Virgin Mary’s feast on Tragonisi
In just a few lines Michalis Kounenis from Mykonos, known as Babelis, the top bagpipe player of the Cyclades, paints a loving picture of the feast of Tragonisi. The church of the Virgin Mary’s feast day falls on that of Saints Barnabas and Bartholomew, the 11th of June. Departing from Kalafatis, in half an hour you arrive at a little inlet, somewhat protected from the north wind. Tall cliffs surround you, inaccessible shores, no sign of a pier. After the craft tie up onto the rocks, one next... διαβάστε περισσότερα
The festivals of Mykonos
My friends are rendered speechless, those who will listen to me at least, when I tell them that the festivals of Mykonos are among the most vibrant in the Aegean. They can’t grasp that behind the ‘lifestyle’ façade of the island lies authenticity and that the people of Mykonos still value their festivals. The religious character of the festivals of Mykonos does not differ much from that of the other Aegean islands. In the days before the feast the churches are whitewashed and decorated... διαβάστε περισσότερα
Mykonos dishes
Mostra Made of two of its most characteristic products, kopanisti and rusks, Mostra is one of the island’s best known mezedes. While spicy kopanisti was relished only by the locals and a few connoisseurs until recently, the Mykonos Dairy Factory (Tyrokomeio Mykonou) using modern packaging and marketing has succeeded in placing this exotic product in most city supermarkets. Rusks, though popular throughout Greece, remain humble. And yet for centuries ‘twice baked’ breads sustained not only... διαβάστε περισσότερα
Mykonos Dairy Factory
Kopanisti is made the traditional way by dozens of farmers, who often sell it to individuals or to little grocery stores. However, the island’s only authorized kopanisti cheese maker is the Koukas family who have opened an ultramodern plant at Palaiokastro in Ano Mera, where they use the milk from their herd of cows which is the largest (130 animals) in the Cyclades. Up to 2014 a significant amount of their velvety milk went to Tinos to produce Tinos graviera, but since then the family has reduced... διαβάστε περισσότερα
Mykonos Louza
One of the most interesting of the many Greek preserved meat products is the highly aromatic louza of Mykonos and its variations in the Cyclades. On Mykonos, louza is seasoned solely with allspice and savoury, which makes its taste more robust. On Tinos they use black pepper and an abundance of fennel seeds, while on Syros they make a blend of wine, black pepper, allspice, cinnamon and cloves. Traditionally, the preparation of louza on Mykonos took place at the end of an elaborate ritual, the annual... διαβάστε περισσότερα
Mykonos Kopanisti Cheese
Kopanisti, Mykonos‘ trademark spicy, peppery fermented cheese, has become one of Mykonos’s best known mezedes. This soft cheese, stored in brine, with its strong taste and creamy texture, which ranges in colour from white to pale beige, is also made on the neighbouring islands of Syros and Tinos from cow’s, ewe’s or goat’s milk or a mixture and has been awarded PDO status as a typical product of the Cyclades. Kopanisti is produced in the following way: Initially the milk is stirred... διαβάστε περισσότερα