Promote Greece

Photos of the day - 14.5.13

2013-05-15T19:24:00.001+03:00

Promote Greece starts a new tradition, for our fans that do not have Facebook access, but still wish to see the best photos from Greece.

Vikos, Aoos River, Zagorochoria, Ioannina, Greece (Source)

Windmill in Ios Island, Greece
Source: http://pinterest.com/pin/500744052288592685/

Navagio beach, Zakynthos, Greece
Source: http://pinterest.com/pin/97601516897465779/

Promote Greece is 1 Year Old!!

2013-05-04T18:30:00.000+03:00

It was the 26th of April 2012, when Promote Greece started as a voluntary effort aiming at promoting Greece's beauties and re-gaining the world respect. We are still here, continuing with passion and determination to achieve our goal. None of these would have happened if it wasn't for you, our supporters, our followers, our friends, our promoters. We want to thank you all for your support and offer you the opportunity to spend a weekend in Beloi Hotel, Vitsa, Ioannina, Greece offered by Promote Greece for 2!

Click here to find out more about the location

Vitsa in Zagorochoria is an ideal location for mountain lovers. The area offers numerous trekking and sports opportunities, accompanied with the astonishing view of the Vikos Gorge.

The procedure is simple:

Click on the link
Tag yourself in the picture
Share the picture
Why not win?

Top tips:

Tagging or sharing only gives you one chance to win, but doing both gives you 3 chances to win!

Rules:

The winner will be announced on the 20th of May.
For your "share" to be valid, make sure to change your settings into "public", otherwise we won't be able to count your share.
The package does not include transportation to the place. It only includes the accommodation costs.
The winners will get the chance to stay in the hotel with one more person.
The offer date is negotiable with the hotel.

Best of luck to you all and once again thank you for your support!

We would also like to express our gratitude to Beloi Hotel, in Vitsa, Zagorochoria, Greece for their kindness and hospitality!

Greece’s Caves A Tourist Lure

2013-04-25T17:57:00.002+03:00

For thousands of years the powers of evolution, erosion and geological transformations have shaped Greece’s structure into a unique land of thousands of subterranean and underwater caves. Both the mainland and island are excellent examples of the rich geological features developed in the southern Mediterranean. With more than 8,500 caves of all categories spread across the country and many of them still not explored, geologists and experts have really loads of work to do. But for the rest of the world, it is easy and fascinating to visit a cave and admire what nature and limestone have accomplished throughout the ages, how caves have served humanity as shelters, religious altars or even refuge in times of need.

Here are three of the most beautiful and well-known caves in different locations around the country:

Cave of Perama, Ioannina

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Only 5 km from the town of Ioannina, on the road to Metsovo, the Cave of Perama is located on the homonymous village of Perama, on the hillGoritsa. The cave, extending five kilometers below the ground and having been explored fully only up to one kilometer, has a remarkable arrangement of stalactites and stalagmites.

The cave borders Lake Pamvotida of Ioannina, which is famous for the story of Kyra Frosini and Ali Pasha. It is the largest cave in Greece covering a total area of 14.8 acres and the 6th inrunway length. Discovered in 1942 by the couple Petrochilou, the cave is estimated to be 1,500,000 years old.

The interior is illuminated in an artistic way and the visitor can admire the various shapes and fossils while walking down a runway length of 1,000 meters. The iridescent sheen of stalactitesand stalagmites captures imagination and guarantees a wonderful experience.

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Cave of Vlychada in Diros, Peloponnese

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Located in the prefecture of Laconia, in the beautiful region of Mani and only a few kilometers north of the community of Diros, this is one of the most beautiful lake caves in Greece and around the world, since it is considered as equally impressive as the Padirac Chasm of France and the Jeida caves of Lebanon.

With a total runway length (submarine and terrestrial) of 14.5 kilometers, the cave got its name from the brackish water of an underground river flowing into the sea. The cave was discovered in the early 19th century. Inside the cave stunning crystals and crystal clear waters take the visitors’ breath away.

The cave is globally renowned for its exceptional decoration and the huge scientific and paleontological importance it presents. Greek and foreign cave-diving expeditions have so far brought to light remains and fossils from deers, hippos, panthers, hyenas and lions from far gone times. Local tour guides use their boats to guide visitors through the cave’s beauties for 45 minutes.

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Cave of Alistratis, Serres

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Located 6 km southwest of the small town of Alistratis, 50 km from Serres, 25 km from Drama and 55 km from Kavala, northern Greece, this particularly beautiful cave is open all year long, a must for tourists and exceptionally managed by the responsible authorities. The outside area of the cave is also of splendid beauty and very well taken care of.

Set in the Petrotou region, which could be described as a geological paradise with many larger and smaller caves beneath the earth’s surface. The cave is not only impressive for the rich interior decoration with stalagmites and stalactites, but also for the environmental and biological data it presents. There are 36 species of microorganisms, such as dolichopoda, myriopoda living only in this cave, along with 7 species of bats and many microorganisms nowhere else to be found across Greece.

The tourist route of the cave extends for about 1 kilometer, while it reaches a total 3,000 meters. The cave offers a unique experience for anyone willing to explore the wonderful underground world of Alistratis.

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Tourism Festival in Thessaloniki

2013-04-23T18:05:00.002+03:00

Thessaloniki is taking one more step to promote its tourism, after an initiative taken by the city’s Professional Chamber. The first Tourism Festival in Thessaloniki has been organized on the first pier of the city’s marina with the assistance of Thessaloniki Port Authority SA and Thessaloniki International Fair (TIF)-Helexpo.

The events of the festival will take place from May 16 to 19, under the auspices of the Ministry for Macedonia and Thrace, the Region of Central Macedonia and the Municipality of Thessaloniki.

According to the president of the Professional Chamber of Thessaloniki, Mihalis Zorpidis, the festival will give the opportunity to those participating to show their touristic products shortly before the summer holidays.

The exhibition will be framed by a number of events in order to attract the public to this corner of the marina.

