Gastronomy & Wine by Mount Athos Area Organization

Welcome!

Gastronomy & Wine MOUNT ATHOS AREA HALKIDIKI

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Gastronomy & Wine MOUNT ATHOS AREA HALKIDIKI

Contents

Welcome

Our products

Herbs

Sweets

Doughs and breads

Wine

Mussels

Olive oil

Honey

Cheese and yoghurt

Fish

What to buy and where

Where to eat

You can cook our recipes too

Mount Athos Kouzina 2014

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Where to stay

110

Information, Contact

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MOUNT ATHOS AREA ORGANISATION

Naturally, words are never enough to show the culinary diversity, quality and quantity. This can only be experienced through the very trip!

Welcome

So postpone it no more!

to the region of Athos and Aristotle in Halkidiki!

Make it happen!

Welcome to a region rich in flavours and history! Located at the foot of Agion Oros with its unique culinary particularity of a diet based on vegetables and fish for the 2,500 monks living on it, the region is inspired by their mysticism, mentality, lifestyle and habits and hence presents dishes of a distinct identity.

Organize a culinary tour in the Athos region of Halkidiki and experience the bliss of thousands of flavours tingling your senses: taste, sight and smell... We are waiting for you throughout the year and hope you will enjoy every savoury moment!

Birthplace to the greatest philosopher of antiquity, Aristotle, the region is also gastronomically influenced by the ancient Greek cuisine, based on the fruits of the forest, the Aristotelian mount and mother earth. As a place that welcomed the refugees of Pontos and Asia Minor the region has integrated culinary traditions of the east to create dishes with colours and aromas of the unforgettable homelands, reflecting an exceptional sense of housekeeping. With 300 kilometres of coastline complementing its natural beauty, the region makes good use of the local fisheries with fish and seafood dishes that bring out the quality of local products and captures the smell of iodine and the flavour of the "blessed salt"! With the Aristotelian Mountain and the evergreen Cholomontas surrounding it, the Athos region combines the spicy and tasty culinary flavours of the mountain areas with traditional flavours, in exquisite pies and patties, creating dishes that can please even the most demanding pallets!

MOUNT ATHOS AREA ORGANISATION

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METAGITSI N. KALLIKRATEIA

GULF OF IERISSOS

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NEPOSI CASTLE

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GULF OF STRYMONIKOS

STRATONI

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ANCIENT STAGEIRA

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OURANOUPOLI

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OLYNTHOS N. PLAGIA

SALONIKIOU

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KASTAMONITOU M.

PANTOKRATOROS M. PR. ILIA M.

DOCHEARIOU M. VATOPEDIO

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GERAKINI PSAKOUDIA

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XENOFONTOS M.

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STRAVONIKITA M.

KOUTLOUMOUSIOU M. IVIRON M.

AG. PANTELEIMONOS M.

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XIROPOTAMOU M.

FILOTHEOU M.

DIAPOROS ISLAND

KARAKALOU M.

C. XIFARAS

VOURVOUROU

N. POTIDEA

GULF OF THERMAIKOS

SIMONOS PETRAS M.

GULF OF TORONEOS

GULF OF SIGITIKOS (MOUNT ATHOS)

N. FOKEA

DIONYSSIOU M. AGIOU PAVLOU M. AG. ANNIS M.

SARTI N. MARMARAS

SANI KALITHEA

KASSANDRA

MEG. LAVRAS M.

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TIM. PRODROMOU M. MEG. LAVRAS M.

AG. TRIADOS M. CA. AKRATHOS

SITHONIA

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SIVIRI KRIOPIGI

FOURKA

POLYCHRONO HANIOTI PEFKOCHORI PORTO KOUFO

POSIDI NEA SKIONI

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Protected Areas Νatura European Network

MOUNT ATHOS AREA ORGANISATION

Routes to Mount Athos Area

Our Products Our Products Scents, colours, flavours and images of people of a special agricultural production, one of the most unique in its variety and richness. A fertile land, full of gifts, from its depth to its surface and from the bottom of its sea to its sea ports and beaches! Products signed for their quality, purity and homely care guarantee. Rare honey flavours from Arnea, Stratoni and the slopes of Athos on Mount Athos, from firs, heathers, pines, from herbs and bushes of Cholomontas and the Aristoteleian Mount! Bee-keepers and producers keep the tradition of generations past and deliver it to the next, always respectful of the «sweet» history of pure honey taste! Mushrooms of all kinds grow profusely in the mushroom fields of the mountain and create special dishes in the cuisines of the mountainous villages: mushroom pies, mushroom balls, mushrooms with louvidia (a kind of bean) and so many more… The Greek feta and all other kinds of cheese produced by local traditional creameries mean the region’s production is on a par with that of famous destinations with a tradition in “renowned” food products. Firs from the slopes of Cholomontas and Mount Stratiniko, where they are cultivated for years in the plant nurseries of the mountain, provide oxygen and protection to the evergreen forest and are then distributed to the domestic market as Christmas trees to adorn family memories! Blessed wine made from the holy hands of the monks on Mount Athos and the traditional wineries of Arnea and the organic vines that climb on the fertile slopes of Marathousa. Tsipouro[raki] clean, strong, made in the “rakokazana” [raki cauldrons] of M. Panagia, Gomatio, Ierissos, Stratoniki and Stagira by men of hard work, to ease their toil, to cheer them up and bring fun to their celebrations and to their guests! Beans and Louvidia* from Neochori, so tender, sweet and easy to cook! The soil favours their cultivation and the bean sticks on the farms of «Piavitsa» are the trademark of the region! *(beans that have been threaded on wire and sun-dried)

