BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//GlobalEAT - ECPv6.16.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:GlobalEAT
X-ORIGINAL-URL:https://globaleat.net
X-WR-CALDESC:Events for GlobalEAT
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Vancouver
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20150308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20151101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20160313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20161106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20170312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20171105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:Europe/Istanbul
BEGIN:DAYLIGHT
TZOFFSETFROM:+0200
TZOFFSETTO:+0300
TZNAME:EEST
DTSTART:20150329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0300
TZOFFSETTO:+0200
TZNAME:EET
DTSTART:20151108T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0200
TZOFFSETTO:+0300
TZNAME:EEST
DTSTART:20160327T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0300
TZOFFSETTO:+0300
TZNAME:+03
DTSTART:20160906T210000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20160623T180000
DTEND;TZID=America/Vancouver:20160623T210000
DTSTAMP:20260624T143456
CREATED:20160612T085718Z
LAST-MODIFIED:20161026T082946Z
UID:1020-1466704800-1466715600@globaleat.net
SUMMARY:Flavours of Italy:  A Food and Wine Tasting Affair
DESCRIPTION:Farmer Flavio Gorni proudly showing his premium handmade jams from Liguria. (Nikao Media) \n\nPosted: June 12\, 2016   |   Updated: June 22\, 2016 \nLooking for authentic Italian bites and a sip of Italy? Join food and wine aficionado this June 23rd for Flavours of Italy at the Italian Cultural Centre in Vancouver. \nIn Italy\, eating is a family affair.  Italians take their food seriously.  Did you know that Italian cuisine is region-focused?  Flavours vary from north to south\, each offering their own specialties. \n\nItalian DOP certified products: Seborga Farm Jams\, Prosecco Sparkling Wines and Pasta from Stingi Organic Farms. (Nikao Media)\n\nWhat is Italian Food?\nUnlike French cuisine\, Italian food tastes lighter with more emphases placed on the ingredients rather than the cooking technique.  They emulate the Mediterranean style diet using simple\, natural ingredients like tomatoes\, garlic\, herbs\, artichokes\, dark greens and generous use of olive oil. \n\nSicilian “Volcanic” Pistachios\, the region’s “Green Gold”\, emerald-green in colour and intensely aromatic. (Nikao Media)\n\nDirect from Italy\nLearn more about Italian food at Flavours of Italy: food fair\, food and wine tasting.  Members of the Italian Farmers Confederation (CIA) from eight Italian regions will be showcasing their specialty foods – both sweet and savoury as well as delicious wines to tempt your taste buds. \nWhat’s Delicious?\nAll products showcased are DOP certified\, that means\, they have a guaranteed\, controlled designation of origin.  Below are some featured products. \n\nDelicious Red Wine Infused Cheese (Nikao Media)\n\nCalabria: Wines (featured for the first time in Vancouver)\, cheeses\, tasty dried tomatoes and legumes.  Taste the delicious wine and pepper infused cheeses. \nCampania and Toscana: Wines and olive oil.  \nFriuli-Venezia Giulia: Saffron and spices like cinnamon as well as wines and olive oil.  \n\nSaffron is a spice derived from the  Crocus sativus flower. (Nikao Media)\n\nVeneto: Prosecco\, an Italian sparkling wine from the Prosecco in northeast Italy. \nLiguria: Prized jams made from walnuts\, lemon\, peaches and different types of fruits grown along the Mediterranean coast. A must try is the Seborga Farm jams\, in particular\, the strawberry mint jam.  \n\nFlavours of Italy\, Vancouver – 2016 Program (Pugliese Association of BC)\n\nPuglia: The addictive Taralli\, a popular sweet\, savoury southern Italian pretzel-like breadstick.  Tasty and hardy Altumura bread\, a time-honoured Apulian artisan bread made with durum flour and baked in wood-fired oven.  Fig (fioroni) preserves and jam made with prized railway cherries (l’oro rosso – red gold variety) from Conversano.  \nOf course\, no Italian event is complete without entertainment.  The event will also feature an Italian pop and folk musical concert.  Admission is free.  Bring your family and friends along for an evening of fun and learning.   \n\nVito Bruno\, President of Pugliese Assoc. of BC and Antonio Dosi\, National VP\, Confederazione Italiana Agricoltori showcasing Italian Olive Oil. (Nikao Media)
URL:https://globaleat.net/event/flavours-of-italy/
LOCATION:Italian Cultural Centre\, 3075 Slocan St.\, Vancouver\, BC\, V5M 3E4\, Canada
CATEGORIES:Consumer,Food & Drink,Free
ATTACH;FMTTYPE=image/jpeg:https://globaleat.net/wp-content/uploads/2016/06/Flavours-Italy-FarmerFlavio.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Istanbul:20160423T090000