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Canadian Channel "Ocean Television" is Preparing Shootings in Greece

2013-04-22T19:38:00.001+03:00

Two Canadian families are planning to spend their summer vacations in a two Greek islands accompanied by a camera crew. They will live and spend their time with a Greek family and the film will promote Greece, the Greek lifestyle, culture and heritage.

The film will also show that it is actually possible to travel with your children and share your culture and life with other populations, in this case the Greek. The Greeks are anyway known for their hospitality and their great cuisine.

The shootings will take place in August. If you are interested in becoming part of the film, by sharing your house with the Canadian families feel free to contact us.

Visit this website for more information: http://www.partirautrement.ca/accueil

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Meet the 'unflinching' Greek Presidential Guard 2013

2013-04-21T20:58:00.000+03:00

The centre of Athens has often been filled with tear gas and petrol bombs over the past few years as the economic crisis in Greece has deepened.

But one group of people rarely move - the Presidential Guard, who stand in position every day.

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Their traditional uniforms and demeanour make them a tourist attraction - but they perform an important and highly respected function too.

Mark Lowen went to meet them.

The Evzones, or Evzoni, is the name of several historical elite light infantry and mountain units of the Greek Army. Today, it refers to the members of the Presidential Guard , an elite ceremonial unit that guards the Greek Tomb of the Unknown Soldier, the Presidential Mansion and the gate of Evzones camp in Athens. The Evzones are also known, colloquially, as Tsoliades.

Source: BBC

Greek Committee To Claim Parthenon Marbles

2013-04-20T22:25:00.001+03:00

Deputy Minister of Culture Kostas Tzavaras is setting up a special committee to push for return of the marbles stolen from the Parthenon by Lord Elgin, a British diplomat, more than 200 years and now housed in in the British Museum which has refused to return them.

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The committee consists of Christofors Argyropoulos, the President of the Melina Mercouri Foundation, the Director-General of Antiquities of the Ministry of Culture and a diplomat that represents the Ministry of Foreign Affairs.

“The committee objects to make the state claim this national goal on a constant basis. We are now in position to overcome all of Britain’s objections to return the sculptures in their natural place from where they have been detached, because the argument that there is no space to put them does not exist anymore after the foundation and function of the Acropolis Museum,” Tzavaras said.

“We remain fixed in our position to claim a national goal that is introduced for the first time since the late Melina Mercouri as Minister of Culture of Greece in 1982 and we shape once again the request against the bothersome detachment of the monument’s parts under the argument that now the museum exists and after the placement of the sculptures back to their positions, the visitors will have the opportunity to see this as the original artworks ensemble,” Tzavaras added.

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20% Increase in Tourism This Summer

2013-04-19T14:07:00.003+03:00

Tourism market estimates for a significant growth in tourist arrivals in Greece for 2013 seem to be very optimistic. Arrivals are said to reach 20%, as conveyed by the Secretary of GNTO, Panos Leivadas.

According to thebest.gr, the increasing rate of tourists in Western Greece and the Ionian Islands is expected to be equal or slightly higher than average.

It is continuously being repeated around the country that “we are going to have a double-digit increase”, while those who are more optimistic speak of a 20% increase in tourism reservations for the summer 2013”, Leivadas noted after his international contacts during these two crucial months for tourism (March and April).

“This increase is something really positive to our industry. This gives us optimism and a sense of responsibility,” Secretary General of GNTO added, saying: “We need to understand, to treat them (the visitors of the country) with a sense of responsibility, the simple things, starting from the simple things such as our smile, and then with the more multiplex things such as our investment policy, which should be a long run.”

Have you chosen your summer destination yet? Click here for some ideas!

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Easter Customs in Greece

2013-04-18T20:18:00.000+03:00

Easter in Greece is celebrated the first Sunday after the full moon of the spring equinox and is considered the largest and richest in folklore Christian celebration. During Easter, many customs and traditions revive. Even though every Greek city/village/area, have their own customs and traditions there are of course customs that are common across the country.

All godfathers and godmothers during the Holy Week go to their godchildren with presents and a candle which is to be lit at the Resurrection Sunday. A traditional bun (tsoureki) with a red egg on it is also a typical gift.

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During the Holy Week most people fast and there are many who fast during the whole of Lent, from the Ash Monday, until Easter. Also during the Holy Week, many people go to church every afternoon, with most important the Holy Thursday – the day of dyeing eggs, which is the day of the Crucifixion and everyone who believes, goes to worship the cross and leaves flowers, which will decorate the Epitaph that evening. Girls, at the night of Holy Thursday sit and decorate the Epitaph devoutly, so to be ready for the next day. It is common to throw rose petals and cologne at the body of Jesus Christ as the priest carries him towards the epitaph. After the Divine Liturgy, some pass on their knees beneath the epitaph vertically and horizontally, forming a cross. During the whole Good Friday the bells strike mournfully. In the evening, people with candles singing mourning songs, follow the Epitaph, who goes round the village or area.

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On the Holy Saturday everybody is getting ready for the evening of the Resurrection. Fireworks start after 12 noon – after the Holy Light starts to get transported to all parishes in the country – as an indication that the happy event approaches.

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The evening of the Resurrection the mass starts at 11 pm and at midnight “Christ is risen” is heard from the priest. Back home dinner follows; the traditional soup called “magiritsa”, along with other traditional dishes and on Sunday everybody wakes up early in order to start the preparations of the lamb on the spit “ovelias” and the festive table. After the Easter mass, the faithful carry the holy light with candles back to their homes, where they form a cross on the lintel of the door.

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Some other common things we come across these days, are ladybugs, these cute insects, appearing around the Easter time and purple flowers that grow close to the traditional Easter, smell wonderful and are called “Paschalies.” Regarding these flowers, there is a saying that after the crucifixion of the Christ, the Virgin, tired and sad as she was sat under a tree that was full of leaves, it never flourished and fell asleep. The tree then slowly started to drop its leaves and covered the Virgin gently so she wasn’t cold. When Mary woke up and saw what had happened, she blessed the tree “to always smell wonderful” and then the tree bloomed for the first time.

