Kazakhs from the Asian homelands of Pontus arrive at the Arnea squares to present KOUZINA and their music: ➥ they set up fire pits, ➥ they knead mandi - filling them with meat and herbs- ➥ they prepare the heavy pots and steam their pasta creations. They offer piroshki to the public. Delicious. They describe their homeland. There were also Greeks there. From Pontus. Even now Greeks consist a community. Then they start playing music. Lavender. Whirlingly. Strengthfully. Stability. Nice…

Kazakhs from Almaty and the Asian homelands of Pontus arrive at the Ierissos central pior to present KOUZINA and their music: they set up fire pits, they knead piroshki - filling them with meat and potatoes- they prepare the heavy pots and steam their pasta creations. They offer them to the public. Delicious. They describe their homeland. There were also Greeks there. From Pontus. Even now Greeks consist a community. Then they start playing music. Lavender. Whirlingly. Strengthfully. Stability. Nice…

Music depiction of Kazakhs life. From the Don River and the Black Sea to Siberia and the Far East. A program of music, songs and musical compositions, which enchants and captivates with its dexterity and beauty, having in its repertoire mainly famous KZ traditional music! Do not miss it! At Megali Panagia - traditional "Kelesi Square"!

We are taught about Florina: ✔️ about its brass music, ✔️ products, ✔️ gastronomy, ✔️ wines, ✔️ dances ✔️ and culture. We skate in all the alleys of Megali Panagia, we sing with the locals, while in the square we start dancing, under the brass sounds of the Valkanides, the most famous musical band of Western Greece! Florina's guests prepare kembab - their local culinary brand. They also offer beans, the famous ones - of Prespa region! We taste them.…

We are taught about Florina: about its brass music, products, gastronomy, wines, dances and culture. We skate in all the Arena streets round the flowered yards, we sing with the locals, while in the port we start dancing, under the brass sounds of the Valkanides, the most famous musical band of Western Greece! Florina's guests prepare kembab - their local culinary brand. We taste them. We like everything. We live in Greece of joy and Macedonia of sounds and celebration.…

Even if this summer is coming to the end, Ierissos is still summery. Festive. The feast for the honor of Virgin Mary is at its best. People come and go. Visitors enjoy its magical waters. Mount Athos and the Aristotelian Mountain arm Akanthios Bay. There, on its central pier, we start dancing. The brass band of Florina strolls along the beach road. We gather in front the holy sea. We summarize. We reward the volunteers. We honor Florina for the…

The housekeepers in Ammouliani Island are originated from Asia Minor. They are passioned. Τhey love cleanliness. They also love cooking - they are fun of good food. And the pastries. Sincerely. With great respect for their heritage. In Ammouliani, everything beautiful and special is "shown" = shown off! Wedding favors and dowries are great household items to show off. It reveals the precocity of every bride, but also that of her mother. "From the unwrinkled white lace and the collared…

Colorist. "Heavy". Based on wefts and warm layers. The dowry of Megali Panagia spreads out in the square, in the narrow streets and in the alleys of the center. Ornate crochet patterns. Stitches where count goes beyond simple arithmetic: minds trained in design and matching. Awesome Closures. Color combinations. Feast. And the sharp ones. Precisely cut and embroidered. Collared. Pillows and towels with initial letters: the bride and groom initial letters. The future of the new beginning. To grow on…

Rich in ornaments . Brightly colored. Elaborately woven. Flowers and geometries in the designs. Those made on the loom in the foreground. Rugs. Carpets. Calligraphy Straws. And then the blankets. The flokats. The heavy ones. And then the embroidered crafts. Cross-stitching on the long-sleeved shirts and on the teragons. The knitwear. Large round tablecloths. Stunning patterns, joined to each other or woven together. All design by count. Crochet and count all over. Hard work. Tough. On the other hand, the…

Colorful. Fabrics and intricate embroideries. And "asprokentia". "Troknies" (where the babies were kept) and rugs. Backgammon. Calligraphic designs. Beauty. Woven silks. Sheets and blanket. "Tsingelaki" everywhere. Lace overlays and magical finishes. Pillows and towels with lace and monograms. Collared "kofta". Worked detail. The dowry of Neochori is shown over the square with its pergolas and stone terraces. Flowers and wedding treatments. The "delicacies" are rich in Neochori - a puppet village, tucked inside the Aristotelian Forest. Beautiful girls go around…

A meeting point on a balcony in the Aegean Sea - at the Mount Athos Resort, Ierissos - between Balkan politicians and self-governing. Between the Aristotelian Mountain and Mount Athos - in the Aegean Sea - the Balkans discuss about peace and THE ARISTOTELIAN, in a KOUZINA symposium - representation of those taking place in Aristotelian times. Magic!

