UNESCO Global Geopark Grevena-Kozani, as part of our participation in the GEOfood project, welcomed students from the University of Gastronomic Sciences in Pollenzo, Italy for a two-day introduction to local cheesemaking and dairy farming. The group enjoyed a tour and tasting at the Siafarikas Dairy, then ventured afield to see the flock of a local producer of organic goat milk. The geodiversity of this area lends itself to some of the best grazing and browsing lands in the country–just one more example of how geology shapes who we are and what we eat. While out in the field, the students were treated to a hot cup of Greek mountain tea (tsai vounou) with local oak honey.
The next stop was at the Perdika Tavern in the mountain village of Spilaio, where fresh goat milk was turned into traditional rice pudding. The group was served a spectacular lunch of local, fresh vegetables, mushrooms, cheeses and traditional pitas, and of course the rice pudding.
The final stop was to Portitsa Canyon, one of the emblematic sites of Geopark Grevena-Kozani. In honor of the first International Geodiversity Day on 6th October, the students learned the meaning of geodiversity as they explored the canyon and relaxed beneath the old stone bridge, where a rainbow of river cobbles recorded the billion-year history of the geopark. We look forward to more GEOfood adventures!
