20 10 304 https://apsida.cut.ac.cy/files/original/732363584de4b2edc87e26221a844c0c.pdf 671f589bb95e2f3457f13292d91f56ee PDF Text Text The project has been implemented by the Cyprus Tourism Organisation and co-funded 50% by the European Regional Development Fund of the European Union (ERDF) and 50% by national resources. The task of ERDF is: «Helping reduse the gap betwwen development levels and living standards among the regions and the extent to which least-favoured regions are lagging behind. Helping redress the main regional imbalances in the Community by participating in the development and structural adjustment of regions whose development is lagging behind and the economic and social conversion of regions». ISBN 978-9963-44-097-9 cheers along! �...explore them! Come - tour, taste and enjoy! Wine is not a new story for Cyprus. Recent archaeological excavations which have been undertaken on the island have confirmed the thinking that this small tranche of earth has been producing wine for almost 5000 years. The discoveries testify that Cyprus may well be the cradle of wine development in the entire Mediterranean basin, from Greece, to Italy and France. This historic panorama of continuous wine history that the island possesses is just one of the reasons that make a trip to the wine villages such a fascinating prospect. A second important reason is the wines of today - finding and getting to know our regional wineries, which are mostly small and enchanting. Remember, though, it is important always to make contact first to arrange your visit. The third and best reason is the wine you will sample during your journeys along the “Wine Routes” of Cyprus. From the traditional indigenous varieties of Mavro (for red and rosé wines) and the white grape Xynisteri, plus the globally unique Koumandaria to well - known global varieties, such as Chardonnay, Cabernet Sauvignon and Shiraz. Let’s take a wine walk. The wine is waiting for us! Production: Cyprus Tourism Organisation Text: Patrick Skinner Design: Appios & Metaxas Communications Ltd Photography: CTO Archives Printing: J.G Cassoulides & Son Ltd 10’ 2008 2 �3 �4 �Contents A long story 4 Route 1 Laona - Akamas 6 Route 2 Vouni Panagias - Ampelitis 18 Route 3 Diarizos Valley 34 Route 4 Krasochoria Lemesou (Wine Villages of Lemesos) 46 Route 5 Koumandaria 64 Route 6 Pitsilia 78 General Information 93 3 �A long story... The human, cultural and gastronomic customs and traditions of the vine and wine do, indeed, go back a long time in Cyprus, to the times of ancient Egypt and early civilisations in neighbouring areas. Belief that Cyprus has had one of the very oldest wine industries of the world was proven by the recent excavations of the noted archaeologist Dr. Maria Belgiorno, from Italy. Her findings confirmed what many experts had long suspected, that the vine and winemaking had flourished on this island since at least 3500 BC, five and a half thousand years ago. The most up-to-date equipment and techniques were used to establish that grape seeds in two wine vessels excavated in Pyrgos, were more than 5,000 years old. And then, in Erimi village, the archaeologists unearthed 18 vessels, 12 of which had been used for wine, dating from 3500 - 3000 BC. This priceless cultural heritage is the oldest in the Mediterranean and proves beyond doubt that Cyprus is the cradle of oenological development throughout the Mediterranean basin, from Greece to Italy and France and all other corners where there was vine and winemaking activity in ancient times. Cyprus is littered with the story of its wine history, visible in many ways. From Greco Roman times are the colourful and exciting mosaics in Pafos and elsewhere, whose 4 tableaux demonstrate more than one aspect of wine making and consumption (even excess!) including the god Dionysos. Archaeological relics, ancient depictions on mosaic and other items give way to the practical, like the ancient wine presses in Omodos, Laneia and elsewhere, and the enormous “Amphora” (terra cotta jar) dated by their makers. The Greek for these is Pithari and Pitharia (plural) and they are a very visible component of old winemaking in Cyprus. All these, and the simple tools for cra ing the vineyards and the equipment for making wine used by our forebears, can be found in museums and collections small and large all over Cyprus. They are the remarkable testimony of our wine heritage. At Laneia, which is not far from the Koumandaria villages, the old wine press is in close proximity to two huge clay vessels (used until quite recently for fermenting wine), which are clearly dated 1844. This is an interesting coincidence because it is the year that Cyprus’s first contemporary wine company, ETKO Ltd., was founded by the Haggipavlou family. The vine press is of unique pan-Hellenic design and is unaltered since its making and in working order. This makes