Sympossio Magazine by Aldemar Resorts

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G A S T R O N O M Y • T R A D I T I O N • A R T • N AT U R E • C U LT U R E


he 8th Sympossio Greek Gourmet Touring is back, with yet another unique gastronomic roadshow in a long line of very successful roadshows.

THE islands

Jointly with the Region of South Aegean and Aegean Airlines, we embark on an exploration expedition through the sea routes of the Aegean to reveal the islands’ prized cultural and gastronomic qualities.


There is a special kind of attraction and abundance emanating from the Aegean islands—each one being differrent from the other—one that is associated with the history, and the people who live on them and who create. On these lands, time goes by more slowly and enjoyment lasts longer. There are no ephemeral emotions on the islands; only emotions that are dispersed in the eyes, the work, the sounds and the flavours of each and every one.

attractive, abundant & INFINITELY resourceful

These are the places we will visit, as we leaf through the magazine, but mostly as we savour the islands’ traditional gastronomic delights. In our 2017 gourmet journey, we will be accompanied, as always, by a number of Greek, forward-thinking businesses that honour authenticity and tradition, while keeping abreast of the times. Our heartfelt thank you goes to: Aegean Airlines, St. George Lycabettus, UPS, Green Cola, Lelia Foods, Esti, Olympus, Νissos Beer, Era Nuts, Meligyris and SantoWines for their support.

Alexandros Angelopoulos Aldemar Resorts / Sympossio


ministry of tourism

reece is a global attractive destination that offers unique authentic travel experiences 365 days a year. We welcome our millions of visitors every year to explore the wide array of options that our destinations now offer year-round, and we specifically encourage them to emphasize on the strong culinary experiences they can gain during their trip. Food is an inseparable element and one of the liveliest aspects of the country’s particular identity. The gastronomic routes across the country are strongly linked to the rich history, culture and the very distinct tradition every destination carries. Being a powerful asset in increasing Greece’s international appealingness and in our national efforts to achieve further sustainable tourism growth, the Greek gastronomy contributes significantly to promoting themed tourism products and to offering highly personalized experiences.


Our visitors engage with the land and the environment, indulge into the local character of each destination, and at the same time connect with the locals, gaining an even better sense of the warm Greek hospitality. The mainland, but also more than 100 inhabited islands, offer various culinary experiences based on local recipes and high-quality ingredients and products that are locally grown. The Mediterranean cuisine has world recognition as a valuable daily habit for a healthy lifestyle, wellness and longevity. At the same time, the wide array of offering has been continuously expanding as an essential part of the complete tourist product offered in high-end accommodation, including luxury resorts, spas and wellness centers, and boutique hotels. Gastronomy has evolved into a distinctive modern haute cuisine of gourmet dishes by highly skilledchefs, blending traditional with modern elements, and combining simplicity with innovation.

Culinary Identity: an experiential & memorable tourist product

Sympossio, this dynamic and inspiring initiative showcases Greece’s culinary heritage and promotes ideally the high quality and the diversity of our overall tourism product. This year’s edition, focusing on the Aegean islands’ unique identity, contributes significantly to promoting our attractive popular and new destinations to world travelers, who seek highly experiential trips, and memorable moments. Elena Kountoura Minister of Tourism 05

south aegean region

he Region of the South Aegean, “European Region of Gastronomy 2019”, welcomes you to an initiation ceremony into the secrets of the oldest and richest cuisine in Europe: Aegean Gastronomy. For over 3,000 years, the Aegean Islands Cuisine retains intact its basic ingredients and its unique and authentic flavours. From Homer’s brilliant descriptions and the ancient symposia to the writing of Deipnosophistae, from the “Hippocrates Diet” and “Plato’s Symposium” to the “Siren Feasts” by Andrew Dalby –recording the starting point of a fascinating historical route running through the Roman period, Byzantium, the Frankish State, the Ottoman and Venetian period– the gastronomy of the Aegean, as an integral part of Greek hospitality, follows the traces of uninterrupted continuity from prehistoric times until today.

the sympossio

sails in the

aegean islands

Fifty different islands, with fifty different cultural particularities and traditions, compose the gastronomic culture of the South Aegean Region. The basic ingredients are a major part of island gastronomy; it is a feast of flavours and aromas. It is a treasure formed by the complex landscape, the microclimate, the sun, the wind and the salty sea breeze. In the vast golden olive groves as well as in the ancient vineyards, the winemaking and gastronomic tradition of the Archipelago is a valuable and ageless part of Greek and European civilization in general. Aegean’s excellent and unsurpassed gastronomic wealth has bestowed plenty to the modern European nutrition and cuisine. With gastronomy being the ideal ambassador for our islands, with our authentic local produce and traditional dishes that add value to island hospitality, our aim is to shape the kind of tourism that embodies the culture of the local cuisine. We therefore ask you to become the initiates in this ritual of flavours that swarm Aegean gastronomy and to realize that the experience alone is worth living! George Hatzimarkos Governor of the South Aegean Region


contenTSympossio 2017 8 t h g r eek g o u r m e t t o u r i n g

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03 Editorial by Alexandros Angelopoulos, Vice President Aldemar Resorts 05 WELCOME by the Greek Minister of Tourism 07 welcome by the South Aegean Region 09 welcome by the Greek National Tourism Organisation 10 The View Clear Blue 12 Insight to life on a Greek island 14 travel tips for Greek Trips 16 reportage Cycladic Gastronomy Festival 20 nutrition High-5 to health 22 follow the foodprints 24 tribute to Team’s Sympossio Head Chef 26 the testimonials in the disciples’ words

29 41 46 52 62 65 66 68 70 72 74 76 79 80


the recipes that tickle your taste buds HOW TO Cook like a pro the drinks deli+detox cookbook archives nature Aegean’s wetlands pdo Our personal best! TASTY SPECIALTIES exposed something fishy the dining ritual food bloggers An online delight true story deep sea diving seAmpossible or not? FINE ArtS & the Greek Sea sponsors advertorials

greek national tourism organisation astronomy in Greece comes with a lot more one can think; Food is related to its place. It discloses information about its cultural and economic history. It becomes a way of communicating between families and friends, a way for someone to “talk” to the heart of someone else. It creates a culture roundthe-table, ranging from music, entertainment and amusement to spiritual, philosophical journeys. It stimulates the senses and becomes an authentic experience. Gastronomy is about feeling the quality of the local products and experiencing the effectiveness of the well-balanced Mediterranean Diet; it’s about discovering the local culture cultivated together with the food and the wine. Most importantly, it’s about how each one of us conceives the traditional aspect of taste and brings it to date with a modern, contemporary view. Gastronomy as well as oenology gives to food a multidimensional meaning. It transforms a basic need, eating, to an art: The Greek “Deipnosophists” (the Dinner Sophists/Philosophers/Experts) book, one of the oldest surviving cookbook of the early 3rd-century AD, discusses major topics like food and wine, music, literature and philology, while quotes texts of recipes. Greek culinary history dates back 4,000 years. In our nutritional tradition the gustative result blends harmonically with the high nutritional value. Dozens of scientific studies have shown the positive effect of a balanced Greek diet on a person’s health, beauty and longevity. Greek cuisine consists of a large variety of dishes that can fully satisfy the gastronomic quests of vegetarians, meat and seafood lovers.


a sustainable greek mix of tradition, locality & quality

In 2015, more than 26 million inbound visitors had the opportunity to discover the uniqueness of the Greek Gastronomy. In 2016, apart from the sea n’ sun experience, 60% of the airport tourists travel to our country also seeking this experience. This year’s Sympossio Magazine edition showcases the significance of this trait, the combination of taste and health. Focusing on the Greek Islands, the magazine brings to light local products and recipes, such as fish, seafood, salads, cheese, extra virgin oil and many other, honouring, thus, their birthplaces, world-known and lesser-known destinations of Greece. Greek National Tourism Organization, having as a main mission to implement worldwide the national tourism strategy and in constant and harmonic cooperation with the local Authorities, supports initiatives such as Sympossio, that feature the high quality of the Greek Cuisine. Dimitrios Tryfonopoulos Secretary General, GNTO 09 07

sea the view

greek gourmet touring


clear blue aegean

Onboard a small fishing boat, this year’s Sympossio will carry us across the Aegean Sea –beneath a glorious sun– through the thousand large and small islands peppering the peaceful waterscape with rare colours, flavours and aromas

For Greek islanders, eating patterns and habits have always been directly related to livelihood and sustainability, and it is these eating rituals that account for the islanders’ healthy and long life. In our journey, we will discover hidden treasure chests –on fertile plains or mountainous terrains, underneath the water surface or alongside the shores– filled with rare ingredients and centuries-old recipes and possibly get a chance to unveil the islands’ secrets to longevity and wellbeing. 10

The majority of the Greek islands are found in the Aegean Sea, an area of 240,000km2 which reaches a maximum depth of 2,249M. The Aegean comprises 2 major islands and 6 island complexes: Crete (the largest Greek island and the 5th largest island of the Mediterranean), Evia, the Northeast Aegean Islands, the Sporades, the Argo-Saronic Islands, the Dodecanese and the Ionian Islands.


meet the people


the life of a greek islander In the mild climate and the all-pervading light of the Aegean Sea, Greek islands have stood isolated for thousands of years. Due to either lack of proximity to the mainland or unavailability of sea route connections, life on the island has never been easy. Yet, it has been unique and beautiful, in a simple unadorned way. Because, few things can measure up to the golden-blue horizon and the thousand breaths of fresh air breaking against the land, which the islander chooses to call “home�.


