Are you planning to visit Crete? Let us propose you some Gastronomic experiences!

DETAILED THREE-DAY PROGRAM

FRIDAY JUNE 28, 2024 START OF THE 4th PELIONGASTRONOMY FESTIVAL Soiree “Preserving the authenticity of a place through responsible tourism” An initiative of Visit Portaria and Eudaimonia tourism EVENING PROGRAM 17.30 – 18.15 Attendance – Registrations 18.15 – 18.30 Official opening of…

FRIDAY JUNE 28, 2024

START OF THE 4th PELIONGASTRONOMY FESTIVAL

Soiree

“Preserving the authenticity of a place through responsible tourism”

An initiative of Visit Portaria and Eudaimonia tourism

EVENING PROGRAM

17.30 – 18.15

Attendance – Registrations

18.15 – 18.30

Official opening of the 4th Gastronomic Festival.

Bureau:

Nikos Tsoukas. President of the Community of Makrinitsa Pelion (1990 – 2002) Secretary General of the Culture Agency I.M.D. “Magneton Kivotos”, for the rescue of the cultural stock.

Greetings from officials and organizers.

18:45 – 18:55 Andrinos MeletiosKaraiskos Farm, Visit Portaria, Peliongastronomy Festival

“The institution of the Peliongastronomy Festival and its contribution to the promotion of the gastronomy of Pelion”

18:55 – 19:05 Dimitris PalaiogiannisZorbabook, Eudaimonia Tourism

“Tourism Today in Simple Words – Opportunities & Concerns, Cultivating a Responsible Community Tourism Consciousness”

19:05 – 19:15 Panagiotis PapadopoulosOpen Farm

“Open farms as a tool for educating children on sustainable nutrition”

19:15 – 19:25 Sophia TriantouBotany

“The place of herbs in the local community and in the tourist experience”

19:25 – 19:35 Christiana VardakouTextile and sustainable fashion designer

“Heritage and Innovation: The Sustaining Power of Traditional Techniques”

19.35 – 19:45 Elisavet S. HatzigakiGeneral Secretary of the Hatzigaki Foundation

“Experiential Education, Cultural Identity, Social Change”

19:45 – 19:55 Konstantinos LeventisVice President of I.T.E.P.

“Private initiative as a lever for maintaining and developing tourist destinations”

19:55 – 20:05 Grigoris Helmis Black Garlic DV, Chef Mezen

“Creating the new generation of local products”

20:05 – 20:15 Angeliki VogdanouHospitality Consultant, Co-Owner of Estia Pelion

“The Gastronomic Community of Pelion sets the table”

20:15 – 20:30

Discussion and conclusions.

Reception coordinators

Paleogiannis Dimitrios and Andrinos Meletios

21.00 THE GASTRONOMICAL UNIQUENESS OF PELION FROM THE GASTRONOMIC COMMUNITY OF PELION

For the participants of the soiree, the members of the Gastronomic Community of Pelion, Meidani restaurant, Karakanas cheese factory and Kritsa gastronomy hotel prepare characteristic snacks inspired by the Pelion cuisine with products from the members of the community. The snacks of the Gastronomic Community of Pelion will be accompanied by wines from the Patistis Winery in Argalasti.

21.30 COMPLETION OF THE FIRST DAY OF THE FESTIVAL

SATURDAY JUNE 29, 2024

10.00 OUTDOOR MARKET OF LOCAL PRODUCERS

Producers from Pelion and Thessaly with different types of local traditional products, recipes and cooking secrets make up the scenery of the open market that will be set up at the Karaiskos Farm site. Visitors have the opportunity to talk and understand the philosophy of local producers with excellent products and try them.

11.00 WE WALK ON THE “GREAT PATH OF PELION”

Pelion routes. Certified mountain guide Nikos Maggitsis (international mountaineer) will be your guide on this hike on a part of the “Great Path of Pelion” starting in Chania and ending in Karaiskos Farm. The participants will be picked up by a bus from Karaiskos Farm to the starting point of the hiking route.

Duration approximately 1.5 hours.

*To participate in the event, pre-booking is required at 6978556347

** Participants, who will travel to Chania free of charge by coach, should wear appropriate clothing and sports shoes for hiking. They should also have a bottle of water with them.

11.00 CREATIONS AND TRADITION FOR CHILDREN AND ADULTS FROM Estia Pelion

Live the experience of a Greek applied traditional art in one of the ceramics workshops by Christos Giannakopoulos (the potter) and Antigoni Tsirogianni (the weaving teacher) in repeated lessons or even as a unique experience.

The following workshops will take place at the Estia Pelion stand:

• 11.00 – 12.00: Traditional weaving workshop for children,

• 12.30 – 13.30: Pottery workshop inspired by the Greek tradition.