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Dying and cracking eggs
There is one incident attributed to the reason of the Easter eggs to be dyed red. When the word was spread that Christ rose, no one believed. In fact a woman, holding the basket of eggs, shouted: “No way he was resurrected! As the eggs can not be made red from white, so the dead cannot be resurrected!” And miraculously the eggs she held were red!Another explanation given is that the Virgin took a basket of eggs to the guards, begging them to treat her Son well. When her tears fell upon the eggs they turned red! Some still believe that eggs are painted red in remembrance of Christ’s blood that was shed for us humans.

Also the custom of cracking the eggs has its roots from Byzantium and still symbolizes the Resurrection. The guests clinked eggs with the Emperor and the Queen and then followed by lunch at the Easter table.

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The Greek Orthodox Easter is one of the major religious celebrations and is rich in traditions. From Rhodes to Corfu and Crete to Thrace every corner of Greece celebrates Easter with its own unique way. Customs and traditions come alive again in the richest folklore, the feast of Christendom.

Thrace

On Metres village of Thrace, the children make the effigy of Judas and they go to every house of the village, asking for branches in order to burn him the day after the Epitaph. On Holy Friday procession of the Epitaph stops outside a chapel, where the fire is ready to burn Judas. The moment the priest reads the Gospel they light the fire and burn his effigy. Later they get some of the ashes and throw in the tombs.

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Macedonia
At Ierissos area in Halkidiki they sing and dance all Easter songs and end with “Kagkelefto” dance, which is the representation of the massacre 400 Ierissioton by the Turks during the revolution of 1821. Dance passes under an arch of laurel where two young men with raised swords. During the celebration, they give out coffee, that is boiling in a large cauldron “zografitikos”, buns and eggs.

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Central Greece
In Delphi, the day of Easter begins with the procession of the Icon of St. George accompanied with about 500 people dressed in traditional costumes.

On Easter Sunday Livadia is covered by a cloud of smoke throughout the day, and revives the custom of the “lakkon”. The inhabitants stay awake to make the “pit” and even before dawn, they have prepared the spot and the pile of branches. The oldest of the family or the gang makes a cross and lits the fire with the candle of the Holy Light. The celebrations last until late afternoon, accompanied by local music and of course plenty of wine. At Kria, it is served free lamb, appetizers and wine to all visitors while attending to traditional dance groups.

In Aitoliko, the Holy Friday many pilgrims visit the Church of the Assumption, where the Epitaph is a historic relic of the 13th-14th century. On Easter Sunday every neighborhood, is a large outdoor barbecue, where dancing and singing in the first place, and there are offered wine and traditional snacks for free.

At Nafpaktos, on the evening of Holy Friday, crowds of people, locals and visitors, followed by the procession of the Epitaph, which passes through the harbor where lighted torches are placed, especially at the castle, around the harbor. In the middle of the harbor torches form a large cross, which lights up the harbor showing a spectacular picture. The custom is combining religious ritual, with the heroic efforts of captain Anemogiannis to set fire to the Turkish flagship in this area.

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One of the most characteristic Easter customs of Greece takes place annually in Agrinio, on the night of Good Friday. On this night, following the carriage of the epitaph through the streets, "chalkounades" (people holding chalkounia- a special kind of fireworks) spill into the streets of the city and head to the main square to engage in the famous "chalkounopolemo" (firework war)! This customs has its roots in the Turkish period, when the residents of Agrinio held the fireworks to symbolically chase away the Muslims. The custom survived to our days and is still very popular, as teams were created to compete in the firework war.

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Sporades
Those who reach the Easter period in Skiathos will experience the holy days in a very solemn atmosphere. The whole Holy Week the island is covered by a veil of mourning. The procession of the Epitaph begins at 4 am at the morning of Holy Saturday. After the operation no one goes to sleep after the last preparations are made before the Resurrection.

Peloponnese
Leonidio, the most impressive custom of the area is that on the night of the Resurrection, the sky is filled with bright “balloons” that are raised by the people.

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In Tyrou at Arcadia, one will see and participate in some of the most beautiful Easter traditions that originate from the marine life of the inhabitants. On Holy Friday night, the procession of the Epitaphs is taking place at the promenade with illuminated boats and vessels to accompany it. On the night of the Resurrection children throw thousands of candles into the sea, that symbolize the lost souls of sailors and fishermen of their area.

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Cyclades
In Paros, the procession of the Epitaph of Marpissa, is indeed very interesting, as during the procession, fifteen stops are being made. At each stop a spot of the mountain is being lit, where children dressed as Roman soldiers or Disciples of Christ, are depicting scenes from the entrance to Jerusalem, the prayer on the Mount of Olives, the Martyrdom of the Crucifixion and Resurrection. At midnight of Holy Saturday, the island is full of lights and noise of countless fireworks. The Resurrection is celebrated with fireworks, “kodonokrousies” (hit of big bells) and firecrackers. On Easter day, at the pitch of Marpissa, the “Table of Love” is organized with lamb on the spit and the traditional island feast.
Just before Holy Week, the inhabitants of Folegandros make sure their houses are whitewashed and clean. The reason: The icon of the Virgin Mary, who will pass by every house on the island. The procession of the Icon lasts three days and gets in all houses of the island, so as to bless the house and the family living in it.

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In Andros in the afternoon of Easter Sunday they play in the street “tsounia”, a traditional game that resembles bowling.

At Koufonissia, on Holy Friday the harbor is illuminated with torches and the procession of the Epitaph is made. On the day of Easter the residents make stuffed goat with rice in the oven, the traditional dish of the day.

In Mykonos women whiten the houses and they make “lazarakia” buns in the shape of people. On the day of Easter the residents enjoy themselves at their homes and in the afternoon at the square of the island they burn “Judas.”

In Santorini on Easter Sunday in Emporio residents bang metal objects on the streets, to exorcise the “evil”.

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At Sifnos on Holy Thursday, housewives prepare the traditional “Birds of Easter” (Easter breads in different shapes of animals and birds) decorated with red eggs.

