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The journey of the senses! SYMPOSSIO 2019 OLIVE OIL demonstrates the uniqueness of A LOCAL ELEMENT with a GLOBAL VALUE & APPEAL that serves as the BASIC INGREDIENT for products used in Cosmetics & Medicine. Along with olive oil, when it comes to social occasions, WINE is the basic component. It brings out the purity, hospitality and joy that characterizes the Greeks. The production of Wine and olive oil requires substantial involvement, a “dialogue” with the land and personal expression.

To such an experience you are invited; you are invited to SYMPOSSIO, the journey of the senses!

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WELCOME 06

A. ANGELOPOULOS, VP Aldemar Resorts

GREETINGS 08 10 12 14 16 18 20 22 24

E. KOUNTOURA, Greek Ministry of Tourism C. TSEGAS, Greek National Tourism Organisation G. TASIOS, Hellenic Chamber of Hotels S. ARNAOUTAKIS, Region of Crete P. TATOULIS & K. NIKOLAKAKOU, Region of Peloponnese A. KATSIFARAS, Region of W. Greece C. PANAS, Greek Gastronomy & Tourism K. ALEXOPOULOS, Discovering the Authentic K. GAGAKI, A Country that Dreams in Colours & Flavours

THE BEGINNING 26 34 36 38 40 42

AND SO IT ALL BEGAN 10 YEARS OF TASTES ON TOUR THE CHEF BEHIND SYMPOSSIO G2, THE NEXT GENERATION THE CHEFS THE CREATIVE

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MAKING MAGIC HAPPEN

48 50 62 64

A JOURNEY INTO TIME & TRADITION OLIVE OIL: A DIVINE GIFT PRICELESS AS LIFE SAPPHO’S ELIXIR

OLIVE OIL

INTERVIEW 68 INTERVIEW WITH DR. N. ANGELOPOULOS, Chairman ALDEMAR RESORTS

WINE 70 TALES OF THE VINE 80 HETEROCLITO 82 GREEK WINE SPRING 84 ALDEMAR SELECTIONS Packing up a taste of Greece 92 A SYMPOSSIO IN THE COUNTRYSIDE

THE RECIPES 96 98 110 126

SYMPOSSIO 2019: THE INGREDIENTS SYMPOSSIO 2019: THE RECIPES THE ART & SCIENCE OF COOKING HOW TO COOK LIKE A PRO

128 CONTRIBUTORS

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issue

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EN


CONCEPTUALIST & PUBLISHER Alexandros Angelopoulos COMMERCIAL DIRECTORS Mandy Kalliontzi, Vassilis Fragoulakis THE CHEFS George Chatzopoulos, Ioannis Rodokanakis, Petros Lamprinidis, Emmanouil Roumpakis, Vasilis Daskalakis, Panagiotis Roumeliotis PHOTOGRAPHY Theodore Psiachos FOOD STYLING George Chatzopoulos, Ioannis Rodokanakis, Theodore Psiachos MODELS Christina Deligianni, Maria-Eleni Marouda, & the child Myrsini EDITOR Poppy Kouzoupi CREATIVE ART DIRECTOR Despina Saliverou ONLINE Maria Rossi, Aristea Tsakali COPY Dimitris Koumanis, Maria-Sofia Pelagidou, Poppy Kouzoupi PUBLICITY & MARKETING Katerina Karagianni, Myrto Karga, Giouli Papakitsou, Jenny Panagiotidou, Alexandra Sarantidi, Maria Mastronikola, Ioanna Argyraki

Kωδ.: 60509525

PRINTING PaperGraph S.A.

SPECIAL THANKS TO WIN TO WIN, AND OUR MANY SUPPORTERS AND SPONSORS It is illegal to reproduce any part of this publication without the written permission of ALDEMAR RESORTS. This magazine is distributed free of charge. ALDEMAR RESORTS, 262 Kifissias Ave., Kifissia 145 62, Athens, Greece, T. +30 210 6236150, F. +30 210 8017451, E. info@sympossio.gr

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WELCOME

THANK YOU for 10 YEARS OF MAGIC!

WE INVITE YOU ALL to experience Greek Hospitality through its core products: Olive oil & Wine. Centuries of tradition with love for what is pure, genuine and unique about the Greek soil as well as the warm hearted people, continue to hold a place in the hearts of all those who fall in love with Greece. AFTER 10 YEARS of travelling throughout Europe, I am finally out of words... The show must go on, as Freddy Mercury sings and it must remind us of who we are and what we stand for. THANK YOU ALL. My biggest thanks to my unbelievable team of creative, patient and ever so generously loving people!

AM WRITING THESE LINES with a feeling of gratitude and being proud of what a crazy bunch of people managed to do. Crazy because many thought it could not be done and some did not see the miracles that a good collaboration can produce. 19 COUNTRIES, 54 cities, 150+ Ingredients,4560 Participants, and 56 supporters made Sympossio the largest, most immersive approach to understanding and loving Greek gastronomy in Europe. 10 YEARS LATER, the journey continues to grow with the love and support of all those who believed in a unique vision from the start, while at the same time, inspiring and motivating new supporters to embark on this incredible adventure of flavours and life-celebrating moments of togetherness.

Alexandros Angelopoulos ALDEMAR RESORTS / SYMPOSSIO 06


MINISTRY OF TOURISM

GREECE, THE BEST CHOICE FOR AUTHENTIC TRAVEL EXPERIENCES reece has emerged as an attractive 365-day destination for global travelers that stands out for the unique authentic experiences offered. We are the only country in the Mediterranean and Europe, with more than 100 islands and spectacular destinations on the mainland, each with their own natural beauty, rich history and culture, and a local atmosphere to explore year-round. We strongly encourage our visitors to indulge in our famous Greek gastronomy. Healthy and tasty at the same time, it carries along the history and cultural heritage of each destination, and is an integral part of our strategy for sustainable tourism growth. In all thirteen Regions of Greece, our visitors are exposed to distinct culinary experiences, blending tradition with innovation and discover gastronomic routes that enrich their overall travel experience. The Sympossio Gourmet Touring, celebrating its 10th anniversary, is a dynamic and inspiring initiative showcasing Greece’s outstanding gastronomic wealth along with the diverse travel experiences one can enjoy throughout the country. Our local products of exceptional quality, such as the extra virgin olive oil and the wine are inseparable elements of our country’s natural and cultural heritage and bring added value to our tourism product. The Ministry of Tourism, the GNTO and I personally support initiatives that enhance Greece’s extroversion and promote the best Greece has to offer to the world. Tourism, after all, is all about the people. On this occasion, I extend to you all an open invitation to visit Greece with your family and friends, to experience first-hand the authentic beauty of this country and gain unforgettable travel experiences offered along with our genuinely warm Greek hospitality. Greece is the best choice for your holidays.  Elena Kountoura MINISTER OF TOURISM

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GREEK NATIONAL TOURISM ORGANIZATION

GREECE: A KALEIDOSCOPE OF CULINARY CREATIONS reece constitutes a delightful kaleidoscope of local culinary creations. Each and every region of the country, according to its climatic features, the composition of its soil, as well as its history, has shaped its own culture and even more so in the culinary sector. Greek gastronomy constitutes one of the most precious elements of Greece’s cultural heritage. Let us not forget that the first cookbook ever to be created, was in fact Greek. The local gastronomy is based on products of the Greek soil that are both pure and of unique quality. What is surely revealed, is the strong bond and passion that connect the individuals to their own land of origin. Cultural features are revealed, thus enhancing the visibility of the tourist product while at the same time empowering the identity of every region as a culinary and wine destination. It is the valuable “ingredients”, of each region, that the SYMPOSSIO Magazine has been showcasing and promoting for ten years in a row, exhibiting the same zest, the same care and the same love that every Greek feels for the cultural heritage that is on their table. Sympossio’s effort is being added to the efforts of the Ministry of Tourism to further boost particular features of the Greek tourist product. Under the law 4582/2018 a series of regulations concerning tourist products is being completed. Among these, there is a clear reference to gastronomic tourism (Article 14), which, as a recreational tourist activity, introduces travelers to the history, traditions and the customs of each region, offering them an authentic travel experience. In this way, new Greek destinations emerge, while at the same time supporting communities both culturally and financially. I whole-heartedly wish that the Sympossio team proceeds with this project, playing their part too in Greece’s promotion. Wishing that 10 years become 100! Constantinos Tsegas SECRETARY GENERAL GNTO (GREEK NATIONAL TOURISM ORGANISATION)

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HELLENIC HOTELIERS FEDERATION

THE VALUE OF POWERFUL SYNERGIES he significance of gastronomy as a means of showcasing Greek products of the primary sector, through tourism, has gained more ground over the years. Hotels have long since been pioneers of this philosophy by introducing and establishing the “Greek Breakfast”. A wholesome certified and branded product that has won over all the guests of Greek hotels and opened new extrovert paths for Greek production. Greek production, of the highest standards, constitutes a special experience of unique attributes for the visitors of the country and thus becomes a vehicle for the promotion of the importance of the Greek dietary culture and the creation of new opportunities for the demand of Greek products in international markets. Gastronomy is the best example of the value of synergies between sectors and branches of the economy so that the country can benefit from its comparative advantages. The Hellenic Hoteliers Federation aims to develop a more extrovert policy, to invest in more interactive activities and participate in events that promote the work and products of Greek producers and also promote the country’s comparative advantages abroad. Within this frame, the Hellenic Hoteliers Federation identifies and supports synergies that empower our profile as a tourism destination and reposition Greece on the international map of tourism. Sympossio Greek Gourmet Touring 2019 constitutes one of these synergies that successfully promotes Greece through gastronomy and a chain of institutional organs, authorities and Greek entrepreneurs, hoteliers and producers, showcasing regions and flavours abroad. In light of this contemporary perspective for the importance of gastronomy, I wish Sympossio Greek Gourmet Touring 2019 every success!