“No man is an island” the old saying by John Donne goes, but it seems that he never had a chance to meet the Greek islander –who, even in times of adversity, always managed to cope. Out of necessity, those remote, and sometimes inaccessible, island societies have succeeded in becoming self-sufficient by relying on local resources. For some, this meant agriculture, farming, livestock breeding and fisheries --for others, sea trade.


Against all odds, island economies have survived and on occasion flourished. Growing up in these small marine communities, where everything was dictated by an unspoken set of rules, Greek islanders never had it easy; they had to work hard, often in difficult conditions, to bring food to the table and sustain themselves. Yet, they have come to enjoy a quality of life, envied by many. Greek islanders are indisputably an odd blend of people. They are open-minded and adaptable, and at the same time deeply traditional, with an unwavering sense of honor and pride. Living in close rapport with nature, they are used to taking things slow, having adapted their lifestyle and daily routines accordingly.

Love The network of islands And the prow of its foam And the gulls of its dreams On its highest mast a sailor Whistles a song

Simple things yield great pleasures for the islander, who wakes up early in the morning, works until noon, takes a nap and so forth. While life rolls in slow motion, the islander chooses to live deliberately and not stress. He consumes local seasonal foods; eating sparingly, walks a lot, sleeps a lot, works with his hands and body, spends time outdoors and interacts with others. In his narrow but luminous habitat, the Greek islander is the picture of vigor, wellbeing and longevity!

Odysseas Elytis Orientations, 1940

Life in slow motion... Simple things, great pleasures

in the face of adversity and hardship, the greek islander has always stood tall, finding beauty in simplicity and letting life unwind at its own pace...



s p i r t r o f s it p to


When you are vacationing on a Greek island, there are certain things you need to know; things that are not written on any travel guide or map, but things that are important, just as well. Here are some tips for keeps.

on the house WHEN YOU GO OUT TO DINE at a restaurant or a tavern, MAKE SURE TO LEAVE SOME ROOM FOR WHAT COMES NEXT. it is very likely that at the end 14


accept the treat

No matter where the road takes you, you may ask for directions and assistance without giving it a second thought. Greek people are always eager to help out. Most talk basic English, but even those who don’t, they will always find a way to assist you. If, for instance, you ask an elderly –who can’t speak the language– for help, he will summon his grandchild; if you ask a young person where to go, he will escort you there. Greeks are helpful that way.

Do not be surprised if a total stranger treats you to a drink or a sweet bite when you are strolling the island alleyways or sitting at a bar or a local restaurant. A treat could come in any number of ways from any number of people: from a good-hearted woman at the square, to a cheerful guy sitting at the next table. When it comes to Greek people, there is no “trick” in the treat. It is a genuinely kind gesture, so you should just thank them and try your treat –usually a sip or a small bite will do. Greeks are known for their hospitality.

DRESS AS YOU PLEASE On the island, you can wear whatever you like; no one will give you a weird look. Flip-flops, shorts, leaveless t-shirts, low skirts –everything is allowed. There is no dress code whatsoever. Daytime or nighttime, you can wear whatever feels comfortable, provided that you respect the place and the people around you. Dressing up is reserved for special occasions, like visits to churches and monasteries and for traditional feasts. Greeks are low-maintenance people.

ALWAYS JOIN IN Whenever you see others raise their glasses to toast to each other’s health, make sure you join them. Saying cheers (“yamas”) is practically your initiation to the Greek circle of friends. After that, you are one of the team; you may share in the storytelling and the excitement and enjoy yourself with the others. The second ordeal comes later on, when your Greek friends insist on paying the bill. If you let them, you will have made friends for life. Greeks are inherently generous.

of your meal, you will be offered, gratis, SOMETHING SPECIAL: EITHER A SWEET PASTRY, A FRUIT PLATTER OR A digestive DRINK WITH THE compliments of the chef! 15


by marianna avouri photos by giannis kontos

Ce l e b r a t i n g

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ye a r s

Cycladic Gastronomy Festival

“ N i k o la o s T s ele m e n t e s �


Nikolaos Tselementes, the great 20th century Greek Chef, promoted the idea of a unified, yet distinctive Greek cuisine. Today, his name is a synonym of “cookbook” for Greeks.

or the last 10 years, the island of Sifnos —known for its exquisite cuisine— has been hosting the “Nikolaos Tselementes” Cycladic Gastronomy Festival, in honor of the most prominent Greek chef of all times. It is a three-day festival held in the first days of September, which is free and open to the public. It gathers representatives and locals from the Cyclades islands accompanied with one honored guest-island from the Aegean, who present their own special culinary and cultural traditions. Every year, at the scenic village of Artemonas, the main square gets crowded with pavillions, one for each island, where amateur and professional chefs cook their hometown recipes, with the support of over a 100 volunteers. Guests are invited to taste every single dish prepared. At a specially formed area, the “Little Tselementedes” (children aged 6 to 12), wearing aprons and colorful chef hats, participate in cooking games and contests. Music and dance events, bazaars with local treats and handcrafted items, folklore exhibitions, photography shows and demonstration of crafts, such as pottery and basketry, further complement this culinary feast. As the biggest cultural festival of the Cyclades islands, the festival has not only gained the support of the South Aegean Region and the participating municipalities, but also international recognition, succeeding to promote the outstanding island cuisine to Greece’s mainland, as well as abroad. 17

Who was

Nikolaos Tselementes

Tselementes was a Greek Chef born in Sifnos, in the 20th century. Tselementes was considered one of the most influential cookery writers of Greece, and a true modernizer of national cuisine. He had had higher studies in cooking, confectionery and dietetics and complimented work experience. He became originally known with the magazine Cooking Guide published in 1910. In 1932, he founded a small cooking and confectionery school and brought out and published his well-known book of recipes, which was the first complete cookbook in Greek. In 1950, he published his only book in English, Greek Cookery. Source: Tselementes Photo:


by Konstantinos Chardavellas Nutrition – Dietetics BSc, Psychology PG, Nutrition Coach Worldwide Dietetics & Psychology of Nutrition counseling services, Email:

High-5 to health

What is now promoted all over the world as a lifelong standard for health and wellbeing is nothing more than the norm to the residents of the Aegean islands, who have access to the finest and freshest foods the country has to offer, as well as the wisdom to put them to good use.


Greek Island

for th s i s a b e h t s vide o r p n o i t i r t u n


Olive oil

What better way to start the list than with the most commonly consumed food in Greece? Olive oil contains monounsaturated fatty acids and polyphenols that are known to shield the body from an array of risks. Olive oil consumption has been linked to longevity, low probability of cardiovascular disease and prevention of stroke and cancer.



Fruits & vegetables

Fruits and vegetables are an integral part of local cuisine. Be it in salads, cooked foods or even as a quick snack, the colourful produce of the Greek islands is the best way to acquire all the beneficial vitamins and antioxidants that ensure a long and healthy life. The magic number here is five! Five portions of fruits and vegetables, about the size of your palm each, is what you need.

ften hailed as the healthiest diet in the world, the Mediterranean diet is heavily rooted in the nutritional habits of the Greek islands. So what is it that makes this diet so special? It is the ingredients –the individual building blocks– that it includes. Greek island cuisine epitomises health, in a diet that makes abundant use of olive oil, high-protein products, fruits, vegetables and so on.


Clean Protein

The Mediterranean diet draws its protein content from healthy and sustainable food sources. Pulses and nuts, grown naturally and locally, are the staple food in the Greek islands, providing protein with none of the fat that usually comes with it. Being surrounded by the clear waters of the Mediterranean Sea, has turned the Greeks into formidable fishermen over the centuries, making fish and seafood a quintessential part of the Aegean islands’ cuisine. Not only do they provide valuable protein, but they also offer omega-3 fatty acids, which, like olive oil, are linked with longevity and lower risk of chronic diseases.