Dodecanese
On the island of the Apocalypse, Patmos, Easter could not be typical, the abbot and monks of the Monastery of St. John the Theologian revive scenes from the Bible as the custom of “Niptira” and “Mystiko Deipno”. The procession of the Icon of Christ begins in the evening of Holy Thursday and ends at Square Xanthos, where they customs are revived, in which the abbot of the monastery puts an apron, pours water three times and wash the right foot of the priests-students. On Holy Saturday night before Easter, the Gospel is read and on Easter Sunday at 3 pm, at the Monastery of Patmos the Easter Gospel is read in seven languages and the abbot gives red eggs to the everyone.

In Rhodes, Saturday of Lazarus, children go from door to door singing the “Lazarus”, collecting money and eggs for the priests. At older times, no farmer went to the fields to work, because they believed that whatever they would hold it would wither.

North Aegean Islands
In Chios, the rocket war is an old custom of Vrondados which has its roots from the Turkish occupation. Initially, the inhabitants of the areas of Saint Mark and Panagia Erithiani, churches that face each other, used to build a kind of cannons. Over the years, however, these evolved into rockets, fireworks, made from nitre, sulfur and gunpowder. The preparation of the rocket starts after Easter to be ready for the next year. The spectacle created by the rockets fired into the sky of Vrondados on the night of Easter is spectacular.

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Ionian Islands
The Easter period is very special to the island of Corfu and includes a rich program of events and customs. On the afternoon of Holy Friday the procession of the Epitaph begins from the church of St. George, at the Old Fortress. By the evening, all the churches have made their Epitaph’s procession, with the participation of the their local band. The custom of artificial earthquake is a tradition for the church of Virgin Mary of the Foreign and represents the earthquake described in the Gospel, following the Resurrection of the Lord. The morning of Holy Saturday takes place the first resurrection, the bells ring at the church and from the windows of the houses thousands of clay pots, filled with water, are falling to the streets.

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Galaktoboureko (Greek Custard Pie)

2013-04-09T12:42:00.000+03:00

Galaktoboureko (Greek: γαλακτομπούρεκο is a Greek dessert of semolina-based custard in phyllo. It is made in a pan, with phyllo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose.

yield: 12 servings
prep time: 1 hour
cook time: 45 minutes
total time: 1 hour 45 minutes

INGREDIENTS:

Custard:
6 cups whole milk
1 cup fine semolina
¾ cup granulated sugar, divided
1 tablespoon unsalted butter
1 teaspoon vanilla extract
3 eggs
Zest of 1 orange

Pie Assembly:
1 package phyllo dough, about 12 to 16 sheets
1 cup unsalted butter

Citrus Syrup:
1½ cups granulated sugar
1 cup water
¼ cup orange juice
½ teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.

2. Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.

3. Melt the butter and begin by brushing the the bottom of your pan with melted butter.

4. Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)

5. Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.

6. Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don't want the phyllo to burn.)

7. While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.

8. When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.

Recipe Source

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The recipe can be performed with other ingredients and it varies in different regions of Greece.

Halvas (Semolina Pudding)

2013-04-07T23:12:00.000+03:00

Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe.

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 - 10 Servings

Ingredients:

2 cups of coarse semolina (substitute Farina or Cream of Wheat)
1/2 cup vegetable oil
1/4 cup olive oil
1/4 cup walnuts, chopped coarsely
1/4 cup pine nuts
1/4 cup raisins
For the syrup:
4-1/2 cups water
2-1/2 cups sugar
1/2 cup honey
3 small pieces cinnamon stick
3-4 whole cloves
2-inch piece of orange peel
Ground cinnamon for dusting

Preparation:

For the syrup: To a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel. Boil for 5 minutes then lower the heat and simmer gently. Remove the cinnamon, clove and orange peel before pouring.

In another larger saucepan, over medium high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.

Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Stir in the walnuts, raisins, and pine nuts and continue to cook until the semolina absorbs all the liquid.

Cover the pot tightly and set aside to cool for 10-15 minutes.

Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

Recipe Source

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The recipe can be performed with other ingredients and it varies in different regions of Greece.

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Moussaka

2013-04-06T23:37:00.000+03:00

Moussaka is a well-loved Greek classic. The recipe might be time-consuming but the end result is worth the effort. You will surprise yourself and the ones tasting your moussaka.

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Ingredients

(Serves: 5)

1 large aubergine, sliced into 1cm slices
2 teaspoons olive oil, divided
600g minced beef
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon ground corriander
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 (400g) tin chopped tomatoes
1 teaspoon tomato puree
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

White sauce
250ml milk
25g butter
25g flour
a pinch of grated nutmeg
30g crumbled feta cheese (grated Parmasan or Cheddar can be used)
250g ricotta
1 egg

Preparation

Prep: 1 hour 20 mins | Cook: 50 mins

1.Preheat the oven to 180 C / Gas 4.

2.Sprinkle the aubergine with salt and leave for 30 minutes (draws out bitter juices). Then rinse aubergine in a colander and squeeze out excess liquid. Dry well with a kitchen cloth. Add to roasting tin and add 1 teaspoon olive oil. Mix to give a good coating. Roast for 30 minutes.

3.Heat 1 teaspoon olive oil in a pan over medium high heat. Add mince, break up with a fork till browned. Add garlic, cayenne, cumin, cinnamon and coriander, stir for 1-2 minutes. Add herbs, tomatoes and puree. Stir. Turn down the heat to very low and simmer, covered for 30 minutes.

4.Meanwhile, melt butter in pan, then remove from heat and add flour and mix, return to heat and slowly mix in the milk. Stir over a medium heat until thickened. Season and add cheese and ricotta, stir. Leave to cool.

5.In an ovenproof dish add a third of the beef mixture, followed by half the aubergine, then beef, then aubergine, finishing with the rest of the mince (you can layer less or more according to dish size but make sure top layer is lamb).

6.Lightly whisk egg in a separate bowl and then stir into white sauce. Top with white sauce and bake in oven for 50 minutes.

Recipe Source

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The recipe can be performed with other ingredients and it varies in different regions of Greece.