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Our Products Our Products Sausages from Strano, Varvara, Paleochori, M. Panagia, made by housewives with care and wholesome organic local meats. In the region of Varvara semiwild piglets are reared, which go straight from “production to consumption”, creating tasty treats that will satisfy even the most demanding pallets! Mussels from Olybiada, famous, big, healthy, delicious, all thanks to the quality and composition of the sea water. The region is renowned for its mussels farms and the mussel-based dishes: mussel patties, mussel risotto, mussels in sauce, fried mussels, steamed mussels ..., they are a perfect complement to a summer glass of ouzo in the fish tavernas of the coastal zone. Fish from Ierissos, Olympiada, Ammouliani and Mount Athos fill the nets of every boat, small or big and form the staple diet of the Mount Athos monks. You will find them in the fish ports of the region and you will taste them in every fish taverna, fresh, almost «alive», with the scent of the sea breeze! Salted fish (salted preserves) from Ierissos, the tastier you have ever tried, in a great variety of flavours and recipes. Watermelons from the green watermelon fields of Nea Roda, so sweet and fragrant you will find it hard to believe they are real! Sweetened fruits, liquors and jams, all made of forest fruits by the women’s association of Olympiada and Varvara. The women use the gifts of nature to make healthy sweets, delicious and fragrant, suitable for every diet. Sweets from Asia Minor, marzipan flowers, doughnuts, salburekia and filo-pastry new year cakes, made in the households of Ammouliani and Ouranoupoli, Olympiada and Nea Roda and bear the intoxicating scents of the spices of the East.

ALL THIS PRODUCTION FORMS THE BASIS OF THE DELICIOUS FLAVOURS YOU WILL TASTE AT EVERY CORNER OF THE REGION OF ATHOS AND TURNS EVERY CULINARY JOURNEY TO AN INDULGENCE THAT YOU WILL WANT TO EXPERIENCE AGAIN AND AGAIN!

Oil and Olives from the plain of Pirgadikia, with an oh-so-rich, with a full and delicate flavour.

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Herbs Herbs Three lush mountains, protected by the European network Natura 2000, covered all year round with hundreds of plants and herbs, from which the monks of Mount Athos and the locals make all sorts of drinks or beverages and use them in cooking and confectionery! Indeed, 4,500 species of plants and herbs grow on the slopes of Cholomontas, while more than 404 species have been recorded on the Aristotelian Mountain; these are cited in ancient writings and formed the basis for the description of Asian plants by Alexander the Great! Mount Athos and the entire Athonite state form a huge â&#x20AC;&#x153;botanicalâ&#x20AC;? area, which transforms religious, cultural and hiking tours into botanical excursions in a landscape that is as virgin as its vegetation. All herbs produced by the blessed hands of the monks are available at the famous stores of Ouranoupoli and Ammouliani (see Section WHAT TO BUY AND WHERE).

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Sweets Sweets This region offers a wealth of sweet experiences! In the region of Olympiada, you will find sweetened fruits in syrup and jams made of herbs, fruit and plants of the Aristotelian Mount in infinite varieties and flavours! Housewives collect the pure fruits of the mountain, which is protected by the Natura 2000 European convention, to create simple, yet delicious and fine tastes, that reflect traditional techniques and creativity. There, in the square at the centre of the village, you can try Ms Calliope’s renowned doughnuts, fluffy, juicy and drizzled with organic Arnea honey and walnuts from Cholomontas. In Ammouliani, you JUST HAVE to try the famous Ammouliani Marzipan Flowers (Amigdalota), made by the housewives of the village with marzipan. This is a technique brought from the unforgettable homelands of the east: every “flower” is made with patience and love by crafty hands, piece by piece, bud by bud, stem by stem... until a dough bouquet is formed and then baked for 10 minutes to become a delicacy of precious nutrients and energy! In Ouranopoli, ask for the fragrant salburekia, made with aromatic dough and filling, wrapped in sugar and mastic - so tasty and delicious... In Nea Roda, you will have the opportunity to try the exquisite sweet fylloti pita, a variation of baklava and sousamopita, which came to the area along with the refugees from Asia Minor and requires time and high culinary skills for its preparation. You should also try the excellent sweetened watermelon, as the famous watermelons of Nea Roda are a top-rated agricultural product. Sweet, juicy, full of the breeze and scent of the summer! In the villages of the mountainous areas, the speciality is no other than the famous orange pie, made of filo pastry and oranges from the plain, so fragrant and colourful that you will ask for seconds! On the following pages, you will find their recipes. Enjoy! ...

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Sweets From The Land Of Aristotle They are delicious and fragrant. They are produced in Olympiada, a few metres from where they are collected. They are organic and carry the freshness and scent of the mountain, its breeze of age-old history. They are produced in the same land that gave birth to Aristotle, from the same soil where great historical figures walked, the same place where over 500 plants and herbs have grown for thousands of years! Try them, after watching how they are produced in a confectionery lesson! Your path will always lead you there!

57014 Olympiada of Halkidiki Tel. +30 6936-902387 E-mail: anastasiadousou@yahoo.gr

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Sweets Rodamos Pure, organic and delicious sweets and jams made from Cholomontas berries and many of the hundreds of plants that grow on the ridges of the mountain, which is protected by the Natura 2000 European Convention! Tasoula Parliari, who makes these delicious “magic” jars, puts in her work passion, artistry and imagination, “joining” ingredients and raw materials that bring different flavours together in a unique way! Ask for them wherever you find them!

63100 Cholomontas (Taxiarchis area) Halkidiki Tel. +30 6948041063 E-mail: info@rodamos.gr

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Doughs and Breads Doughs and Βreads Different kinds of dough prepared with flour from wheat cultivated in the fields of Marathousa and Nea Roda provide the basis for various types of bread, salty snacks, cakes and other pastry products, comprising an essential source of income for the area. Fluffy loaves of bread with golden crust complement perfectly every meal or snack in the countryside or by the sea, not to mention every festive event filled with joy and fun! Pies and böreks with all kinds of stuffing add flavour to sleepy mornings and satisfy the children’s lust for yummy snacks. Bagels, croissants filled with locally produced jams and biscuits are served for brunch and they are the ideal accompaniment to a nice cup of coffee in the evening. Soft pastries stuffed with cheese and mountain herbs are baked to perfection, to give delicious home made pies. We turn the produce of our golden fields to golden creations!

