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Mykonos
++6943291050
maste2 said
Da Stefano
Cusina Mediterranea
Spesial menu
Fruti si mare
Fished fresh from the sea dy Stefano
Premium quality viands and vegetables from our local produce
Only the firest ingredients and extra virgin olive oil used in our kitsen and we also offer homade bread
The world famous paradise beash of Mykonos and our confidence in mediteranean way of cooking are certain to create an experience that will linger, for a long time ,as a fond aftertaste
Venice 30125
+390415232480
maste2 said
VENICE-Ca' Angeli
During the last century, this house belonged to Angelo Scattolin, a famous Venetian architect, Chair in Architecture at the University of Venice, professor at the Academy of Fine Arts and Overseer of St. Mark's Church between the 1960s and 70s.
In his house, he blended the classic Venetian styles with solutions which were already paving the way for modern architecture: respect for tradition and innovation are combined with a simple, rational style in the rooms and furnishings, reflecting the light and charm of Venice.
His successors have tried to interpret and offer their guests the same attention to detail in the layout of the rooms and the furnishings enhanced by genuine antiques, without neglecting the rationality of the details, that are never mundane.
There is also a valuable private library, containing a number of art, architecture and history books, freely available for our guests to browse
Paris
maste2 said
Paris...Amélie ...on the road
City of Paris
* Place de la Bastille (4th, 11th and 12th arrondissements, right bank) a district of great historical significance, not only for Paris, but for the whole of France. Because of its historical value the square is often used for political demonstrations, including the massive anti-CPE demonstration of March 2006.
* Champs-Élysées (8th arrondissement, right bank) is a seventeenth century garden-promenade turned avenue connecting the Concorde and Arc de Triomphe.It is one of the many tourist attractions and a major shopping street of Paris. This avenue has been called la plus belle avenue du monde ("the most beautiful avenue in the world").
* Place de la Concorde (8th arrondissement, right bank) is at the foot of the Champs-Élysées, built as the "Place Louis XV", site of the infamous guillotine. The Egyptian obelisk is Paris' "oldest monument". On this place, on either side of the Rue Royale there are two identical stone buildings: the eastern one houses the French Naval Ministry, the western the luxurious Hôtel de Crillon. Nearby Place Vendôme is famous for its fashionable and deluxe hotels (Hotel Ritz and Hôtel de Vendôme) and its jewellers. Many famous fashion designers have had their salons in the square.
* Les Halles (1st arrondissement, right bank) was formerly Paris' central meat and produce market, since the late 1970s a major shopping centre around an important metro connection station (Châtelet-Les Halles, the biggest in Europe). The past Les Halles was destroyed in 1971 and replaced by the Forum des Halles. The central market of Paris, the biggest wholesale food market in the world, was transferred to Rungis, in the southern suburbs.
* Le Marais (3rd and 4th arrondissements) is a trendy Right Bank district. It is a very culturally open place.
* Avenue Montaigne (8th arrondissement), next to the Champs-Élysées, is home to luxury brand labels such as Chanel, Louis Vuitton (LVMH), Dior and Givenchy.
* Montmartre (18th arrondissement, right bank) is a historic area on the Butte, home to the Basilique du Sacré-Cœur. Montmartre has always had a history with artists and has many studios and cafés of many great artists in that area.
* Montparnasse (14th arrondissement) is a historic Left Bank area famous for artists studios, music halls, and café life. The large Montparnasse - Bienvenüe métro station and the lone Tour Montparnasse skyscraper are located there.
* L'Opéra (9th arrondissement, right bank) is the area around the Opéra Garnier is a home to the capital's densest concentration of both department stores and offices. A few examples are the Printemps and Galeries Lafayette grands magasins (department stores), and the Paris headquarters of financial giants such as Crédit Lyonnais and American Express.
* Quartier Latin (5th and 6th arrondissements, left bank) is a twelfth century scholastic centre formerly stretching between the Left Bank's Place Maubert and the Sorbonne campus. It is known for its lively atmosphere and many bistros. With various higher education establishments, such as the École Normale Supérieure, ParisTech and the Jussieu university campus make it a major educational centre in Paris, which also contributes to its atmosphere.
* Faubourg Saint-Honoré (8th arrondissement, right bank) is one of Paris' high-fashion districts, home to labels such as Hermès and Christian Lacroix.
