Listed 16 sub titles with search on: Local products for wider area of: "NORTH AEGEAN Region GREECE" .
CHIOS (Island) NORTH AEGEAN
A species of carbuncle found in the island of Chios.
LESVOS (Island) NORTH AEGEAN
It is everywhere well supplied with fruits, but like Chios and Lesbos it is best in respect to its wine.(Strabo 14,2,9)
Lesbos which exports olives and oil, and Chios, which is famous for wine.
SAMOS (Island) NORTH AEGEAN
Earthen-ware made of Samian (or other equally fine) clay, was well known, and was in vogue in Greece and Italy in the second century B.C., and was imitated by the potters of Gaul and Britain.
Aster Samius, a kind of Samian earth, whose nature and healing power are described in Plin. 35, 16, 53, § 191
Samian clay used as sealing-wax, and in Medicine.
CHIOS (Island) NORTH AEGEAN
Chios is called "myrovolos", meaning fragrant. That should
not surprise you, since the fragrances of Kambos surround you from the very first
moment you begin strolling through the green nucleus of the island. Narrow streets,
high stone walls, thick, green leaves will emerge everywhere and surround you
with their precious aroma.
The cultivation of citrus trees was a new culture imported by the
Genoans (1348-1566), who were cruel conquerors yet clever traders. As soon as
they realized that the evergreen trees thrive on the water enriched soil deposits,
they started to import them from Italy.
Kambos exhibited these characteristics primarily, and was thereby transformed
into a huge, orange orchard. The Chians also imported orange trees from Africa,
since the tree’s cultivation was so successful. It is worth noting here
that the tangerine trees were not imported by the Genoans, as many people want
to believe, but by the Chian family of Horemi who imported them from India
around 1860-62. They were first cultivated in the family’s orchard and were
then planted in Kambos.
Kambos is a region where the water deposits favor the cultivation
of the "Esperides’ Golden Apples" as the ancient Greeks used to
call the oranges. When one wanders the various paths of Kambos, one can use their
sense of smell and imagination to ‘see’ the orchards through the huge,
stone walls that surround them in order to keep the south winds and the winter's
cold away. The trees are extremely sensitive to cold weather and high winds. The
cultivators have paid a high price as a result of this sensitivity and have suffered
major losses. Their experience has taught them to light small fires in between
the trees on their estates in order to generate warmth and protect the trees.
The leaves of the trees also create a green 'roof' that keeps the warmth of the
fire between them and thus, protect the crop.
The cultivators collect the fruits one by one and put them into boxes.
Tangerine collection begins in November, while oranges are collected in December.
The cultivators either sell their "golden fruits" or bring them to the
Agricultural Association of Chios’ Citrus Cultivators and to other small
sized manufactures in order to produce juice. For centuries, fruits were sold
by piece. The collectors put them in groups of five and delivered them to traders.
The German conquerors introduced the weighing method and it was so practical that
it is stil used today.
In the old days, Chios’ citrus fruits were
exported to Constantinople (Istanbul)
to the Black Sea, to Izmir,
to Egypt and to the East
by dealers that were freighting ships especially for that reason. Since 1930,
as soon as the Associations first appeared, the Chians were also exporting to
the countries of Eastern Europe.
Today... Citrus fruits are not only consumed as fruits.
The Agricultural Association of Chios’ Citrus Cultivators and to other small
sized manufactures use these precious treasures to produce refreshments and fresh
juices. Homemakers, as well as large manufacturers also make spoon sweets and
essential oils from these fruits.
This text is cited May 2004 from the Promoting Tourism Prefectural Committee of Chios URL below, which contains images.
CHIOS (Island) NORTH AEGEAN
The Wounded Tree
If a trademark were to be established for Chios, then surely it would
be the mastic tree. It is a gift and at the same time a curse since it has always
been the bone of contention for conquerors. This evergreen tree called Schinos,
belongs to the botanical family Pistachia. The average growth of the tree ranges
from 6 to 10 feet tall and it begins to produce mastic at the age of 5 to 6 years
old. This amazing tree thrives within the 21 mastic villages of southern Chios
only.
The oldest references to mastic have been traced back to Herodotes
in the 5th Century B.C. The people of Ancient
Greece chewed mastic to whiten their teeth and if you think about it, mastic
was the unique chewing gum even then! During the Roman period, toothpicks were
made from the mastic tree and the use of mastic spread to the harems of the East.