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Doughs and Breads Greek Flavors The model pastry and croissants industry «G. LALIOTIS Bros. G.P.» was established in 1962 in Arnea, Halkidiki. Being one of the most modern companies in the sector, it continues serving its clients’ needs from all over Greece responsibly and reliably. The modern production facilities spreading over 5,000sqm in combination with spacious high-end chillers allow for the production of a wide variety of products. The range «ΣΠΙΤΙΚΗ ΝΟΣΤΙΜΙΑ» (HOME-MADE DELICACIES) is the result of knowledge, experience, original traditional recipes and the finest ingredients. It stands out for its exceptional quality and has won many loyal customers. The company applies all modern production and processing methods according to the EU regulations on hygiene and safety. «G. LALIOTIS Bros. G.P.» is certified with ISO 22000 for its quality management system. In 2010 it acquired the company «ΕΛΛΗΝΙΚΕΣ ΓΕΥΣΕΙΣ A.E.» (GREEK FLAVOURS S.A.), thereby conquering the southern Greek market. In 2012 «G. LALIOTIS Bros. G.P.» decided to expand its business abroad and introduced a new product range named «Greek flavours»/ «Ελληνικές Γεύσεις». These new products are based on traditional Greek flavours and, as always, they awaken the familiar sense of home taste!

63074 Arnea,Halkidiki Tel. +30 2372023082 E-mail: laliotis@spitikinostimia.gr www.greekflavours.gr

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Wine Wine The region of Athos and the Aristotelian Mount has famous vineyards, renowned wineries and dozens of traditional tsipouro vats in and out of the Athonite Community but also a long tradition of creating great wines and powerful wine flavours! From the time of Aristotle to that of the Mademochoria, from the southernmost point of Mount Athos to mountainous Arnea, Megali Panagia and Gomati, people enjoy wine at every opportunity: in celebrations, in joy, in feasting, in distress, in sorrow, in pain. Take a thematic tour of the region in all seasons, to taste our wines, indulge in their taste, aromas and relaxing robustness, to experience moments of joy and euphoria!

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Wine Domaine Claudia Papayianni A winery that is a true jewel in the region of Athos! Located in Arnea, the most traditional mountain town of Halkidiki, it lies in harmony with its surroundings, boasting a stone exterior and a modern and well-equipped interior. It produces 120,000 bottles of wine annually and has 10 labels, most of which are award-winning and acclaimed not only in Greece but also abroad! At Domaine Claudia Papayianni, you will have the opportunity to tour the cellars and wine-ageing areas and enjoy the wine-tasting sessions organised by the owner. You can find Claudia Papayianni wines in selected off-licences in Thessaloniki and Athens and in many markets in Europe, China and America! • CLAUDIA PAPAYIANNI, white, rosé, red - BIO • “ALEXANDRA”, 2010 BIO (Malagouzia) • “NIKOLAS”, 2009 BIO (Merlot) • CP, white 2010 BIO (Assyrtiko-Viognier) • CP, red 2008 BIO (Xinomavro-Syrah-Cabernet Sauvignon) • EX ARNON, white, rosé, red 2010 BIO

63074 Arnea Tel. +30 2372023120 e-mail: claudpap@otenet.gr www.cp-domaine.gr

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Wine Metochi Chromitsa Monastery Of Agios Panteleimon, Mount Athos Already in the 14th century, Russian monks cultivated vineyards, olive trees, cereals, orchards and more in the Chromitsa Dependency. Chromitsa in Russian means supplier. The Dependency was renamed as Chromitsa Dependency because it was the main supplier of the Agios Panteleimon monastery in wine, oil, bread and vegetables. In 1973, during a severe storm, Evangelos Tsantalis took refuge in the Chromitsa Dependency. There, noting the abandoned vines surrounded by unspoilt nature, he proposed to the Abbot to cultivate these vineyards, while asking permission to use them for making wine. This is how Athonite wine made its début in the outside world, setting the foundations for a great tradition! The wines from the Chromitsa Dependency • AGIORITIKOS • METOCHI CHROMITSA • ΑΒΑΤΟΝ • KORMILITSA • AGATHON,… with the Protected Geographical Indication Mount Athos have won major awards in the strictest international oenological competitions and have been praised by notable wine critics around the world. “Kormilitsa” has been recognized by the Russian authorities as the «official wine of the Kremlin in Moscow».

Monastery Of Agios Panteleimon, Mount Athos Tel. +30 2399076142 e-mail: bitzios.c@tsantali.gr www.tsantali.gr

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Wine Mylopotamos (Holy Seat Of St. Eustathius) Agia Lavra Monastery, Mount Athos Wines from organically cultivated vineyards, created with the hard work and dedication of the monks of the holy seat of St. Eustathius of the Monastery of Agia Lavra. Vines have grown for centuries on the ridges of Mylopotamos, offering renowned and multi-award winning wines with the Protected Geographical Indication Mount Athos: • EPIFANIS, dry red, • MYLOPOTAMOS white, red, dry • MYLOPOTAMOS NAMA red, sweet • MYLOPOTAMOS OINOMELI, rosé, semi-sweet

Agia Lavra Monastery, Mount Athos Tel. +30 2310522211 e-mail: info@mywines.gr www.mylopotamos.com

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Mussels Mussels The region of Olympiada is not famous only as the birthplace of Aristotle but also as the top mussel-producing region of Greece, both in terms of quantity and of quality. Indeed the mussels from Olympiada stand out for their flavour, size, purity and cultivation methods. This is thanks to the crystal clear sea waters, that favour mussel cultivation. Mussels are a truly organic product, since no other use of food, therapy or other intervention is required, as mussels feed exclusively on seawater, which they constantly filter. They are a product of high nutritional value, rich in unsaturated fatty acids omega 3, proteins of high organic value and have scarcely any fat while, apart from all their other nutrients (minerals, carbohydrates, vitamins, regenerative and invigorating substances) they also have the highest contents of iron among any other animal food (three times bigger than beef liver).