DTEND;TZID=Europe/Istanbul:20161030T170000
DTSTAMP:20260624T143456
CREATED:20151212T091330Z
LAST-MODIFIED:20250109T204229Z
UID:1934-1461402000-1477846800@globaleat.net
SUMMARY:Expo 2016 Antalya-Turkey
DESCRIPTION:In April 2016\, Expo 2016 Antalya-Turkey will open its door to welcome the world. Find out what’s happening at the expo and on the streets of Antalya.\nFor six months\, starting April 2016\, the city will play host to Expo 2016 Antalya-Turkey\, which will be the first World Fair to be ever held on Turkish soil. Where is Antalya? \nSounds exotic! Indeed\, the name is as exotic as the place itself. It’s the ‘heaven on earth’ as some visitors may call it. Antalya is sits right along the Maritime Silk Route\, set against the majestic backdrop of the Taurus Mountains in southern Turkey’s Mediterranean coast. \n\nThe port of Antalya is a popular stop for cruise ships. (EwaStudio/Envato)\n\nExpo 2016 Antalya-Turkey’s theme is Flowers and Children with the slogan\, A Green Life for Future Generations. History\, bio-diversity\, sustainability and green cities are the key sub themes. The main exhibit area will showcase the garden cultures of different countries. Standing tall will be the Expo Tower representing the historical Hadrian’s Gate from the Roman era\, an important Antalya icon. \nWithin the 112 hectares site in Aksu is also an agriculture and biodiversity museum\, a children’s island featuring learning and entertaining activities for kids\, a children science and technology world\, and several other structures and facilities. Over 100 countries and 30 international corporations are anticipated to take part in the horticultural exposition. According to the organiser\, Expo 2016 Antalya Agency\, over eight million local and foreign visitors are expected during the six months expo. \nBeyond the Expo\nBesides the exposition\, visitors can explore the old city district of Kaleiçi\, the historical treasures of the Byzantine and later empires at Aperlai’s Ancient City. Be awed by the ancient port of Patara\, the sunken city at Kekova Island\, and more. Rejuvenate with a Turkish bath at one of the many wellness spas that dot the city’s coastline or golf at the world-class greenways of this Turkish Rivera. \n\nA traditional Turkish breakfast spread. (esindeniz/Envato)\n\nSavouring Turkish Cuisine\nSavouring exquisite local fare is a must. Turkish cooking is among the world’s top cuisines\, rich and savoury with ample use of vegetables. It’s a legacy of the Ottoman cuisine or better known as palace food. Full of irresistible flavours – tangy\, spicy\, sweet and sour\, similar to Thai cuisine\, except it’s more labour intensive to prepare. \nTurkish breakfast or Kahvalti (before coffee) starts with a well-stepped cup of tea. The breakfast spread includes cheeses like feta\, black and green olives\, slices of tomatoes and cucumbers\, eggs\, sucuk (dry\, spicy sausage)\, bread\, honey\, butter\, and a selection of jams – which Antalya is known for. Popular lunch dishes include kebabs\, pitas\, meatballs and lahmacun (Turkish pizza)\, downed with a cup of ayran (salty yogurt drink). \n\n\nTurkish cooking is among the world’s top cuisines \n\n\nA platter of cold and hot mezes (appetizers) opens dinner. Mezes range from dolmas (vegetable with meat wrapped and cooked in vine leaves) to hummus\, borek (phyllo pastry stuffed with meat\, cheese or spinach) and a selection of stuffed vegetables. The meal continues with a selection of entrées\, desserts and finishing with a strong cup of Turkish coffee. \nAntalya Specialties\nIn Antalya\, a meze platter often features salads like the toros salatasi (Taurus salad) and antalya piyaz (bean salad with tahini). The mild\, sunny Mediterranean climate coupled with rich coastal soil makes Antalya’s homegrown produce taste extra delicious. \nThe regional cuisine is an eclectic mix of Arabic and Mediterranean influences with specialties like tarhana corbasi (vegetable soup)\, tavuk guveci (baked chicken)\, yoruk kebabi (nomad stew) and the decadent Fimali baklava. Food critics voted 7 Mehmet Restaurant\, the city’s oldest restaurant one of the places to enjoy traditional Antalya cuisine. \nAntalya is an hour’s flight away from Istanbul and Ankara\, and about four hours flight from major European and Middle Eastern countries. To learn more about Expo 2016 Antalya\, the regional attractions and how to get there\, click on Expo 2016 Antalya and Tourism Turkey \nPublished: December 12\, 2015 | Images Updated: January 09\, 2025
URL:https://globaleat.net/event/expo-2016-antalya-turkey/
LOCATION:Expo 2016\, Aksu\, Antalya\, Turkey
CATEGORIES:Consumer & Trade,Others
ATTACH;FMTTYPE=image/jpeg:https://globaleat.net/wp-content/uploads/2017/01/Expo2016Antalya.jpg
ORGANIZER;CN="EXPO 2016 Antalya Agency":MAILTO:expo.info@expo2016antalya.org.tr
END:VEVENT
END:VCALENDAR