Agia Kyriaki festival

The whole island of Delos – the best preserved ancient city in Greece – has been declared an archaeological site and any visit to it has to conform to certain rules and regulations. No one is permitted to stay on the island in the late afternoon to enjoy the sunset and spending the night there is even more strictly forbidden, except once a year, on the eve of Agia Kyriaki (Saint Kyriaki)’s day, the 7thof July.

Agia Kyriaki is a small chapel that was built in the 19th century so that the men working on the archaeological excavations would have a place to worship. It is located on the east coast, directly opposite Mykonos. On the day when the saint is celebrated, the island’s guards and their friends from Mykonos honour her memory with a service followed by a festival, an amazing party.

Newly white-washed for the occasion, the chapel of Agia Kyriaki is so tiny that it’s doubtful whether ten people can squeeze in so the faithful gather outside in its flag-decked courtyard.

Μore at Greek Gastronomy Guide…

Source: www.greekgastronomyguide.gr

Posts about Mykonos

Agia Kyriaki festival

  • Jun 6,2017

The whole island of Delos – the best preserved ancient city in Greece – has been declared an archaeological site and any visit to it has to conform to certain rules and regulations. No one is permitted to stay on the island in the late afternoon to enjoy the sunset and spending the night there is even more strictly forbidden, except once a year, on the eve of Agia Kyriaki (Saint Kyriaki)’s day,... Read more

Virgin Mary’s feast on Tragonisi

  • Jun 6,2017

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... Read more

The festivals of Mykonos

  • Jun 6,2017

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... Read more

Mykonos dishes

  • Jun 6,2017

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... Read more

Mykonos Dairy Factory

  • Jun 6,2017

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... Read more

Mykonos Louza

  • Jun 6,2017

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,... Read more

Page: 1
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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 to the other, unloading begins and the first hundred metres are not the easiest. Sheer slopes, sharp rocks, slippery pebbles, minimal progress. After half an hour’s walk, the chapel appears, a tiny white building perched on a red boulder between two hanging caper bushes, the only hint of greenery on the island. The priest and chanters barely fit inside and the entire flock stands outside. The chanting echoes through the ravine: “The rich went bankrupt and hungry…”.

Μore at Greek Gastronomy Guide…

Source: www.greekgastronomyguide.gr

Posts about Mykonos

Agia Kyriaki festival

  • Jun 6,2017

The whole island of Delos – the best preserved ancient city in Greece – has been declared an archaeological site and any visit to it has to conform to certain rules and regulations. No one is permitted to stay on the island in the late afternoon to enjoy the sunset and spending the night there is even more strictly forbidden, except once a year, on the eve of Agia Kyriaki (Saint Kyriaki)’s day,... Read more

Virgin Mary’s feast on Tragonisi

  • Jun 6,2017

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... Read more

The festivals of Mykonos

  • Jun 6,2017

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... Read more

Mykonos dishes

  • Jun 6,2017

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... Read more

Mykonos Dairy Factory

  • Jun 6,2017

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... Read more

Mykonos Louza

  • Jun 6,2017

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,... Read more

Page: 1
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 with flags, the brass is polished and decorated. On the eve everyone lights candles while the faithful who come by are immersed in the scents of basil and flowers.

Μore at Greek Gastronomy Guide…

Source: www.greekgastronomyguide.gr

Posts about Mykonos

Agia Kyriaki festival

  • Jun 6,2017

The whole island of Delos – the best preserved ancient city in Greece – has been declared an archaeological site and any visit to it has to conform to certain rules and regulations. No one is permitted to stay on the island in the late afternoon to enjoy the sunset and spending the night there is even more strictly forbidden, except once a year, on the eve of Agia Kyriaki (Saint Kyriaki)’s day,... Read more

Virgin Mary’s feast on Tragonisi

  • Jun 6,2017

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... Read more

The festivals of Mykonos

  • Jun 6,2017

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... Read more

Mykonos dishes

  • Jun 6,2017

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... Read more

Mykonos Dairy Factory

  • Jun 6,2017

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... Read more

Mykonos Louza

  • Jun 6,2017

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,... Read more

Page: 1
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The Religious Fete in Honor of Konstantinos and Eleni at Komiaki

A landscape of riotously grown plane trees, flowing springs and small vegetable groves and vineyards growing supported by dry-stone walls is the scenery housing the village of Komiaki in Naxos built in amphitheatric fashion at 550 above sea level overlooking the Icarian Sea. The village had 2,000 inhabitants in the past but nowadays, it only counts 500.