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Mussels Anastasiou Mussels Seashells distribution & mussels de-shelling centre Vasilis Anastasiou works on mussel farming since 1999 in the region of Olympiada. With diligence and care, his business complies strictly with all hygiene regulations on the production, transfer, packaging and distribution of mussels, so that the consumer may safely enjoy top quality mussels. On a daily basis, the mussels taken from the sea are separated, washed and quickly selected to be transferred by refrigerator trucks to the distribution centre of the company. All above tasks are performed by austere standards, as required for the handling of a very special and demanding product. Similar standards apply to the entire equipment used at all the stages of processing and distribution of mussels. Since 2010 the company completed the construction of its modern seashell processing and packaging facilities on a privately owned area, where under the strict HACCP and ISO22000 standards mussels and other seashells are processed, selected one by one and standardised to get the label with the respective health mark, so that the final product shall meet all requirements and bear all the required information as provided in the Greek and European laws. Shelled mussels are available in net packaging of 2kg, 5kg & 10kg, as well as in any other packaging on request. De-shelled mussels are available in plastic containers of 0,5kg, 1kg & 3 kg. Various seashells (cockles, clams, oysters) as well as other seafood are only available on request.

57014 Olympiada Of Halkidiki Tel. +30 2376051008 Fax : +30 2376051009 e-mail: anastbas@gmail.com www.mydia-anastasiou.gr

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Oil Oil The fragrant, golden oil from Develikio, M. Panagias and Pirgadikia is produced in the famous oil presses of Metangitsi, where the «Galano Extra Virgin Olive Oil» is bottled. The «Golden Liquid», which is registered as Protected Designation of Origin PDO, is exported to the entire world and there is indeed an increased demand in Russia, Australia, Germany. Recently, the Agricultural Co-operative of Metangitsi launched its new product to the market, the extra virgin olive oil with a wide variety of essential oils cultivated in the region. The product is labelled «Extra» and combines the benefits of olive oil and pharmaceutical - aromatic plants.

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Honey Honey Transparently golden, delicious, magnificently fragrant, rich in flavour, minerals and nutrients, the organic honey from Arnea ranks among the most tasty of its kind. The city bee-keepers work every day on the slopes of Cholomontas and the Aristotelian Mount, collecting everything that the bees create, to provide you with pure honey, bees wax, royal jelly and the unique honey tsipouro, namely the renowned mudovina! You can also watch the traditional way of bee making, wearing the special protective uniform, participate in farming activities, visit a bee hive on the mountain and watch how bee-keepers work!

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Honey Georgakas Honey Of Arnea This is the most well organised honey production and marketing unit. It is located in mountainous Arnea - the source of local production! Following its ancestral tradition, since 1948 the Georgakas family produces pure quality honey, directly from nature, embracing this effort with great care and great responsibility. Visitors can visit the Georgakas honey store in the town centre and try/buy the 5 types of honey available (pine, flower, heather, chestnut and wagtail) and excellent mudovina.

63074 Arnea of Halkidiki Tel. +30 2372022837 e-mail: honeygeorgaka@hotmail.com

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Honey Gianna zacharoglou honey The trees, plants and herbs of the Aristotelian Mountain are the daily “grazing” grounds for the bees of the 100 cells of Gianna and Aristides, which suck their sweet fruity and floral juices. This is the “secret” of the unique taste of this golden honey, produced in a completely environmentally friendly manner and - even better - in the natural environment of the mountain, which is protected by the Natura 2000 European Convention. Four varieties are currently produced: 1. Pine honey 2. Flower honey 3. Chestnut honey 4. Wagtail (heather) honey You can try them and buy them directly from Aristides, the producer, either by phone or online!

63082 Stratoni of Halkidiki Tel. +30 2376022376 e-mail: aristidis-rooms@aristidis-rooms.gr

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Cheese and Yoghurt Cheese and Yoghurt In a place full of lush slopes, blooming fields, golden plains and verdant mountains stock farming is booming and provides high quality milk from which many cheese varieties and delicious organic yoghurt are made. In our creameries the visitor will find all the local tradition in one place. Wet “sacks” forming cheese balls, “milky” tanks mixing fragrances and aromas, churns where the yoghurts set, delicious cheese maturing their flavours... a wild dance creating the most beloved Greek flavour: cheese and yoghurt.

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Cheese and Yoghurt Karagiannis Dairy Products At the foot of Cholomontas and the Aristotelian Mount, the creamery of Theofilos Karagiannis (at Arnea) mingles tradition with modern technology, creating the famous goat's cheese and yoghurt. This is a unit open to visitors, where large quantities of milk are transferred from the entire region. The quality control of the raw material, the diligent production process and the traditional local recipe place KARAGIANNIS dairy products very high in the preferences of consumers in Greece and Europe alike.

63074 Arnea of Halkidiki Tel. +30 2372022443 e-mail: tirokomikakaragianni@yahoo.gr

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Cheese and Yoghurt Antonis Karagiannis Yoghurt This is also where the delicious yoghurt of Antonis Karagiannis is produced in abundance; it is made from cow's and sheep's milk and boasts a rich, full and authentic flavour. It is as if all the scents of our mountains, protected by the Natura Convention, are gathered in a pot of amazing yoghurt, made in Antonis' unit in a traditional manner, based on the unique recipe of his mother, Mrs. Angela - an exceptional artist in making cheese and yoghurt! The unit is open to visitors: you can not only watch the production process but also buy its famous yoghurt! Try it with honey and Arnea walnuts. There is nothing better!

63074 Arnea of Halkidiki Tel. +30 6344 592833

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Fishes Fishes Three bays, bordered by 300 km of coastline and shaded by three mountain ranges, create ideal conditions, allowing the region to boast many fish species and seven (7) traditional fishing harbours, with the largest fleet of Central Macedonia in terms of production! Large quantities of fish and seafood of all kinds are caught daily by local fishermen across the region. Especially those of Ammouliani and Mount Athos are renowned for their exquisite flavour. The reason that makes them differ in taste is that the waters of the Mount Athos Bay, where they are caught, are deep and clean, as the area has many sea currents and there are no organised cultivations to affect it. Additionally, they have the highest salinity of all the seas of Greece and are rich in plankton and clean food, since no rivers or streams end up in the bay to disturb the balance of the water composition. Therefore, it is only natural that in the region of Athos and the Aristotelian Mount, the fish you will eat in our restaurants or our homes is caught on that day. Besides, we do not consider yesterday's fish fresh...