04 Wine

As for meat, chicken and lean cuts most often grace the Mediterranean plates. If you explore the Greek islands, you will find natural pastures and traditional shepherds caring for their herds. The animals roam free, feeding on the diverse vegetation of the land. This ensures that their body fat and general composition is kept at a perfect balance. The rich soil and the salty Mediterranean breeze give an unparalleled taste to all the products and the livestock grown on the Aegean islands.

Wine is a valuable, and often neglected, ally in the fight for good health. One glass of fruity Mediterranean wine with your main meal isn’t only going to lift your spirits, but it is also good for your blood stream and will fortify your body against cardiovascular diseases.


nd Mediterranea


Whole-grain bread & pasta

No meal is complete without bread in Greece, and each Aegean island has its own unique pasta dishes to boast about. Produced from unrefined grains, the wholemeal products used in these recipes provide dietary fibre that protects against diabetes and blood cholesterol, while promoting bowel health and a balanced weight. 21

follow THE...



for fresh


for overwhelming

•O 22

for opulent


for delicious


for pure


for refined


for indulgent

•N 23

for nutritious


for tasty


for savory

W H E N AN E ND s i mp ly M AR K S A N E W B E G INNIN G



After many years of exemplary service, Chef EVANGELOS AGALOU, Gourmand and Food Connoisseur, has decided to retire. AT A FAREWELL DINNER, GIVEN IN HIS honor, our beloved master Chef is depicted alongside his 24

From left to right Standing: Giorgos Vidalis, Nikolaos Tsatsaris, Anastasia Fotinitsoglou, Emmanouil Girvalakis, Vasilis Daskalakis, Petros Lamprinidis, Christos Apostolidis / Sitting: George Chatzopoulos, Evangelos Agalou, Ioannis Rodokanakis, Maria Liontaki, Marinos Katsaprakakis, Emmanouil Roumpakis


we know it!

12 talented disciples, passing down to them his vast gastronomical knowledge and ENTRUSTING THEM WITH HIS LIFE’S WORK. during a night full of emotions, the legacy of sympossio’s culinary team is changing hands. 25

• te s t i m o n i a l s • TEAM’S SYMPOSSIO LAST SUPPER as we know it!

Evangelos Agalou Operations executive chef aldemar resorts

“Evangelos Agalou has been to Aldemar Resorts, much more than an exceptional Chef. He has been an unsurpassed teacher to a new generation of young Chefs, teaching them both the art of cooking and the meaning of ethics. As the Chef retires today, he need not worry; his valued successors will continue his work and uphold the moral standards he instilled.“

“Chef Agalou has been a mentor, a friend, and most of all a fellow traveler who has accompanied me in my journey of self-discovery and growth in the company and the hotel business. I am filled with gratitude for his service, his artistry, his nobility and grace. I am also grateful for entrusting his disciples to me. They have been raised and taught from the best! While we will not walk side by side, he will travel in my heart and mind like a beacon of light.”

Dr. Nikolaos Angelopoulos, President & CEO of Aldemar Resorts

Alexandros Angelopoulos, Vice President Aldemar Resorts


• te s t i m o n i a l s • by SYMPOSSIo team • in the disciples’ words

Surely, 22 years in Aldemar Resorts and 8 years being Head of the Sympossio Culinary Team is a long time. But in the case of Chef Evangelos Agalou, tenure is of least importance. Our beloved Chef has decided to step down and he is going to be missed by a whole lot of people, for a whole number of reasons! “For someone who comes from a distant place, to meet a person of such quality is definitely a step in the right direction. If it wasn’t for him, my life wouldn’t be as it is today. Now, that I must say goodbye, I feel the way a child feels when separated from his father. Chef Agalou has never been just a teacher to me!” George Hatzopoulos, Executive Chef

“Chef Agalou, with his innate values and dignity, has succeeded in teaching us the meaning of professionalism, family and friendship. I would like to personally thank him for everything. I do hope that he will remain close to us, for many years to come, so as to keep on advising us and teaching us, much like a father. I wish him true happiness and health!” Emmanouil Roumpakis, Executive Chef

“Brilliant, flawless, tireless, remarkable... There are many words that I could say to describe Chef Agalou. We have had happy days together, filled with creativity, culinary inspiration and above all impeccable cooperation. I wish him a fresh start in this phase of his life. I would like to thank him for all that we have done together and all that we haven’t”. Dimitris Michalis, Executive Chef

“Chef Agalou was a mentor to me, not only in the kitchen, but outside as well; together we crossed the limits and went far. He was definitely my father in cooking and a great teacher in life, and vice versa. Ethics, respect, discipline, love for life and cooking are just few of the things that describe him. And the most exciting part: he had a lot of students!” Ioannis Rodokanakis, Executive Chef à la Carte

“When I think of Chef Agalou, I think of a great man and a true gentleman. For all the time I’ve had the pleasure to work under him, he has been a role model for me; a man to look up to, not only because of his professionalism and expertise, but because he is truly a man of value”. Maria Liontaki, Energy & Safety Supervisor

“I have nothing but the utter respect for Chef Agalou, for his personality and his enormous talent and knowhow; a respect that he never imposed on others, but always earned. I met him when I was still a student, volunteering for an event at Crete’s Chefs Club, where Mr. Agalou gave me his hat. Little did I know then, that 18 years later, at the end of his career, he would be giving me a golden badge with my initials on! Chef Agalou is a man of enormous zeal, a man who works hard and leads by example. Chef Agalou is also the kind of man who addresses his subordinates with the phrase “my boy’”. Petros Lamprinidis, Executive Chef


“Having recently heard that this great teacher-chefman-family man is retiring, I would like to wholeheartedly thank him for the 11 years’ excellent cooperation between us. He has taught me a lot; things that will help me with the rest of my career. This song is for him”. My chef, I dedicate to you this mantinada1 that I write because you are a chef who’s good and always by my side Dimitrios Karabinis, Executive Chef A rythmic poem, popular in Crete


8th greek gourmet touring

by the CHEFS OF ALDEMAR resorts Evangelos Agalou


George Chatzopoulos

faot otdickles

th your s d u b e t s ta

executive Chef .....

Ioannis Rodokanakis executive Chef À la carte

Seafood platter

Sea bass fillet

30 pg.

34 pg.


Island salad




32 pg.

36 pg.

Photos by fotis serfas photography

• Serving comfort in a plate •

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fine dining

by Vasillis Milios Executive Chef of the St. george lycabettus hotel

TOMATO CROQUETTES WITH YOGHURT & SPEARMINT DIP INGREDIENTS for the croquettes 3 ripe tomatoes 1 large grated onion 1 cup flour 1 tbsp baking powder feta cheese fresh pepper fresh spearmint olive oil 1 egg for the dip 500gr strained yoghurt 1 tsp. salt, pepper 2 tsp. vinegar, 3 tbsp olive oil 4 tbsp chopped spearmint leaves

PREPARATION of the croquettes Cut the tomatoes in half. Remove the seeds and cut into very small pieces. Pour the mixture into a fine strainer and leave to drain for an hour. Pour the tomatoes into a bowl with the remaining ingredients and stir. The mixture should be thick. Pour the oil into a deep frying pan until heated thoroughly. Take a spoonful of the mixture and add into the hot oil. Fry until crisp and serve immediately. of the dip In a large bowl, add the yoghurt, the salt, the vinegar, the olive oil, 50ml of water and freshly ground pepper. Mix all ingredients very well with a fork. Then add the chopped spearmint leaves, stir and serve. 38



o C t o w like a pro

Take a look inside Aldemar’s Cuisine where the Top Chefs prepare some of the best Greek island recipes in their own special way 41

what’s cooking

Seafood platter





4 small peeled calamari 4 large cleaned shrimps No 1 4 octopus tentacles 1 carrot 4 tbsp spread cheese* 2 small zucchini 2 onions 1 green onion 3 fresh medium-sized tomatoes 150ml olive oil 30ml lemon juice 100ml white vine vinegar 50ml white wine 1 bunch of dill 2 bay leaves 1 bundle of fresh thyme salt & pepper

the calamari Wash the calamari well and season with salt and pepper. Cut the carrot, the zucchini and the onion into small cubes and sear them in oil until they become soft. Add some thyme. Pour in the white wine and let it sear. Remove the mixture from heat and set aside to cool. Add the spread cheese and stir. Use a spoon to stuff the calamari with the mixture and use toothpicks to seal the ends. Cook the stuffed calamari on the grill until golden brown. To make the sauce, combine 3 parts olive oil to 1 part lemon juice and mix in blender. Add the finely chopped dill. Taste for salt and pepper. the shrimp Prepare the shrimps by adding salt, pepper and a little lemon zest. Cook the shrimps on the grill until golden brown. To make the sauce use a blender to puree the tomatoes. Add the finely chopped fresh onion and sprinkle with olive oil, salt and pepper. the octopus Put the tentacles in boiling water, together with 2 bay leaves, thyme and 30ml of vinegar, until they become tender. Cook the tentacles on the grill until golden brown. To make the sauce, combine 3 parts olive oil to 1 part vinegar and mix in blender. Taste for salt and pepper.