THE SIGNIFICANCE OF GASTRONOMY AS A MEANS OF SHOWCASING GREEK PRODUCTS OF THE PRIMARY SECTOR, THROUGH TOURISM, HAS GAINED MORE GROUND OVER THE YEARS

Grigorios Tasios CHAIRMAN 12


REGION OF CRETE

HEALTHY SECRETS OF THE CRETAN DIET ach and every visitor of Crete embarks on a unique journey through images, flavors, aromas and memories throughout the year. Through the centuries, the Cretan diet has retained its quality features unaltered. With their exceptional beneficial properties for the human body, the products of the Cretan land compose the contemporary identity of Cretan cuisine. The Region of Crete focuses particularly on the quality of the products of the primary sector, as well as on their quality assurance. Our goal is to connect the effort, the ‘meraki’(the Greek word for “doing something with passion, absolute devotion, and undivided attention”), the ‘filotimo’ (which means “one’s responsibility to act in righteousness and honor”) of the local producers with the tourist and global market. For every corner of Crete, every village, every city, from Zakros to Elafonissi and from Gramvousa to Ierapetra, constitutes a unique experience for the visitor. For centuries now, it is those images that make up a unique setting, a multi-dimensional mosaic composed by the elements of our culture, our Christian tradition, our customs and our natural landscape. Crete is a unique, unrivaled tourist destination for all visitors. It is not only the elements of a modern tourist destination that attract millions of foreign visitors to Crete every year, but also the fact that Crete is a place endowed by nature that compensates the visitor, as century-long stories and traditions come to life on the vestiges of the Minoan civilization. In this context, we wish every success to Mr. Angelopoulos and the contributors of the “SYMPOSSIO”, for their excellent effort to support the Greek as well as the Cretan gastronomy. Stavros Arnaoutakis GOVERNOR OF THE REGION OF CRETE

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REGION OF PELOPONNESE

CULINARY TREASURES OF THE PELOPONNESE PETROS TATOULIS GOVERNOR OF THE REGION OF PELOPONNESE t is with great pleasure that I welcome the 8th SYMPOSSIO Magazine. The Sympossio, as a publication and as a travelogue of openness and quality, is undoubtedly a pioneering initiative which is aligned with the political approach that we at the Region of Peloponnese follow in order to promote our quality products, our tourism, our gastronomy, our local culture and all the healthy forces within our economy. With this anniversary edition, dedicated to two of Greece’s unique and prized possessions, olive oil and wine, readers will have the opportunity to experience the abundance, quality and authenticity of Greek gastronomy and culture centered round these two highly acclaimed products, worldwide. The SYMPOSSIO initiative is already established as a prestigious, credible and solid institution that has succeeded in penetrating the critical domestic and international markets of agri-nutrition and tourism. I would like to wish to SYMPOSSIO’S conceptualist and my friend, Alexandros Angelopoulos, and his valuable associates in Aldemar, every success in their endeavours.

KONSTANTINA NIKOLAKOU VICE-GOVERNOR, REGION OF PELOPONNESE or the Region of Peloponnese, gastronomy and local cuisine constitute an essential part of the Peloponnesian economy, linking its two basic pillars: the primary sector and tourism. As regards the sustainable development of the Peloponnese, a key parameter in our strategic planning is the connection of tourism and production. The Peloponnesian Basket is our added value in this effort. We combine local agricultural products of superior taste with unique empirical products from every corner of the Peloponnese. These ingredients are behind dozens of delicacies, which the visitor will discover through gastronomic mapping, at authentic taverns and restaurants, small shops with local products from small producers, oil mills and wineries, or thanks to the many professionals who honour the history and tradition of Peloponnesian tastes. In 2019, SYMPOSSIO celebrates its 10 years of Greek gastronomic touring, with olive oil and wine as its leading concept – two products largely cultivated in the Peloponnese – thus laying special focus on Greece’s culinary treasure.

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REGION OF WESTERN GREECE

WESTERN GREECE: A DYNAMIC GASTRONOMIC DESTINATION he exciting journey of SYMPOSSIO, an initiative of Aldemar Resorts, successfully fulfills a journey of 10 years! The Greek cuisine constantly gains more ground, gaining more friends along the way, enhancing the tourist identity of our country, showcasing the unique quality of our products, offering yet another good reason for everyone to visit Greece. Greek flavours, being familiar worldwide, all start off from the hospitable spirit of our people; that special Greek culture where the guest becomes the hospitable host’s center of attention. This year, SYMPOSSIO lays its focus on olive oil and wine; two products for which Greece’s supremacy is unrivalled, on a global scale; two products that underline the uniqueness of the Greek cuisine but also its pure and authentic character, in combination with their special role – more often, in a symbolic sense – within the long history of our land. In the Region of Western Greece we are proud of our oil producers, of the quality of the oil production and of our oil and wine that we deem are among the best worldwide. This is one more reason why our local cuisine has its own traits, its special character that makes it an integral part of the country’s gastronomic heritage. This is also why more and more visitors eagerly and gladly return to Western Greece, making our region a dynamically growing culinary destination. Apostolos Katsifaras GOVERNOR OF THE REGION OF WESTERN GREECE

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GREEK ENTREPRENEUR

CHRYSANTHOS

PANAS

ON GREEK GASTRONOMY & TOURISM THE UNRIVALLED QUALITY OF OLIVE OIL & WINE AS THE CORE OF GREEK TRADITIONAL CUISINE AND MODERN GASTRONOMY. aised in a Mediterranean country like Greece, I came in contact with the local products of our country from a rather young age. The particularly high quality of the Greek olive oil production and wine are unrivalled and these are what form part of our traditional cuisine and the Greek diet. PANAS Sophisticated Hospitality closely collaborates with Greek producers, paying great attention to quality, while at the same time various menus incorporating the Mediterranean Cuisine can be found in all our restaurants. Through our work we combine entertainment and culture, considering this combination an inseparable part of Greek Tourism. PANAS Sophisticated Hospitality, http://www.panasgroup.gr

ZONARS, ATHENS

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SALON DE BRICOLAGE, ATHENS

ILIOS, ATHENS

ISLAND, ATHENS

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HOTELIER

DISCOVERING THE AUTHENTIC he act of transforming nature’s gifts into a work of art is consistent with our cultural heritage. Since ancient times, wine and olive oil were inextricably linked with greek culture and mentality. By having left their undeniable stamp on our history and civilization, wine and olive oil have become timeless treasures. The cornerstone of greek mindset is the “Living in Balance”. Nutritional lifestyle affects both our physical and emotional wellbeing. Domotel Hotels and Resorts is set to promote all the authentic experiences that Greece has to offer, including the ones from the gastronomic spectrum. As part of our commitment to interact in a balanced way with local stakeholders, local identity and sustainability, we think it is as our duty to advocate the -deserving to be admired- world of greek wine and greek extra virgin olive oil. The vast significance of these two divine products for greek tourism and leisure industry, is reflected on modern mediterranean cuisine, a fusion of high-quality products within a well-balanced diet, based on the ancient knowledge of the medicinal benefits of healthy eating. By supporting and focusing on wine’s and olive oil’s contemporary narrative - history, geographical origin, varieties, producers and production methods-, and by choosing only the best, we believe that our authenticity can be preserved and one of our missions, that is to help our guests discover it, can be accomplished. Konstantinos Alexopoulos CEO DOMOTEL HOTELS & RESORTS

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A COUNTRY THAT DREAMS IN COLOURS & FLAVOURS reece is a country that dreams. A country that dreams in colours, in stories, in traditions, with collective feelings and flavours; flavours that turn into images, moments, memories, ports and starting points. Greece resists with visions. She advances bravely thanks to the fearless, the innovative and the creative. Greece stands out with her realist ideologists; those who imagine, believe, plan and make things happen. A message of optimism, unity, strength and history is being vastly spread. This, to me, is what Sympossio Greek Gourmet Touring is all about. An exciting interactive caravan of extroversion and essence, with Greek gastronomy as its guiding vehicle, conveys the Greek culture and its contemporary values throughout Europe, with respect, warmth, consistency and reliability. It is an ongoing journey to which I wish to invite you all as supporters and co-travelers in all that makes us proud over and over again. Katerina Gagaki REPUTATION MANAGEMENT & COMMUNICATIONS SPECIALIST

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THE BEGINING

& SO IT

ALL BEGAN...