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What to buy and Where What to buy and Where This rich production justifies the operation of multiple stores, in which you will find everything described:

Athos Gallery & Nature An authentic Byzantine gallery, where visitors literally 'fill' their senses and soul. A gallery full of the heritage of Athos, which unravels the tangle of a 30-year long family history: all kinds of paintings and icons, church supplies, organic products and jewellery inspired by the Athonite and Greek tradition. At the Athos Gallery you will find a truly huge variety of all kinds of Byzantine icons (for all budgets), fabulous jewellery for all tastes, as well as all Athonite agricultural products, produced by the monks of Mount Athos and exhibited so as to cover every purchasing need. When in Ouranopoli, make sure to visit the shop. You will definitely find that must-buy item you are after!

63075 Ouranoupoli of Halkidiki Tel. +30 2377071406 E-mail: ftamvakis@gmail.com www.tamvakis.gr 52

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What to buy and Where Chrisostomakis Bio An atmospheric Athonite store, where you can find a wide variety of agricultural products: wines, drinking rakomelo, wax salves, liqueurs, creams, soaps, jewellery, Byzantine icons, etc. The owner, Stelios, will introduce you to the secrets of the Athonite culinary and cultural heritage, presenting a wealth of information and details for each product! The main feature of the store however is the rarity of the available products, since there you can find monastic products from cloisters and dependencies producing everything in a pure and organic manner... Visit the Chrisostomakis store on the main coastal road of Ouranoupoli towards the Zygou Monastery and Mount Athos. You will enjoy a unique shopping experience!

63075 Ouranoupoli of Halkidiki Tel. +30 2377071594 E-mail: s.chrisostomakis@hotmail.com

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What to buy and Where Monoxylitis A store that appears to have jumped out of a Byzantine tale, with Athonite art and creation. Authentic products from the Agios NiÎşolaos Dependency of the Monastery of Agios Pavlos invite you to experience them, exhibited in a beautifully austere Monastery-like environment, surrounded by music and images. Wine, soap, organic herbs, honey, oils, royal jelly, all made with organic raw materials from Athos and the slopes of the Holy Peninsula coexist with excellent Byzantine icons, prayer ropes, Athonite publications, materials, maps, rare photographs, etc. Monoxylitis operates throughout the year, allowing visitors to admire the store's collection and buy its products, created with love and care by the blessed hands of Mount Athos monks. Don't miss it!

63075 Ouranoupoli of Halkidiki Tel. +30 2377071323 e-mail: zeus@ouranoupoli.com

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What to buy and Where Antonakis Bio A shop of exquisite quality and style. Excellent products made by the monks of Mount Athos, organic local produce, such as wine, oil, olives, honey, soap, etc., products for the face and body made from pure raw materials, arranged in perfect harmony in wonderful displays and traditional shelves, invite you to taste and try them... you won't be able to resist buying something! In Antonakis Bio, you will feel you are in the heart of culinary heaven, while the courtesy of the owners and their willingness to inform you about everything and to serve you in the best possible way will win you over... Don't miss it!

63075 Ouranoupoli of Halkidiki Τel. +30 2377071129 e-mail: info@antonakis.gr www.antonakis.com.gr

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What to buy and Where Proikonisos The greatest variety in Mount Athos items and products that you can imagine: wines from all Athonite monasteries, honey, olives, olive oil, soap, creams, Byzantine icons, jewellery, prayer ropes, etc. in an excellent shop, right in the island's port, where all the main streets meet. You will also find many Athonite cookbooks, souvenirs and memorabilia, books on the heritage of Athos and all kinds of local tsipouro. The propriety, courtesy and helpfulness of the owners, Nikitas and Kaiti, will amaze you!

63075 Ammouliani of Halkidiki Τel. +30 2377051002 e-mail: sales@proikonisos.gr

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Where to eat Where to eat With such a rich local production, the Athos region could not but be a distinguished culinary destination. Where will you enjoy all these products, cooked with special techniques? We suggest the following culinary hot spots:

Akroyali Restaurant The Akroyali restaurant is the most famous culinary destination on the Aristotelian Mountain! Built by the shire, right next to the birthplace of the greatest philosopher of Greek history, with a view to the walls of the Hellenistic city of Stageira, offers its visitors tastes inspired by nature and history. Its cuisine is based on top quality ingredients, the blend of local tradition with flavours from Asia minor and the exclusive use of local, wholesome products. Fresh seafood, organic herbs from the Aristotelian Mountain, fruits and nuts from the evergreen forest, pure honey from Arnea, virgin olive oil from the groves of Pyrgadikia and so many more! With the love, diligence, kindness and care of the host, Louloudia Alexiadou, you will be able to enjoy delicious menus and an endless variety of dishes - at least 70 a day!

Akroyali Restaurant 57014 Olympiada Reservations +30 2376051255 & hotel.liotopi@gmail.com www.hotel-liotopi.gr 62

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Where to eat Capetan Manolis Fish Restaurant Excellent fish restaurant, right on the beach. Its owner, Antonis Andriotis, will pamper you personally as did his grandfather and grandmother, Capetan Manolis and Melachrini, in the courtyard of their home - which now hosts the customers of the famed restaurant. Fresh fish and lots of seafood, fished in the morning by Antonis and Giannis in their fishing boat, unaffected flavours that highlight the products and release the aroma and freshness of the Mediterranean Sea, high culinary standards, which often transform the simplicity of the flavours into gourmet creations, but, above all, delicious dishes that render your lunch or dinner the culinary experience of a lifetime!

57014 Olympiada Reservations: +30 2376051218 & nelis@windowslive.com www.kapetanmanolis.com

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Where to eat Kritikos Gallery & Restaurants Famous, award-winning and always a reference point. For many years now it has received some of the most significant culinary distinctions in Greece, Europe, Asia and America. It is a culinary destination on its own and it specialises in Mediterranean tastes, sea dishes, monastery recipes and in the original cuisine of Mount Athos. Its owner, Giannis Kritikos, focuses on the quality of the ingredients, since his father (and first owner of the restaurant Nikos Kritikos), one of the greatest local divers, taught him how to choose the freshest, purest and top quality products! You can enjoy this tradition, that continues and evolves, everyday (all the year round) in his dishes, that will carry you away, verifying their reputation.

