The 17th Major Commodity Product Exchange, of Corpus Culinario Delicatessen Managers’ Group - Community at Wandelhalle building in Bad Kssingen
Photos from the Corpus Culinario event at Wandelhalle building in Bad Kissingen on 20.04.2015
For the third time in Wandelhalle in Bad Kissingen took place the 18th GenussGipfel of Corpus Culinario Delikatessen Managers' Group – Community of food, on 20th April 2015.
The Natural Greek Condiments, for the fourth consecutive time presented successfully themselves and their new innovative culinary products in the Great Hall of Wandelhalle among 80 international exhibitors.
The new range of Natural Greek Condiments with debutant products in particular:
The capers with gold threads from Syros - Syrou Edesmata, Retseli the fig dessert from Syros, Chestnut puree with pieces of Avgerino Voio - τα Αυγερινιώτικα, fig bites & fig salami & fig pralines with dark chocolate and milk chocolate from Kymi - Sykofagos -, Damaskinoelia - Orchas Olive from Argolida with the largest olive fruit size of 20 gr, Caperpate' with honey and hazelnut, the beverages from Crete - Tsikoudia & Rakomelo - of Makridakis, the Organic wines from Biblia Chora and the Mylonas wines from Attica met with great interest and very good approval.
The stand No. 53 was full of gourmet – visitors who were very enthusiastic about the innovative products of the new NGC-range and confirmed the quality of the products in the field of the NGC – Gastronomy.
The Natural Greek Condiments main target the healthy, natural nutrition , the support of the traditional Greek healthy diet model to a gastronomic experience , has been achieved this year again.The unforgettable new experience in the 18.GenussGipfel, the “ Sturm und Drang (Wirrwarr) “ of tastings, the interest in the innovative products and the words of appreciation of our work was a high-earned praise for our NGC team.
Thank you very much dear Corpus Culianrio visitors!