Wildlife in Greece (1)

2013-03-30T18:17:00.000+02:00

This footage was taken in Northern Greece in 25-12-12. The two animals captured in the video are foxes and a marten.

The reason behind this video is to educate those interested in wildlife and inform wildlife organizations for the existence of these animals in parts of Greece. Their protection is vital.

Watch the video now:

Re-Think Athens Exhibition in Metro Syntagma

2013-03-18T23:22:00.001+02:00

Re-think Athens exhibition travels to Metro Station "Syntagma" (14-26 March 2013)

After its big success at the Onassis Cultural Centre, the exhibition presenting the results of the European Architectural Competition "Re-think Athens" will be shown from Thursday 14 March until Tuesday 26 March in the city centre of Athens, at the Metro Station "Syntagma".

The exhibition will be inaugurated for the public at 19:00 on Thursday 14 March and will be open Monday to Sunday, from 9:00 to 21:00.

By Iliada Kothra

Source: living-postcards.com

HD Photos Needed

2013-03-15T14:42:00.002+02:00

Dear Promote Greece fans, we are looking for high definitions photos from Balos, Myrtos and Nauagio(Zakynthos) for an editorial. Feel free to send them to us (greecepromote@gmail.com) and they might get published on a world-famous editorial!!

Thank you,

The Promote Greece team

TO BE GREEK - What does it mean to you? (1)

2013-03-14T11:42:00.001+02:00

You can also access the video by clicking here.

Promote Greece has asked this question to its followers and the response rate was very high from the beginning. If you are Greek and inspired by the video, you can send us your answer! There are two sending options:
1.) Message out Facebook Page (http://www.facebook.com/PromoteGreece)
2.) E-mail us at greecepromote@gmail.com

Greek Islands wine: Part 1. South Aegean

2013-03-11T23:29:00.001+02:00

By Cornelius Wesseling, http://graperover.com

Contrary to all the misfortune Greece is undergoing, here is some positive news about one of it’s “lesser known” products: Greek Wine from the Islands. As part of a series of winetravels in Greece we start with Part 1. South Aegean. Wine & food journalist Cornelius Wesseling reports on his last winejourney to the Greek Islands, covering all major wineries on Mykonos, Paros, Santorini.

Early May most of the locals of the Aegean are slowly waking up from their winter slumber to face a new tourist season; houses, restaurants and cafes are undergoing their annual whitewash, terrace furniture, boats and swimming pools are being repaired and fixed.

Some locals however are working “the year round” on a the pride of the Greek wine industry: reintroducing some of the ancient grapevarieties that were part of the glory of Europe’s first democracy.

Our first Island to visit: Mykonos

Although Mykonos is most famous for it’s charming tourist facilities, there is one interesting winemaker, Nikos Asymomytis, owner of the Ecological Vineyard of Mykonos. Together with his cousin Georgos they make solid ecological wines from the Cycladic varieties Aidani,Athiri, Assyrtico and Mandilaria. Some Syrah and Cabernet Sauvignon is used for blending. Since 2006 the well known winemaker Nicos Lazaridi took an interest in the company.

To taste these wines one has to make a trip to the Island itself, as the (so far) rather small production is usually consumed at the numerous Island’s bars, restaurants and hotels. During a lavish and cordial dinner with the cousins at the famous Niko’s Tavern, we had the crispy Paraportiano white, made from Assyrtico and Aidani, which went splendid with our fresh shellfish starter. The “Lamb Kleftico” was the perfect base for the Aegean Mykonos Red, 100% Mandilaria, oaky, spicy, rich texture with a lasting finish.

Our next destination: Paros

Situated in the middle of the Cyclades, in the heart of the Aegean, accompanied by the beautiful Antiparos. The Island stands out for picturesqueness, it’s calm nature with the countless country churches and Monasteries which are true marvels of Island architecture.

The main occupation of the inhabitants is tourism, followed by agriculture and fishery. Despite the rapid development of tourism, the vines, olive trees and grain constitute the main cultures on the island.

Unfortunately the wineries were unable to welcome us during our Island tour. Hopefully we will be able to pay them a visit in the near future…..

On the Island are two commercially operating wineries:

1. The Paros Union,an organisation of 11 cooperatives, holding 1,300 registered farmers. Besides various quality wines they also produce typical Paros dairy products like cheeses and yoghurt.

Founded in 1929, essentially starting the action in 1956 with the first privately owned winery. Since then and until today, the existence and action is closely linked with the history of vineyards on the island. An important stage in recent history is the establishment in 1956 of the first winery in Union Paros, recognition of Paros in 1981 as a production area wines Appellation of Origin of superior quality and construction of modern winery Union in 1987.

2. Moraitis Winery is located in Naoussa Paros by the Beach of Aghioi Anargyroi. It was Founded in 1910 by Manolis Moraitis. He cultvated vineyards his own, and while he gathered vinificated grapes from the whole Island.

The second generation with Theodoros Moraitis continued the vine growing and the wine making. In 1967 he did his first wine bottling and started a new era. In 1980 the third generation took over, represented by Manolis Moraitis jr who put his own mark in the Winery’s Historical Course. He renovated and modernized the Winery, extended the vine growing, planted and cultivated Indigenous varieties. He struggles to save the historic vineyard of Paros from the Tourism Development. Traditional ways of the vine growing is combined with modern techniques of winemaking. Manolis Moraitis is married to Maria Sifnaiou in Paros and lives with their two sons. Their older son, Theodore, studied Oenology, with postgraduate studies in food and agriculture business management, while the younger son, Savvas, is a senior in the department of Economics in the University of Piraeus.Their vision is to continue the wine making tradition of their family in Paros.

Our next destination: Santorini

Sailing the 120 km. from Paros to Santorini by the fast and comfortable Flying Cat 4 of Hellenic Seaways only takes about 2,5 hours. On arrival at the Athinios port Yiannis Valambous was there to welcome us. Yiannis is to become the youngest winery owner on this allready worldfamous Island. GrapeRover intends to report regularly on the development of this winery, so check our “Pickings” or subscribe to our Newsletter!