63075 Ouranopoli Reservations: +30 2377071222 & info@okritikos.com www.okritikos.com

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Where to eat Megali Ammos Fish Restaurant On the seafront, on the famous Megali Ammos beach, the namesake Fish Restaurant offers an endless variety of fresh fish and seafood, served in various ways, while the exceptional views of Mount Athos and the smell of iodine let your senses travel and your palate enjoy unique culinary delights.

63075 Ammouliani Reservations +30 6947-272029 & info@giota-studios.gr

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Where to eat Metochi Restaurant Fresh fish, freshly fished seafood, fragrant home-made stews using traditional recipes, delicious grilled delicacies and mouth-watering mezes are just some of the offerings of the Metochi restaurant, where you will also find authentic Athonite dishes! Enjoy a swim at Alikes beach - the most famous of the region have a drink or coffee in the namesake beach bar and then enjoy a meal at the Metochi restaurant, ending your busy summer day in the most delicious way!

63075 Ammouliani Reservations: +30 6948-510595 & info@alikescamping.gr

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Where to eat Bakatsianos Restaurant The Bakatsianos restaurant is built in the lush forest of Agia Paraskevi in Arnea! It is one of the top quality culinary hot spots of the Athos and Aristotle region. Its owner, Dimitris Polyzos, studied the art of cooking abroad and managed to combine his professional training with the local tradition, creating "vivid dishes", flavours that bring out the local ingredients and carry something from every culinary aspect of the region.

63074 Arnea of Halkidiki Reservations +30 2372022750 & info@bakatsianos.gr www.bakatsianos.gr

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Where to eat Platanorema Traditional Restaurant "Platanorema" is the main agro-touristic farm in the region of Athos. Built under the planes grown on the creek of Gomati is a reference point between mountain and sea and attracts many visitors. Its cuisine is based on its own rich production: organic meat of all sorts, poultry, organic greens, fruit, strong tsipouro, organic wine..., all brought together by the love and hands of its owner, Giannis Papastergiou, who went to great lengths to bring to life what is nowadays called countryside tourism and agro-tourism.

10 km Gomati - M. Panagia Road Reservations +30 2372300386 & info@platanorema.gr www.platanorema.com

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Where to eat Janis Restaurant The Jarnis restaurant is one of the top quality restaurants in the region of Athos and beyond. Its owner, Janis Hiotis, is a third-generation Greek from Asia Minor, who conveys to the youngest the secrets of a special cooking technique, which is combined with neatness, kindness, integrity and with the warm, human hospitality of Ammouliani! Janis' kitchen is renowned for the high quality of its ingredients, the extensive variety of the dishes and flavours - and above all for the deliciousness of its courses.

63075 Ammouliani of Î&#x2014;alkidiki Reservations: +30 2377051322 & janis.restaurant@gmail.com

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You can cook our recipes too! You can cook our recipes too! All this harvesting is transformed into delicious dishes, into wonderful menus and gourmet creations throughout the duration of Mount Athos Area Kouzina. This is also the philosophy of the event: to bring out the local products and culinary influences, creating a culinary identity in a destination that has a unique primary production! On the following pages you will find recipes of dishes from Mount Athos Area Kouzina 2014 and from traditional local creations. What do you say? Do you want to try some cooking with us?

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You can cook our recipes too! Mediterranean stir fry by Giannis Kritikos, chef in Kritikos Gallery & Restaurants Ingredients 2 medium crayfish 2 medium shrimps 6 mussels, without the shell 6 scallops, without the shell Extra virgin olive oil 1/2 cup of fish stock 1/4 cup of wine Red, yellow and orange peppers, sliced 1 t.s. rosemary 1 t.s garlic, grated 1 t.s. parsley, chopped Salt Pepper SautĂŠ the shrimps and crayfish in a small pan, add the wine first, then the mussels and scallops and bring to the boil. Then add the peppers and the herbs. Serve immediately.

Tip: It is important to use top quality ingredients. If your seafood is not fresh, you will not give you the results of the dishes of Kritikos Gallery & Restaurants, that have based their philosophy, name, reputation and awards to organic ingredients and fresh products selected every day from local producers.

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You can cook our recipes too! Octopus sweet stew (with figs, plums and honey from the Aristotelian Mount) By Luludia Alexiadou, chef in Akroyali restaurant Ingredients 1 octopus (preferably fresh) 3-4 big onions 2 t.s garlic, grated 1 t.s. sugar 1 cup of olive oil 1/2 glass of cognac 1/2 glass of white wine 1/4 glass of vinegar 1 kg tomatoes 2 â&#x20AC;&#x201C; 3 bay leaves pimento and peppercorns 2 green peppers 2 red peppers 4 dried plums 4 dried figs 1/2 cup of honey from Arnea of Halkidiki Clean and thoroughly wash the octopus. Boil in a pan with very little water, vinegar and black pepper until is soft and then drain it and cut it into pieces. Leave it aside and sautĂŠ the onions, garlic, pimento and peppercorns in a large frying pan. Add the wine, cognac and vinegar and then the fresh tomatoes and sugar. Then add the octopus, with a little water and leave it to simmer for about an hour, until its mellow. Finally, add the chopped peppers, figs, plums and honey, cover the pan and remove it from heat to allow the steam to soften all ingredients.

Tip: It is important to have fresh octopus and honey from Arnea. Only then will you get the quality served in Akroyali restaurant, which is famous for the top quality of its ingredients. Remember to add pepper to the water when boiling the octopus, as it helps soften the octopus.

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You can cook our recipes too! Mussels from Olympiada in spicy sauce By Louloudia Alexiadou, chef in Akroyali restaurant Ingredients 1 bag of mussels, fresh and cleaned 1 ripe tomato 1 green pepper 1 red pepper Lemon, slices and grated peel 1 handful of parsley, chopped 1/2 cup of olive oil Lemon juice Mustard Feta cheese, crumbled Oregano Chilli pepper (optional) Scrub and debeard the mussels. Pour the olive oil in a pan and add the tomato, the peppers, the lemon and bring to the boil. Add the mussels, lemon juice and season to taste. Turn the heat to high and boil for 5 minutes. Remove from heat and add the parsley and oregano.