10 YEARS SYMPOSSIO EVENTS

A VISION. A DREAM. AN OPTIMISTIC AND DYNAMIC TEAM OF PEOPLE WHO BELIEVED IN THE MAGIC OF NEW BEGINNINGS... 26


...AND THEN CAME THE RAW MATERIALS. THE FIRE. THE PASSION FOR INNOVATION. AND JUST LIKE THAT, 10 YEARS AGO, SYMPOSSIO GREEK GOURMET TOURING CAME TO BE. 27


THE BEGINING - WEST EUROPE

he times of Moussaka and Greek salad as the only indicators of Greek gastronomy are long gone; the same applies for the Greek hospitality industry. Overnight stays based on the number of stars a hotel has, are a thing of the past. Those of us of Greek origin, are well aware that Greece and the tourism industry are so much more, and bearing that in mind, it would only be fair to share that experience with the rest of the world, both within and beyond Greek borders. All these unique primary ingredients and the professional chefs with the vibrant Greek temperament, why not let those be the starting point of a unique concept abroad? And just like that, 10 years ago, with this concept in mind, SYMPOSSIO Greek Gourmet Touring came to be. An interactive roadshow whose main ingredients were an entrepreneur’s vision of connecting the primary and tertiary sectors, the desire to boost the country’s image even more, a few “crazy” and talented chefs who accepted the challenge of packing their best utensils and equipment in suitcases and last but not least, a small team of people who believed in the dynamic of this institution… THAT was the SYMPOSSIO concept. ➔ 28


Togetherness‌ the SYMPOSSIO way. It’s all about sharing Greek culinary traditions, the homemade dishes, the wine, countless stories and jokes, the laughter and the spirit of creating an alchemy of flavours as a big family under the exciting and professional guidance of the chefs who are being called upon to cook with their hands, their mind and their soul.


THE BEGINING - WEST EUROPE


No roles, no titles, no protocol; just a pure love for cookery, culture and entertainment. Guests from different parts of Europe, who as a group of companions toured a range of flavours from various regions of Greece, all generated from the Greek soil, organically grown by local producers and blessed by the Mediterranean climate.

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THE BEGINING - EAST EUROPE, GREECE & ISRAEL

AND IF TODAY we have come to be talking about SYMPOSSIO’s huge reach, accompanied by a portfolio of awards and international recognition, let it be noted that it was by no means a walk through the park, and it still isn’t. Each year a new theme is introduced to numerous European cities, and even though all new ventures entail various risks, this was hardly the case for SYMPOSSIO… it was a winner right from the start! It was the drive and passion itself that spoke through the voices of those who carried the concept to the Tour Operators and presented it in the most exciting and engaging manner to the point where today it is they who request the event take place in their city. What distinguished the Sympossio Events from any other gastronomic event was that there was no chef with an applauding crowd below. In Sympossio, the main ingredient was that there were no roles. The CEO, the salesman, the journalists and all parties involved wore exactly the same aprons and cooked as one team. They cooked together as a team and ate as a team. That was the magic of it all. 32


SYMPOSSIO is a get together; a meaningful and delicious gathering; a concept that has remained almost intact since antiquity. At the same time, for us SYMPOSSIO is also a first class excuse to gather and prepare good food and share unique moments with our distinguished guests.


CONSTANTINOS TSEGAS SECRETARY GENERAL GNTO (GREEK NATIONAL TOURISM ORGANISATION) SYMPOSSIO has been steadily contributing, for the last 10 years, to the promotion of unique Greek products and flavours, while at the same time introducing the world to the myths and traditions of a rich and contemporary Greek gastronomy. The Minister of Tourism, Mrs. Koundoura, and GNTO have been supporting every effort, aspiring that our country become an established culinary and wine destination, enriching each visitor’s genuine travel experience that this blessed Greek land generously offers.

Our Big family

Each one holds a different role. Not everyone comes from the same country, not even from the same company. At any one moment, one will find them in highly demanding posts, but those you will come to meet in the following pages, for one or more evenings became ONE. They embraced an institution that may have seemed unknown to them, but with their zest, their participation and their help, each and every one of them has played their part in the gastronomic caravan of Sympossio. This is what being a “family” is really about. The center around which we all gather, bearing common values, and from there on, each one spreads their wings. We thank you, from the depths of our heart for having sent Sympossio soaring high in the skies!

MANDY KALLIONTZI COMMERCIAL DIRECTOR ALDEMAR RESORTS SYMPOSSIO is, for me, a journey of flavours, experiences and delights. It gives you a wink and challenges you to put on your apron, light up your soul and join forces with another 30 individuals, all there for the same purpose… Creativity. It is through that process of creativity that the charms of our very own Greece, with her regional recipes, colours and aromas, are unveiled in front of the eyes of the participants. It is an experience worth living; an experience through which each comes out “richer” and more familiarised with our customs and traditions. 34


AEGEAN AIRLINES AEGEAN AIRLINES, voted Best Regional Airline Europe 2018 has been honored with the Skytrax World Airline Award for the ninth time, as the Best Regional Airline in Europe. This year, AEGEAN AIRLINES will be collaborating once again with one of Greece’s most unique gastronomic roadshow SYMPOSSIO Greek Gourmet Touring as it celebrates its 10 year anniversary! In light of this very festive occasion, with incredible flavours traveling around Europe, we wish SYMPOSSIO the best of success!

PIERRE EMMANUEL DUBAND SALES MANAGER INTERNATIONAL

TONIA VASSILOPOULOU ST GEORGE LYCABETTUS

10th Year of SYMPOSSIO! The creativity, the persistence and the consistency of the SYMPOSSIO Greek Gourmet Touring team are what have ensured that this institution be established for a whole decade. We are truly delighted to have had the opportunity to be part of this effort that represents and signals the ever growing culture of healthy synergies and partnerships. I hope that more creative collaborations will follow; guided by a common vision, a long-term plan and positive results for all. I wish the 10th Sympossio every success!! 35


The Chef behind Sympossio

Chef Agalou has been an inspiration from the start having set the wheels in motion for what was to become a unique institution today. Alexandros Angelopoulos worked closely with him in making SYMPOSSIO the most extroverted and engaging gastronomic roadshow Greece has ever produced, giving it its unique characteristics. His drive and passion for gastronomy has been the motivating force behind a new generation of chefs that he trains, making this roadshow of flavours even greater!

EVAGGELOS AGALOU 10 years of SYMPOSSIO… Colours, Flavours and aromas on a journey that constantly grows. Touching emotions, love and pride for a team that travels with Greece’s “treasure” across borders.

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The Next Generation IOANNIS RODOKANAKIS

Simply travelling with ingredients and equipment in a suitcase to cook your homeland’s cuisine in faraway places, is not enough. What we tavel with and what we cook with is what we always carry within; heart and soul. THIS is SYMPOSSIO, and nothing less.

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GEORGE CHATZOPOULOS 10 years of thoughts, 10 years of programming, 10 years of traveling, 10 years of insane cooking sessions in unknown destinations and unknown kitchens… 10 years of delightful experiences in the company of friends and colleaugues we now call family… THAT is our SYMPOSSIO!

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The Chefs

MANOLIS ROUMBAKIS

PETROS LAMBRINIDIS

A journey, a path taken with good colleagues‌ and good friends. A journey filled with emotion and flavours and getting to meet new people with their customs and traditions while trying to promote what sets us apart‌ and that is, our sense of hospitality. Wishing us all health and strength to carry on with this blessed journey.

A word deep-rooted in Ancient Greece; one that means a lot to us who have experienced it and is synonymous to the responsibility of conveying the Greek cuisine and culture to other nations with a strong sense of their own customs too. A word that is pleasing to be accompanied by on journeys around the world, all the while, exchanging culinary ideas with our co-travellers.

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PANAGIOTIS ROUMELIOTIS

VASSILIS DASKALAKIS

“It is all about the experiences. It is about those friends and colleagues who cook together and aspire to spread the love for Greek culinary culture, worldwide. Togetherness has been the key ingredient to making this very unique gastronomic roadshow succeed and become the institution it is today”.

To me, SYMPOSSIO is all about the experiences. Experiencing flavours as well as testing new paths we come across along the way each time we set out. It’s all about those friends who cook out of love and respect for the ingredients and traditions of Greece and aspire to establish its culinary culture worldwide.

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The Creative

FOTIS SERFAS PHOTOGRAPHER SYMPOSSIO… A project that tours Europe! A project with a lot of luggage, a lot of contributing factors, countless flavours, numerous trainee chefs… all to the superlative degree! A project which can either take the role of an inspired cook, while on other occasions can be an ambassador of Greek flavor. In my case, it happens to be the last photo-shoot of the season. A photo-shoot for which I see no deadline, but only a perfect line. The same applies for Chef Chatzopoulos and Chef Rodokanakis; it is those two who constitute the team I am called to work with right up to the point where we materialize an entire idea. One idea at a time… one year at a time… because it is a fact that out of Greece’s culinary culture, one can extract thousands of ideas. The conceptualist and inspiration of this entire concept that takes on visionary dimensions is none other than Alexandros Angelopoulos. Having had the honour to be a member of this team and a part of this vast concept makes me feel truly proud… and I can only wish that these 10 years turn into 100… and that Sympossio becomes and institution. Thank you for everything Aldemar… Happy Birthday, SYMPOSSIO!

DESPINA SALIVEROU ART DIRECTOR ALDEMAR RESORTS The People of SYMPOSSIO: Those people who with their good spirits, their passion and their devotion help it grow year by year. The Inspiration: For all of us working with this project, it is thanks to Mr. Alexandros Angelopoulos himself and his creative perspective that each of us, through their own area of expertise, has the chance to bring SYMPOSSIO to life, each year.

