Tuscany is set to make its first-ever appearance in Athens with two distinct culinary events scheduled for December 9th and 10th, hosted at the Electra Metropolis Athens and Electra Rhythm Athens hotels. These two venues will become a meeting point for Greek and Etruscan traditions, with the iconic Acropolis providing a majestic backdrop.
A Gastronomic Alliance: Lodovichi and Zevegoulis
Roberto Lodovichi, President of the Tuscan Master Chefs, and the award-winning Greek chef Haris Zevegoulis will join forces in a unique four-hands gastronomic experience. This collaboration is built upon principles of hospitality, tradition, and contemporary creativity. The events are organized by Toscana Promozione Turistica and Vetrina Toscana, in cooperation with Greece Therapy and the two Athenian Electra Group hotels.
Electra Metropolis Athens: Past Meets Present
On December 9th, Electra Metropolis Athens will host the first evening, a creative encounter where the past meets the present. Roberto Lodovichi, hailing from Arezzo, will infuse his culinary notes, transforming ancient ingredients into modern dishes. Central to this will be wheat, the Etruscan grain, revived through a contemporary interpretation. Alongside him will be Haris Zevegoulis, Executive Chef of Electra Metropolis, known for his creative approach to Greek tradition. The two chefs will combine techniques and ideas, demonstrating how food serves as a universal language. The narrative will be enriched by Francesco Tapinassi and Clara Svanera, while Eleni Sarikosta will present the Greek side of the story.
Electra Rhythm Athens: A Tribute to Hospitality and UNESCO
On December 10th, Electra Rhythm Athens will take the lead with an evening dedicated to “Hospitality.” This concept, born in ancient Greece, continues to inspire Italy. In this context, Tuscany will present the vision and rationale behind the candidacy of Italian gastronomy for inclusion on UNESCO’s Intangible Cultural Heritage list.
With the Acropolis illuminating the Athenian landscape, Lodovichi will pay homage to Italian gastronomy, creating a menu that unites the two culinary traditions. From Pappa al Pomodoro, a symbolic Tuscan dish, to Carbonara, representing broader Italian cuisine, the dishes will highlight food as a way of life. This aligns with what the ancient Greeks called “diet” – a philosophy shared by Mediterranean countries for centuries and already recognized by UNESCO through the Mediterranean Diet.
The Symposium in Athens aims to showcase Tuscany through the sense of well-being generated by products crafted with knowledge, quality, and consistency. Local products become cultural carriers and ambassadors for a region that evolves without losing its identity.
A Return to Roots: Francesco Tapinassi’s Perspective
Francesco Tapinassi, Director of Toscana Promozione Turistica, commented: “This event is the natural continuation of a relationship based on friendship and mutual appreciation. Bringing our cuisine to Athens is not just simple promotion. It is a return to our roots. We celebrate the union that is born at the table and hope to see Italian cuisine recognized as a heritage for all.”
Source: https://www.travel.gr/how_to_travel/travel-news/i-toskani-erchetai-gia-proti-fora-stin-a/
