Visitors are given the opportunity to take a gastronomic journey to Europe and taste a wide range of delicacies: from homemade cheeses, dairy products and meats to exquisite butter, wines and spirits. All products presented at the exhibition, according to the organizers, were carefully selected. They meet high quality standards and can satisfy the tastes of the most demanding gourmets.

"Many EU countries are famous for traditionally growing certain products for centuries. For example, there is a special culture of cheese and wine consumption. Here in Astana, we have presented more than 250 products that introduce visitors to the gastronomic traditions of all 27 EU countries. Anyone can come here and taste them. We have a diverse tasting area. For example, we will tell you how to properly choose wine for meat dishes. Of course, we are open to cooperation and hope that our pavilion will attract the attention of representatives of Kazakhstan's business. Our delegation includes about 40 entrepreneurs from the EU who are ready to present their products on the Kazakhstan market," - said the organizer of the EU Pavilion, representative of the European Commission Kamelia Paraskiv.

Representative of the European Commission Kamelia Paraskiv

The EU Pavilion not only offers a diverse range of products, but also introduces visitors to the history of European gastronomy. Guests are introduced to the world of culinary art by master classes of the famous Kazakh chef Azamat Rakhmetullaev.

"We have already managed to conduct a master class on the preparation of Mediterranean salad. Today we will also prepare tiramisu and ravioli with mushrooms. We have a full demonstration of the whole process from beginning to end. At the same time, my colleagues are preparing small tasting portions for the public. Our master classes are aimed at presenting European products. We demonstrate how to work with them, what to combine them with, and what results can be achieved from them. At the same time, we are not limited to European products only. We try to use them in combination with our local products. It can be said that European cuisine is considered the ancestor of everything we see today. French cuisine is generally fundamental to everything that is presented now in many restaurants. I myself did an internship in Spain. It had a great influence on myprofessional formation", - said chef Azamat Rakhmetullaev.

Master class of chef Azamat Rakhmetullaev

Visitors can take part in informative sessions, tastings and master classes, which allow to get acquainted with the European culture of nutrition and methods of agriculture. The topics of entertaining seminars are diverse: "Transcontinental taste discoveries: a journey through the cheeses of Europe", "The perfect combination: European wine and meat", "Expedition for the European elixir: preparation of cocktails with European elegance" and others.

The Interfood exhibition will last from May 29 to May 31 at the Astana International Exhibition Center at the address: Mangilik El Avenue, 53/1.