Tip: The secret of this dish are the mussels from Olympiada. They are the best in Greece - tasty, big, clean, healthy! This is because Strimonas river flows into the Strimonikos bay, where Olybiada is situated, and as a result there are the perfect conditions for the production of the famous ÂŤMussels from Olympiada. The locals celebrate the sea for this gift and every year on 6 of July they organise the mussel festival, to celebrate the rich local production.

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You can cook our recipes too! Seafood oven casserole by Kosmas Anastasiadis, Chef in Janis Restaurant Ingredients 1/2 glass of olive oil 1 small onion 1 squid 1 octopus tentacle, boiled 6 shrimps 6 mussels, with shell 1 fresh tomato 1/2 shot of ouzo 1 glass of wine 1 glass of tomato juice 250 g pasta shells Pour the olive oil in a deep pan. Add the onion and sautĂŠ with the sliced squid, which you have already washed. When softened, add the boiled octopus, cut in chunky pieces. Then add the shrimps and shimmer until their colour changes. Then add the ouzo and then the wine. Add the tomato, tomato juice and a glass of water and leave to shimmer. Then add the pasta and when soft add the mussels. When the mussels open, depending on the water they have absorbed, add some more water. Leave all ingredients to shimmer and finally add some freshly chopped basil.

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You can cook our recipes too! Marzipan Flowers from Ammouliani From housewives - members of the Cultural Association of Ammouliani This culinary delicacy is unique in Greece and comes from Proikonisos of Asia Minor brought along with the relics of refugees and a few belongings that replaced their once owned abundant goods. The gentlefolk who carried it arrived in 1922 in Ammouliani, the small but beautiful sandy island just across from Athos and Agion Oros, they reverently pass it on and teach it to granddaughters and daughters in order to honour their traditions, their homeland, their backgrounds, their roots. What is it called? Marzipan Flowers of Asia Minor and they are made from sugar, crushed almonds and lots of patience. How? The housewives, after mixing the two materials, form a dough ball. They cut small pieces of dough from this ball and shape leaves, flowers, stems, buds, i.e. all parts of a flower or a flower bouquet. What does the result look like? You can see it in the picture. Impressive cookie-flowers, baked for just 10 min. and are: either enjoyed immediately, or wrapped in cellophane and preserved for a long - long time. The marzipans are lenten, i.e. you can enjoy them throughout Lent, and are also very healthy, since they do not contain any butter, oil, eggs or other fats. In Asia Minor these were traditional treats for name days or other holidays, they were offered in weddings and christenings and accompanied every meal, every joyful occasion. The same happens in Ammouliani, except that they are also offered as favours in all these ceremonies. Their flavour is incomparable, and the shape is rightfully characterized as masterpiece! If you ever get your hands on it and you are a woman, you will definitely get tempted to try it as a pin on your lapel!

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You can cook our recipes too! Filo pastry new year cake From housewives - members of the Cultural Association of Nea Roda and Maria Kokona An excellent recipe that the refugees from Roda in Asia Minor brought at Athos region along with their habits and the few belongings! This particular new year cake was baked then once a year: every New Year! Women of Roda used to say they were baking if for the "good night", i.e. the night of New Year Eve. Shortly before new year countdown, it was placed in the centre of the table, which was covered with the most elaborate embroidered tablecloth of the dowry and they placed pomegranates and nuts beside it. That table housed the entire feast and all belongings in the house: gold, lucky coins, ducats, charms, everything was lined up next to the new year cake, in its honour! After they incensed it and sang for it, they handed it over to the older person to cut it. The portions corresponded to each participant at the change of the year: if participants were few, the portions were large, if they were many, then the portions were small. In the end, all together, they ate the piece with the lucky coin in it! Ingredients for 40 pieces For the filo pastry 1 ½ kg all-purpose flour 2 tbsp. vinegar 1 coffee cup of extra virgin olive oil 3 glasses of lukewarm water ½ tbsp. salt For the filling 3 glasses of coarsely ground walnuts 3 cups blanched coarsely ground almonds 1 glass sugar 1 tsp. cinnamon 1 tsp. mastic

For basting the filo pastry 250 gr. butter 1 ½ glass oil For spreading 1 egg lightly beaten Three tablespoons of water For the syrup 3 glasses of water 3 cups sugar ½ lemon juiced Peel of half a lemon

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You can cook our recipes too! Preparation begins from making the filo pastry. Put some flour in a large preparation pan. Add vinegar, oil, water and salt. Stir well to homogenise the mixture and then add the flour little by little to achieve a firm dough that is easily formed into a filo pastry. Make a cross on the dough and cover with a cloth, leaving it rest. Heat the butter and olive oil in a saucepan. Once butter is melted and materials homogenise, remove from heat and start forming the filo pastry, using starch flour to "help" form it. Spread in greased (with butter + oil mixture) baking pan No. 40, after having placed the lucky coin (wrapped in foil) at the bottom. In another pan we have already mixed the walnuts, almonds, sugar and spices (nut mixture). At first we place three filo pastries in the baking pan, which we have basted with the oil and butter mixture. Then (after the third filo pastry) we start laying the ingredients as follows: Filo pastry Butter and oil mixture Nut mixture The total number of filo pastries should be about 30 to 35. At the top layer of the cake place 3 filo pastries basted with the oil mixture (without the nut mixture). Pour over the last filo pastry a whole egg lightly beaten with a whisk in three tablespoons of water. Pierce the cake with a fork and decorate (in Nea Roda they decorate it with an "almond" boat!) Bake the cake at 170 oC for 1 Â˝ hour and let it cool completely. Then add the hot syrup we have prepared.

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You can cook our recipes too! Lamb shank with cherries from Aristotelian Mountain and ginger By Dimitris Polyzos, chef at Bakatsianos restaurant Ingredients for 4 servings 44 lamb shanks Salt - Pepper 1 kg cherries without cores Extra virgin olive oil Â˝ kg wine 10 pieces of ginger For the accompanying garnish: 1 kg spinach Garlic Few wild dried mushrooms from Cholomontas in slices How to prepare: For the shanks Salt and pepper the shanks and bake at 180oC for two hours, after having added oil, water and five ginger leaves in the baking pan. After one hour from the time you placed the lamp in the oven, add the wine and cherries. Once the meat is cooked, pass the sauce through a Chinese colander (type of drainer). Boil it down, fill up with some wine (if necessary) and add the cooked cherries. If it does not taste sweet, add a little sugar. For the garnish Place the clean spinach for a few minutes in boiling water and cool it straight into cold water to keep it green and vibrant. Allow the mushrooms to soak in water for about half an hour. Then fry the blanched spinach and the soaked mushrooms in a pan with olive oil and garlic. Garnish, serve and this is the result. In the eye and taste... just excellent!

