June 21, 2013
Vedema Resort hails Santorini’s culinary evolution, as island celebrates 2013 Year of Gastronomy and takes part in the celebrations with cooking classes for adults and children, enticing restaurant menus, a seed exchange event and rejuvenating spa treatments.
The importance of local seeds seminar
On June 22, Vedema hosts an informative seminar titled “Hand to hand, from one generation to the next”, at which Panagiotis Sainatoudis, founder of the non-profit Peliti organization, will speak about the importance of collecting, preserving and disseminating local seed varieties. He and his team will distribute seeds of traditional Santorini products to seminar attendees.
A local ladies’ cooperative, with whom Vedema has established a close collaboration, will hold daily lessons for home cooks, showing them how to prepare hearty pies, stone oven-baked breads and fruity spoon sweets using Santorini’s raw ingredients. Participants will have the opportunity to delve into local culture and history, put the Mediterranean diet into practice, pick up traditional cooking techniques and, of course, savor the final result.
Cooking Classes will be available upon reservation with the front desk and will take place at the kitchen of Vinsanto between 11:00 to 14:00
The resort’s award-winning executive chef Melina Chomata has designed a menu of innovative, neo-Greek dishes and lost ancient recipes inspired by the archaic settlement of Akrotiri and crafted with products sourced from the resort’s own estate or local producers. Some signature dishes are:
-Fava beans soup with Santorinian peanuts and Vinsanto wine
-Octopus with Assyrtiko wine and salad with white almonds, tahini and garlic
-Santorini” Chloro” fresh goat cheese on a aromatic crust with figs and Vinsanto wine
-Grape juice with honey and saffron
The experienced team at the resort’s Asian Spa will pampering guests with an exclusive range of beauty and wellness treatments incorporating indigenous products such as honey, olive oil, yoghurt and others.
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