22/05/2026
🌿🍷 From production to plate: a real Slow Food experience in Florina & Amyntaio, Greece 🇬🇷
📅 21–22 May 2026
Chefs, culinary experts, gastronomy professionals, trainers, youth workers, sustainability educators, and participants from 🇪🇸 Spain, 🇮🇹 Italy, 🇸🇪 Sweden, 🇬🇷 Greece, and 🇨🇾 Cyprus came together for a 2-day LTTA activity focused on sustainable gastronomy, local traditions, and the Slow Food philosophy.
With 2 participants from each country — and 4 from Spain 👏 — the group visited local farms in Florina to learn about the production of organic and bio products directly from local producers. 🌱🚜
The experience continued in Amyntaio 🍇, where participants explored local vineyards, discovered the wine production process, and tasted regional varieties such as 🍷 Xinomavro and Roditis.
🍽️ Participants also enjoyed authentic Slow Food dishes at the local restaurant Gediki, experiencing traditional flavors made with fresh local ingredients.
💡 The LTTA concluded with indoor brainstorming sessions, presentations, exchange of ideas, and debriefing activities, strengthening collaboration and sharing innovative ideas around sustainability and food entrepreneurship. 🤝✨
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