Conference on the Intangible Cultural Heritage of the Mediterranean Diet - from Theory to Practice

The conference was held on Saturday, July 6, 2024 in Koroni, Messinia, UNESCO’s Greek Emblematic Community for the Intangible Cultural Heritage of the Mediterranean Diet.

The approach “From Theory to Practice”, combined a working dialogue on the importance of traditional vegetable varieties with the preparation of recipes by the prominent Greek chef Lefteris Lazarou.  The contribution of the Applied Vegetable Cultivation Laboratory of the University of Peloponnese, that created a seed bank to support the cultivation of local varieties, was very important.

The Round Table consisted of: 

From the Municipality of Pylos-Nestoros, Panagiotis Karvelas, Mayor and Panagiotis Margiannis, Vice-Chancellor of Koroni and Tourism.
From the Manitakeion Foundation Dimitris Maniatakis, president.
From the University of Peloponnese (Workshop of Vegetables, Department of Agriculture) Anastasios Kotsiras.
From the Catering Association of Messinia (SEM) Yiannis Kolovos, president.
From the Association of Koroni Professionals Panagiotis Margiannis, president. 
Pavlos Graikis, General Secretary of the Chamber and Angeliki Mathiopoulou, president of the Metamorfosis Women’s Association “Estia” also addressed a greeting. 

The discussion was enriched by the renowed Nana Darioti, gastronomy journalist, director of the magazine Cantina, newspaper “Proto Thema” and Dimitris Rousounelos, author, gastronomy researcher and columnist in the magazine “Gastronomos”, newspaper “Kathimerini”.

The issues analyzed were:
– Historical and cultural value of traditional varieties.
– Creation and adoption of recipes from traditional vegetable varieties in catering.
– Nutritional benefits of the Mediterranean diet.
– Business opportunities and challenges in the production of local products.
– Strategies to promote the region through the Mediterranean diet.

During the event, the distinguished chef Lefteris Lazarou offered a live cooking demonstration, using traditional varieties of vegetables and other local products. The event was attended by Messinian wine producers with products presented by Yiannis Dionysopoulos Wset L.3.   At the end of the event, the visitors were invited to taste traditional dishes with various vegetables, presented and promoted by the “Catering Professionals” of Koroni.

The conference aimed at giving prominence to the culinary identity of Koroni and Messinia, promoting local gastronomy and informing farmers, catering professionals and the public about the benefits of growing and using traditional varieties of vegetables as well as varieties of Messinian Vineyards.

Source: The Mediterranean Diet