The Flavors Of Nea Anchialos
The inhabitants of Nea Anchialos are originated from Anchialos of Eastern Romylia, now a days Bulgaria's province. Built by the city near it Appolonia (Sozopoli) 540 BC, which was one of the colonies of the Ionic city Militos. It has been constructed on one of the Black Sea's peninsula, at a place where Pyrgos is situated. It was an independent city with its own laws and currency. Apollo was the god adored by the inhabitants and the Militos buffalo was decorating their coins. During the period of the Roman Empire, it has been named «Oulpia or Oulpian Anchialos», referring to emperor Trainon family name. At the Byzantine empire's period, its name change again to «Ahelo» corruption of which is «Anchialos». The name Anchialos is composed of «Anchi = next,close» and «alos = sea». Indeed, Anchialos was a city of the sea, and it has been characterized as the «Nymph of the Black Sea». By that time it was a big development, specially in the commerce; it has been a big commercial port, since it was exporting to Venice and Genoa. Anchialos was the center of defense of the northern borders of the Byzantine Empire, since it was one of the most powerful cities near Konstantinoupolis (Instabul). Τhe city preserved its Greek character for 2,5 thousand years, which brought about prosperity, declining catastrophes, submission. For the last 200 years
there is a great vivid tradition which speaks for itself. By the annexation of the East Romylia to Bulgaria (1885), Anchialos became a Bulgaria prefecture. But even then the people of Anchialos continued to consider themselves pure Greeks. However, the excellent laying out of the city with its friendly population was totally burnt on the 30th of July 1906. The great city of Efxinos Pontos was gone for ever but not the culture and the local civilization which continued in two other cities: Anchialos of Thessaloniki and Nea Anchialos of Thessaly. Undoubtedly life in Greece, difficult as it was, changed lots of things, which influenced even the character of the people. However, there still remain a lot of elements in the mentality and they communicated them to the local people of Thessaly.
Nea Anchialos specializes in "Tsipouradika" (also called "Ouzeri") where ("Tsipouro") (local Greek spirit) is served with a huge variety of fish & sea food tidbits. There are plenty of "Tsipouradika" along the waterfront near the port.
Rich nature, rich and delicious fantasy in Magnesia. Among the thousands of olive trees, fruit trees and aromatic herbs, the place offers delicious fruit that stimulate the taste. Besides, it is no secret that Magnesia is not famous only for its unparalleled beauty, but also for original and delicious flavors of fruit, traditional food and sweets. Enjoy fresh fish as it in the first demand. Enjoy lobster or grouper in the fish taverns, and enjoy the local tsipouro.
The choices for eating are Tsipouradika where seafood is served, Taverns where mostly meat dishes are served, Restaurants where Greek dishes can be found , Psistaries (Grill houses) where the main dish is grilled meat, Fast Food choices are local “Souvlatzidika” where souvlaki and “gyros” is served. People in Greece usually eats late in the evening (21:00 - 24:00), during day most of Taverns, Psistaries and Restaurants are closed but in summer period they are open all day. However Tsipouradika and Fast Food are open all day long.
Tsipouradika can be found in every corner of Nea Anchialos and Volos city, so the visitor can seat at one of the many tsipouradika of the town and simply enjoy tsipouro drink and the appetizers proposed and
Our Habbits “The Tsipouro” The history begins at the decade of 20's, when the 'Tsipouradika' were few
served. It is worth to visit Tsipouradika and feel the special atmosphere that have.
and the productions of traditional alcohol drink "Tsipouro" was being at small quantities. Then it was when the 25ari (small bottle 0,25ml of Tsipouro drink) was established with accompany of appetizers, mostly seafood, such as octopus, crawfishes and many other tastes. The tradition says that refuges from Asia Minor brought with them the habit of Tsipouro drink, accompanied with seafood appetizers. In our days, every different tsipouro should be accompanied with different appetizer. This is a traditional ceremony which maintained years ago. The 25ari is a small bottle with tsipouro for a small glass.
ΤΣΙΠΟΥΡΟ TSIPOURO
Traditional Products Olive - Olive Oil The Anchialos, thanks to climate and topography, produces oil and olives, which boast distinctive flavor and quality. The high nutritional value and unique taste of olives and olive oil Anchialos to have established it as an integral component of the Mediterranean diet.