TO SERVE Place the calamari, the shrimp and the octopus, each accompanied by its own sauce, on a large shared platter.


Island salad





1 cucumber 150gr cherry tomatoes 2 fresh onions 250gr mini spinach leaves 2 red radishes 12 whole capers 12 olives from Thasos 150gr anthotyro* fresh oregano olive oil white wine vinegar salt & pepper

Rinse vegetables thoroughly under running water. Slice the cucumber length-wise or in half moons, cut the cherry tomatoes in half, finely chop the onions and cut the radish into thin flakes. Place the vegetables in a basin with the spinach leaves and the radishes and mix well. Season with salt, pepper, olive oil and white wine vinegar.

TO SERVE Serve on individual plates and sprinkle with capers, olives, anthotyro and fresh oregano leaves.

*A soft, fresh white cheese with a sweet and creamy taste with milk and hey from sheep or goats

Throuba olive The olive from Thasos is called Throuba Throuba olives have a wrinkled black coloured skin with a soft flesh and a pleasant bitter-sweet flavour. The olives are left to ripen naturally on the tree and do not require pasteurisation. This distinct olive variety is grown and produced primarily in the island of Thasos, in the northern Aegean Sea.


what’s cooking

Sea bass fillet





4 fresh sea bass fillets (140-180gr ea.) 3 fresh, medium sized tomatoes 1 cucumber 1 ripe black hass avocado 10 fresh peppermint leaves 1 lime zest and juice 2 lemons 100ml olive oil salt & pepper sakura mix (various sprouts)

Rinse the vegetables. Peel the cucumber, skin the tomatoes and remove their seeds. Cut the cucumber and the tomatoes into tiny dice. Do the same for the avocado. Put all the ingredients in a basin and season with finely chopped peppermint, lime zest, lime juice, a drizzle of olive oil, some salt and pepper. Set aside to marinate. To make the sauce, use 3 parts olive oil and 1 part lemon juice. Add salt and pepper and cook the fillets on the grill, skin side down, with a drizzle of olive oil.

TO SERVE Place the salad at the center of the plate and the sea bass on top. Sprinkle with the olive-oil & lemon sauce and garnish with the sprouts.

Cooking alternative You may cook the fillets in a frying pan, instead of using a grill.


Chocolate & avocado mousse ON NUTS, WITH MASTIC & MANDARIN FLAVOURS Yield




3 ripe avocados 4 tbsp cocoa 4 tbsp honey 50gr dried apricots 50gr pitless dried prunes 50gr dried dates, 30gr raisins, 30gr walnut crumbs 30gr hazelnut crumbs 2gr mastic powder 200ml mandarin juice 2 mandarins 0.70gr agar-agar* peppermint leaves grated dark chocolate (optional)

For the chocolate-avocado mousse Peel the avocado. Put the avocado, cocoa and honey in a blender and mix until the texture is smooth. Use a blender to break up the dried fruit and the nuts into crumbles (not pulp). Peel the mandarins and separate the fillets.

* a natural vegetable substitute for gelatin

For the mandarin sauce Heat the mandarin juice in a small saucepan, at about 40°C. Add the agar-agar and gently bring to a boil. Place it in the fridge until it firms up. Take it out, put it in the blender and mix until it becomes creamy. Keep the mandarin sauce in a piping bag.

TO SERVE Make a layer of dried fruits and nuts. Put the avocado mousse on top, along with the mandarin sauce. Decorate with the mandarin fillets, garnish with the peppermint leaves and the grated chocolate.

For more recipes, visit 45

the drinks

by manolis anastasakis - barista of aldemar resorts




c k t a i l







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deli detox 46

Aegean Valley Ingredients 25ml London dry gin 25ml mastic liqueur skinos 15ml homemade vanilla syrup 20ml fresh red grapefruit juice 15ml fresh lime juice

How to make it Shake hard all the ingredients with ice and strain into a coupe glass. Squeeze the oil of the grapefruit zest over the top, then drape over the rim of the glass to garnish.


the drinks cocktails

c t a i l s c k • c

c o c k t





o c k t a i c l • s s



spring mood Ingredients 150ml fresh orange juice juice of 2 big carrots 50ml water 10ml ginger syrup

How to make it Combine all the ingredients in a blender until smooth. Adjust the consistency of the smoothie by adding water. Serve in a Collins glass and garnish with a spring of coriander.



i l s t a

Volcano Cobbler Ingredients 100ml Assyrtiko Santorini wine 15ml fresh lime juice 15ml rose syrup 1 bar spoon apricot marmalade 1 drop of orange aromatic bitters

How to make it Pour all ingredients in the shaker and shake well with ice. Strain the mix into a wine glass over crushed ice. Garnish with dried lime, apricot and a rose petal.


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the COOKbook archives

more fish in the sea

o w d n s l t i o o b it


YELLOW PUMPKIN SOUP with shrimp & ginger flavour Yield


Ingredients 1 onion 1 garlic clove without stalk 1 leek 2 carrots 2 zucchini 1 potato 500gr yellow pumpkin 20gr grated fresh ginger 100ml olive oil 100ml white wine 4 large cleaned shrimps No 1 4 tbsp yoghurt salt, pepper chives (optional)

preparation SautĂŠ the vegetables in olive oil until they become soft. Cut the pumpkin in small pieces and pan-fry it last, along with the grated ginger. Add white wine to simmer and fill with enough liquid (vegetable juice or water) to cover the vegetables. Boil in medium heat until the vegetables are cooked. Blend the mixture to give it a soft texture. Taste for salt and pepper. SautĂŠ the shrimp in a drizzle of olive oil, add salt and pepper and white wine. Serve the soup in a deep bowl. Add a shrimp and one tbsp of yoghurt per portion. Garnish with chives.


the COOKbook archives



like home “FAVA”



Ingredients 200gr yellow fava from Santorini 1 medium onion 1 small potato 1 sprig fresh oregano 50gr pickled capers, rinsed and dried 1 spring onion, sliced 80ml extra virgin olive oil juice of 1 lemon salt, pepper

preparation Wash the split peas and add them to 700gr water in a deep saucepan. Bring to boil and turn heat down to low. Add onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30min, add the oregano, salt and pepper, and continue simmering until water is almost absorbed and the mixture is soft and mushy. Remove the oregano sprig and liquidise the ingredients in a blender (or hand blender), adding olive oil and lemon juice at the end. Sauté the capers in a little olive oil and drain. Serve the warm fava in a dish, top with capers, spring onion and olive oil.





Ingredients 1 medium aubergine, trimmed, thinly sliced 12 pieces of manouri cheese 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

preparation Cook the slices of aubergine on the grill with a little olive oil until soft. Set aside to cool. Cut the manouri into sticks (approx. 5x1.5cm). Roll it with 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 wait until they reach room temperature. Serve with a little marinade. Any rolls left over should be kept refrigerated. 55

the COOKbook archives




Ingredients 120gr bulgur wheat 160gr black-eyed beans 120gr fresh, marinated anchovies 40gr turnips 80gr cherry tomatoes 60gr spring onions 120ml olive oil 40ml white balsamic vinegar 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 in 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 in the salad. Season to taste. Serve the salad as a base and place the marinated anchovies on top.

tip Anchovy (gavros in Greek): although an appetizer, anchovy is a type of food that assists with digestion. It contains plenty of omega-3 fatTY ACIDS, good for the heart and the bloodstream. It has a high content of calcium and phosphorus. Anchovy is not only nutritious, it is as tasty as it gets. YOU CAN FIND IT GRILLED, FRIED, STEAMED, EVEN STUFFED. TRY IT!



ade to order 57

the COOKbook archives




Ingredients 800gr grouper fish fillet or 4 fillets For the marinade 300gr tomatoes, 1 onion, 2 garlic cloves, 1 celery stick 100ml white wine, 80ml olive oil, 50gr honey, 50ml white vinegar, 50ml wine vinegar For the chickpea skordalia 200gr chickpeas, 50gr honey, 80ml olive oil 100gr manouri or mizithra cheese, 1 garlic clove For the garnish 8 fresh green asparagus, 120gr pearl onions, 20ml balsamic vinegar

preparation Marinade Set aside a small portion of the finely chopped marinade ingredients to garnish the dish. Mix the rest of tomato, onions, garlic and celery in the blender and stir in the wine, olive oil, honey and both vinegars. Marinate the grouper fish fillets for at least 2 hours. Chickpea Skordalia Leave chickpeas overnight to soak, then boil and set aside to cool. Purée the chickpeas in a blender along with garlic, manouri cheese, olive oil and honey. Remove the grouper fish fillets from the marinade and grill. Garnish with the chickpea skordalia, the boiled asparagus and the pearl onions, sautéed in olive oil and balsamic vinegar. Decorate the dish with the marinade ingredients that were kept aside.


