The Mediterranean on a Plate: MESA at Anuga 2025!

This exclusive food & wine event brought together chefs, restaurateurs, and industry experts to celebrate DOP, IGT, organic, and traditional specialities from Sardinia, Crete, and the Balearic Islands.
Leading this sensory experience was Stefania Lettini, the beloved German-Italian food journalist and blogger, who guided guests through a Mediterranean journey of aromas, stories, and traditions.
Crete captivated visitors with Ntakos, an organic dried barley bread topped with tomatoes, Glystrida leaves (an endemic island plant), grated dry Athotiro cheese, and olive oil — and Boureki, a savoury pie filled with zucchini, potatoes, and myzíthra cheese.
Sardinia showcased Fregola, the typical toasted pasta served with vegetables and tuna, followed by a tasting of DOP Sardinian pecorino, organic Badde Bio pecorino, and Fresa cow’s milk cheese, accompanied by olives and organic pane carasau drizzled with EVO oil. The dishes were paired with Carignano IGT and organic Vermentino di Sardegna DOC wines.
The Balearic Islands shared their culinary heritage through Coca de Trampó, Sobrasada, and Pa amb Oli, along with sweet treats like Gató d’ametlla almond cake and Mallorcan cookies with herbal infusions, all paired with wines from two renowned Mallorcan wineries.
This event celebrated the Mediterranean as a cradle of culture, flavour, and sustainability, showing how food connects people, places, and traditions across Europe.