Budapest
+3614863300
maste2 said
Summer on the Chain Bridge
On Weekends, from 21st June to 17th August, 2008
The events of Summer on the Chain Bridge are opened by the Bridge Festival, organised to great success for many years, and the Budapest Carnival, which originally marked the withdrawal of Soviet troops.
Last year Budapest’s most beautiful bridge was taken over by pedestrians for eight themed weekends, with performances by bands, theatres and dance groups. Both young and old alike will find something to entertain amongst shows by Hungarian and foreign artists from the worlds of theatre, classical music, folk music, world music, jazz and dance amongst craft stalls and puppet theatres
Koukouli 440 07
+30-26530 71743
maste2 said
Interview with Roy Hounsell, author of «The Papas
The Papas and the Englishman begins with Roy Hounsell and his wife emigrating to Corfu, where they lived for 6 years. In the meantime though, during a holiday trip to the Northwest region of mainland
Greece known as Zagoria, they fall in love with the area and decide to buy an old tumbledown
house in the tiny village of Koukouli. The story centres around their first year of life in Koukouli and their experiences while renovating their house into a small hotel and getting to know the locals in their unique little community.
The story provides an amusing and touching insight into the simplicity of life in this remote mountain region, the close-knit traditional community there and how Roy and his wife integrated themselves into it.
Why did you decide to write about your Zagori experience?
The main reason was that Zagori is so different to Corfu that when we first came here I wanted to write everything down while it was fresh in my memory. You know, all the funny stories and things that
struck us as so different at the time, which now seem ordinary to us and part of everyday life.
So I actually wrote the book back then, nearly 17 years ago, but just didn’t publish it.
Has life changed much in those 17 years you’ve lived in Zagori?
Yes and no. There’s a lot of renovation of old buildings going on, as well as new houses being built, which was more unusual when we first moved here. But the basic style of building is exactly the same
– the regulations are very strict so all the houses conform to the traditional Zagori character,
whether they’re old or new. People aren’t allowed to build outside the village units either
and outdoor swimming pools are illegal as they’re considered a blot on the landscape.
Luckily, people here haven’t changed at all – everyone rallies round and helps each other
out – they are fantastic people.
Did you manage to get your hotel up and running?
Yes! It’s now been open for around 10 years. We had to pull he old building down and rebuild it and it now houses two rooms, which we let to visitors.
There is still work to be done – we want to renovate a further section of building into a breakfast
room and an extra bedroom.
But we do things gradually and thoroughly round here. We have never had internet or email for
the business and yet in the first 4 years of running we’d had visitors from 49 different countries!
We must be doing something right as we have customers who keep returning – one couple has been back 5 times!
Do you ever visit Corfu and if so, do you find it very changed?
I hadn’t been back for 6 years, but when I did, I hardly recognized it. The change was shocking
– the main road north from Corfu town looks like a motorway and all those traffic lights!
Yes, we’re not particularly fond of the traffic lights ourselves…
Are you planning a sequel to The Papas and the Englishman?
No, but I do have another book in mind, which I’ve already started. In 1962, I got a job with
a travel company who were offering the first ever package holidays. The package involved a flight from Gatwick on a propeller Dakota plane which held 25 people and featured windows you could open for fresh air, a refuel stop in Marseilles, then final destination of Corsica or Sardinia where the company had 2 or 3 villas for rent. My job was to drive the clients round in the old army trucks the company had bought for £72 each. It was a great experience and there are lots of fun stories to be told.
The Papas and the Englishman is available to buy on Amazon. Roy & Efi’s Place has two beautiful traditional double rooms, which are each available to rent for 60 euros a night, including breakfast. Tel. +30-26530 71743 Koukouli (Zagori), Mainland
Roy Hounsell was born in Woldingham, Surrey in 1942 and educated at Millfield College, Somerset. In 1980, made redundant, he and his wife decided to decamp from gloomy England and try their hand at establishing themselves in sunny, green, sea-bound Corfu. The Papas and the Englishman is his first book.
Region
The village Koukouli (its name comes from the word koukouli = rock), is situated 38km North of Ioannina on the road to Kipi and it is situated at an altitude of 900m. The region was inhabited for the first time round 1430 A.D. according to a relevant inscription that is written in the church of the Assumption (1788).