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Making magic happen‌!

From left to right: Dimitra Plessa, Manolis Politis, Daria Shibaeva, Aristea Tsakali, Ioanna Argyraki, Maria Rossi, Alexandra Sarantidi, Nektaria Zafiri, Despina Sfakianaki

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Heart and soul, dedication, hard work and the patience of an incredibly dynamic and talented team have been the primary ingredients that turned Sympossio into the successful institution the world sees today. 10 years‌ and the adventure of Greek tastes, tradition and innovation continues!

From left to right Standing: Giouli Papakitsou, Maria Mastronikola, Nanita Kyrgeorgi, Jenny Panagiotidou, Myrto Karga, Maria -Sofia Pelagidou, Giorgos Vidalis, Christos Apostolidis, Vassilis Fragoulakis Sitting: Natalia Veber, Maria Liontaki

A Special Thank you goes to Poppy Kouzoupi and Eftihia Manenti for their valuable contribution

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A JOURNEY INTO TIME & TRADITION PROMISE OF A HOPEFUL FUTURE SYMPOSSIO 2019 CREATES THE LINK BETWEEN THE SCENTS AND SENSES OF THE PAST, THE PRESENT AND THE FUTURE, SHOWCASING AND PRAISING GREECE’S FAVORED INGREDIENTS: OLIVE OIL & WINE It may be that there are no other products as connected to the lives of the Greeks as olive oil and wine. Ever since their presence on Greek land, there have been countless traditions, customs and values that have been linked to these two products that have been transcending generations. A slice of country bread, some tomato and olives were often the most common snack of those who were preoccupied with the grape and olive harvest and a glass of wine would always be present at every home; it is these ingredients that were and always will be the core of contemporary Greek gastronomy, elevating it to new levels. So, join us on a trip into time and Greek tradition… 48


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OLIVE OIL

A DIVINE GIFT OLIVE OIL & HISTORY

Among the residents of the Mediterranean, it is the Greeks who were the first to bring the olive and the oil to the forefront as basic elements of their daily life, either as a part of their diet, lighting purposes or even medication. The olive and the oil constituted the symbols of peace and reconciliation between man and God. Solon lay the legal frame for its protection and Plato would teach in its shadow. The Goddess Athena offered humanity an olive tree as a symbol of peace, wisdom and prosperity. When the Olympic Games first started, in 776 BC, the Ancient Greeks placed an olive branch wreath on the heads of the winners, called the “kotino�. Homer mentions in his writings that those who destroyed an olive tree were sentenced to death by the Greek courts. Ever since, the lives of the Greeks have been strongly connected to the olive tree. Tradition has it that each time a child is born, the grandfather plants the seed of an olive. It is, therefore, no coincidence that 75% of the total arboriculture of the country is covered by olive trees. 50


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OLIVE HARVEST

For any visitor who comes to Greece and experiences the olive harvest, during autumn, it would not only be fortunate, but also a blessing to take back home as a priceless memory. After a day of olive-picking, the harvested olives are transferred to a traditional olive press. There, one has the chance to witness the traditional art of extracting the precious oil, watching as the golden liquid begins to flow and fills the air with its aromatic fragrance. A hard day’s labour is usually paid off with a bottle of pressed oil and a huge feast with wine and Greek delicacies under the olive tree.

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THE BENEFITS OF THE OLIVE SOAP

Olive oil is a great component in a heart-healthy dietary plan but its benefits hardly end there. Ever since ancient times, it has been used to produce the widely popular olive oil green soap, known to possess countless therapeutical properties such as treating skin diseases like psoriasis and dermatitis. It is highly moisturizing, rich in antioxidants and bears very few side-effects, if any. Olive oil soaps offer a pleasant, fruity aroma, rather than an overtly perfumed scent.

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TRADITION MEETS INNOVATION AND ENTREPRENEURSHIP IN LIGHT OF A DYNAMIC FUTURE

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THE LOVE AND RESPECT FOR THIS GREEK TREASURE CONTINUES IN THE HANDS OF A NEW GENERATION

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Λαδι & Θρησκεία

OLIVE OIL & RELIGION

For Orthodox Christians, oil takes on a religious significance. The olive is the only plant referred to over 170 times in the Bible. It is an olive branch, the symbol of divine mercy, of serenity and peace that God sent Noah with a pigeon. Many are the church ceremonies where olive oil holds a predominant place. It was also with the first batch of oil that believers lit their oil lamps. Thus, our belief, symbolizing light, is held alive throughout time. 56


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UNCTION

The Unction is one of the seven mysteries of the Church, which takes place in the church or at home to cure physical and mental illnesses. On a table we lay the gospel, a small picture of Christ, a lit candle and a flour container, next to which seven candles are lit. At the end of the mystery, the priest crosses the forehead, the jaw, the cheeks and the hands in the palm and on the outside. We ask the Lord to heal our spirit, our thoughts and our entire inner world by giving strenghth to those parts of the body with which we perform most tasks. 58


"Blessed be the olive tree that feeds you and blessed be the water that you drink from the clouds and three times blessed be one who sent you for the poor man’s lamp, for the saint’s candle". Ioannis Polemis 59


BAPTISM

During the baptism ceremony, just before being immersed in water, the one being baptized is rubbed with oil on certain parts of the body by the priest, and later all over the body by the godparent. With this oil, the child receives the grace of the Holy Spirit. The oil at this ceremony signifies the mercy and grace of the Divine, as well as the inner strength received for all spiritual “battles�. The oil being rubbed over the body symbolizes the re-creation of man through baptism. Tradition has it that those anointed by the same godparents are not allowed to get married in future. 60


ANOINTMENT

The Anointment is a ritual directly connected with the baptism since after the ceremony, the person becomes christian. It takes place right after the baptism just as Christ arose from the Jordan River and the Holy Spirit descended in the form of a pigeon. The priest rubs on some Holy Chrism on certain parts of the body. The Holy Chrism is primarily made of oil and is produced at the Ecumenical Patriarchate in Constantinople, on the Good Friday during Easter. From there, it is received by all the Orthodox Churches. The multitude of aromas symbolize the variety of chrisms offered by the Holy Spirit, to the believers. 61


NUTRITION

Priceless as Life Used daily. Found in almost every Greek home. Doctors and dietitians place it at the top of the food chain. Clearly, all the glory goes to olive oil and its benefits as accounted for, here below.

COMBINATIONS OF OLIVE OIL AND OTHER FOOD Olive oil, combined with certain other foods may offer a better level of absorption of anti-oxidant and nutritional substances as well as vitamins. For example, the lycopene of the tomato, which is highly anti-cancer and anti-oxidant, may be absorbed more efficiently when combined with olive oil. Vegetables such as green salads, filled with beneficial anti-oxidants and vitamins are fully absorbed by the human organism only in the presence of a fatty substance. In conclusion, this combination offers protection against hypertension and cardiovascular illnesses.

BY MARIA-SOFIA PELAGIDOU DIETICIAN MSC, www.sofidiet.gr

BENEFICIAL QUALITIES OF THE OLIVE/ OLIVE OIL The beneficial qualities of the olive oil are numerous and innumerable, with the first and most important being the prevention of cardiovascular diseases and the protection against coronary heart disease, as it contains the well-known Ω3 fatty acids. In addition, it helps to reduce what is known as "bad" cholesterol (LDL) in the blood, helps to better absorb calcium from the body, as well as to better bowel function. Similarly, an important function is to balance sugar levels for the proper functioning of a diabetic organism. Additionally, another beneficial property that deserves to be highlighted relates to how the skin can be revitalised. The polyphenols contained in the olives are the substances that help fight cancer, but also offer that original taste. Oleasin and oleic carbon are substances with anti-inflammatory and antioxidant activity, almost as powerful as medication. In conclusion, it is through nutrition and particularly olive oil that components of this significance are provided and help reduce the risks associated with diseases.

he history of olive oil began in Greece about 7000 years ago, when the first olives were transported from the Phoenicians to Greece, and later travelled to the other countries of the Mediterranean. It would be fair to say that the olive oil is in fact the emperor of the infamous Mediterranean cuisine. The olive tree, being the only tree most connected to Greek folklore tradition has endured and continues to do so, under the harshest of conditions. According to Hippocrates, olive oil is considered to be the perfect healer as well as providing the base for the Mediterranean Diet. Its unique flavour, its texture, its organoleptic characteristics, as well as the Omega-3 – known as fat-soluble vitamins – rate it as highly significant. 62


Sappho's Elixir BY MIRSINI SPANELI BAR MANAGER AT ZONARS, PANAS SOPHISTICATED HOSPITALITY

OLIVE OIL COCKTAIL

INGREDIENTS Metaxa 12 Stars Masticha spirit Fresh lemon juice Salt and Cinnamon-based home-made syrup Drops of olive-scented oil for that final special touch from the base ingredient.