Tradition says that God blessed the mastic tree which began to "cry"
in 250 A.D., when St. Isidoros cried out in pain during his martyrdom.
The Magical Tears
Mastic has a plethora of qualities and uses. It absorbs cholesterol,
is an antibacterial acts as an oral antiseptic, aids digestion, tightens the gums,
heals wounds and scientists recently discovered that when it is administrated
in small doses it cures stomach ulcers.
Aside from the medical aspects, these magical tears are used in distilleries
to produce mastic liqueur and mastic-flavored ouzo called mastichato.
There are also culinary uses for mastic. For example, mastic is used
in baking and in sweets such as biscuits, mastic ice cream, and mastic sweets
of the spoon.
In a refined form, it is also used as the primary ingredient for toothpaste,
shampoos, perfumes, in frankincense, and varnish.
Kendos- The Incision
The collection of mastic begins when the mastic producers clean the
area under the tree and they cover it with white clay so that the tears will stay
clear and dry faster as they fall to the ground. The kendos begins in June and
lasts through September.
The mastic producers make an incision along the tree trunk in the
shape of an arch with the kentitiri. Their day begins early before sunrise and
they make their way to the fields with their donkeys in one of the most picturesque
scenes ever seen on the island those days. The mastic growers are suitably dressed
and well equipped in their endeavor, racing against the sun, trying to avoid his
presence.
The curing of the mastic tree ends before the sun reaches its highest
point. When the tears have been coagulated, the mastic laborers use the timitiri
to gather the precious crystals. Every little piece of this natural product is
collected even if it is mixed with dust.
The narrow streets of the mastic villages come alive as the mastic
collectors start the tahtarisma (sifting), the cleaning of the crystals with soap
and cold water, the drying and the scratching of the mastic tears. This is a social
event.
If you visit the mastic villages during that period you will feel
the warmth of the people prevailing in every corner of the village.
After all, isn’t this the real magic of mastic?
This text is cited May 2004 from the Promoting Tourism Prefectural Committee of Chios URL below.
LESVOS (Island) NORTH AEGEAN
Lesvos Olive oil
It's quite difficult to imagine Lesvos without its silver trees under
the endless Greek sunshine. Today, in Lesvos there are eleven millions (11,000,000)
olive trees occupying an area of 465 thousands of acres, having an average production
of 100,000 tons olives or 20,000 tons olive oil.
Lesvian olive oil is incomparable in taste and flavor and has the
best nutritional properties. In Lesvos are cultivated two varieties of olive trees:
- The variety "Kolovi" is local and occupies an area of 65% of the Lesvian olive
grove at the south and southeastern of the island.
- The olive variety is called "Adramytini" occupies an area of 35% at the north
and northeastern section of Lesvos.
Like the other kinds of oils and fats, olive oil offers about 9 calories
per gr. of weight. It has resistance towards the phenomenon of oxidation and is
highly digestible. The fact that olive oil has the proper percentage of saturated
and non-saturated acids makes it the basis of the Mediterranean Diet, which has
been world serious illnesses and that contributes to man's long life.
The last few years began the production of Biological Olive Oil. This
was started at a place called Achladeri. Also the Lesvian olives after processing
(carved or pickled) can become a very special delicacy.
Cheese of Lesvos and Lemnos
Even in Homer's Odyssey we have an analytical description of cheese
making from sheep-goat's milk. The result of this long termed experience through
centuries in combination with the mild and salubrious climate of the islands is
that the diary products of Lesvos and Lemnos have a unique position in the world.
Traditional dairy products (with protected designation of origin)
are Ladotyri Mytilinis, Feta, Kaseri and Kalathaki of Lemnos, unique in taste
and flavor. The traditional cheese-making factories guarantee unique properties,
as they only process the local high quality sheep-goat's milk - milk that under
special conditions could be characterized as organic.
The natural flora and the local tribes of sheep and goats are an additional
guarantee for the milk's superiority. Of course another significant factor is
the man-producer himself, who kept the traditional cheese-making methods, inheriting
to the new generations a traditional and unique cheese (Feta, Ladotyri, Yraviera,
Kaseri, Kalathaki ect).
