Tinos, Festival of the Holy Apostles
A unique view of Tinos and the surrounding islands and respect for traditional architecture are the two basic characteristics of the village of Triandaros, from where two torrents start, and end at Gyrla and Aghia Paraskevi, creating verdant ravines. Characteristic are the poplar trees along with the springs. It is a large and lively village that maintains the elements of tradition and has many new homes occupied by foreigners. It has a wonderful view, numerous arches, narrow alleyways and stairs, while dominated by the church of the Holy Apostles at its centre.
Triandaros’s parish church, the temple of the Holy Apostles, was built in 1861 and is among the largest on the island. It is distinguished by its marble and wood-carved interior and décor. It celebrates the memory of the Holy Apostles on the 26th of June, with a festival following vespers.
On the island of Tinos it is a tradition to whitewash inside and out every church whenever it celebrates the memory of the saint to whom it is dedicated, while women of the village clean up the area around the church, polish the candle-stands, and decorate the sanctuary with flowers. After Mass, treats are served in the courtyard. The festival sometimes culminates in the main square with balo and syrto dances to the sounds of musicians playing instruments based on the violin.
People celebrating their name-day open their homes to the public, having decorated their tables with beautiful dinner sets and white tablecloths. A bounty of local dishes is served with abundant quantities of wine until late in the evening with offerings of psarakia, meringues, pasteli, and xerotigana along with homemade raki.
Tinos traditional dishes are artichokes cooked in a variety of ways, sun-dried tomatoes with batter, froutalia, savore with molasses, fried fish with petimezi sauce, pork sausages, the saltsisi, and the louza of Tinos. Cheeses include the famed graviera and the kopanisti. As for sweets, famous are the amygdalota, xerotigana, karidota, pasteli, loukoumi, and various kinds of halva as well as the renowned thyme honey of Tinos.