a dis

h come 59


the COOKbook archives




Ingredients 80gr dried figs, 80gr dried apricots 80gr dried plums 2 pears 400ml white wine from Samos 1 cinnamon stick 120gr walnuts, 120gr pistachios 1lt milk 150gr granulated sugar 1 vanilla stick 10gr mastic powder 1 pasteli (approx. 80gr) 5gr fresh mint 2 gelatin sheets

PREPARATION Place the dried fruits in the milk and leave them for 20min to puff up. Then, remove the fruits, add the sugar, the vanilla stick and the mastic powder and bring the milk to a boil. Let it cool off for a while and stir in the water-dipped gelatin sheets. Serve the dried fruits and nuts on a dish and carefully pour the milk on top. Refrigerate to thicken. In the meantime, poach the pear in wine together with the cinnamon stick. Remove the dish from the fridge and place the poached pear and the pasteli on top. Decorate with fresh mint.




don’t be sh y

tak e



Ingredients For the halva 125gr fine semolina 30gr almonds , 30gr raisins 50ml olive oil 2gr cinnamon For the syrup 600gr water 200gr sugar cinnamon stick orange peel

PREPARATION Boil the syrup ingredients over a medium heat for 5min. Remove spices. In a deep saucepan, cook semolina in olive oil until golden. Add the almonds and raisins. Carefully pour the syrup into the semolina and stir well. Place in molds of your choice while still hot. Allow to cool slightly, turn out and sprinkle with cinnamon before serving. 61


wet lan dS OF THE


bout 300 to 400 million people live close to –and depend on– wetlands, around the world. Wetlands, natural or artificial areas of marshland and water, not only serve as natural habitats for a variety of wildlife, but also provide a hotspot for diverse species to reproduce, nest, feed or rest. Despite, however, their enormous contribution to ecosystems, wetlands are often degraded, neglected or left prey to human intervention. The most common types of wetlands in Greece are rivers, estuaries, deltas, lagoons, shallow lakes, shallow marine formations and marshes. Maritime Greece is home to 805 identified wetlands. This impressive number is 74% natural and 26% artificial. There are 500 wetlands on 57 islands of the Aegean Sea. The largest wetlands are found in Limnos, Evia, Naxos (the largest wetland of the Cyclades complex) and Kos (the largest of the Dodecanese complex). On the island of Lesvos alone, there are 85 wetlands, followed by Cyclades, Dodecanese, Evia and Sporades.

57 islands of the aegean sea are home to 500 wetlands, THAT ARE NOT ONLY VITAL FOR NATURE AND CIVILIZATION, BUT a prerequisite for the sustainable future of the island landscape of Greece.



wet lan dS OF THE


In the dry and wet climate of the greek islands, wetlands are invaluable natural resources that: • Help preserve biological diversity • Support the breeding of superior plants and farm animals • Protect indigenous species, migrating and wintering birds • Help advance environmental science • Provide drinking and irrigation water • Help sustain beach formations • Enrich underground waters • Protect against floods and minimize damage from frost & heat stress • Improve water quality • Create flattened surfaces suitable for cultivation and animal rearing • Serve as tourist attractions (i.e. eco tourism) • Support local economies • Offer opportunities for education and research • Enhance the natural beauty of islands • Offer opportunities for recreation (i.e. fishing, bird-watching) • Relate to history and traditions The wetlands of the Aegean Sea are precious and fragile ecosystems that need to be protected and sustained. Sources: Katsadorakis G. & K. Paragkamian, 2006. The wetlands of the Aegean. WWF-Hellas "Global Day of Wetlands" Guide, The Hellenic Marine Environment Protection Association. "Conservation of the Island Wetlands of Greece" Report, March 2014, WWF.




inherent values Throuba olive

Thasos olive OIL

essential OILS Mastichelaio (mastic oil)


Masticha (mastic) & Tsikla (gum)


When you hear

Protected Destination of Origin what exactly comes to mind? Because PDO is used to denote much more than origin. It embodies a product’s qualities; qualities that are attributed solely to a particular geographical location. In fact, the PDO designation reflects both natural (i.e. environmental conditions, climate, soil) and human factors (production, processing, preparation). And although PDO is used primarily to safeguard the consumer, it also serves as a growth driver, especially in cases when it is given to disadvantaged or remote areas. Building on the visibility of a product produced in a certain region is a certain way to raise awareness and generate income for the local producers. The islands of the Aegean fall precisely under this category.

Gruyere cheese


cheese Ladotyri Mytilinis Kalathaki Limnos

natural GUMS & RESINS




Capers serifos

Loukoumi syros




santorini's CHERRY TOMATO

Locals put their artistry and passion in making an excellent loukoumi, in terms of flavour and texture, owing to the region’s water. Though the original recipe from 1837 (with water, sugar and starch) still remains, taste varieties have expanded to include almond, coconut, walnut, bergamot, mandarin, mastic, pistachio & rose.

Bold, briny, and powerfully salty, this tiny green bud makes a remarkably polarizing component in many dishes of modern gastronomy. When production begins in May, caper buds, berries and leaves have their own special place on the table: in salads, as appetizers, siding pasta or as a sauce ingredient.

Known to flourish in moderate climate with mild winters and strong winds, artichokes blissfully grow at the Kombi meadow in Tinos. This unique artichoke variety –small, firm and flavoured– gives rise to a wide range of original, traditional dishes. Just visit the annual local artichoke festival.

Tasty, tiny and appetizing, this cherry tomato is the original, authentic seed carrying the full flavour and characteristic taste from the volcanic soil. For the last 200 years, this tomato grows on santorini land; with scientists still not clear whether it got accustomed to the weather conditions, or it is a unique species altogether.

WINE FROM PAROS With the Parian vineyards dating back to the Cycladic Civilization and with the weather favouring thriving grape varieties, the entire island belongs to the PDO Paros zone (est.1981), which produces fruity and fullbodied white and red wines, mild and dry. Today, the white Monemvasia and red Mantilaria, produced almost exclusively on the island, are unique in that they are a blend of white and red varieties.

SKOTYRI CHEESE FROM IOS The Skotyri of Ios is a soft, buttery and creamy cheese, with a spicy flavour and distinctive aroma. Made from goat cheese, skotyri Is actually a combination of cottage cheese, kefalotyri, fermenting milk, savory and island herbs. Skotyri is produced at an altitude, so that the product maintains its high quality standards.


Thyme Honey sikinos

Bee-keeping is a long lasting tradition for the island of Sikinos, as the depiction of a bee appears on an ancient coin dated in 300BC. Sikinos’ excellent quality thyme honey stands out for its intense aroma and very sweet taste, combined with the light “burning” sensation of thyme. Locals also use thyme honey in a variety of sweet recipes; to make pasteli, along with sesame and honey dipped dough puffs.

WINE FROM ICARIA Icarian vineyards produce a dry black and red wine, known for its beneficial properties. This wine, called “Pramneios”, is closely linked to the worship of God Dionysos, said to be born on the island. Pramneios is one of the few wines that naturally exceed 16°. Icarians say that because this wine is so stong, it should be mixed with water, especially during the hot summer months.

OUZO FROM MYTILINI Ouzo’s distinct, gentle and mellow taste combines anise and other aromatic seeds. It is a true legacy for the local people who distill it in copper stills at 98°. As it is considered to be a particularly strong drink, ouzo is traditionally slowly-sipped and it almost always accompanies food or mezedes. Ouzo is often mixed with water or ice.

BAKED RAKI FROM AMORGOS Story has it that baked raki emerged as a way for Amorgos women to participate in social life, many years ago. As they were reluctant to drink the strong raki that the men consumed, they decided to prepare a raki that resembles liquer, by adding honey, various aromatic herbs and spices. Baked raki is produced with varying amounts of ingredients and combinations: cinnamon, cardamom, clove or star annise. Every year, on July 26th, Amorgos hosts a large feast at the harbor for baked raki.

Baked Raki Amorgos

something fishy...

Seafood, fish in particular, is at the heart of Greek culture and part of everyday life

& h s i F

d o o f l Shdeilning

There is a whole ritual behind ordering fish & shellfood at a Greek restaurant


In principle, opt for fish that is fresh. The first thing to do is to find out which type of fish is available on that specific day (depending on season, tides, time of day, etc.). Once you know, you have to walk to the back of the restaurant and pick out your fish, straight from the tank. In order to be able to do this, you have to be knowledgeable and observant. But, as a rule of thumb, you should avoid fish with blurry eyes, pale colours and nasty smell. Key signs of freshness are the bright and clear eyes, the metallic and shiny scales and red-coloured gills.