12.00 ADVENTURES WITH SCENTS AND FLAVORS IN THE VEGETABLE GARDEN OF THE FARM

Panagiotis Papadopoulos, founder of Med Culture’s Open Farm network will help us learn how to take care of the vegetables, herbs and flowers of our garden. In the summer, with the high temperatures, our plants suffer and need our care. He will advise us on nourishing, watering and protecting our plants during the hot summer days. You will explore the summer garden of the farm with him – You will observe with magnifying glasses and a stereoscope the insects and microcosm of the garden.

He will give us practical ecological advice on how to protect our vegetables.

*To participate in the event, pre-booking is required at 6978556347

14.00 GETTING TO KNOW THE ECO-PRINTING TECHNIQUE – PRINTING LEAVES ON FABRIC

The eco printing technique is a modern technique that started in Australia. In this process we use leaves from different trees in the area to print on fabric. The printed designs are created from the color transferred from the plant to the fabric with the help of steam by Christianna Vardakou, textile and sustainable fashion designer.

 We will talk about chemistry and how different metals combined with plants can accomplish different effects on our fabric.

Plants we use for this technique:

Eucalyptus leaves, olive leaves, sycamore leaves, fig leaves, fern, oak leaves, walnut leaves, ivy and burdock root.

Participants will use leaves to create prints on a large silk scarf.

*The workshop is aimed at children over 6 years old and adults.

**For participation in the event, pre-booking is required at 6978556347

 16.00 Black Garlic Downvillage HIGH QUALITY AND NUTRITIONAL VALUE PRODUCTS FROM BLACK GARLIC.

Black Garlic Downvillage produces high quality and nutritional black garlic products. Ideal for those who love Premium flavors, but also a healthy diet. The idea arose from the passion for unique flavors. Experiments followed until the final product was perfected, using state-of-the-art automated chambers throughout the production process. The result provides high quality products, ready to serve or simply as an excellent ingredient in a multitude of recipes.

Chef Grigoris Helmis welcomes us and presents black garlic with a tasting of sausage with black garlic ketchup and bites of cheese with black garlic honey.

Guests will also have the opportunity to taste organic limnio rosé from the charming world of Roussas winery in Almyros.

*To participate in the event, pre-booking is required at 6978556347

17.00 COOKING SEASONALLY WITH INGREDIENTS FROM THE VEGETABLE GARDEN

Beat the heat in the tastiest way. Participants will learn how a simple tomato soup recipe transforms everyday ingredients into a nutritious bowl of refreshing summer flavor.

Participants will enjoy a tomato soup with pure ingredients flavored with a ball of herbs rich in antioxidants and enriched with the cool Greek culinary herbs by herbalist Sophia Triantou.

They will learn which herbs are ideal for summer recipes and how to flavor our dishes without salt.

*To participate in the event, pre-booking is required at 6978556347

17.30 CREATIONS AND TRADITION FOR CHILDREN AND ADULTS FROM Estia Pelion

Live the experience of a Greek applied traditional art in one of the pottery workshops by Christos Giannakopoulos and weaving by Antigoni Tsirogianni, in repeated courses or even as a unique experience.

The following workshops will take place at the Estia Pelion stand:

• 17.30 – 18.30: Traditional weaving workshop for children,

• 19.00 – 20.00: Pottery workshop inspired by the Greek tradition.

18.00 GETTING TO KNOW THE WINES OF MAGNISIA – WINE TOUR FROM THE TIMBLALEXI ESTATE

For fifty years, the Timplalexis family has been cultivating the Roditis Savvatiano variety (PDO) in the ideal area of ​​Microthebes, where the ancient Phthiotides Thebes were located during Antiquity. Gradually moving from tradition to modern winemaking, the estate is enriched with new varieties such as Assyrtiko, Sauvignon blanc, Merlot, Syrah, Xinomavro and Malagouzia. The “Timplalexi Estate” expects to pave the way for every wine lover who wishes to “taste” the charming world of wine. We talk, taste and understand the winery’s wine philosophy.

*To participate in the event, pre-booking is required at 6978556347

19.30 GETTING TO KNOW THE WINES OF THESSALIA – WINE TOUR FROM THE ESKIOGLOU WINERY

We welcome winemaker Thanos Eskioglou. We taste selected labels of the estate whose vineyard is located at the foot of Kato Olympos at an altitude of 400-450 meters, in the Petrenio area, opposite the village of Rapsani. We talk, taste and understand the winery’s wine philosophy.

*To participate in the event, pre-booking is required at 6978556347

21.00 COMPLETION OF THE SECOND DAY OF THE FESTIVAL

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SUNDAY JUNE 30, 2024

10.00 OUTDOOR MARKET OF LOCAL PRODUCERS

Producers from Pelion and Thessaly with different types of local traditional products, recipes and cooking secrets make up the scenery of the open market that will be set up at the Karaiskou Farm site. Visitors have the opportunity to talk, understand the philosophy of local producers with excellent products and try them.