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“If you deconstruct Greece, in the end what remains is an olive tree,

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a grapevine and a boat. That is, with as much, you reconstruct her�. ODYSSEAS ELYTIS

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GENERATIONS

ONE-ON-ONE WITH DR. NIKOS ANGELOPOULOS

''THE WINE YOU MAKE YOURSELF IS THE BEST IN THE WORLD ''

AS AUTHENTIC AS GOOD WINE SHOULD BE. SIMPLE, COMPREHENSIVE, AND WITH A DEEP KNOWLEDGE OF THE ECONOMY OF TOURISM, HE CREATED A BIG FAMILY OF EMPLOYEES, ASIDE FROM HIS OWN PERSONAL ONE. ALTHOUGH HE MAY BE THE KIND OF BUSINESSMAN WHO NATURALLY EARNS RESPECT JUST BY WALKING INTO A ROOM, HE IS STILL THE APPROACHABLE GENTLEMAN NEXT DOOR WHEN HE TALKS OF HIS VILLAGE AND ALL THAT HE LOVES. DR. NIKOS ANGELOPOULOS HONORED US BY SHARING SOME OF HIS PERSONAL THOUGHTS AS WELL AS HIS PASSION FOR GOOD WINE. WORDS BY POPPY KOUZOUPI I would sneak in some wine and sardines for him. When it came to my mother’s home, olive oil and wine could always be found. My aunt, too – my father’s sister – would also have a glass daily. When asked about her health, she would always say “I’m doing great as long as I can have my wine. Should you see me without a glass, it means my end will have come”. One day, we saw her without wine by her side; the very next day, she had passed.

THE VILLAGE ABELIONA, a picturesque village built on the crossroads of three regions – Arcadia, Ilia and Messinia – has not randomly acquired its name, since the region has always been filled with vineyards; “Abeli” being the Greek word for vineyard. LABOR A POOR and humble village where wine and bread were part of the daily diet of its residents. When the shepherds would head for the mountain, they would take bread and some wine so as to manage the hardship of the day.

MEDICATION ALL KIDS at that time grew up with wine. It was used as a form of medication in certain cases. CARING I WOULD SAY I feel rather connected to the vineyards. I often think about them and ask how they’re progressing. They need constant care since the village’s wine is in fact a question of identity.

SURVIVAL THERE WAS A TIME when the vineyards of the village were uprooted, in the light of European Union premiums that intended to promote wine production in France and Italy. As a result they ended up being sponsored for some years, but Abeliona would hardly remain without vines for too long.

THE OTHER PROJECTS MY DEEPER NEED to transform my village into a functional and friendly one, motivated me to proceed with several changes and upgrades. For starters, the old school was turned into a budget-friendly guesthouse for passing travelers or for those who love hiking and nature. The traditional community store has been moved to the upper floor along with the village library. A refurbished little shop-taverna combo is situated on the ground floor welcoming both visitors and locals. A new doctor's office, including the doctor's quarters, is in operation. Last but certainly not least, the luxurious Abeliona Retreat – that is met with an ever growing success – is now being operated by my son Spyros.

THE BEGINNING MY NEED to maintain that connection between the village and the grapevines, lead me to plant my first vine there. At that time I also restored the village with stone. Out of that energy, came the passion that later had me doing the same for the hotel in Olympia. A WAY OF LIFE WINE had long since held a principal role in our family. One would always find some on the table whether at noon or in the evenings. I pretty much grew up with wine. Wine was my father’s whole life. When he was in hospital, and a little before he passed away, 69


WINE

TALES OF THE VINE WINE & HISTORY The beginning of wine cultivation in Greece can be placed thousands of years ago as archaeological research traced the first signs of wine cultivation in Filippi of Eastern Macedonia during the prehistoric period. Ever since, vine and wine have been incessantly accompanying Greece and its people until today. It is a widely known fact that the Ancient Greeks honoured Dionysos and the wine with festivities, at every opportunity, the most classic example being the wine and olive harvest. Wine was the drink of joy and companionship. According to the historian Thucydides, all the people of the Mediterranean tended to be less barbarian when they learnt to cultivate the olive and the vine. According to the ancient historian Thucydides, all Mediterranean people gradually came out of their barbaric ways when they learnt to cultivate the olive and the vine. The trade of Greek wines spread over the entire Mediterranean until the Iberian Peninsula and Asia Minor and constituted one of the most significant economic activities. The name of origin comes into question rather early on, as ships transporting wine from other areas are forbidden to dock in Greece (for example, in Thrace). Not only did each home own a vineyard, but even today, one comes across large areas of land around monasteries, covered in vineyards. Wine for monks was not only a divine gift but a product that could be bartered in exchange for what they were lacking as well as a means of covering their expenses. 70


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WINE & RELIGION

The first vine cultivator was Noah who planted a vine after the flood. Christ started his miracles by turning water into wine at a wedding in Cana. The Good Samaritan carefully tends to the injured one he finds in his path, clearing his wounds with wine and pouring oil on them. Monastic documents include an enormous number of recipes with wine as an antiseptic and cough-relieving base, etc. Additionally, the words wine and vine are referred to in the Holy Scriptures more than 250 times. 75


HOLY COMMUNION

Wine acquires its holy significance at the Secret Supper when Christ gave his disciples the glass, saying … “Drink from it, all of you, for this is My blood of the covenant, which is poured out for many for the forgiveness of sins”. One of the most important ceremonies of our church is the Holy Communion. It is Christ’s offer to humanity, where all Christian believers symbolically receive his body and spirit. The wine used is called the “Nama” or “Anama” and is created by a careful selection of black grapes.

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THE WEDDING

The spiritual union of the man and woman at the wedding ceremony is accompanied by a series of rituals. One of those is when the couple drinks out of the same glass. The wine used here is sweet and symbolizes their common path on which they will together drink through all the joys and sorrows of life. 79


Map Flavours

THE HETEROCLITO WINE BAR IS THE ULTIMATE WINE DESTINATION AT THE HISTORICAL HEART OF ATHENS. WORDS BY DIMITRIS KOUMANIS, WINE WRITER

stablished in 2012, wishing to showcase native varieties of wine and the richness of the Greek earth in a tasteful and minimal style. It was quickly recognized by international wine magazines and opinion makers mainly from the US and Canada, so it is a reference point for wine in the capital. You will find more than 200 Greek labels in the Heteroclito wine-list, with emphasis on wines where mild methods of cultivation and winemaking (natural wines) were followed. The French-Greek owner Madeleine, is supported by a team of young, ambitious partners – graduates of oenology and wine students – who constitute a strong team with knowhow and vision. They constantly travel both in and out of Greece, expanding their social network and discovering new wine regions. Suggestions for wine glasses, are changed on the 1st day of each month. The quest for new “wine treasure” is endless and in most cases makes the Heteroclito list. Heteroclito Bar A Vin, 2, Fokionos Str. & Petraki, Athens, T. 210 3239406, E. wine@heteroclito.gr, www.heteroclito.gr 80


Drops Pleasure “WINE, WHEN USED MODERATELY, AND ACCORDING TO THE ORGANISM OF EACH PERSON, IS AS PERFECT FOR HEALTH AS IT IS FOR ILLNESS”. HIPPOCRATES

populations to restrain it. Contrarily, conquerors exploited it as a trophy (as precious as gold and silver) whereas the displaced received stumps to plant in the land they would inhabit next so as to remind them of the place they were called to abandon (as precious as their language and religion). The existence of vine-culture in Greece evolved over the centuries. Romans, Byzantine, Ottomans, Venetians and so many others who crossed this blessed land recognized the superb quality of nutritional goods and especially the wine and olive oil. Nowadays, the infamous Greek wine is met with great success in international markets where the Assyrtiko, Moschofilero, Agiorgitiko and Xinomavro varieties appear to be in the lead, while at the same time there seems to be a revival and interest for hundreds of local varieties coming to the forefront again. In every corner of Greece, hospitable locals will offer you a glass of wine and raise their glasses with you in the name of good health by saying “Yia mas!” (Cheers!)

he words vine-culture and wine (“oinos” in ancient greek) are inseparable aspects of the Mediterranean people and many references to that seem to vanish with the passing of time. No one is absolutely certain where and when the first vineyards appeared, but what is undoubtedly known, based on historical findings, is that they were of great significance to the people of the Greek land. For the Greeks, wine was not only about consumption but also about trade, economy and religious ceremonies. Historians claim that the Phoenicians would load their ships with wine and set off from the city of Byblos (today’s Lebanon) towards other Mediterranean harbours. At the same time, numerous regions of insular and mainland Greece were well-known for their wine production. Countless origins, categories and practices remain alive even today. Wine, by definition, is a product which breathes and evolves; so how would it ever be possible for wars, confrontations and migrating

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Greek wine spring IN GREECE, ALTHOUGH VINE HARVESTING AND WINE CONSUMPTION ARE DEEPLY-ROOTED, ORGANIZED PRODUCTION HADN'T REALLY STARTED UNTIL THE END OF THE 50’S. t the initiative of Mrs. Stavroula Kourakou-Dragona, the regional varieties that are cultivated, are recorded and Greece gradually starts appearing on the international wine map. The initial exports serve the needs of the emigrants in Germany, the U.S.A, Canada and Australia. Wines of a medium quality – with Retsina prevailing in the market – could hardly be referred to as “gastronomic ambassadors”. Ever since the end of the 80’s, coordinated efforts for the exportation of good quality Greek wine began and the overall image gradually changed over the decades. Even though Greek wines may be lagging behind in the bulk of sales, the relativity between quality and price, is not to be questioned! Opinion-makers of wines discover forgotten Greek varieties and display great eagerness in publishing their articles in targeted magazines. The “humble” Savvatiano wine of Attica, and Retsina, start gaining a better image compared to what it was before. The Assyrtiko is boosted in terms

of popularity, while at the same time the price of the grape increases dramatically, constituting it as a luxury good for the Greek consumers. Many compare the “Ksinomavro” with the Italian Barolo and Barbaresco varieties. The Greek wines eventually make it to the wine list of famous and well-awarded restaurants worldwide. The financial crisis lead the children of families with vineyards to return to their neglected properties and initiate the business from a new standpoint, putting a new generation of wine-producers at the forefront. In a country whose economy is service-based, the primary sector has been showing signs of recovery, and that in itself is rather encouraging. Wineries have been doubling in number! Nowadays, the Greek wine is experiencing its own well-deserved spring. Hundreds of locally produced varieties are coming to the forefront and Greece appears to have a very promising future. The amazing contradictions and complexities within Greek nature leave their prints on a range of Greek wines. Discover them!