As a “Welcome to Santorini gesture”, Yiannis had booked a table at one of Santorini’s oldest taverns: “Metaxi Mas”(meaning “Between us”), at Exo Gonia in the center of the Island. Genuine dishes from Santorini & Crete are being served here in a relaxed and gentle atmosphere, a pleasant start of our 5-day stay on the Island. The wine list offers wines from most of Santorini’s wineries. An absolute highlight that evening was the Mavrotragano 2005 of Paris Sigalas, a fast rising star on the international wine firmament.

Our accomodation for the next three nights felt literally as “heaven on earth”. Yianni’s sister Daphne runs the “Private Villa Santorini” , situated at Imirovigli, at the top of the caldera’s rim.We truly felt like relatives of Dionysos during our stay here, not in the least because of the awesome hospitality of Daphne and her staff.

Another key-person to our Santorini experience was (and still is) Ilias Roussakis of “Wine in Santorini”. Being a qualified Viticultarist (Athens) and Oenologist (Bordeaux) Ilias proved to be of great value, informing us on the Santorini winescene and getting us in contact with key-persons. His dedication to the promising potential of Santorini’s wines is there for wine-professionals and wine-enthousiasts alike.

“The unique soil of Santorini which sheltered the vineyards from the Phylloxera epidemic, resulted in Santorini being one of the few places in the world where old vines can be located, with the viticultural region being more than 3000 years old, with vines aged more than fifty years, a unique pruning method as well as individual ancient varieties. All these make the viticultural region of Santorini, a historical viticultural area, a viticultural museum. This region is one that yields unique wines, of exceptional qualities, which as they age, are living embodiments of the land of Santorini with all its eccentricities, this unique terroir, which is the Santorinian viticultural region.” (courtesy Sigalas).

The following days were filled with visits and tastings at:

Volcan Wines (Koutsoyannopoulos); one of the oldest winemakers of the Island (1870).

Being the only one of its kind in Greece, the Koutsoyannopoulos Wine Museum occupies a natural cave. It is eight meters below ground, 300 meters long and has a labyrinth-like shape. The Koutsoyannopoulos Wine Museum presents the history of wine and the life of vine-growers in Santorini since the 1600s. It took twenty-one years of hard work, patience and perseverance to create the wine museum. This endeavour was funded entirely by our family.

Domaine Sigalas, Oia,

Please take some time( 7 minutes) to watch this video, created by Domaine Sigalas, then you will understand the uniqueness of Santorini wines….

The company was founded in 1991, under the name SIGALAS WINERY Ltd. The winery was initially located in the traditional canava (typical Santorini dwelling) of the Sigalas family. In 1998, a new production, bottling and aging facility was constructed, located in a privately owned area. Since then, and after continuous investment in modernization and expansion of the facilities, the company has a processing and bottling production capacity of 300,000 bottles annually.

The wines are exported to Germany, France, Belgium, Austria, Holland, England, Cyprus, Switzerland, Hong-Kong, Shanghai, Sweden, Singapore, Australia, Brazil, USA and Canada.

Today, DOMAINE SIGALAS continues to implement its growth plan, based on the three principles on which it was created: a creative relationship with the traditions of the island of Santorini, technical savvy and quality. (please see “swirls” for tasting notes)

Boutari Santorini

The Boutari Winery, with its distinctive white dome, first operated in 1989, and has played a leading role in the viticultural development of the island. Open to the public, it offers its visitors a complete guided tour. The Boutari Winery is filled with the magical aura of the island of Santorini and promises to be a thrilling experience!

On the most -unique island of the Cycladic Islands, Santorini, we find the Boutari Winery on the road to Faros, past Akrotiri. Evidence and testimonies of viticultural activities date back to the pre-historic phase of the island, before the great volcanic explosion around 1.500 BC. In the mid 1980s, the Boutari company began its active involvement with the vineyards of Santorini, one of few vineyards that has never been affected by phylloxera. (please see “swirls” for tasting notes)

Argyros Estate

About the Winery: Argyros Estate, founded in 1903 by George Argyros, was transformed by his grandson, Yiannis into one of the largest estates on Santorini, with vineyards totaling 30 hectares today. Now his son Mathew, the 4^th generation of Argyros, has taken over management of the winery and continues the family’s long tradition in winemaking. Argyros Estate combines the ancient traditions of Santorini together with the latest in modern wine technology to produce some of the most highly awarded wines on the island. Their wines feature a wide variety of native grapes including, Assyrtiko, Athiri, Aidani, Mandilaria and Mavrotragano.

In 1950, Estate Argyros passed to Matthew Argyros, who not only continued his father’s business, but expanded the family vineyard to 15 acres.

The person who changed significantly the image of the winery was the founder’s grandson Yiannis Argyros who runs the winery since 1974. Yiannis Argyros not only has increased the family vineyard to 65 acres but he worked hard to combine the family tradition with modern technology and to ensure the high quality of grapes.Matthew Argyros represents the 4th generation of winemaking in Estate Argyros and he has been already acknowledged as a capable continuator of the old tradition and the successful progress. Faithful to the principals of his ancestors, he remains also a visionist and he works hard for the future of Estate Argyros and the wine of Santorini.

The vineyard is located in Episkopi Gonia Thiras, with altitude of 35-150m, oriented to the east and south-east. The soil is volcanic and the vines are formed in the traditional crown. Estate Argyros owns one of the oldest vineyards on the island, as parts of it are more than 150 years old.

The performance of the vineyard is about 350-500kg of grapes per 1000 m2 and the harvest lasts from 10 to 25 of August.

The cultivation and the winemaking in Estate Argyros are based only on indigenous varieties from Santorini, such as Assyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro, Mavrotragano and Voudomato. Besides, there is a big effort to revive the ancient and rare varieties of the island.