It’s one thing to choose fish, it’s another to choose shellfood! Shellfood has to be alive before served, otherwise you may be at risk of food poisoning. So what do you do? This one’s easy: ask the waiter or the cook to poke it (!) Clams, cockles and mussels tend to react to touch, so if they don’t, you know you have to avoid them. If poking is out of the question, you may as well wait until they are served on your plate. Should shellfood remain unopened after being cooked, do not eat it! Just ask the waiter to take it back and bring you a fresh batch.

{Greek proverbs} “The big fish eats the small one” (people of power take advantage of the weak)

“If you cannot catch a fish, do not blame the sea” (do not accuse others of your failures)

“I FEEL LIKE A FISH OUT OF my WATERs” (I am uncomfortable in this situation)


food bloggers

Research maria mastronikola, editing Marianna Avouri

Delight AN online


Food blogging may be a relatively new thing for Greeks, but it is definitely a practice “well-done!” Whether to introduce new and innovative ideas, varied ingredients and techniques, or merely to help sustain our nutritional heritage, Greek food bloggers manage to successfully convey a wholesome life experience through gastronomy. Johanna Dimopoulos

Artemis Tsipi

Vicky Koumantou

Island cuisine is truly impressive, not only for its variety and multitude, but also for the sound use of local and seasonal ingredients. In the past, island cuisive did not receive much attention. Fortunately, this has changed in recent years, with private and state initiatives taking the lead. Foodbloggers have contributed as well; especially, foodbloggers from Crete who have done a great job, showcasing their region’s traditional recipes. This is what foodblogging is: to be able to present in a generous and comprehensible manner one’s culinary knowledge and experience.

A cuisine of creation, imagination and mature flavours --that is what the Aegean Island Cuisine is all about. It is a cuisine filled with ingredients provided by the clear blue of the sea, the arid land with its distinct tastes, the volcanic produce of white eggplants and fava, the aromatic saffron from the hills, the capers from the rocks, the fresh goat cheese, as well as the herbs and the plants. That is what cooking and taste is to me: to be able to take the products that your land so generously provides, with respect to seasonality and locality, and be grateful for it.

NOWADAYS WE EXPERIENCE with great awareness the Homeric phrase “nostimon imar”, which translates to "the day of the return". The return to our roots makes us rediscover food memories, our country's culture and civilization, local products and food with clear identity. This is a frequent occurrence in Greek gastronomy, throughout recent years, especially within the Aegean islands and Crete. The older generations' memories are recorded in books, blogs or vlogs to keep tradition alive and pass knowledge onto generations to come. This way, local cuisines establish their identities and enrich the multiple facets of Greek gastronomy.

Elena Sbokou

Eva Monochari

Gogo Xyrou

Every corner of Greece has its own tastes and unique products. That is especially true for the islands, where local cuisine has been infused with ingredients and cooking techniques brought by other civilizations, through centuries of history and territorial occupations. As an enthusiast of good food and in pursuit of authentic tastes, I have been exploring the gastronomic tradition of the Greek islands. What I can safely say is that in every island complex, from the Ionian islands to the Dodecanese and from Crete to Cyclades, the local flavours are a match for the world’s most elaborate cuisines.

The Greek islands have a unique place in Greek Gastronomy! These cuisines that seem almost untouched by time, have a special focus on seasonality, fresh local ingredients, tradition and customs and the influences from different civilizations. The way islanders cook whatever their land produces, the grandness of simplicity flavoured by the sea foam and the garrigue. Food blogging loves, studies and supports Greek cuisine. Personally, I have prepared many traditional recipes of the Greek islands and I have always been impressed by their unique cuisine.

When I’m not in my kitchen, I am on the dance floor. My friends keep asking me how come I am not pursuing a career in ballet abroad. The reason is simple: I am in love with island cuisine. We Greeks are the luckiest people in the world. As the years have passed, we have learned to be able to use every product that comes from the land in our cooking. I cannot think of anything better than a fresh fish or a flavoured seafood dish which is brought onto the plate with love and kindness from an island man. Island cuisine is the most healthy, the most authentic and the most elegant of all.

offering a different view of Greece, cuisine & culture, local FOOD bloggers tend to BECOME INSTRUMENTAL IN ENHANCING THE CONCEPT OF culinary tourism



International Freediving Competition with Scandalopetra at the island of Karpathos

freediving scandalopetra



In July 2016, the island of Karpathos organized the International Freediving Competition with Skandalopetra, an international tournament attracting Greek and foreign athletes, attempting to revive an amazing athletic achievement.






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stathis hatzis’ INCREDIBLE, UNASSISTED ACHIEVEMENT, OVER A CENTURY AGO, IS ONE OF the most dangerous deep sea diving sports DONE TODAY



Story has it that in July 1913, when the Aegean was under Italian rule, the Italian battleship Queen Margaret attempted to moor at Karpathos, but lost its anchor out at sea. Despite several efforts, the ship’s divers had failed to retrieve the anchor and the captain had asked for men with diving suits, which was not a viable option at the time, due to the great depth of the waters.

Skandalopetra is a flat and smooth stone, usually of marble or granite, weighing between 8 and 14kg, with rounded corners and hydrodynamic shape. It has curved edges and a hole in the middle. Depending on handling, the stone can be used to steer in different directions, or it can serve as a brake or ballast. Diving with skandalopetra dates back to the time of Alexander the Great. Skandalopetra was used for fishing and the harvesting of sponges and shells. Divers were attached naked to the stone with a thin cord, whereas the stone was tied to the boat using the same rope. This link allowed divers to descend safely for centuries. Skandalopetra was used extensively until the early 60’s, but the diving industrialization and the fact that it was dangerous and difficult work led to its complete disappearance.

Local people then suggested that the Italian captain should look up a diver at the island of Symi, Stathis Hatzis, who would be likely to take on such an outrageous challenge. Hatzis, born in 1878, was medium built, suffering from emphysema (a progressive disease of the lungs) and had one broken eardrum. He was a sponge diver and a fisherman by trade. When they picked up Hatzis, he was willing to give it a try. He tied himself to a rope and then free dived, with the help of a stone called “skandalopetra” or kampaneli (in the Symi dialect) weighing 15kg. At the depth of 88m, he succeeded in recovering the anchor, which he then tied to the chain so it could be pulled up. By doing so, he safeguarded the honor and prestige of the Italian navy who awarded him with free pass to roam the Aegean and 1 golden coin.

THE SPORT Fortunately, in modern times diving with skandalopetra has seen something of a revival in competitive free diving under the governance of The World Underwater Federation (CMAS)* that officiates and ratifies competitions and records in this historic activity. There are also many Diving Associations and schools around Europe that now practice Diving with Skandalopetra.

Hatzis had just spent 3 minutes and 58 seconds at a depth of 88m., marking a world record for depth and apnea in diving; a record unmatched by top athletes nowadays, who –even with specialised equipment– can only go up to 3 minutes and 20 seconds! It is rumoured that Hatzis had told the Italian admiral, that he was able to hold his breath for 7 min. at a 40m depth. Hatzis’ legendary dive made the Italian headlines, where he was cited as “The Greek with the Devil in his Body”.

In modern competitions, divers are allowed the use of nose clip and fluid goggles, but no other equipment, such as wetsuits, masks or fins. The Pan-Hellenic record was broken this July at Karpathos with the 45-year-old Chronis Chlitsios descending to a depth of 80.7m, holding his breath for 2 minutes and 28 seconds. His next goal: to break the world record of 107m. We wish him all the best! * Confédération Mondiale des Activités Subaquatiques (CMAS) is an international conglomeration of 130 national federations across 5 continents.


Contrary to popular perception

marine animals portray a


BOTTLENOSE DOLPHINS CAN RECOGNIZE THEMSELVES IN THE MIRROR Judging from their body mass to brain ratio, bottlenose dolphins have among the largest brains in the animal kingdom along with advanced communication skills.

SQUIDS USE THEIR SKILLS TO REPRESS THEIR BOREDOM Sharing complex features similar to human brain, squids are very curious about their environment. They can easily learn new skills and develop the capacity to use tools to protect them from harm.


WHALES CAN SOLVE DIFFICULT PROBLEMS Characterized by not only their massive size, but also by their massive intellect, whales often use complex sounds to communicate with each other and effectively coordinate their activities among the group.

mpossible or not?

SEA LIONS ARE CAPABLE OF LOGICAL THOUGHT Studies have shown that sea lions possess the ability to think logically and can actually deduce if a=b and b=c, then a=c.