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ALDEMAR SELECTIONS GREEK ORGANIC PRODUCTS

PACKING UP

A TASTE OF GREECE WORDS BY POPPY KOUZOUPI

AROMATIC HERBS

ou are counting down to those heavenly holidays in Greece again… day by day. Longing for those moments filled with your favorite colors and aromas. But wait! You just might be closer than you thought…! Did you know that the ALDEMAR SELECTIONS series was created just for you? Bringing those delicious holiday cravings to the comfort of your own home brings you closer to those recent memories. Be it a glass of chilled white or rose wine, or even a warm beverage on a chilly late August night, this series was made for you. You see, the series was created with extra special consideration making sure the right packaging has been selected to withhold all the freshness and aromas of the Greek earth as you remember it.

Whether you choose to enjoy them as a beverage or incorporate them in your cuisine, one thing is for sure; each time you open one of those colourful sachets, the rich aromas release the memories you still feel connected to. For an instant, you are back to those picturesque Greek locations that you yearn to return to. Packed with vitamins and nutritious value, Greek herbs are ever present in all international cuisines… why not yours, too?

HERBAL CUBE COMBOS Sometimes one is never enough, which is why Aldemar created these amazing cubes with a variety of the most desired herbal combinations of the Greek earth. Use them in their warm or cold diluted form and notice how easy it is to be swept away into a field of blossomed orange trees; enjoy the refreshing boost of a tangerine being peeled or a juicy lemon being plucked of the tree. 84


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ALDEMAR SELECTIONS GREEK ORGANIC PRODUCTS

ORGANIC EXTRA VIRGIN OLIVE OIL Ever wondered why that Greek salad is always that addictive, or why you keep going back to those delicious little spinach pies at the buffet? Each dish, raw or cooked, is usually prepared with the purest of ingredients and biological virgin olive oil. Its full-bodied flavor and aroma can easily turn a slice of bread charred on coal and sprinkled with some oil, into the most delicious gourmet delicacy. 86


BALSAMIC VINEGAR Often known for its medicinal qualities, balsamic vinegar is used in most salads and other cold dishes. Surprisingly enough, this vinegar is also used for certain cosmetic procedures. Each time you taste a salad made of rocket and fresh cheese, your mind is sure to be drifted away into a Greek countryside scenery where a bunch of Corinthian grapes is the raw ingredient of that vinegar you are enjoying. 87


ALDEMAR SELECTIONS GREEK ORGANIC PRODUCTS

WINE (WHITE – ROSE – RED) Add a little bit of “FOS” (Light) from the Greek blue skies, sprinkle plenty of “FILIA” (Friendship) and experience the taste of “EROS” (Love) at each sip. FOS, FILIA and EROS are a series of three unique varieties of grape cultivated in Greece and more specifically in the Peloponnese; let each special moment carry a special aftertaste. 88


CRETAN TSIKOUDIA Highly unlikely is the chance that you will visit Crete and not be invited to taste a shot of Cretan “tsikoudia” (the local spirit). Widely known as “raki” as well, this sweet extract guarantees endless moments of joy in any company.

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GREEK ORGANIC PRODUCTS

JUST FOR YOU! by ALDEMAR RESORTS IN GREECE, the year-round mild climate, the country’s rich fertile soils touched by the Aegean Sea and the long periods of sunshine, all contribute decisively to the organic production of the aromatic herbs, vines and olives that constitute some of the primary ingredients of the refined Aldemar Selections series.

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ALDEMAR SELECTIONS is a range of high quality organic products that have combined traditional with modern scientific methods to capture the freshness and aromas cultivated on Greek land, offering you a memorable and tasteful experience reminiscent of your favorite days in Greece.

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A Sympossio

nd if all of the above connects us to our history and to our faith, a walk in the Greek countryside from September onwards, may perhaps give us the most important messages and bring together the values​​ of our people unchanged. Cooperation, extroversion, distribution, re-birth‌ When it comes to harvesting, there is no age exclusion. All the members of the family are useful. Seniors and children alike carry out the easier chores, whereas the younger men of the family carry the heavy baskets with grapes; the meaning of participation and cooperation in its real dimension. Those families of fewer members, who own vineyards, receive help from relatives and friends during the harvest. 92


Countryside in the

It is the same image we meet somewhere in the middle of late October, depending on the region and the variety, during the olive harvest. For Greek hotels based on seasonality, the olive gathering is the informal rendezvous given by hoteliers and employees after the end of the season, on the Greek land, to collect what will be a part of their living. This daily task calls for a daily celebration. Whether the traditional way of harvesting is followed or whether new machines are in place and being used, one thing is for sure: around noon, everyone will be sitting under the shadow of an olive tree to enjoy moments of joy, with a piece of bread, some olives and a glass of wine and exchanging stories that will keep their spirits up. Greece, don’t ever change! 93


PETRA & FOS BOUTIQUE HOTEL & SPA

CHOOSE AUTHENTICITY & AWAKEN THE DREAM Our vision is to respect Mother Earth and always be a destination where people discover Authenticity and Awaken their Dream. Our philosophy, inspired by our people, is to offer genuine hospitality in consistency with excellence and harmony. Our values are quality, openness, innovation, individual responsibility, fairness, respect for the individual, passion, teamwork, flexibility and pride.

PETRA & FOS BOUTIQUE HOTEL & SPA comes out of the calm waters of Oitilo’s gulf at the rocky southern foot of mount Taigetos. The hotel operates under new ownership and is under continuous upscaling. It has been built and renovated with absolute respect to the traditional architecture and is uniquely integrated into the natural environment. Frugal luxury characterizes every detail and invites the guests to discover the wild beauty of Mani, revealing an authentic experience.

THE HOTEL HAS 23 FULLY EQUIPPED ROOMS AND SUITES, of high quality and elegance in decoration. All rooms offer spectacular see view for a memorable stay with the coziness of a modern luxury hotel. Petra & Fos Boutique Hotel & Spa addresses sophisticated guests who seek discreet luxury and comfort, offering high quality, exclusive and personalized services in an idyllic setting. The hotel staff will help you explore our genuine hospitality, making your impeccable and high quality stay memorable.

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CONTACT DETAILS ITILO, 230 62, PELOPONNESE T. +30 27330 54050, +30 27330 52915, +30 21061 99610, +30 694 4660913 F. +30 27330 54060 E. hotel@petrakaifos.gr

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Ingredients OLIVE SOUP WITH FETA CROSTINI

99 PG.

SEABASS WRAPPED IN VINE LEAVES

By the Chefs of Aldemar Resorts

GEORGE CHATZOPOULOS OPERATIONS EXECUTIVE CHEF & IOANNIS RODOKANAKIS OPERATIONS CHEF À LA CARTE

PETIMEZOPITA

BLACK-EYED BEANS, CHERRY TOMATOES, FENNEL & RAISINS

ORANGE-CARDAMOM JELLY, VANILLA ICE-CREAM & SCENTED OLIVE OIL

101 PG.

103 PG.

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THE RECIPES

Raw materials are carefully selected with respect to seasonality and nature itself. The combination of Greek soil, the water and the sun give these ingredients their rich and memorable flavour. Imagination and innovation go a long way, so why not try what our chefs have created just for you, this year?

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OLIVE SOUP WITH FETA CROSTINI

SEE HOW IT'S DONE ON 106 PG.

99


THE RECIPES

Seabass is one of the most flavoursome fishes of the Aegean Sea; low in calories and an excellent source of protein, selenium and essential omega-3 fatty acids. A wellbalanced Mediterranean diet consists of fish and a selection of organically-produced vegetables with a sprinkle of virgin olive oil. Discover a new way of preparing a seabass dish that is simple, nutritious and impressive to serve.

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SEABASS

WRAPPED IN VINE LEAVES

I BLACK-EYED BEANS, CHERRY TOMATOES, FENNEL & RAISINS I

SEE HOW IT'S DONE ON 107 PG.

101


THE RECIPES

A tradition-based gourmet meal ought to be followed by a dessert created to match any demanding palate. Herbs and spices are a must in cookery and baking. Combining the right spices at the desired amount, to create a cake that will be accompanied with vanilla ice-cream, topped with drops of vanilla-scented oil‌ How could one even resist?!

