my hometown

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Avdira, Xanthi, Greece

Avdira, Xanthi, Greece

Avdira

Avdira

Avdira and its ancient archaeological site: http://www.greece-travel-secrets.com/Avdira.html

Avdira and its ancient archaeological site: http://www.greece-travel-secrets.com/Avdira.html

Ktima Vourvoukeli Avdira/ Ksanthi (Ποικιλιες στον Εβρο: Μαυρουδι, Λημνιο, Παμιτι, Cinsault. New ones: Chardonnay, Μαλαγουζια και Ασυρτικο)

Ktima Vourvoukeli Avdira/ Ksanthi (Ποικιλιες στον Εβρο: Μαυρουδι, Λημνιο, Παμιτι, Cinsault. New ones: Chardonnay, Μαλαγουζια και Ασυρτικο)

Beach of Myrodato

Beach of Myrodato

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

Vineyards @ Avdira

Vineyards @ Avdira

Avdira beach.

Avdira beach.

Mansion Kizlaridi @ Avdira

Mansion Kizlaridi @ Avdira


Περισσότερες ιδέες
While there are hundreds of species of truffles, only a few are choice edibles. At D’Artagnan we focus on three European varieties of black truffles: Tuber melanosporum, Tuber uncinatum and Tuber aestivum. You may know them better by their common names: black winter truffle, Burgundy truffle and summer truffle, respectively.  Read on for descriptions of each type of black truffle.

While there are hundreds of species of truffles, only a few are choice edibles. At D’Artagnan we focus on three European varieties of black truffles: Tuber melanosporum, Tuber uncinatum and Tuber aestivum. You may know them better by their common names: black winter truffle, Burgundy truffle and summer truffle, respectively. Read on for descriptions of each type of black truffle.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion.  Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion. Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

"EBION Organic Beekeeping" was created in 2005, when a young couple - Nikos Ouranos and Evgenia Xanthopoulou- decided to leave Athens and move to the mountainous city of Arta, in order to dedicate their lives to the one thing they loved more than anything else - organic beekeeping.For the last 7 years, Evgenia - a former archaeologist, and Nikos - a former economist, have devoted themselves to "nomadic beekeeping" on the mountains of Arta.

"EBION Organic Beekeeping" was created in 2005, when a young couple - Nikos Ouranos and Evgenia Xanthopoulou- decided to leave Athens and move to the mountainous city of Arta, in order to dedicate their lives to the one thing they loved more than anything else - organic beekeeping.For the last 7 years, Evgenia - a former archaeologist, and Nikos - a former economist, have devoted themselves to "nomadic beekeeping" on the mountains of Arta.

It was in 2005 that Alexandra Tsianti, Doctor in Chemical Engineering and third generation descendant of a rural family, left her career in Athens to return to her homeland. Together with her sister, Lina, a biologist, they founded TRINITY FARM.They started cultivating the family land, an area of 400 acres on the slopes of Agia Triada, Farsala, to produce grains and vegetables based on organic farming principles.

It was in 2005 that Alexandra Tsianti, Doctor in Chemical Engineering and third generation descendant of a rural family, left her career in Athens to return to her homeland. Together with her sister, Lina, a biologist, they founded TRINITY FARM.They started cultivating the family land, an area of 400 acres on the slopes of Agia Triada, Farsala, to produce grains and vegetables based on organic farming principles.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.

Melissokomiki Dodekanese was founded in 1999 by Nikolaos Melissourgos and Nikolaos Retsas, both men with a particular love for bees, the environment and acknowledging the benefits of a healthy diet. Melissokomiki Dodekanese has founded and operates in its premises, a Museum of Apiculture and Natural Bee History, which is unique in Greece and one of the best in the world.

Melissokomiki Dodekanese was founded in 1999 by Nikolaos Melissourgos and Nikolaos Retsas, both men with a particular love for bees, the environment and acknowledging the benefits of a healthy diet. Melissokomiki Dodekanese has founded and operates in its premises, a Museum of Apiculture and Natural Bee History, which is unique in Greece and one of the best in the world.

"S. Chondrogiannis" company is a family business which was founded in 1986 on the island of Corfu. The company is active in the field of meat and traditional cold cuts of Corfu. For this purpose, the facilities, the pigsty, the meat processing and charcuterie units, meet all standards set by the Greek state and the European community, such as ISO 22000 and HACCP.

"S. Chondrogiannis" company is a family business which was founded in 1986 on the island of Corfu. The company is active in the field of meat and traditional cold cuts of Corfu. For this purpose, the facilities, the pigsty, the meat processing and charcuterie units, meet all standards set by the Greek state and the European community, such as ISO 22000 and HACCP.

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

Having studied at the Agricultural University of Athens, and being brought up by a rural Cretan family with a beekeeping tradition since 1920, Manolis Stefanakis learned to love nature and respect its products. The special care and attention given to the method of collection, the analysis and certification methods that he uses, guarantee a totally natural product of high nutritional value.Manolis Stefanakis is also one of the founders and members of the Scientific Community of Greek…

Having studied at the Agricultural University of Athens, and being brought up by a rural Cretan family with a beekeeping tradition since 1920, Manolis Stefanakis learned to love nature and respect its products. The special care and attention given to the method of collection, the analysis and certification methods that he uses, guarantee a totally natural product of high nutritional value.Manolis Stefanakis is also one of the founders and members of the Scientific Community of Greek…

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