OCTOPUSES CAN DEVELOP HUNTING STRATEGIES When it comes to invertebrates, octopuses are known as the most intelligent. They are highly skilled hunters who have the ability to solve some very complicated problems.

wo r ds for the wise

o n w k u t o h y a d t i ? D anese Dodec f o x le p as its nd com s that h d n la The isla is of hen, riod, w llective e o p c n a a ds is om ek islan rd the Ott e r in G s t 2 o 1 a ro rule, ith reg ttoman ileges w iv r p t n under O e siv me govern d exten nd self enjoye a n io t to taxa

Greece’s coastline of 13,676km is the result of the region’s large territorial partition, its strong relief & the countless islands

years ago by means of volcanic activity, earthquakes & violent weather


*Greek for circle

The Aegean was formed over


The island complex of CYCLADES forms a *

Only 117 of Greece’s more than 2,500 islands are inhabited, with the majority of them found in the Aegean


for art’s sake

by marianna avouri

An immortal heritage The associations between Greek art and the sea are both too intricate to understand and too many to count, with the latter fueling an unceasing quest for creative expression. Whether a source of inspiration, a point of reference, or a threshold to experimentation, the sea casts its magic spell on the life and existence of Greek people, leaving its mark on art. Photographer: Tilemahos Efthimiadis from Athens, Greece


Seascapes occupy a prominent position in Greek painting, depicting the relationship between nature’s elemental forces and man’s will to master. Frequently considered an extension of landscape painting, Greek sea portraits are full of light and colour, capturing the ambiance and reality of island homelands, past and present. Seascape painting flourished in the nineteenth century, when acclaimed painters such as Konstantinos Volanakis (a.k.a. the father of Greek seascape painting), Ioannis Altamouras and Vassilios Hatzis produced wonderful works of impressionist art. Twentieth century’s well-known painter and academic, Panayiotis Tetsis was also a magnificent advocate of the post-impressionistic seascape tradition. 76

“Collecting the Nets” (1871) Volanakis konstantinos (1837-1907)


The sea has always dominated Greek musical composition and song writing, especially in the case of the so-called “nisiotika” or island popular songs. These songs, which boast a unique and characteristic style, are played with local musical instruments, such as tsampouna, lyra, toubaki and laouto. Island songs are mostly about the travels at sea and almost always accompanied by folk dancing which is characterized by routines that imitate the movements of the sea waves (back-forth, calmly-intensely). Classical composition has not been unaffected by the Greek sea either. Nikos Skalkottas –one of the most important composers of the 20th cent.– was known for his unique compositions integrating elements of Greek popular music into classical repertoires. The most striking example of his commitment to Greek folk music is the series of “36 Greek Dances” in which he used genuine folk themes from the Greek islands and the mainland, and his symphonic overture “The Return of Ulysses”. Mikis Theodorakis, one of the greatest modern composers of all times, is also greatly inspired by the Greek sea. “Mia Thalassa“ (A Sea Full of Music), “Archipelagos” (Songs of the Islands), “Thalassina Feggaria” (Moons of the Sea), “O Ilios kai o Chronos“ (Sun and Time) and “Odysseia” are only a few examples of this great man's visionary, internationally-acclaimed work which combines the classical symphonic elements with folk songs and influences from the byzantine music. And the list goes on...




“rocks”, costas tsoklis

The Greek sea mythology with its complex pantheon of gods, supernatural creatures and sea monsters has provided ancient sculpture with a wealth of thematic topics, like the figurines of Poseidon and Proteus. In recent times, most representative artists are the Greek sculptor Takis (a.k.a. as the father of modern visual art) who combines metal, wood and plastic to create inspired kinetic artworks, i.e. the “Pulses of the Sea”, and Costas Tsoklis, an internationally recognized and exceptionally prolific artist who boasts an impressive portfolio of 3,000 representational and semi-three dimensional artworks. 77

Attempting to describe the Greeks’ relationship to the sea, from Homer’s anguish in “Odyssey” to Xenophon’s exaltation cry in “Anabasis” and the mastery of the sea displayed in the Classical period, one can safely assume that the sea has pervaded and still pervades all aspects of Greek life. Nobel prize winner, Odysseas Elytis, the so-called Poet of the Aegean, wrote extensively about the sea in his poems, complementing it with ethical powers. There is not a single one of Greece’s greatest writers that has refrained from citing the sea in his poems or works of prose. To mention only a few: Giorgos Seferis (Nobel prize in literature), Dionyssios Solomos (Greeks’ National Anthem poet), Yiannis Ritsos (9 times nominee for Nobel and winner of the Lenin Peace Prize), Kostas Varnalis (Lenin Peace Prize winner), Nikos Kavvadias, also known as the Poet of the Seas, Andreas Karkavitsas who wrote “Logia tis Ploris”; a maritime stories’ narrative, considered one of the masterpieces of Greek literature, and last but not least, the poet Nikos Gatsos who wrote the great contemporary poem “Amorgos”, especially notable for its combination of surrealism with traditional Greek folk poetry motifs.

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SantoWines: An authentic taste of Santorini THE HEAVENLY GREEK ISLAND OF SANTORINI is on everyone’s dream bucket list. Formed by a volcanic explosion about 3,500 years ago, it's fundamentally a rocky mass of land; yet there is something magical about it. The famous whitewashed houses and glorious sunsets, the black and red sand beaches, the jagged cliffs and that sharp Cycladic light create a mesmerizing place. In the recent years, “Assyrtiko”, the world famous wine, became one more reason to visit Santorini. INDEED, it is astonishing how this dry volcanic land can give birth to some of the most exquisite indigenous varieties, carrying on a millennium-old vine growing and wine making tradition. In order to protect the grapes from the strong winds and the extreme heat met in Santorini, the farmers prune the vines into “kouloura”, a wreath-shaped “basket” which rests on the soil, safeguards the nocturnal sea mist and looks like stunning natural works of art. ASSYRTIKO IS THE FLAGSHIP white variety that gives its name to the crisp white wine with trademark minerality, known to wine enthusiasts around the globe. Together with Nykteri –the second PDO white wine of the island made by Assyrtiko, Athiri and Aidani grapes harvested during the night (“nykta” in Greek) – and Vinsanto –the natural sweet wine from sundried Assyrtiko and Aidani grapes matured for many years in oak barrels-, are the multi-awarded gems of Santorini.

santo Wines Winery and Wine Tourism Center (open all year round) Pirgos - Santorini 84701 – Greece

IT WAS IN 1947 when SantoWines was founded representing the vine growers of the island and aiming at the preservation of this unique tradition. Today, the winery and wine-tourism center of SantoWines is one of the most popular destinations in Santorini. Exceptional wines, authentic gourmet products like Santorini tomato and fava beans, premium service and a breathtaking location that offers a mesmerizing “sense of place” experience.



lelia foodS s.a.

“esti” olive oil: in the soil & soul of greeks TRADITION More than any other Greek product, olive oil has become synonymous not only with the Greek tradition but also with the Greek nutritional habits and culture. The Greeks have always considered the olive tree to be sacred, since antiquity. Ever since, according to the myth, Athena, goddess of wisdom, offered to the citizens of Athens -the city that’s been named after her- the olive tree, as well as the know-how for its growing cultivation. By that time, the olive oil tree was considered to be a symbol of peace and victory, a source of good health and longevity, a symbol of divine protection, faith, hope and love and a sacred gift of inspiration and creation... OLIVE OIL has found in Greece its favorite place. Every drop of Greek οlive oil is distilled knowledge and wisdom. Olive growing in Greece, started mostly on small family estates, where a particular relationship is built between the olive growers and the olive trees, with respect and care as predominant features. It is a loving relationship that bears precious fruits. HISTORY Our company was established in 1912 in Kalamata, a town of Peloponnese in southern Greece, where the highest quality of olive oil is produced since ancient times. In 2009, our company was acquired by IFANTIS GROUP, a leading Greek foodgroup and the new brand “esti” was successfully introduced in 2010. Since 2010, “esti” has grown into an international brand sold in more than 24 countries. “Esti” products now include olives, balsamic vinegars, spreads and more, in addition to a broad range of extra virgin olive oils. LELIA FOODS S.A.

Our company’s centennial is marked by unprecedented success and a significant contribution, both in the production and marketing of our exquisite and very unique, products. Our goals are: to preserve the high quality of esti products while respecting Greek tradition and to respect the most discerning palates while at the same time protect nature and the environment.