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“PETIMEZOPITA”

I ORANGE-CARDAMOM JELLY, VANILLA ICE-CREAM &SCENTED OLIVE OIL I

SEE HOW IT'S DONE ON 108 PG.

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Recipes OLIVE SOUP WITH FETA CROSTINI

106 PG.

By the Chefs of Aldemar Resorts

GEORGE CHATZOPOULOS OPERATIONS EXECUTIVE CHEF & IOANNIS RODOKANAKIS OPERATIONS CHEF À LA CARTE

SEABASS WRAPPED IN VINE LEAVES

PETIMEZOPITA

BLACK-EYED BEANS, CHERRY TOMATOES, FENNEL & RAISINS

ORANGE-CARDAMOM JELLY, VANILLA ICE-CREAM & SCENTED OLIVE OIL

107 PG.

108 PG.

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105


THE RECIPES

OLIVE SOUP WITH FETA CROSTINI Yield

10

INGREDIENTS

PREPARATION

Soup Black Olives, pitted 500g Leek 200 g Onion 200 g Potatoes 200 g Carrots 200 g Garlic 1 clove Olive Oil 100 ml White wine 100 ml

Soup To desalinate the olives soak them in boiled water for a few minutes and straight afterwards into cold water. Alternatively, the olives can be desalinated by soaking in cold water for half an hour. Repeat the process a few times. Wash and dice all the vegetables. SautĂŠ the vegetables in olive oil and cook until softened. Add the wine and cook for 3-4 minutes. Add warm water (or vegetables broth for even better taste) just enough to cover the ingredients and bring to a boil. Cook until vegetables are tender for about half an hour. Add some more warm water if needed. Add the unsalted olives to the pot and blend the soup with a hand bimmer. Adjust seasoning with salt and pepper as desired

Feta crostini Phyllo pastry 5 sheets Feta cheese 200 g Yoghurt 250 g Fresh Thyme 1 bunch Fresh Oregano 1 bunch Olive Oil 100 ml Salt, Freshly Ground Pepper

Feta crostini Cut the dough sheet in the middle. Brush with plenty of olive oil so as to ensure crustiness after being baked. Sprinkle the entire surface with grated feta and the herbs. Wrap it up in the shape of a flute. Repeat the same process for all the phyllo sheets. Bake the crusty flutes in a non-stick tray in a pre-heated oven in 170-1800 C degrees until phyllo is golden-brown. To Serve Serve Soup in a bowl. Put a crusty flute on the side of the plate and a spoonful of yoghurt in the middle.

TIP THE OLIVES USED FOR THE SOUP SHOULD NOT HAVE BEEN PRESERVED IN VINEGAR AS IT WILL AFFECT ITS FINAL TASTE.

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SEABASS

WRAPPED IN VINE LEAVES Yield

10

INGREDIENTS

PREPARATION

For the seabass Seabass Fillet (80-100g each) 20 filets Vine leaves in a jar, 20 leaves

For the seabass Marinade the seabass in salt, pepper and olive oil for at least a half hour. Then, wrap the fillets with the vine leaves.

For the garnish Black beans 500 g Cherry tomatoes 500 g Fennel 3 pcs Leek 3 pcs Onion 3 pcs Spring Onion 1 Raisins 100 g Garlic 1 clove Fresh Thyme 1 small bunch Olive Oil 100 ml White Wine 100 ml Salt Freshly ground pepper Lemon gratings 2 lemons

For the garnish Boil the black beans until al dente point and let cool. Wash and dice the vegetables. In a non-stick pan, sauté all the vegetables in olive oil. Add the raisins and beans and drizzle over the wine. Season to taste, and transfer the vine-leaf wrapped fish (skin-side down) on top. Cover the pan with a lid and simmer on low heat for about 6-7 minutes or until the fish is tender. Use vegetable broth if more liquid is needed, so as to avoid it sticking to the pan. To Serve Serve the vegetables on a large shallow plate and the seabass fillet on top. Complete the serving by sprinkling a few drops of olive oil and a bit of lemon grating to add aroma and some extra flavor.

ALTERNATIVE AN ALTERNATIVE TO COOKING THE SEABASS WOULD BE TO PLACE THE FISH IN THE OVEN AT 180⁰C, INCREASING THE TIME BY 12-15 MINUTES, DEPENDING ON THE OVEN AS WELL AS THE SIZE OF THE FISH. THE SAME DISH CAN ALSO BE PREPARED WITH GROUPER OR SEA BREAM INSTEAD OF SEABASS.

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THE RECIPES

“PETIMEZOPITA*”

WITH ORANGE-CARDAMOM JELLY AND ICE-CREAM TOPPED WITH VANILLA-SCENTED OLIVE OIL Yield

10

INGREDIENTS

PREPARATION

Petimezopita *Petimezi (Greek grape syrup) 750 ml Olive Oil 250 ml Sugar 70 g Cinnamon 1 tea spoon Orange gratings 5 pcs Tsikoudia 20 ml Orange juice 150 ml All-purpose flour 400 g Carob-flour 100 g Baking Soda 1 tbsp

“Petimezopita” Pie Boil 100ml water with 1tsp powdered cinnamon for a few minutes. Let it cool completely. Mix 80ml of cinnamon water with the rest liquid ingredients in the mixer bowl. Dilute the baking soda in the orange juice and then pour it into the mixer bowl. Add the sugar and proceed stirring with the flat beater until homogenized. Mix all flours in a large bowl together with the orange gratings and add them to the mixer bowl. Work all the ingredients together for 2-3 minutes until the flour mix is fully absorbed. Transfer the mixture onto a non-stick tray lightly smeared with some olive oil and flour so as not to stick to the surface. Bake in a pre-heated oven at 170-1800 C degrees for 45-50 minutes.

Orange Jelly Orange juice 1 lt Agar agar 10 g Cardamom (whole) 4 g

Orange Jelly Pour the orange juice in a saucepan with the cardamom to acquire flavor. Bring to a boil. Remove the cardamom and add the agar-agar while stirring at the same time till it is fully diluted. Take off the stove and pour the mixture over a large tray in order to cool down. Cut the jelly into small cubes

To serve Vanilla Ice cream 1 kg Vanilla Olive Oil 100 ml

To Serve Place a piece of pie on a shallow plate. Add a few pieces onto the pie and beside it. Top the cake with a scoop of vanilla ice-cream and lightly spray with vanilla-scented oil.

TIP AN EQUALLY TASTY OPTION TO VANILLA ICE-CREAM WOULD BE MASTIC-FLAVOURED ICE-CREAM. MASTIC ORIGINATES FROM THE GREEK ISLAND OF CHIOS AND IS USED IN NUMEROUS OTHER TRADITIONAL RECIPES.

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THE COOKBOOK ARCHIVES

THE ART & SCIENCE OF COOKING PHOTOS BY THEODORE PSIACHOS, FOTIS SERFAS

The Be s

the

t of

Best

Recipes

SPINACH & CHEESE PIES SEE HOW IT'S DONE ON 126 PG.

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THE COOKBOOK ARCHIVES

THEY ARE BOTH SIMPLE AND SOPHISTICATED. They are created with pure Greek raw materials and love. The products of the Greek earth, found in almost every Greek household, were combined by the experienced chefs of Sympossio in the most original and modern recipes, and have been put together in such a way so as to proudly prevail in the greatest of “lounges” in Europe. And even though the culinary art is considered a given, what distinguishes each dish is the attention to detail invested in by the creator. Those of you who were at the events, learnt to cook them and enjoyed them too. Now, we proudly present them to you altogether.

AUBERGINE WITH MANOURI CHEESE & CHOPPED VEGETABLES

TOMATO FRITTERS WITH ANTHOGALO & CRISPY PHYLLO WITH BLACK SESAME SEEDS

SEE HOW IT'S DONE ON 126 PG.

SEE HOW IT'S DONE ON 126 PG.

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THE COOKBOOK ARCHIVES

TRADITIONAL GREEK SALAD & CHOPPED VEGETABLES

WITH FAVA OF SANTORINI & SPRING ONIONS

SEE HOW IT'S DONE ON 126 PG.

SEE HOW IT'S DONE ON 127 PG.

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THE COOKBOOK ARCHIVES

THE PROTEIN in a portion of black-eyed beans is almost equal to that in an entire steak. Combined with their precious vitamins, the black-eyed beans hold the torch for being among the most nutritious beans.

SALAD WITH BULGUR WHEAT, BLACK-EYED BEANS & MARINATED ANCHOVIES SEE HOW IT'S DONE ON 127 PG.

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THE COOKBOOK ARCHIVES

POTATO SALAD WITH ORANGE, OLIVES, ROCKET LEAVES, SPRING ONIONS, OLIVE OIL & LEMON DRESSING

APAKI WITH CAROB SYRUP OF GRAPE MOLASSES SEE HOW IT'S DONE ON 127 PG.

SEE HOW IT'S DONE ON 127 PG.

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THE COOKBOOK ARCHIVES

FILLET OF SEA BASS ‘SPETSIOTA’ BAKED IN THE OVEN (ON PAPILLOTE) SEE HOW IT'S DONE ON 127 PG.

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THE COOKBOOK ARCHIVES

FINE GREEK YOGHURT WITH HOMEMADE CARROT SPOON SWEET SEE HOW IT'S DONE ON 127 PG.