The precious little religious fete (panigyri) in the honor of the two saints is celebrated in front of two one-aisled vaulted small churches, built one next to the other. The church with an orientation at the north is dedicated to Zoodochos Pigi (Virgin Mary, the Live-giving Spring) and the one with an orientation at the south to Agios Konstantinos and Agia Eleni. The religious festival is held at just 2 km away from the village, on the side of the rural road, on a clearing resembling to a village square that is protected under the leafage of four gigantic plane trees.

Μore at Greek Gastronomy Guide…

Source: www.greekgastronomyguide.gr

Posts about Naxos

Gardoumia

  • Jun 6,2017

Gardoumia is a special meze from lamb intestines that is made on the island of Naxos, just like in Crete; besides, the strong connections between the two islands are well-known. Meze holds a special place in the Greek culinary tradition and could be described as an appetizer, a treat to share with friends in a relaxed environment. Gardoumia is a popular dish among mountain and pastoral farming/shepherds’... Read more

The Religious Fete in Honor of Konstantinos...

  • Jun 6,2017

A landscape of riotously grown plane trees, flowing springs and small vegetable groves and vineyards growing supported by dry-stone walls is the scenery housing the village of Komiaki in Naxos built in amphitheatric fashion at 550 above sea level overlooking the Icarian Sea. The village had 2,000 inhabitants in the past but nowadays, it only counts 500. The precious little religious fete (panigyri)... Read more

O Fournos tou Veloni (Velonis Bakery)

  • Jun 6,2017

The wood-fired bakery of Velonis in Naxos Velonis Bakery (O Fournos tou Veloni) in the Chora of Naxos gives a courageous battle against developing trends and is one of those few bakeries left still making bread, delighting locals and travellers with the splendid smell of freshly baked bread spreading all around the neighbourhood. Wood-fired bakeries are becoming more and more scarce on the islands... Read more

Vallindras Distillery

  • Jun 6,2017

Kitron Naxou is a liqueur obtained by the distillation of pure alcohol in traditional copper stills. The leaves of the citron tree (citrus medica, kitria in Greek), reach in essential oils with a strong aroma, are the raw ingredient used in the distillation process and were originally used by wine growers in the distillation of raki. On the island of Naxos, the cultivation of citron trees dates back... Read more

Tyrokomiki Naxou (Naxos Cheese-Making Industry)

  • Jun 6,2017

Emmanuel Vas. Koufopoulos Driven by the long tradition of cheese making in his island and utilizing the technological advances as a stepping stone, Manolis V. Koufopoulos, a cheese maker from Naxos, founded in 1990 his dairy farm in the area of Agios Isidoros, at Galanados village, in Naxos. The Dairy Farm of Em. Koufopoulos “Naxos Cheese-Making Industry”, despite its small-scale production as compared... Read more

Union of Agricultural Cooperatives of Naxos

  • Jun 2,2017

EAS Naxou The Union of Agricultural Cooperatives of Naxos (EAS Naxou), founded in 1926 and rapidly growing ever since, is the driving force of the agricultural sector of the island and a powerful engine for its economic growth. Currently, the Union of Agricultural Cooperatives of Naxos counts 26 member cooperatives and a total of 3,274 participating members (farmers, stock farmers). Cheese making... Read more

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Panigyri of Agia Matrona

The church of Agia (Saint) Matrona with its characteristic palm tree lies to the east of the main street in Phoenikia on Santorini and was built in 1859 by Frangisko Plati, a shipowner from Oia. In the old days Phoenikia was the farmers’ quarter of Oia. But here one also found the kanaves (cellars) belonging to Oia residents and the ruling class who stored their wine barrels, farming equipment and quite often even their livestock in these impressive enormous underground spaces. In the beginning of the 20th century there were more than 150 of these kanaves, but they were abandoned after the war. Today many have been transformed into pensions, while others remain abandoned; very few are still used for storage.

The feast day or panigyri of Agia Matrona in Phoenikia takes place on October the 20th, after the hordes of tourists have departed and the local population can have some fun amongst themselves.

Μore at Greek Gastronomy Guide…

Source: Greek Gastronomy Guide

Moreabout Santorini

Gaia Winery

  • Apr 6,2017

The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more

Antonis Arvanitis Winery

  • Apr 6,2017

Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more

Estate Argyros Winery

  • Apr 6,2017

The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more

Koutsoyannopoulos Winery

  • Apr 4,2017

The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more

Yiannis Nomikos Estate

  • Apr 4,2017

On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more

Venetsanos Winery

  • Apr 4,2017

The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more

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