Kalamata Gastronomic Destination

Professionals in the field of gastronomy in its broadest sense – the agricultural sector, processing, hospitality, restaurants – have joined forces and created a society called the Gastronomic Community of Kalamata. Their goal is to enlist the best food-related businesses in the region, to set up a parallel structured link between Tourism and the Gastronomic Culture of Messinia, and to promote Kalamata as a centre for food and wine lovers, as a member of the programme “Gastronomy and Wine Tourism... διαβάστε περισσότερα

Truffle Hunting at Meteora

The Natural History Museum of Meteora and Mushroom Museum, during its effort to create alternative touristic activities, that showcase our nature’s wealth, is organizing and hosting truffle hunting activities in cooperation with travel offices. Special trained truffle dogs with their trainer are searching for this unique fruit of Greek nature. They offer an original experience that can be enjoyed by the visitors of the local area. In the same time, participants are provided with information... διαβάστε περισσότερα

Ancient Symposium, A theme site full of knowledge and surprises.

“SYMPOSIUM” was established by Georgios and Emmanouel Roussis. We are a family of artists, a father and his son, who have had a passion for sculpture and, lately, for ancient Greek wine-making. Both Georgios and Emmanouel Roussis studied at the School of Fine Arts in Athens and Florina respectively, at the Department of Sculpture, with a scholarship. They are ordinary members of the Greek Chamber of Fine Arts. They have created a variety of sculptural works, such as busts, statues, monuments... διαβάστε περισσότερα

The heart of wine beats in the heart of Crete

Rethymno is celebrating the award of European Wine City 2018! Great news for wine-lovers! Rethymno is celebrating the award of European Wine City 2018 by RECEVIN European Network, opening thus a new page for wine experience and wine-tourism. Wine has always been a very important part of the daily life and the culture of Cretan people. It is the signature and seal of friendship in social gatherings and an indispensable element in the famous Cretan diet. It is also a symbol of composition,... διαβάστε περισσότερα

Cheeses of Crete

Cretan Dairy Products Crete leads the word in cheese consumption. Cretans love cheese rather than milk. Many dishes of the traditional Cretan cuisine are based on local dairy products; however, in Crete cheese is eaten alone throughout the day either as accompaniment or as appetizer, main meze or desert, while the Cretan graviera topped with honey is everyone’s favourite breakfast or supper. Traditional farming methods rely on centuries-long experience. The only basic difference from... διαβάστε περισσότερα

Traditional cuisine of Crete

World-renowned for its ancient civilization and its unique natural beauty, Crete is Greece’s top tourism destination attracting more than two million visitors in the space of a year. Nevertheless, Crete boasts a significant productive population involved in the primary sector, chiefly in the production of oil, in the cultivation of vineyards and wine-making, in bio-dynamic agriculture (early vegetable production), in cattle breeding and in cheese making. The most significant products... 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