• Kalochori Avlida 34100, Greece • Tel. +30-22210-31200 • Fax. +30-22210-30587 • •,


green cola

THE HEALTHY SIDE OF COLA HISTORY For more than half a century, the Green Cola Company-through its subsidiary EPAP-produces and bottles soft drinks. It was the passion of a group of local producers from Orestiada, in Northern Greece, that started the business in 1959. Over the years this passion transformed into a vision for creating innovative, high quality products of authentic traditional flavors. Driven by excellence in quality, Green Cola Hellas offers a wide portfolio of beverages produced under the most contemporary and safe production methods. Equipped with expertise and appropriate investments in building and technical equipment, Green Cola Hellas is ranked among the top domestic soft drink bottling plants in terms of quality and capacity. Green Cola Hellas is one of the fastest growing FMCG brands of Greece. Green Cola’s focus on products that contribute to a healthier lifestyle, gave birth to a cola-type product with a minimal calorie content yet equally tasteful, which was launched in 2012. The well-known Green Cola is a stevia sweetened cola with a taste that has taken demanding consumers worldwide by storm. It is the outcome of long-lasting research on dedication and respect for the nutritional values of modern day soft drinks’ consumers. A delightful combination of unforgettable taste, minimum calories, no sugar and all that with a little help from nature. This cola beverage innovation to all precedent and existing cola formulas, has already created its own loyal customer base of people who enjoy contemporary living but wish to avoid classic carbonated sugary drinks. contact details • 17km National Road & 2 Kalamatas, Nea Kifisia • Tel. +30 2108002980 • •

GREEN COLA marks the cola revolution in Greece. This premium product of natural profile combines premium cola flavor with naturally sourced ingredients: sweetened with extracts from Stevia plant, using natural flavourings and a natural source of caffeine extracted from green coffee beans. Made from premium Cola extract, without any preservatives and well-balanced so as to leave no after taste.



olympUs dairy

taste the authentic dairy experience OLYMPUS – THE ORIGINAL GREEK TASTE OLYMPUS DAIRY, a 3rd generation family owned company, holds a leading position in Greece in the field of dairy products while being very active in International Markets with its presence in 36 countries all over the world. OLYMPUS brand is synonymous with Quality and Greek Authenticity. Our insistence on excellent quality products, Greek raw materials, constant search for innovation in products and processes, pursuit for improvements that make our products perfect and of course our experienced executives, are the basic elements of differentiation from the competition. Our commitment: to work with exceptional passion and love in order to offer high quality dairy products, making sure that every consumer can enjoy the “OLYMPUS ORIGINAL GREEK TASTE EXPERIENCE”. FETA – THE AMBASSADOR OF GREEK CHEESES Feta Cheese is the most famous Greek Cheese all over the world. OLYMPUS Feta Cheese P.D.O. is a firm white cheese with a crumbly texture and an authentic rich and tangy flavor produced from sheep and goat milk and matured according to a traditional recipe. OLYMPUS Feta Cheese can easily be baked and grilled, giving the potential for endless dishes including salads, pastries, pies or mixed with fresh vegetables. It is rich in proteins, calcium and with great nutritional value. GREEK YOGURT – A TRADITIONAL SUPERFOOD Olympus Greek Yogurt is made from cow’s milk based on the traditional straining process (elimination of excess water, whey and lactose through filtration). Thanks to this process Olympus Greek Yogurt combines: • High Protein Level • Less Carbohydrate • No additives (e.g. protein powder) • Proportion of +3kg of milk for 1kg of yogurt These unique traits combined with its thick and creamy texture make Olympus Greek Yogurt uniquely beneficial. An authentic Greek “superfood”.


olympus dairy • 5th km Trikala-Pili, 42100, Greece • Tel. +30 24310 61222 • •


nissos beer

cyclades' awarded ambassador in a bottle NISSOS MEANS “ISLAND” IN GREEK. Born in the Cyclades –a child of the Aegean– NISSOS is happiest in the company of friends, enjoying the sun’s warm caress on long summer afternoons. But it is equally happy at home, against a backdrop of dazzling white-washed houses. NISSOS is inspired by human resourcefulness, nature’s exhilarating light, the fragrant sea breeze, the gentle lapping of waves on a secluded beach, the halcyon days of January and the magic of spring. And when it speaks, it speaks of companionship, tradition, generosity and hospitality…” CYCLADES MICROBREWERY at Tinos Island started from zero in 2012 by Alexandros Kouris and Maya Tsoclis who decided to set up a craft brewery on their island home. Primarily in order to make good beer, but also to inspire and give people hope at a time of severe economic hardship, creating a value chain that benefits everyone, from suppliers and distributors to bar owners, restaurateurs and the society at large. NISSOS beer is a product of Greek pride, winning international recognitions, i.e. the Silver award at the prestigious European Beer Star Blind Tasting Beer Competition. “The truth is we see NISSOS as much more than a great, awarded beer,” says owner Alexandros Kouris. “It is an expression of who we are, of our life values and a proud ambassador of the Cycladic island spirit. It enhances the authenticity and differentiation for the regional gastronomic offering of the Greek Islands. For the many visitors of the Cyclades, NISSOS is one more exciting story to take back home and tell their friends about”.

contact details Cyclades Microbrewery at Tinos Island • Vaya, Tinos 84200, Greece • •

ARTISANAL, UNPASTEURIZED NISSOS BEERS brewed and bottled in small quantities, are made from finest quality malts, aromatic hops and carefully selected yeast in a slow, traditional, all-natural brewing and fermentation process. They are full of exciting flavors and alluring aromas, without preservatives or additives, and are naturally carbonated. NISSOS beers are offered in the most iconic Greek hotels, restaurants, museums, Mediterranean beach bars and are exported to Cyprus, the United Kingdom, Belgium and Australia.




Honey “Meligyris” the old times CRETAN APIARY CENTER MELIGYRIS Our apiary center is located in the village Arkalohori, in the surroundings of Heraklion on the island of Crete. Our family tradition in bee-keeping dates back to 1920. Today our team combines scientific knowledge with the family tradition to offer a range of exclusive honeys. In order to guarantee the high quality of our products, production and packaging are certified by TUV NORD for compliance with the food safety practices IFS (International Food Standard). Moreover, we have established strict product controls and thorough analyses to ensure that a quality product reaches the final consumer. OUR PHILOSOPHY Our philosophy consists in producing and packaging honey of high nutritional value. Our honeys bear unique organoleptic characteristics, which are directly connected to the special terroir and the exceptional flora of Crete. Our honeys are carefully harvested and packaged to retain all their natural characteristics and nutritional benefits. Meligyris products can be found in all airports in Greece (duty free shops), in some of the best Delicatessen of Greece , Europe and the U.S.A., as well as in selected high-level hotels. OUR PRODUCT RANGE Cretan Organic Woodland Honey with Thyme & Wild Herbs [organic certified, with savory, thyme, malotira, ebenos, etc., light colored, full bodied and of high nutritional value] / Cretan Honey from Wild Herbs & White Thyme [with a delicious taste attributed to white thyme that grows at an altitude of 1500m, unique aroma and coherent texture] / Cretan Thyme Honey [premium honey, with strong taste and a golden color, with antibacterial properties] / Woodland Honey with Heath [thick, amber colored, from pine-tree woodlands, fragrant and floral, nutritious] / Cretan Woodland Honey with Sage [nutritious, light colored, heavy bodied, with mild taste] / Pine Thyme Honey [the combination of pine and thyme gives out particular characteristics, known from the Minoan era]


contact details 9 Belibasaki st., 70300 Arkalohori, Heraklion, Crete, Greece • Phone/Fax: +30 28910-29066 • •


era nuts

TRIGGERING THE SENSES OUR PHILOSOPHY Hellenism is a value highly associated with the notions of healthiness, purity and wellbeing. These are also the core notions upon which ERA concept stores were initially based, aspiring to enhance daily living habits & practices with new dimensions. Our vision is to invest in creating precious every moments, giving value to the small pleasures of everyday life. And investing in top quality raw materials is the cornerstone of every precious moment. RANGE OF PRODUCTS Within this context, people behind the ERA brand have travelled and researched extensively every corner of the local market to ensure that they possess the very best that Greek producers have to offer, predominantly in the core fields of its business which are dried fruits, herbs and spices. ERA also offers a wide variety of Greek origin gifts & treats associated with food and beverages markets, ranging from chocolate products, cereal bars, healthy snacks, honey, winery and so on.

contact details

HEALTH + QUALITY Ιntention behind these concept stores is to capitalize upon the notion of healthiness and nutritional value, highly appreciated by consumers globally. In fact, healthy living habits and practices assume predominant role in contemporary lifestyle and have been strongly associated with the notion of a balanced life. It is therefore not random that ERA are valued not only for the shopping experience & atmosphere they offer, but also for the indisputable quality and purity of the range of products offered in-store and via the web.

Stores 2, Οmirou str., 15451, N. Psychiko, Tel. +30 211 4076506 1, Patr. Ioakim str., 10673, Kolonaki, Tel. +30 211 4112832 • •



Take a journey to self-discovery, well-being and utter relaxation with “Elements All-In� life essentials. The most wholesome holiday experience unfolds now at ROYAL MARE in Crete!