Tip: Try to find wild mushrooms from Cholomontas. They taste totally different! 94

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You can cook our recipes too! Dusky grouper with zucchini From Monk Epiphanios of Mylopotamos (the recipe is taken from the book AGION OROS COOKING, by Monk Epiphanios of Mylopotamos) Ingredients for 4-5 servings 1.5 kg dusky grouper, cut into slices 4 large onions (finely chopped or onion broth) 5 cloves of garlic peeled 5 lemons (250 gr. juice approx.) Black pepper (in grains and grated) 300 g oil very little cumin 1 bunch of parsley 700 g zucchini Wash the slices of dusky grouper, salt them with enough semi-coarse salt and place them in a colander to drain. Use the time it would take to salt the fish to prepare the onion broth. Peel and wash the zucchini, which should be small and tender. Place the slices of dusky grouper into the pot (preferably a baking sheet), pour the onion broth and add water, just enough to well cover the fish. Then place the pot in a very hot stove. ATTENTION: The onion broth and water should be cold. When the fish starts to boil, skim and then add the zucchini, oil, garlic and black pepper grains into the baking sheet. Allow it to boil for forty minutes (approx.) over high heat. Then lower the heat by half and shake the baking sheet every now and then to prevent the fish from sticking (do no stir). When the broth starts to thicken and after you check that the zucchinis are cooked, add the lemon juice and shake the pan to spread it around. Then remove the pan from the heat, add cumin, black pepper and chopped parsley and cover.

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You can cook our recipes too! Octopus au vin From Monk Epiphanios of Mylopotamos (the recipe is taken from the book AGION OROS COOKING, by Monk Epiphanios of Mylopotamos) Ingredients for 4-5 servings octopus from 1.5 to 2 kg 4-5 onions 5-6 cloves of garlic half a kilo of red wine 4 â&#x20AC;&#x201C; 5 bay leaves black pepper in grains 200 g olive oil 1.5 tbsp tomato paste Clean and wash the octopus thoroughly and cook over low heat adding just a little water, as its own juices will be added. Don't forget to stir frequently. Once cooked, cut each tentacle into two or three pieces. Peel the garlic and onions and wash them. Chop the onions and sautĂŠ well in low fire with olive oil until browned well. Then add the whole garlic cloves, the octopus pieces, wine, bay leaves and pepper. Add the tomato paste, dissolved in a little water. In addition pour half of the broth to the baking sheet, where the octopus has boiled. Simmer the octopus with closed lid for about an hour and you will get a delicious meal that smells heavenly and is mashed in its own broth.

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You can cook our recipes too! Pie with Cholomontas mushrooms from Tasoula Parliari at "Rodamos" traditional pension Ingredients for 15 pieces For the dough and filo pastry 500 g all-purpose flour 1 tsp vinegar 1 tbsp extra virgin olive oil 1 cup tea lukewarm water 1 tsp salt For the filling 2 medium-sized onions Â˝ glass of wine oil 500 g Cholomontas mushrooms

(preferably wild ones) 2 cups of rice (Carolina type) 500 g feta cheese from Arnaia 4 cups of water Salt Pepper 4 eggs For basting the filo pastry 1 egg yolk

Tip: The wooded Cholomontas mount, protected by the Natura 2000 European Convention, is known for its multi-diverse flora and the abundance of its natural assets. Six thousand plants and herbs grow on its slopes, which at the same time bear its famous firs, and mushrooms -that grow everywherewithout any human care. They thrive there because this is just how nature ordained. Every year around the beginning of autumn after the first rain has fallen, the residents of the mountain organise a big celebration where after obtaining a bountiful harvest, they invite us all at the mountain to offer us their famous mushroom dishes, local wine and raki and their warm hospitality, which is part of their lifestyle!

Preparation Preparation begins from making the filo pastry. Put some flour in a large preparation pan. Add vinegar, oil, water and salt. Stir well to homogenise the mixture and then add the flour little by little to achieve a firm dough that is easily formed into a filo pastry. Cover the dough with a cloth, leaving it to sit. In the mean time prepare the filling. In a saucepan, add the oil and sautĂŠ the onion. Then add the mushrooms and stir a few minutes until are browned. Then add the rice, water, salt, pepper and allow the mixture to boil until all fluids are gone. Then remove from heat and allow to cool. Finally add the eggs and feta cheese to it and stir until smooth. Roll out two filo pastries. Place the first one on a greased baking pan and then spread the filling. Cover with the second filo pastry, baste with egg yolk and bake the pie at 180 degrees for about an hour (until the filo pastry has browned).

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The Mount Athos Area Kouzina 2014 Τhe Mount Athos Area Kouzina 2014 It will as always last a whole month: from 15 May 2014 until 15 June 2014 and will focus on local tradition, which wants the people of the Athos region to honour their land at every chance, thanking it for the gifts it offers. However, it will marry this tradition with gourmet creations, always based on local organic produce. Celebrations of nature, the sea, the land and its products, contests and traditional cooking lessons, flavours that highlight our organic products and rich produce, flavours from Asia Minor, ancient, traditional, monastic, Mediterranean, and gourmet dishes - created by local and celebrity chefs. Consult your activities program and arrange your vacation where you prefer, in the hotels that host kouzina activities or in those in the list attached to the program. Be assured that whatever you choose, you will be completely satisfied with our renowned hospitality. Enjoy!

With the signature of the Chef Ntina Nikolaou

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Activities Program S/N

Day

Time

Place / Reservations*

Mount Athos Area Kouzina 2014 Subject / Menu Title

Clarifications

Description

Ancient Greek Cuisine 1

15.5