(please see “swirls” for tasting notes)

Gaia Wines Santorini

GAIA Wines was founded in 1994 by Yiannis Paraskevopoulos (Agriculturalist and PhD in Enology from the University of Bordeaux II) and Leon Karatsalos (Agriculturalist).GAIA Wines was founded in 1994 by Yiannis Paraskevopoulos (Agriculturalist and PhD in Enology from the University of Bordeaux II) and Leon Karatsalos (Agriculturalist).

We own two modern wineries that are located in two of the most interesting and promising P.D.O. areas of Greece, Nemea in Peloponnese and Santorini. Gaia’s main aim is to present the potential of the indigenous Greek grape varieties in the wine enthusiasts worldwide.

Our company first emerged in the market in 1994 with the introduction of «THALASSITIS», a Santorini P.D.O. dry white wine that quickly rose to the top in the category of Greece’s finest new wines.In 1999, «THALASSITIS Oak Fermented», a Santorini wine produced in a very small quantity, and our most prestigious wine, «GAIA ESTATE vintage 1997», were born.

It would be true to say GAIA ESTATE was the wine that changed the perception of the Nemea wines and brought a more sophisticated dimension to Agiorgitiko grape, that of deeply aged wines. In the same year, we also decided to produce a unique and rare vinegar from Assyrtiko grape, aged for 5 years, that had been released in 2004.Lately, in 2008 an unconventional wine sprang to life in our Santorini winery. «ASYRTIKO by GAIA Wild Ferment» is produced exclusively from a carefully gathered Assyrtiko, which ferments in small tanks and barrels processed by the reaction of indigenous yeast strains existing in the vineyard where the grapes were picked.Every new crop of this very special wine is characterized by the ecological structure of the yeasts that take the overpowering role.

Today, the 9,800 bottle production figure of 1994 is quite significantly surpassed by some 350,000 bottles, which we produce with the highest degree of quality in mind, in honour of those who show their trust in us. (please see “swirls” for tasting notes)

Domaine Gavalas

The Gavalas family has been exclusively engaged in the vinification of the indigenous varieties grown in Santorini, since the end of the 19th century. Up until the 1920¢s the family produced wines from grapes grown in their privately-owned vineyards and vinted in their winery (canava) in Megalochori.

This production was mainly distributed to customers throughout the island of Santorini as well as being exported to the city of Alexandria, in Egypt. Later on in the 1930¢s they started shipping the wine to Athens and Piraeus. The shipping procedure could be well described as a feast. From Canaves, mule – drivers loaded the goat-skins, filled with wine on to their mules, and carried them to the port of Fira, where they were transferred into barrels of 600 kgs (called bombs).

Then the barrels were loaded on to small boats (caiques) and were shipped to Piraeus. After the end of the 2nd World War and for the following 30 years, most of the Brusco wine was sold to the Kaloyannis distillery, where it was distilled into brandy and a lesser quantity was supplied to the Koniordos family and a number of taverns.

In contrast, the Vinsanto wine was obtained by the churches and monasteries for Sacramental use. In 1973 the Gavalas family established its own wine store in Athens which handled exclusively the sales and distribution, throughout Greece, of the main wines of Santorini: Nyhteri, Brusco, Mezzo, Mandilaria and Vinsanto.

At the beginning of the 1980¢s, when the Boutaris company established its own winery in the island, the Gavalas family became the sole supplier of Vinsanto wine to Boutaris for a period of 6 years. For the first time in 1998 the Gavalas family bottled their own production of Vinsanto at their small, but modern winery (canava) in Megalochori.

Following the long-standing tradition and experience of three centuries, the Gavalas family has been carrying out the vinification of the island¢s indigenous varieties aiming to introduce wines of superior quality and unique characteristics for the international market place. (please see “swirls” for tasting notes)

Santo Wines

Our History

The Union of Santorini Cooperatives, Named AS SantoWines, was Founded in one thousand nine hundred forty-seven. Today, SantoWines, the biggest wine producer of the island, has approximately 2500 members that equals to the total number of the producers of the island, while 1000 of them are active.

Wine for us is art, made with love and care …. and for that reason we have gathered all the necessary elements …

We built a new, state of the art winery in 1992 and having as our main concern the continuous improvement of the quality of our wines, SantoWines people, with care and respect for the 3500 years of Santorini wine tradition, create our famous awarded wines Appellation of Origin Santorini of High Quality. SantoWines social responsibility profile goes along with its corporate strategic view. Our aim is to support Santorini producers and to protect Santorini vineyard and its unique in the world grape varieties.

Research and Development
Research and Development SantoWines Department is Participating in the Special Projects Seeking Improvement of the cultivation techniques, of the vinification processes and quality of the Products.

In Santorini we have created a nursery of indigenous grape varieties so that Santorini vineyard remains genuine and in excellent condition.

by Cornelius Wesseling, http://graperover.com

A Paxos Initiative to Attract Tourists

2013-03-10T00:23:00.001+02:00

Paxos – the jewel in the Greek Ionian islands! Paxos – small and perfectly formed with stunning scenery and crystal clear waters. Paxos – beautiful, peaceful, unspoiled.

These are just some of the reasons that visitors return year after year, everyone having their own idea of what makes the island special for them.

However, the season is short (currently May to October) so a small group of locals have come up with a way of extending the season from April to November, giving people the opportunity to visit the island when the majority of tourists have gone home, allowing them a taste of warm sunny days, beaches to themselves, cool olive groves scattered with wild flowers and a chance to mix with the locals in quieter times.

And to make it even more enticing, special activities are being organised from yoga in the mornings, guided walks in the afternoons (including a chance to walk with Socrates the Paxos donkey), a cookery lesson on the beach, Greek dancing lessons in the evening, plus restaurants offering local wine and cuisine. Learn about the Paxiot history, take a peek inside some of the beautiful churches and have fun learning some useful Greek phrases!!!

The first OffSeason Paxos fortnight will take place in March (11th – 26th) this year and will cover two important dates in the Greek calendar – ‘clean Monday’ and Independence Day. This offers a unique opportunity to mix with the locals and take part in two of the annual festivals. Future OffSeason Paxos programmes will be offered in November 2013 then April 2014 making the most of cheap direct flights to Corfu (the nearest airport).

