Thessaloniki, a member of UNESCO’s Creative Cities Network for Gastronomy, among 20 other cities in the network, joined the gastronomy forum organized by the city of Buraydah, Saudi Arabia. In the “International Dates Festival,” delegations from countries all over the world, showcasing their distinctive local cuisine including dates.
Thessaloniki was represented by Chef Ambassador of the Municipality of Thessaloniki at 2018 and Executive Chef of the Olympos Naoussa restaurant, Dimitris Tasioulas. His first inspired dish was a striking modern version of mussel pilaf. He presented mussels dolma, with an edible mussel shell made from squid ink, filled with saffron risotto. The second dish was the traditional Thessaloniki dish sautéed greens, in a modern variation with confit eggs, fried mushrooms, wild greens, and goat’s cheese.
The chefs exchanged knowledge and techniques with each other, while there was intense interest shown by all who tasted the unique dishes of Dimitris Tasioulas about the Greek gastronomy.
The delegations from all over the world participating in the specially funded event were fully hosted by the city of Buraydah, a member of the UNESCO Creative Cities Network.
