Greece: Byzantine Fortress Showcased

(GREEK NEWS AGENDA)  The early Byzantine-era fortress of Trikala, central Greece, which was renovated by Emperor Justinian in the 6th century AD in recognition of its strategic importance, is located just north of the modern-day city of the same name, in the Thessaly plain. 
The use of stone blocks attest to the fact that it was built on the site of previous ancient citadel surrounded by an outer wall, and dating back to the Classical Era. The fortress was repaired a number of times during the Ottoman occupation and featured a polygonal outer wall with five towers and many small embrasures.
The long history of the Byzantine fortress of Trikala is highlighted in a newly published brochure with photographs and historical details, within the framework of a tourism promotion campaign focusing on the uniqueness of the monument.

Advertisement

Replenishing Lake Karla in Central Greece

(GREEK NEWS AGENDA)  An elaborate project to replenish Lake Karla in central Greece, which was drained in the 1960s, is set to be completed next March, when it will be used to irrigate the agriculture-dependent area.   Some 135 million cubic metres of water will be transferred from a reservoir containing flood runoff waters, reserves considered more than adequate for the irrigation of the Thessaly Plain. Already some 20 million cubic metres of water has been moved to the lake site.   According to local residents, birds have started returning to the lake. Conservationists hope that the refilling of Lake Karla will restrain widespread illegal boring for water by farmers.    Kathimerini daily: Restored Lake Karla to irrigate Thessaly Plain

Greece: Winter Destinations

(GREEK NEWS AGENDA)   Breathtaking cliffs and mountains, rugged scenery, lakes, picturesque villages, and traditional architecture make central Greece one of the most beautiful regions in the country, offering outdoor enthusiasts plenty of opportunities for rock climbing and hiking, mountain skiing, kayaking, rafting, biking as well as cave exploration.  Evrytania, at the southern end of the Pindos mountain range, being dubbed “Greece’s Switzerland” is a very popular destination during the winter months. One can visit the Velouchi skiing centre at an elevation of 1,800 meters, the Mikro and Megalo Horio, two well-known villages, Proussos village, best known for its old monastery with the famous icon of Our Lady of Proussos and the Koryschades settlement which hosted the elected National Assembly, in May 1944, during the German occupation. AthensPlus: The ultimate winter destination  (p.42)  Meteora (meaning “suspended in the air”) in the region of Thessaly, is known for the complex of 24 monasteries on the top of impressive rock towers, a strange but breathtaking landscape that has been sculpted by wind and water over thousands of years. These smooth, vertical rocks have become a favourite destination for rock climbers who can truly appreciate the feat of the 9th century hermits who first climbed them to settle in the caves and fissures of the rocks. The site is included in the UNESCO World Heritage list.  Trikala, at the foothills of Mt Koziakas, on the eastern side of the Pindos mountain range, is a mostly pedestrian’s town on the banks of river Lithaios. One of the highlights of the town is the 16th century Kursum mosque, a protected UNESCO Heritage site, now used as an exhibition hall. Mt Koziakas and Acheloos river are part of the European Natura 2000 network of protected natural habitats.AthensPlus – Trikala, halfway to heaven  (p.42)

Byzantine in London

(GREEK NEWS AGENDA)   Presenting the “Byzantium 330–1453” exhibition which is currently hosted at the Royal Academy of Arts in London, curator of the exhibition and Professor at the University of Thessaly Maria Vassilaki will deliver a lecture on the topic on November 24. The lecture is organised by the London Hellenic Centre and will take place on its premises.

Greece: Ancient Meets Contemporary

(GREEK NEWS AGENDA)   Work on excavating ancient Pellina in Thessaly has begun and is continuing at a rapid pace, local authorities said on July 28, in a project that ultimately aims to create an archaeological park with various educational, recreational and sports facilities around the ancient site. The immediate goal is to clean and display the ancient wall, and to calculate its course. Ancient Pellina or Pellinaion was situated on the left bank of the Peneus River in western Thessaly, between Trikki and Farkadona. The first ancient reference to the city that survives was in Pindar, who cited it as the home of the athlete Ippocles, who won a race in the Pythia Games held in 498 B.C. Ancient accounts and architectural remains yield information about the city mostly during and after the 4th century B.C. Athens News Agency: Ancient Pellina archaeological park; Region of Thessalia: www.thessalia-region.com  (Photo: Peneus River )

Gourmet Greece: Say Greek Cheese!

(GREEK NEWS AGENDA)  Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union’s Protected Denomination of Origin (PDO) provisions. Feta is arguably the best-known Greek cheese abroad. However, there is a great variety of cheeses, produced in Greece, varying from soft, white and sometimes creamy, to hard and yellow and from salty and sour to sweet and mild. The different kinds of cheese presented below are of Protected Denomination of Origin. History of Greek Food: Cheese; The Greek Cheese Page: www.greece.org  

Soft, Sour and Refreshing

Greek Feta production abides by very specific rules. It is made predominantly with sheep’s milk, although a small percentage of goat’s milk can be added. It is produced only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos. Kalathaki of Lemnos is similar in texture and taste to feta. It is manufactured from ewe’s milk or mixtures with small quantities of goat’s milk, exclusively on Lemnos island. It has soft texture and slightly sour taste. It is consumed mainly as table cheese, in Greek salad. Katiki Domokou, produced exclusively in the Domokos area, as well as Galotiri, produced in the regions of Epirus and Thessaly are soft cheeses, white in colour and creamy in texture. They both have a sourish and very pleasant refreshing taste.