

The events were fully supported by the director of the GNTO office in Italy, Kiki Boulasidou; the president of the Alonissos Hotel Association, Zoi Vafini; and hotelier Konstantinos Santikos.

Alonissos_TunaInformation material on Alonissos and the island’s renowned tuna was distributed to all Italian journalists and tourism professionals.

As part of the Alonissos promotional event in Italy, a local TV station aired the cooking skills of the well known Greek-Italian chef Spyros Theodoridis, winner of Greece’s “Master Chef” competition, who cooked a local recipe with — once again — tuna as the main ingredient.

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