Ladotyri-cheese is produced in a traditional way in Lesvos from sheep's
milk. Its name derives from the fact it is conserved in high quality olive. It
matures for three months in underground storehouse or in cool spaces and it has
a delicious taste.
At last Kalathaki-cheese is made from sheep-goat milk, traditionally
and only at the island if Lemnos. Its name derives from the fact that after its
production it is placed in small baskets and it is stored there until the last
step of maturing.
Salted fish
Salted fish are characteristic products of the North Aegean Sea islands,
and especially of the Province of Lesvos. Famous around the world are the Kalloni
sardines. In Lesvos and Lemnos there are small industries for the processing and
standardization of fishes for long period of time. Fish are cought on a daily
basis by small island boats (psarokaeka) and the processing that follow is based
on experience, which is inherited from generation to generation, enriched with
the modernization of the proper machinery.
Fish that are processed, are sardines, mackerels and tuna-fish, in
a traditional way with pure natural sea-salt. The factors which give a superiority
to the Lesvian salted fishes is the high quality of the fish and their natural
environment especially in the two gulfs of Lesvos island (Gera's & Kalloni's).
Ouzo
This drink is distinguished for its pleasant aggressiveness which
brings balance to its flavour, causing a revolution to the senses and a pleasant
recollection and joy for every special moment in life. A right and balanced ouzo,
contains 46% alcohol (the max content), fact that gives it a passport to travel
all around the world without being affected by climate or time, keeping its initial
flavour and taste.
Ouzo is a Greek drink, it has been connected with the Greek soul,
hospitality, sea and sky, and is an art, which demands persistence and is full
of challenges. It can be drunk with ice-cubes or without or with water. These
additions convert its clarity into a white color, fact that confirms its high
quality. It is mainly served with seafood.
Wine
At ancient times Mithymna of Lesvos was considered as the nectar of
the Olympus Greek Gods. In Lesvos there were vast vineyards, butt today they do
not exist anymore. There is small ones- a kind of family-business-, which produce
small, but of high quality quantities of wine.
The island of Lemnos still remains a wine-producer island and its
wine is widely known. The picturesque harbor of Myrina (capital of Lemnos) offers
the proper scenery for the marriage between the original taste of tradition and
the peaceful holidays at the island of Dionysus. The vineyards, which have been
cultivated for centuries and are still being cultivated today, belong to the unique
variety "Moschato Alexandryas". Their cultivation is a tradition and its roots
are in the years of mythology.
The picturesque and carefully cultivated vineyards are according to
the European standards occupying an area of 6,500 acres and their production approaches
700kg/acre. As chemical fertilizers are not used, the producers can guarantee
for the natural and high quality of the Lemnian wine.
Honey
The visitor's attention will be drawn by white or light blue boxes
in the bees to fill them with the excellent Lesvian honey. The honey, which is
produced at Lesvos and Lemnos, is well known for its taste and thyme's flavour
and can be purchased at the local market. It is processed with a traditional way,
without using chemical additives, keeping its high quality and gaining day by
day its fame. The visitor can try local honey with various flavors except thyme
like pine tree and flower's flavors/s.
Pottery
Lesvos was and still is one of the most significant and known centers
of traditional pottery. Possibly due to the Lesvian clay's composition, Lesvos
is full of traditional ceramic's workshop, which the natives call "Tsoukaladika".
The most famous and significant were established and still today exist in Ayiassos
and Mantamados, where pottery is a tradition inherited from generation to generation
without any changes.
Woodcarving
Woodcarving is another popular traditional art characteristic of the
culture of the province. Experienced works were carving and still today carve
the wood of olive trees, chestnut-trees and cherry-trees, converting it into various
shapes inspired from the Christian life (items for monasteries or churches-iconostasis,
throne of the Patriarch) or for the decoration of the Lesvian house, (consoles,
sendouki), items immortal through time. Now days the woodcarving tradition continues
is Ayiassos, Mytilene and Asomatos.
Also weaving still exists today. This popular art has been rescued
through women who used to make their houses apparel (a necessary piece of their
dowry) to the traditional loom. Fortunately our ancestors have rescued and still
try to teach all these traditional techniques to the new generations. And today
we can see all these young people to reproduce this popular art using the same
techniques and methods.
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