GAME SUDOKU

ΜΆΡΆΘΩΝΆΣ- MARATHONAS

Tip: Marathonas offers plenty choices for dining while most restaurants are literally on the sand.

ΠΟΡΤΈΣ - PORTES

In order to get there, follow the road from the port that passes through the hinterland of Aegina to Pahia Rachi. When you arrive at Portes forget your car, mobile and relax by the sea.

Tip:

ΆΙΓΙΝΗΤΙΣΣΆ - AEGINITISSA

We follow the coastal road from the port of Aegina to the southern part of the island, about 4 km away and we arrive in Marathonas! Most houses here are newly built and perched on the hillside. Marathonas is known for its two bustling beaches, Marathon A and Marathon B, which are 400 meters apart. Vegetated beaches, sandy, organized and shallow are both ideal for families as they offer shade, food and easy access.

For those who prefer cosmopolitan lifestyle, an organized beach, with good food, nice music, cocktails, drinks etc, Aeginitissa is ideal.

ΠΈΡΔΙΚΆ - PERDIKA

Tip:

Perdika is located in a spot with an incredible view, which brings you inner peace. Its narrow streets and whitewashed houses with their courtyards full of flowers refer to Cycladic architecture.

The beach is not sandy so if you prefer a sandy one, 2-3 kilometers away you will find some amazing sandy beaches:

Tip: You should not leave Perdika without having a fish meal!

- MONI

Just a breath away from Perdika, you will find the island of Moni. This island belongs, as its name suggests, to a monastery and is not inhabited. In Moni you will see dense vegetation with trees and alleys for beautiful hiking. Since 1962 it has been declared as a park for natural breeding of prey and there live free peacocks, deer and ibex, all of them familiar with people.

7 Things You Must Do

. Visit and join the potters’ workshops in Mesagros. Aegina has been famous since ancient times for the quality of its ceramics. Aeginetan jugs were famous in the ancient world for their unique ability to keep water cool.

. Walk to the harbor to buy fruit and vegetables from the floating greengrocers moored on the quayside.

. A ride with a horse-drawn carriage on the coastal avenue of the island.

. Visit the “House of Kazantzakis”. Known as “Koukouli”, the permanent residence of the important Greek writer, during the period 1936-1944, is located in the seaside area of Livadi.

. Discover the Aegina Fistiki Fest. It is one of the most important culinary and cultural festivals of the country and it takes place every September.

. Aegina has beautiful routes, mountain or coastal, for walkers. Follow the path from Marathon to Elaiona of Aegina and Pachia Rachi. Take the ride from Aegina to the village of Perdika by bike along the coastline.

Aegina

Local Products

The “King” of local production is Aegina’s pistachio. You can enjoy it raw or cooked, or use it as an ingredient in savory and sweet recipes. A special traditional dish of the island is also oven lamb or goat, baked in a pistachio crust. Moreover try geremezi (soft, creamy cheese), aromatic honey, olive oil, local varieties of wine, delicious figs or katsoules (a Saronic fish with a sweet taste found mainly in the waters of Aegina thanks to the special composition of its waters).

Useful Info

Aegina Health Care center 2297 320 100, Aegina Port Authority (itineraries) 22970 22328, KTEL Aegina 22970 22787, Radio Taxi Aegina 22970 2010, Taxi AFAIA Aegina 22970 22635.

S

Every day from the port of Piraeus there are itineraries with Saronic Ferries that arrive at the port of Aegina in about 1 hour and 15 minutes.

Halloumi with Aegina’s pistachio crust

Ingredients

• 1 package of

• 100 gr Aegina’s pistachios

by Valentina

• 100 gr of corn flakes

• 100 gr GMO flour

• 2 eggs

• sunflower oil for frying

Method

Cut the halloumi into slices about the thickness of a finger. In a blender, put the corn flakes with the pistachios and grind them, but not for too long so they don’t turn into powder.

Mix the eggs adding some water inside.

Start the breading, put the halloumi in the flour and sprinkle it on all sides. Shake off the flour not needed and dip it in the egg.

Then, pour the halloumi into the grated pistachios, pressing lightly with your fingers us until it makes a crust.

Heat the sunflower oil and fry the halloumi until it has a nice golden color.

Place on absorbent paper to keep the extra oil and serve.

• It can be super tasty in a salad or served with honey on top and dried fig.