From the fava of Schinoussa to the cheeses of Naxos
Source: Tornos News
- By Chrysa Kakiori
Syros hosts a two-day meeting on the taste and resilience of islands, bringing Aegean gastronomy to the center of the dialogue
On October 17 and 18, Syros will become the center of the dialogue on the island economy and the gastronomic heritage of the Aegean. The two-day event is dedicated to the future of Europe’s island economies, sustainable agriculture and the gastronomic identity of the Cyclades. Ermoupolis will be a meeting point for institutional bodies, producers, academics, journalists and gastronomy professionals in the context of two important events: the General Assembly and the Annual Forum of the Network of Island Chambers of the EU. (INSULEUR) and the Symposium AegeanCuisine Cyclades 2025 on the theme “The Taste of Authenticity”.
On Friday, October 17, the INSULEUR Forum on “Building Resilience in Island Economies through Sustainable Agriculture” will highlight the crucial role of the agri-food sector in the development and maintenance of social cohesion in the island regions of the EU. Among the topics: the current state of the agricultural sector on the islands, the challenges, as well as the EU policies to support the primary sector. The sessions will be attended by representatives of the European Parliament, the European Commission, the European Economic and Social Committee, as well as the Central Union of Chambers of Greece, academics, researchers and representatives of production entities.
On Saturday, October 18, the Aegean Cuisine Cyclades2025 Symposium will be held on the theme “The Taste of Authenticity” at the Apollon Theater in Ermoupolis, coordinated by chef Dina Nikolaou, with the participation of producers, professionals, writers and journalists in an open dialogue about the taste, tradition and modern identity of Cycladic cuisine.
Among the speakers are names from the fields of production, gastronomy and science, such as Yannis Roussos, Thalia Tsichlakis, Georgios Loukas, Dimitris Roussounelos, Marinos Souranis, Manolis Kovaios and other important representatives of the Cycladic production network. The program includes presentations and discussions on the vision and goals of the Aegean Cuisine Network, on the traditional cheesemaking of the Cyclades and the importance of its inclusion on the UNESCO Intangible Cultural Heritage List.
The event is under the auspices and support of the General Secretariat for Aegean and Island Policy, with the institutional support of the European Parliament and the participation of the Central Union of Chambers of Greece.
Those who are unable to travel to Syros will have the opportunity to watch both the INSULEUR Forum and the Aegean Cuisine 2025 Symposium live via the Cyclades Chamber’s YouTube channel.
The original article: belongs to Tornos News .