11.00 THE WONDERFUL WORLD OF MEDITERRANEAN PLANTS AND OTHER MAGICAL STORIES IN THE GARDEN

Panagiotis Papadopoulos founder of Med Culture’s Open Farm network and botanist Sofia Triantou help us understand the wonderful world of Mediterranean plants and other magical stories in the farm garden.

We talk to children and adults about Greek “herbs”, medicinal and aromatic plants. We learn about their role, their history, their importance for biodiversity, their resistance to climate change and the highlighting of properties of medicinal plants of the Greek and Mediterranean flora.

How do we take care of them in our garden and balcony? Their most important uses, and advice on how we collect and store them.

We prepare and taste a cold tea (in water) with verbena, mint or honeysuckle and make our paper cup a pot by planting the seed of a herb.

*To participate in the event, pre-booking is required at 6978556347

11.00 CREATIONS AND DELIVERY FOR CHILDREN AND ADULTS FROM Estia Pelion

Live the experience of a Greek applied traditional art in one of the pottery workshops by Christos Giannakopoulos and weaving by Antigoni Tsirogianni, in repeated courses or even as a unique experience.

The following workshops will take place at the Estia Pelion stand:

• 11.00 – 12.00: Traditional weaving workshop for children,

• 12.30 – 13.30: Pottery workshop inspired by the Greek tradition.

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12.00 TRADITIONAL PIE MAKING DEMONSTRATION

Traditional pies are a significant part of Greek gastronomy

The greens pie, one of the most popular pies, especially in the villages, is made with herbs available in our garden, depending on the season. The more greens and herbs we add, the richer and tastier the filling is. Everything, however, in pies depends on the pastry sheet (phyllo). This rustic, crispy phyllo is the one that wins first impressions.

KRITSA Gastronomy Hotel will show us the technique of its preparation, and we will enjoy it during the two days of the festival.

13.30 THE TRADITION OF TSIPOURO AND ITS APPETIZERS.

The fish taverns of Volos and Pelion are a constant point of reference for all visitors to our region. Plenty of local tsipouro is served, with or without anise, made by local producers and companies from Magnesia.

The fish tavern of Portaria “ME MOSTRA” presents traditional treats that will be accompanied by tsipouro from the distillery, winery of the Tokalis Family.

14.00 MANOLIS FORLIDAS AWARD

(TRADITIONAL COFFEE HOUSE LAUKOS PELION)

From 2022, the awarding of distinguished people of Gastronomy in Magnesia was established, personalities with recognition, active participation, substantial and timeless contribution in their special field, but also in tourism in general, with respect to the institutions and traditions of our region.

Manolis Forlidas’ coffee shop offers its customers a unique journey through time and history. It still remains the oldest business in the Balkans. Undoubtedly, it is one of the most beautiful coffee shops, but also a historical place that saves our cultural heritage.

15.00 MONASTERY DIET: AN UNKNOWN TREASURE

The vicar of the Holy Church of Agios Nikolaos Portarias Pelion, Hieromonk Panosiology Archimandrite Fr. Agathon Datsios, cooks another monasterial recipe, continuing the tradition since the beginning of the Gastronomic Festival.

17.00 USING PLANTS TO DYE FABRIC – INTRODUCTION TO THE BUNDLE DYEING TECHNIQUE

The bundle dyeing technique is a modern technique. In this process we use flowers (fresh or dried), leaves, roots, bark from tree trunks to print on fabric. The printed designs are created from the color transferred from the plant to the fabric with the help of steam by Christianna Vardakou, textile and sustainable fashion designer

Depending on how we place the plants on our fabric we can make either something symmetrical or something abstract. The results with this technique are always unpredictable and so it’s the perfect opportunity to play and experiment!

*To participate in the event, pre-booking is required at 6978556347

18.00 GETTING TO KNOW THE THESSALONIAN WINES

The winery “Botilia” hosts the wine producer Dimitris Migas. Visitors will have the opportunity to taste four labels of the exceptional quality wines of the D. Migas Estate. We chat with the producer to understand his philosophy.

*To participate in the event, pre-booking is required at 6978556347

20.00 SUNSET COCKTAIL PARTY BY AERIKO SMELLS AND FLAVORS

We renew the appointment for next year with inspired cocktails from the land of Pelion prepared by “Aeriko Smells and Flavors”

Guests will also have the opportunity to taste the organic limnio rosé from the charming world of Roussas Winery.

DJ Nick Pappas will embrace the festival with Mediterranean music selections

21.00 COMPLETION OF THE 4TH GASTRONOMY FESTIVAL

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