it a particularly precious item of Cyprus wine history… Omodos is a large busy village with considerable archaeological interest and it is also one of the most important wine villages �of Cyprus, surrounded by vineyards and with four wine - making enterprises. Here, too, there is a very old wine press, that has been declared an Ancient Monument and belongs to the Department of Antiquities. The press and the building housing it, have been rebuilt and restored. Before electricity, every process was carried out by humans or domesticated animals. The olive press, and the pumps at water wells, were powered by donkeys. Wine was pressed either by the feet of the winery workers or pressed by various devices made of seasoned wood. In this stone building, dominated by an arch similar to the one at the Monastery of Timios Stavros (Holy Cross) not far away, is a very large example. Its operation depended upon a crew of three or more people - to load the grapes (and later, a er pressing, remove the debris), manipulate the press and organise the flow of juice. It was a complex and tiring operation, today replaced by electrically powered metal machinery of considerable sophistication. An old wine press, of which there is a very good example in Fikardou village, having been maintained by the Department of Antiquities since 1988. 5 �route 1 Laona - Akamas Pafos, Mesogi, Tsada, Stroumpi, Kathikas, Akourdaleia, Pano Arodes, Kato Arodes, Ineia, Drouseia, Polis Chrysochous, Pegeia, Pafos CREATING THE MOOD TO EXPLORE! This route follows age-old pathways in the north-western department of Cyprus. It offers some uniquely interesting vistas, not merely those associated with vines and wines. Whilst exploring this area, the touring lover of food and wine will have the opportunity to visit five wineries and to try some most interesting wines, which they will find add to our Cyprus food on their palate. There are plenty of tavernas along the way, where the hosts will ensure they do not disappoint. The bonus, however, is that as well as tickling the taste buds and satisfying our needs for food and drink, there is a remarkable panorama of scenery, cultural, geographic and geological interest spread out, of which there is nothing similar on the island. Generally speaking we shall travel along secondary roads, mainly on the E701 and E709. The road ascends steadily, passing from the cultivated fields, shrubs and bushes to taller vegetation and the crowning glory of the patch worked fields of vines. One fascinating vista follows another as we weave our way upwards through delightful valleys and views to the forest areas. And then, 6 almost unexpectedly, we come to tiny villages which figure the landscape from time to time - the area is sparsely populated and this, perhaps, is a contributory factor to create the lovely rustic, rural atmosphere… Nature’s crowning glory of this particular vines and wines region is the Akamas Peninsula. Away from building development, it is the unspoilt area of Cyprus, with its flora and fauna rooted in the mists of time. In the set of the land, its close association with the sea, in its vegetation and wild life, Akamas is a wondrous place. Here the visitor can immerse themselves in simply experiencing the beauty and revel in the timelessness of the place. The traveller, perhaps replete from Cyprus hospitality with its ever-ready supplies of food and drink, can enter here another world, a perfect antidote to the pleasures of the table. �GENERAL CHARACTERISTICS The paths we take in the Akamas peninsula quickly demonstrate what a unique place it is, with much more than the superficial views to see, lovely though they are. For anyone interested in geology, vegetation and wild life, it is a place where time spent rewards the visitor. The relatively peaceful environment and the charm of many rural buildings ensure that the route is a pleasure for the walker and lover of birds, insects and plant growth. And, needless to say, almost wherever we go we encounter vines, vines and more vines. Along our route we shall find five wineries we can visit. Vineyards: The region of Kathikas is best known for white varieties, mainly the indigenous Xynisteri. Most of the villages on the route are classified with the “Controlled Denomination of Origin” (WCNO) “Laona - Akamas”. Nineteen grape varieties are cultivated: White varieties: Plant X Malvasia G., Plant X, Sauvignon Blanc, Riesling, Semillon, Chardonnay, Muscat, Xynisteri. Red varieties: Mavro, O halmo, Carignan, Mataro, Cabernet Sauvignon, Cabernet Franc, Alicante B., Grenache, Shiraz, Merlot, Lefkada, Marathe iko Climate: From sea level, the land rises to hilly undulations of 450 to 600 m altitude. Annual rainfall is about 620 millimetres. The climate is generally mild. Terrain: Most vine yards on this route grow on limestone formations while some, on gypsum - clay beds. This route follows age-old pathways in the north-western department of Cyprus. 