The village enjoyed great prosperity in the 19th century and many people who had emigrated became important benefactors. The houses, the bridges, the fountains as well as the churches are traditionally built and and stone is the dominant material. The visitor will definitely be enchanted by the scenery. The old school and its five fountains are also very interesting shights for the visitor to see.
Around the village you see the bridges of Kokoris and the three-arched bridges of Kalogeriko both of which have traditional architecture from Epirus. Moreover, one can see the old mansion houses of Kokoris, Plakidas and other. Today, K Lazaridis runs a Cultural Centre which has an archive, library as well as a botanical collection.
Koukouli Activities
* The Vikos National Park has countless birds, flowers and wild animals - for those without a car, Elektra has a network of friends who will organise transfers at taxi rates eg: Vikos back to Koukouli for 40
* Or explore the Lazarides botanical collection in the village (closed Mon, Tue, all Nov)
* Drive to Tsepelovo, with its breathtaking, fresco-covered church (you ll need help locating the keyholder) and the nearby abandoned monastery of Rongovou
* Take a day-trip to the lakeside town of Ioannina, with its museums, fortress, silver and jewellery shops
* A bit further away is the beautifully-preserved ancient theatre of Dodonae
* If you enjoy hiking, there are countless day-walks, either circular, or to other hotels on our site.
* A short stroll to Kipi, with its elegantly arched stone bridges, and the bursting folk museum of Agapios Tollis (check opening times)
* A walk through the upper Vikos gorge, climbing the skala (mulepath) to Vitsa or Monodendri (cliffside monastery)
* The ascent of the famous cliff-clinging mulepath from Kapesovo to Vradeto, and on to the viewpoint over the Vikos gorge
* Or the arduous hike through the Vikos gorge: 14 km long, 1200m deep, and probably the most spectacular gorge-walk in Europe, ending either at Papingo or Vitsiko (taxi back)
* Adrenaline junkies can don a wetsuit and swim / walk through the impossibly narrow Vikakis canyon (supplier/guide in Kipi)
* Go rafting or canoeing on the Aoos or Voidomatis rivers (1 hr away)
* Or just sit under the plane tree learning the Greek art of doing nothing!
Evros 68007
+302556051828
maste2 said
Members' activities of Agricultural Women’s Cooper
Members' activities of Agricultural Women’s Cooperative of Trigono Gaia -52 member’s today- are the establishment and operation of a traditional dishes workshop in the village Canada.
A big part of workshop activities concerns the preparation of buffet dinners with traditional dishes such as the undertaking of Catering, which serves several demonstrations, weddings, meetings e.t.c..
15 women (members of "Gaia") operate at the workshop today were located at village Canada - Municipality of Trigono -county Evros. The new equipment and the excellent conditions that prevail in the workshop are the guarantee of the high quality of their traditional products.
In the workshop they produce the following traditional foods:
- Typical red Trachanas from Thrace ( sour or spicy)
It is a Tasty vegetable soup. Ingredients: wheaten flour, yeast, salt, red peppers (Florina), tomatoes, potatoes, onions, carrots, and pumpkins. You can eat trachanas with pleasure ,in the morning and evening ( breakfast or dinner)
- Oumats:( White Trachanas)
It is a tasty and easy to digest porridge with milk and eggs. Ingredients: eggs, milk, salt, wheaten flour.
- Couscous:
It is tasty pasta, a traditional and nutritious proposal to accompany (wash down) vegetables or meat for your lunch and dinner. Ingredients: Soft and hard wheaten flour, salt, eggs, milk, semolina.
- Ifkadia:
Tasty and easy cooked pasta . Ingredients:Wheaten flour, eggs, milk, salt, semolina.
- Ritseli:
Local ,traditional conserve, that is made by pumpkin, honey, sugar, water, lemon juice, amparoriza flavour.
- Marmelade:
It is made using season fruit or different kinds of blackberries and cranberries. (apple, quince, e.t.c) Home delicious taste on your bread and your cakes without preservatives and other additional flavours.
- Liqueur:
Sweet, well-balanced taste . Special Natural Flavour in each bottle. It is a combination of relish and excellent gift proposal.
