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The festival of Agia (Santa) Paraskevi at Kato Meria in Amorgos is the largest traditional festival of the Cyclades. Everything is organized by the people of Kato Meria on a voluntary basis. More than 150 sheep and goats along with two cows are donated every year, while most volunteers are farmers and shepherds. Bread for the festival is baked in Amorgos. The farmers from the island and the neighboring islands of Koufonissia bring their own wheat and barley to have it milled at Gavra’s mill. The grand bakery of Amorgos located at Agia Paraskevi, can store up to fifty-six loaves of bread, of two kilos each.
On offer at the festival are the classical patatato of Amorgos, kofto and xidato, served in deep ceramic plates that accommodate large portions. The patatato is cooked in roughly 20 pots, each with a capacity of about 400 kilos. The recipe requires 165kg of meat, 200kg of potatoes, 5kg of tomato paste, 30kg of onions, and 15kg of garlic cloves, along with spices, cinnamon, pepper, clove. The kofto is cooked with wheat and undergoes many stages of preparation. After it has been roasted, boiled, and ground, it is mixed with mizithra, in a ratio of 15 mizithra, for every 25-30kg of wheat. Hearty menfolk constantly stir the food as it boils in huge pots.
The courtyard, where the music and dancing take place, is decked with tables that accommodate about 1,000 people in three or four batches. The sight of the 20-30 pots is impressive, showing all the hard work and food offered by the greatly appreciated volunteers. The latter is considered to be servants of the Virgin Mary, applying their generous and willing efforts to highlight their deep faith. Dancing starts after midnight and lasts until daybreak.
Photo: Antonis P. Vekris
Photo: Athens Voice