7 �8 �Η ΔΙΑΔΡΟΜΗ THE ROUTE We start our journey northwards on the B7 road to Polis. A er a very short drive (about 5 km) and while still surrounded by shops, showrooms, businesses of all descriptions and residences, we make our first stop. We turn off le , at Mesogi, into the Industrial Estate, where, near the top of the area we find one of the foremost wineries of Cyprus, that of “FIKARDOS”. One of the first regional producers, established in 1990, owner Theodoros inherited the family traditions of winemaking, adding to them state-of-the-art equipment and modern know-how in planning, production and marketing. Although owning no vineyards of his own, he has long-term contracts with local grape-growers and a deep understanding of wine-making. This has resulted in a sustained and reliable flow of many grape varieties, enabling the winery both to experiment and to produce a large range of table wines. The grapes “FIKARDOS” Winery uses are the red Marathe iko, Lefkada, Shiraz, Cabernet Sauvignon, Merlot and the white Xynisteri, Chardonnay and Semillon. Fikardos offers both “varietals” (made from just one grape variety) and blends of several grape varieties. When visiting, taste across the range, such as the “Valentina” rosé, the white “Amalthia” and “Alkisti” and the red Shiraz. The winery is open to visitors every day and offers a very good perspective of the wine-making capabilities of this area. Across the main road from the Industrial Estate you can find the nice little village of Mesogi, which is well known for making cane baskets. You can buy them from the local shops if you wish. Before we continue our wine exploration, we can make an interesting side visit to an important site, the Monastery of the Cypriot Agios Neofytos the Recluse. Take the turning sign-posted off the B7 at the top of Mesogi. Drive through the village of Tremithousa through an area of considerable natural beauty that leads to a winding road through a deep verdant valley. The monastery is in a beautiful location at an altitude of 412 metres. The site is enhanced by a marvellous paved square, surrounded by sycamore, cypress and poplar trees. The Chapel, carved out of the rock in which the hermit saint (1134-1214) lived, is well preserved and may be visited. A er this, we return to the B7 and continue in a northerly direction to the village of Tsada. It’s a picturesque place, with both traditional and modern buildings sitting comfortably together, with charming walks through the small streets. The stonebuilt fountains, by the names of Gerolakkos, Rodkias and Pyadkia, have a folklore beauty. What makes the stop even more pleasant is the exceptional views across the vines and plantations to the sea. Tsada is one of the important viticultural villages of the region. Now to continue our travel, the well made road up to Stroumpi twists and turns, with scenic views upwards and down into gorges. Organising a Winery Visit On any of the Wine Routes set out in these pages, you are never more than 15 minutes by car from a winery that has visitor facilities. For example, in Koilani Village there are no less than four producers within walking distance. Omodos and Vasa have another five between them. There are very few isolated wineries, just a couple in the Lefkosia District, so it’s not difficult to plan an itinerary to suit your wishes. It is important to bear in mind that many wineries have a small number of staff, so it is best always to telephone to fix the day and time of your visit. 9 �Stroumpi is at an altitude of 450 metres, and, not surprisingly, it is deeply involved in vines and wine. Anyone accustomed to large open flatlands planted with millions of vines is o en surprised at Cyprus’s many tiny vineyards frequently planted on steep slopes, which are o en inaccessible to any form of vehicle, necessitating the use of donkeys or mules to bring out the grapes at harvest time. More than a thousand of these animals are still working on the island. Here the predominant grape varieties are the Mavro -red and Xynisteri -white. The Mavro, a low-acid grape, is being phased out, with high-acid local and well-known international varieties planted in its place. Every year, in August, Stroumpi organises the “Dionysia” Grape Festival. If you are visiting at that time, it’s a good event to go to. In walking around Stroumpi you may see a number of interesting churches, old and new, small and large and all of some architectural, historical or religious interest. One kilometre from Stroumpi, on the road to Polemi, lies the “KAMANTERENA” Winery of the big Co-Operative organisation SODAP. It is the largest wine production plant in Cyprus, built in 2004. A large functional building with thoroughly modern equipment and with rows of almond trees and vineyards outside, a range of successful