Products
* Aromatic plants and herbs
* Pastry foods
* Fruit processing
* Percentage of local products: 75
* Percentage of other certified: 50
* Vineyards
* Oil
* Apicultural products
* Percentage of biological products: 75
Naoussa
+302332051080
maste2 said
small family-run winery
Tour Schedule: Argatia Winery is located in Rodohori (12 km northwest of Naoussa), at an altitude of 600 meters.
Visitors will be introduced to our small family-run winery where they will learn about our methods of organic vineyard cultivation and winemaking procedures.
Taste the wines of Argatia Winery while enjoying the beautiful view of Mt. Vermion, as well as the picturesque villages that dot the Imathia plain.
Owners: Haroula Spinthiropoulou & Panagiotis Georgiadis
Services: Argatia Winery has privately owned vineyards involved in the production and sale of Greek wine
Profile: The word, Argatia, refers to a very important institution of the Greek agricultural Society of Pontos, which means cooperation for the achievement of a common goal.
Our family enterprise in Argatia was founded in 2000 by Panagiotis Georgiadis, a specialist in viticulture and viniculture and Dr. Haroula Spinthiropoulou, an agronomist, specializing in viticulture. Haroula is involved in ongoing research of Greek grape varieties and is author of the book Grape varieties of Greece.
In 2000, the first vineyards of Agratia were planted in Krasna, a moderately hot region of 270 meters in altitude. Science and modern technology, together with years of experience and a love of wine have been combined to create well-balanced vineyards of indigenous Greek varieties, all necessary for the production of high quality wines. The vineyards feature the native Greek varieties of Xinomavro, Negoska, Assyrtiko, Athiri and Malagousia that are best adapted for this region.
Metsovo 44200
+302656041010
maste2 said
Vineyards, grapes, presses, tanks, barrels ... Bo
Vineyards, grapes, presses, tanks, barrels ... Bottles which open to give you aromas and tastes to enjoy ... At the Katogi & Strofilia wineries at Metsovo and Anavissos you will get to know the process by which wine is produced, you will feel the magic of it, and you will complete your visit with a generous tasting. Among the forthcoming activities of the company is the operating of a small hotel unit and of a restaurant on the premises of the winery at Metsovo. There visitors will be able to enjoy the wines, the local dishes and the special beauty of nature in Epirus.
Temptations to Taste
METSOVONE: 100 - 90% cow's milk and 1 - 10% goat's milk
The outer colour ranges from yellowish to light brown (as if it had a golden finish). Inside, it is white to straw-coloured. Its shape is long and narrow - "curiously phallic". This is due to the oblong moulds and the part of the cheese mass which protrudes, so that it can be pulled out of them. Metsovone undergoes moist salting and remains in the brine for as many days as its weight is in kilos (e.g., 3 kilos, 3 days). After a ripening period of three months, the cheese is smoked with natural smoke produced by burning plants of the region in which it is produced (vine twigs, aromatic leaves and herbs) for 12 days. It then remains in the smoking-shed for as long as is required for the cheeses to acquire their smoky flavour. Metsovone is made in three sizes (1.5, 2.5 and 4.5 kilos, approximately) and is produced all the year round.
METSOVELLA: 80% sheep's milk - 10% cow's milk - 10% goat's milk
A semi-hard cheese of a whitish-yellow colour. It is made in the spring and winter, when it placed first for two days in brine; coarse salt is then added on the outside (mixed salting). It completes its ripening in about three months. It is cylindrical in shape and of medium size, like the familiar "heads" of cheese (weight: 2 - 2.5 kilos).
METSOVO GOAT'S CHEESE (CHEVRES type): 100% Goat's milk
Outer colour - white. It is made in spring, when the goats feed on the first tender leaves of the holly oaks. During the formation of the cheese mass, coarse pepper is added; this is followed by moist salting. It has a large cylindrical shape and weighs some 1,5 kilos.
METSOVO GRUYERE: 100% sheep's milk
Outer colour - yellow. Inside it is whiter than the other cheeses because it is made only with sheep's milk. It is made between 20 May and 20 July, a period at which the sheep at Metsovo are in the region and feed on fresh grass. The cheese undergoes dry salting, that is, it is coated with coarse salt, which it progressively absorbs for about a month and then ripens for two and a half to three months. The "heads" of our gruyere weigh 12 - 15 kilos.
maste2
Thessaloniki, Greece
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