International symposium with a political sense. Aristotle, the all-wise man of the ancient world - our ancestor, fellow citizen - decisively changes the idea, the letters and the methodology of the sciences. It dominates the ideas of the Western world, since the system that explains POLITICS in the world works even in the Christian Middle Ages. In the Stagira Agora, a unique meeting of Balkan politicians, self-governing and tourism partners for the Aristotelian Ideal State.

Workshop between Slovenian and local beekeepers - in the green grove of Agia Paraskevi, Arnea ➡️ Exchange of know-how, ➡️ recommendations, ➡️ presentations, ➡️ live cooking & pastries! with the head chef of the KOUZINA feast, Dina Nikolaou. A meeting, promotes the way of honey production and beekeeping - from Aristotelian times to the present days: local beekeepers' associations and the Beekeepers' Association of Slovenia participate! A communication festival focusing on historical reference and inter-Balkan communication. Closing ceremony in the…

Workshop on the use of lees, which will be delivered by the head chef of KOUZINA, Dina Nikolaou in the hills of Agrovision. The lees, i.e. the sediment that remains in the tank or the barrel after the fermentation of the wine, is gaining more and more culinary "followers" among the hotel and restaurant owners of Eastern Halkidiki. It is available from Domaine Agrovision and it is already used in the production of lees bread or other yeast dishes. With…

How could the culinary culture of Tuscany be networked with our own seafood cuisine in the destination of marine abundance - the Athonian gulfs? Easily. In the Athonian Society, where all the gifts of the sea are divinely concentrated, our own seafood production meets the Italian pastes and creates a new, authentic identity in the world's cosmopolitan confusion. In the destination of true stories, culinary myths - between the delicious, the mystical, the mundane and the otherworldly. The Italian visiting…

There are places ↪️ that emit an unadulterated charm, ↪️ that carry eternal stories, ↪️ that tell unique myths, ↪️ that turn descriptions into experience and experience. All indelibly imprinted in albums of travel and culinary memories. Such a place is the Italian Puglia, which is lazily lost in the Adriatic and the Ionian - on the same geographical parallel as Ierissos. There - in the Allure Seaside - opposite the Athonian peak, Puglia and Ierissos meet each other's gastronomy.…

A traditional Sicilian recipe, pasta alla Norma owes its name to "Norma", the famous Sicilian melodrama by Vincenzo Bellini. Her godfather is Nino Martoglio. The legend finds the Sicilian author being excited by the taste of pasta (usually penne) and their eggplant Mediterranean sauce. Then he exclaimed "Norma!", likening their taste to his favorite opera. Today the Sicilian visiting chefs Lorentzo Muratore and Giloramo Cangi in cooperation with Thanasis Simigdalis present at the Mamasikas of Megali Panagia a Sicilian Norma…

Pasta con le sarde is a typical dish of Sicilian cuisine.
It is seasonal: it is enjoyed from March to September, when ↪️ in the fish market there are freshly caught sardines and ↪️ wild fennel can be found in the vast fields of the Sicilian hinterland.

There are many variations of this pasta.
According to Sicilian tradition, pasta with sardines was invented by an Arab chef of the general Eufemio da Messina during the Arab military campaign in the area of ​​Syracuse. The cook had to feed the numerous troops, but he was in dire straits, so he had to make a dish with what the place offered him. So he combined the fish, namely sardines, and the flavors of the earth: wild fennel and walnuts. Eufemio's dish is today considered the first "mountain and sea" dish in the history of Mediterranean gastronomy, placing different products (of the sea and the mountain) on the same plate.

Today the Italian visiting chefs Lorentzo Muratore & Girolamo Ganci in collaboration with Despina Aivazidou of Simos Pizza House create the Sicilian pasta con le sarde but also a Sicilian pizza full of meaning and tasty scherzo!

Come and Enjoy!

A session - Hymn to the local taverns an to the their unadorned food. To the people working in their kitchens with persistence and targeting. For goodness sake. For fun. For survival. For the tons of local potatoes they peel and fry. For the zuccini balls and fish dishes. For fresh seafood. Today the KOUZINA feast returns to the selected local taverns and honors their food. One of them is the Molos SeaSide Restaurant in Nea Roda. The Greek visiting…

A session - Hymn to the local taverns an to the their unadorned food. To the people working in their kitchens with persistence and targeting. For goodness sake. For fun. For survival. For the tons of local potatoes they peel and fry. For the zuccini balls and fish dishes. For fresh seafood. Today the KOUZINA feast returns to the selected local taverns and honors their food. One of them is the historical Athos Taverna. The Greek visiting chef and Maria…

A session - Hymn to the local taverns an to the their unadorned food. To the people working in their kitchens with persistence and targeting. For goodness sake. For fun. For survival. For the tons of local potatoes they peel and fry. For the zuccini balls and fish dishes. For fresh seafood. Today the KOUZINA feast returns to the selected local taverns and honors their food. One of them is the romantic Karavopetra. The Greek visiting chef and Christos prepare…