A website http://offseasonpaxos.wordpress.com/about/ has been set up with more information about the attractions on offer. It also shows a timetable of events over the two weeks, also contact email addresses and phone numbers for anyone that is interested in participating, details on available accommodation and information on how to travel to Paxos.

Paxos is looking forward to welcoming you!
By Kate Sams

TO BE GREEK: what does it mean to you?

2013-03-06T19:53:00.002+02:00

TO BE GREEK: what does it mean to you?

Send us your sentence/feelings/words/phrases and your full name, as it will be published in our website. You can also include the corresponding photograph, which describes your feelings.

Two sending options:
1.) Message out Facebook Page
2.) e-mail us at greecepromote@gmail.com

Homemade Strifti Tiropitta (Feta Cheese Pie)

2013-02-08T19:29:00.001+02:00

Source: EatGreek

INGREDIENTS

1 package sheets

1/2 kgr feta cheese

1/4 kgr unsalted mizithra cheese

1 egg

some milk

pepper

olive oil

METHOD

In a bowl, mix feta cheese, the mizithra cheese, the egg, the milk and the pepper into a mixture.
Spread the half pastry sheets greasing them with olive oil one by one.
Add the filling.
Add the remaining pastry sheets greasing again intermediate.
Cut the pie into pieces and grease the top sheet with a some olive oil and sprinkle with a little water.
Bake at 180oC for 45 minutes or so, until getting gold color on top.

Spanakopita (Greek Traditional Spinach Pie)

2013-02-06T17:39:00.003+02:00

This is an Greek authentic pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Source: http://www.drterrywillard.com/wp-content/uploads/2011/07/spanakopita.jpg

Original recipe

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta.
Stir in the spinach mixture.
Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo.
The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.
Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Source: http://www.growntocook.com/wordpress/wp-content/uploads/2012/04/sized_cover-spanakopita.jpg

Africa Met Greece in Pindus National Park

2013-01-28T21:21:00.000+02:00

According to geological research, the continents of Europe and Africa were once joined at the Vourinos site in northwest Greece, a region that today hosts the incomparable Valia Calda national park and reserve.

Source: Valellis George

It’s a site where hikers can find more types of rocks in half a kilometer’s range along the Aliakmon River (Zavordas) than in the US states of Iowa, Wisconsin, Illinois and Minnesota combined.

Another highlight is Lake Polyfytou, which contrary to popular belief, was not first created in 1973 from damming, but has existed for at least four million years.

According to geologist and author Anne Ewing-Rassios, a member of the Institute of Geology and Mineral Exploration (IGMEM) of the Western Macedonia region, verdant Grevena prefecture and the entire Pindus mountain range can generate considerable and eco-friendly economic development through geo-tourism.

Ewing-Rassios first arrived in northwest Greece from Los Angeles in the 1970′s to study the region’s geology, putting roots in the area and moved permanently to Greece in the mid-1970′s, despite the fact that back then as she recalls jokingly: “everyone was looking at me in astonishment because I was the first woman they saw wearing jeans and driving a car.”

Source: Greek Reporter

Source: Kalogiorgi Maria

Fix Will Host National Art Museum

2013-01-28T18:14:00.000+02:00

The historic building of Athens’ Fix brewery is going to host the National Museum of Contemporary Art, opening in March 2014.

The restoration of the building is in progress in order to create state of the art facilities for the permanent collection, periodic exhibitions, educational programs, and workshops.

Deputy Minister of Culture, Costas Tzavaras visited the building to review the work and said he was satisfied with the progress of the project, which “is continuing rapidly and in the time limits as they have been set in the contract.” He also said that, “This is going to be a brilliant museum with an architectural importance.”

Τhe National Museum of Contemporary Art, established in October 2000, is the sole national institution focused on collecting and exhibiting contemporary Greek and international art in Athens. It operated, from 2000 to September 2003, on the ground floor of an 1,800-square meter space in the old Fix brewery, a fine example of post-war industrial architecture designed by Takis Zenetos.

It is located in close proximity to the center of Athens as well as the archaeological sites of the city, including the Acropolis and the New Acropolis Museum.

Source: Greek Reporter

Temple of Apollo in Corinth Illuminated

2013-01-25T17:32:00.000+02:00

The Temple of Apollo in Ancient Corinth will be illuminated from Jan. 26. For many years it remained in the dark, even though it is one of the most important monuments in the region.

In the summer of 2012, the 17th Ephorate of Prehistoric and Classical Antiquities conducted a study on the temple’s illumination. In collaboration with the Architectural Lighting company, the Ephorate completed the temple’s illumination project to highlight its best parts.

All the parameters related to energy conservation were taken into account, and attempts were made to avoid light pollution. The temple will be illuminated in such a way that will be easy to be reversed in case of restoration.

The head of the project was engineer George Veronikis, who cooperated with the company Smart Electric. The Club Hotel Casino Loutraki SA was the benefactor of the project.

Source: Greek Reporter

Austrian Tourists Love Amorgos

2013-01-22T22:30:00.001+02:00

A report cited in the biggest regional Austrian newspaper Kleine Zeitung is dedicated to Amorgos, referring to the Greek island as the Austrian tourists’ new “discovery.” The “secret” of success, “is the exploration of the unknown Greek islands” by the large Austrian travel agency based in the second largest city of Austria, Graz.

Source: TripAdvisor

Tour agency Springer Reisen’s director, Andrea Springer, first visited the island of Naxos 20 years ago and said she fell in love with it and said she has stopped going to more popular and larger island destinations such as Rhodes and Crete to seek out smaller and less-known islands. This year her travel agency is the only one to include in its project the small Aegean island of Amorgos.

As it is highlighted in Kleine Zeitung’s report, headlined New Islands Fever, Amorgos had been discovered by French tourists after director Luc Besson’s film Le Grande Blue in 1988. Now it is Springer Reisen’s turn to bring Austrian tourists closer to the island, as Springer said that, “Amorgos is a special Greek island that can not be compared with any other.”

Source: Greek Reporter