Wine
Entertainment Night Life Most of the cafés and bars in Nea Anchialos on the beach front of the town. There is no need to know the number or name. The city is like a “big family.” Just ask someone for help, and they'll gladly point you in the right direction! When we are talking about the nightlife in Greece we mean intensive nightlife till the morning. For many locals the nightlife begins at 18:00-19:00 and finishes at 06:00 in the morning!
The Anchialos has a long tradition in wine production over the centuries. The Agricultural Cooperative "Demeter" was founded in 1918 and has operated since then continuously. You can buy the local wines from local distributors.
Jam - Sweet New Anchialos grown without the use of fertilizers, a large variety of fruits of excellent quality. The wonderful fruits are the raw material for the famous jam and preserves the women of Nea Anchialos make with exceptional skill.
Pottery Ultimate original creativity and artistic completeness of the pottery in Nea Anchialos. The variety of shapes and their quality is remarkable. The local artists usually work with no organized facilities but with a special skill using the traditional method of wheel or mold.
Get mixed with locals and enjoy your favorite drink or cocktail in bars or clubs of Nea Anchialos where drinks & “mezedes” hang-out, and the music theme changes nightly. Many “live” happenings throughout summer.
Stuffed Cabbage
Pork with cabbage pickles
Ingredients:
Ingredients:
• A sauerkraut • 1 pound pork belly • A glass of rice (or a little more) • 1 onion • olive oil • salt • pepper • a pinch of bahara well grounded (optional)
• 2 Kg sauerkraut • 4 tablespoons unsalted butter • 1 heaped tbsp tomato puree • 2 to 3 small hot peppers (optional) • 1.5 cup olive oil • 1.5 kg pork, preferably shoulder, cut into portions • juice of two lemons • salt and black pepper
Preparation: With a large sharp knife cut the meat into very fine pieces (finest we can) Mix with rice, onion, salt, pepper and bahara. Take the cabbage leaf one by one, put some filling in it and roll them tightly (sarmas).
Preparation:
At the bottom of the pot put some cabbage leafs and place the stuffed “sarma” on top, very tight to eachother in order not to fall apart.
Cut the cabbage as the salad, but thicker, drain the water. Heat the butter in a large saucepan and add the cabbage, throwing the pulp of the tomatoes soften the cover and the oil for 10-15 minutes until wilted. In another pan saute the meat with oil and the chili pepper. After browning add to the pot with the cabbage, add the lemon juice mix with a wooden spoon, cover the saucepan and simmer over low heat for half an
At the end, we sprinkle water (not to cover them), some olive oil and we place a plate (upside down) over the “sarma”. This is to keep weight on top of sarmas and not let them shake while cooked. Bake at low temperature. Note If your cabbage is very sour, sprinkle some lemon juice into the pot. You can also use a piece of pork with less fat.
hour. Served in a shallow dish and accompanied by red wine.
Sourvan Kiofte
Milina
Ingredients:
Ingredients:
• 1 kilo of minced meat • 1 slice of stale bread, soaked • salt, black pepper, cumin • 1 tablespoon tomato paste dissolved • 1 kilo of onions • 3 tablespoons butter • 3 -4 eggs beaten with a fork
• 1 cup water • 1 tablespoon vinegar • ½ teaspoon salt • 1 egg (optional) • flour as getting • Oil for frying
Preparation: Knead the minced meat with bread and all spices and form then into meatballs. Cut onions into slices and blanch them in boiling water for 1 minute. Pour them into a colander and let them drain. Put them in a baking tray, along with the dissolved tomato paste and the butter. Salt and pepper the mixture. Array over the meatballs, pour the beaten eggs and put the tray in the oven at 200 degrees for about an hour.
Filling: The mix filling can vary, depending on the choice of the housewife. Suggestions: cheese or cheese with eggs, spinach with cheese and eggs, roasted with minced onion or leek Preparation: Put all the ingredients of the dough into a bowl and knead well. Watch the dough, should not be too tight because Let the dough to rest. The more you leave it, the easier it will open the leaves. Divide the leaves into 12 pieces, one for each sheet. Open the leaves with the rolling pin, (as thin as we can) and we stuff them with the filling texture we have choosen. Fold them into a large square shape and fry.