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Pure & Crisp Flavours Take a look inside Aldemar’s Cuisine where the Top Chefs prepare some of the best Greek recipes in their own special way

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THE COOKBOOK ARCHIVES

How to cook like a Pro SPINACH & CHEESE PIES WITH FETA SAUCE Yield 10 (approx. 2 pies/person)

PREPARATION Cook the slices of aubergine on the grill with a little olive oil until soft. Set aside to cool. Roll the manouri sticks in slices of aubergine and place in a baking tin. In a bowl, whisk the olive oil and vinegar together, then add peppers, onion, garlic, parsley, tomato, salt and pepper and mix well. Pour the mixture over the rolls and refrigerate for 6-8 hours. Remove rolls from refrigerator and once they reach room temperature serve with a little marinade. Any rolls left over should be kept refrigerated.

INGREDIENTS For the dough: 1 kg flour, 40 ml vinegar, 100 ml olive oil 1 pinch of salt, water For the filling: 1.5 kg fresh spinach, 300 gr leeks, 2 bunches of dill 300 gr spring onions, 2 onions, medium size, 8o ml white wine 400 gr feta cheese, crumbled, 2 medium-sized eggs, beaten freshly ground pepper, olive oil for frying For the sauce: 500 gr feta cheese, 300 ml heavy cream (35%) freshly ground pepper For the salad: 400 gr cherry tomatoes, 1 bunch of basil, chopped freshly ground pepper, 200 ml olive oil PREPARATION The dough: Mix all the ingredients together until well combined. Set aside in the fridge to rest for at least 1 hour. The filling: Chop the onions and the leeks and sautĂŠ them in olive oil until soft and lightly browned. Add the spinach, cook until wilted, then douse in white wine. Add dill, mix well and remove from heat. Once the mixture cools, add the eggs, the feta cheese and the pepper. Roll out a thin sheet of phyllo dough, approx. 0.5cm thick, and use a round pastry cutter of 10cm in diameter. Spoon a tablespoon of the filling into the centre and fold the phyllo to form a half-moon shape. Strongly press the edges with a fork, to seal them. Fry in high heat with plenty of olive oil until both sides turn golden. Place onto absorbent kitchen paper and pat dry to remove the excess oil. The sauce: Heat the heavy cream, then add the feta cheese and mix well. The salad: Combine the cherry tomatoes with the chopped basil and the olive oil, and season with freshly ground pepper. To serve: Place the salad on the bottom and top it with the spinach & cheese pies. Sprinkle with two tablespoons of feta sauce.

TOMATO FRITTERS WITH ANTHOGALO & CRISPY PHYLLO WITH BLACK SESAME SEEDS

Yield 4 INGREDIENTS 100 gr anthogalo (cream), 1kg tomatoes, 100 gr onion, 1 small bunch of parsley, 20 gr black sesame seeds, 200 gr flour, 3 eggs, 2 sheets of phylo pastry, 100 ml olive oil, Salt, pepper, mint PREPARATION Wash the tomatoes, grate and drain. Grate the onion and chop the parsley. Mix together and then add the flour, olive oil, salt, pepper, mint and three lightly beaten eggs to make a thick batter. Fry spoonfuls of the mixture in olive oil and allow to drain on absorbent paper. Cut the pastry the shape of your choice, stick the two sheets together with olive oil, sprinkle with sesame seeds and bake in the oven until golden brown. Serve the fritters with the phyllo pastry and anthogalo cream.

TRADITIONAL GREEK SALAD

Yield 4

INGREDIENTS Green peppers 160 gr, Tomatoes 350 gr, Cucumber 300 gr, Onions 100 gr, Potatoes 250 gr, Whole olives 50 gr, Olive oil 120 ml, Feta cheese 200 gr, Oregano, salt 10 gr PREPARATION Clean well and oven bake potatoes in their skins for 45 min at 180oC. Once they have cooled, dice them. Cut tomatoes into wedges, dice cucumber and feta cheese. Slice peppers and onions into strips. Mix all the ingredients together, adding the olives, olive oil, oregano and salt. Leave to stand for 5 min, then serve.

AUBERGINE WITH MANOURI CHEESE AND CHOPPED VEGETABLES

Yield 4 INGREDIENTS 1 medium aubergine, trimmed and thinly sliced, Manouri cheese cut into sticks (about 5 x 1.5cm), 12 pieces, 100ml extra virgin olive oil, 40ml aged wine vinegar, 1 small green pepper, diced, 1 small red pepper, diced, 1 fresh tomato, diced, ½ clove of garlic, finely chopped, 1 onion, diced, 5 sprigs of parsley, finely chopped, Salt, pepper

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OCTOPUS WITH FAVA OF SANTORINI * & SPRING ONIONS

Yield 4 INGREDIENTS Octopus 400 gr, Fava 300 gr, Potatoes 100 gr, Onions 80 gr, Spring onions 80 gr, Olive oil 300 ml, Salt 20 gr, Pepper 10 gr, Vinegar 80 ml Fresh Oregano 20 gr PREPARATION Method Boil the fava in water (1 prt. fava to 2 prts. water) with the onion and the potatoes, without stirring. When cooked, season with salt and pepper, and purée in a liquidiser. Boil the octopus with the vinegar. When ready, cut the tentacles into pieces. Marinade in olive oil, vinegar, salt & pepper, fresh oregano and spring onions.

POTATO SALAD WITH ORANGE, OLIVES, ROCKET LEAVES, SPRING ONIONS, OLIVE OIL & LEMON DRESSING Yield 4

* Fava of Santorini is a pulse (yellow split peas) grown in Santorini with EU designation of origin.

INGREDIENTS Small, fresh potatoes 480gr Orange wedges 200gr, Black olives, sliced in rings 80gr Fresh rocket leaves 80gr, Spring onions 80gr, Olive oil 100ml, Juice of one lemon 30ml, Salt, Pepper, Parsley PREPARATION Wash the potatoes thoroughly and boil them with their jackets on, in plenty of water. Once ready, let them cool and cut in cubes. Peel the oranges and segment them into wedges, trimming away the pith and the skin. Wash the rocket leaves thoroughly and chop the parsley. Gently stir all the ingredients into a bowl, except for the rocket leaves, adding salt, pepper, the olive oil and lemon juice dressing. Serve with the rocket leaves garnished on top.

SALAD WITH BULGUR WHEAT, BLACK-EYED BEANS & MARINATED ANCHOVIES Yield 4

FILLET OF SEA BASS ‘SPETSIOTA’ BAKED IN THE OVEN (EN PAPILLOTE)

INGREDIENTS Bulgur wheat 120gr Black-eyed beans 160gr Fresh, marinated anchovies 120gr, Turnips 40gr , Cherry tomatoes 80gr, Spring onions 60gr, Olive oil 120ml, White Balsamic vinegar 40ml, Salt, Pepper, Dill PREPARATION Soak the bulgur wheat in lukewarm water for about an hour. Boil the beans and leave aside to cool. Place the ingredients into a bowl and stir in the finely chopped spring onions, thinly sliced turnips, cherry tomatoes cut in four and the finely chopped dill. Prepare the oil and vinegar dressing and pour into the salad. Season to taste. Serve the salad as a base and place the marinated anchovies on top.

APAKI SMOKED PORK WITH CAROB SYRUP OR GRAPE MOLASSES Yield 4 INGREDIENTS 200gr apaki, Cretan smoked pork cut into slices 1cm thick 1 tablespoon carob syrup or grape molasses, 1 teaspoon toasted, sesame seeds PREPARATION Grill the apaki on a high heat or in a skillet until browned. Serve in a shallow dish, drizzle with carob syrup or grape molasses and sprinkle with sesame seeds.

Yield 4 INGREDIENTS 800gr Sea bass (filleted), 100g onion, Garlic, 40g parsley, 240g cherry tomatoes, 160ml olive oil, 80ml white wine, Salt, pepper, 1 bay leaf, 4 pieces of parchment paper PREPARATION In a hot pan, cook onion and garlic with the olive oil. Add the cherry tomatoes and cook for a few minutes. Finally add white wine and cook until all the ingredients mix together. Make a packet with the parchment paper, place the vegetable mixture on the bottom and the fish on top. Season and bake in the oven.

FINE GREEK YOGHURT WITH HOMEMADE CARROT SPOON SWEET & CINNAMON BISCUIT CRUMBS Yield 4 INGREDIENTS 120 gr cinnamon biscuits, 400 gr Greek yoghurt (full fat), 300 gr grated carrots, 300 gr sugar, 300 ml water, 1 cinnamon stick, 1 lemon juice, 4 jars for dessert PREPARATION For the carrot spoon sweet: Prepare the syrup with water and sugar and flavour it with cinnamon. When the syrup boils, add the carrots. During boiling, skim if needed. When the carrots get a golden sheen, our sweet is done. Remove from heat, add lemon juice and let it cool. Presentation: Crumble the biscuits by hand without turning them into powder. Put 2 cm layer of crumbs in each jar. Then use a confectionery bag to evenly fill the jars with yoghurt. Finally garnish with the carrot spoon sweet which has cooled off, covering the whole surface.

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Sympossio Magazine 2019  

The journey of senses! 10 Years of Greek Tastes on Tour Olive Oil + Wine

Sympossio Magazine 2019  

The journey of senses! 10 Years of Greek Tastes on Tour Olive Oil + Wine

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