wines is made 10 here. Millions of bottles of its “Islands Vines” are exported to Britain every year, and a number of interesting varietals and blends (such as Riesling-Xynisteri) are made. The well established medium-priced “Mountain Vines” (the red based on mostly Cabernet Sauvignon and the white on Xynisteri with a little Semillon) are worth trying. SODAP is also installing a museum showing old grape cultivation and wine-making equipment and machinery, as well as a modern tasting room, a restaurant / cafeteria and other amenities for the wine visitor. At Polemi village, a few kilometres to the eastward, is the next winery on our itinerary, “TSALAPATIS WINES”. This is a moderately sized modern plant, making 100,000 bottles a year of quality wines. Grapes come from 30 acres of privately owned vineyards. In the naturally cool below-ground wine ‘caves’ you can taste and buy from a small but interesting range: Xynisteri, of course, but also Sauvignon Blanc and a red blend of Mataro and Lefkada. We continue our travel north-westerly and one kilometre a er Stroumpi we leave the B7 and take a le street turn (E711) for Kathikas. On the way, through mellow vinestrewn countryside, we can take a side-trip to the right to the tiny village of Theletra (200 residents) and on the same road another hamlet called Giolou, where there is a small restaurant. You will remember the wine you �drink with your meal, but most especially the fresh bread that accompanies the food! And so to Kathikas, set in a rolling patchwork of vineyards, trees, dry stone walls and agricultural activity. It is a pretty area with plenty of photo opportunities. Spreading out from a central square housing its Church, the little streets of Kathikas enchant the walking visitor with small village houses, family-run shops selling local produce, as well as good places to eat. Kathikas has two wineries. Both, in different ways, are worth a visit. “K&K VASILIKON WINERY” has an excellent reputation for its two popular staple wines. The white wine, “Vasilikon” is made from 95% Xynisteri and 5% Semillon. It is fresh, fruity and ideal with locally caught fresh fish and seafood. The red “Ayios Onoufrios”, blended from Mavro, Mataro, Cabernet Sauvignon and Grenache, is a best-seller. The Kyriakides brothers, who started the winery in 1993, now produce more than 300,000 bottles a year. Their wines are made largely from grapes grown in their own vineyards, in a modern purpose-built plant faced in stone and with tiled roof to blend into the local rural environment. Visitors are welcome by appointment and may taste the wines and tour the winery. On the other side of the village you find “STERNA” winery, a very popular tourist destination, where many people happily sit outside the front door or on the terrace sampling the wines and enjoying local food. Here the cave is a very genuine one, said to be around 2,000 years old, where Sterna wines are stored. At weekends your guide could well be the son of the producer, the ten year old Panagiotis! The north-eastern view from the enormous balcony of the winery is stunning. The range features pungent, earthy wines which suit the local pork and sausage specialities. The Xynisteri goes well with grilled fish. The grapes which make these unique products are from 140 acres of privately owned vineyards. The sun moves across its arc and reminds the traveller it is time to move on and see more. In short we motor on to the viticultural area Laona - Akamas! So, we leave Kathikas behind us and a er two kilometres we take the small road to our le that leads to several picturesque villages. Stops to just gaze and take in the scenery are called for, with lots of photo chances, too. A cup of the traditional Cyprus coffee, with its attendant glass of cool water, is also a good idea -to help digest what we have eaten and drunk so far, and to clear our organs of taste and smell and our appetites for delights to come. Firstly we come to Pano Arodes village, characterised by well maintained stone built houses and the renovated Church of Agios Kalantionas. In the square there is a pretty coffee shop at which to relax if you so desire and take in the local scene, which includes the residents. Locals, sometimes just sitting and talking, other times playing Tavli (Backgammon), seem to shout at each other and visitors may think they are arguing. But this is just the way people converse. But here there is space and bird-song to compensate for loud conversation! One kilometre north, in Kato Arodes, we propose that you stand for a few moments and consider the white oblong vaulted Community Office, which reminds one of an 18th century church without a bell tower. Carrying on northwards we come to the village of Ineia, where the panoramic view to the sea is breathtaking. The slope shelves gently down to the coast of Akamas, where our turtles breed. In Ineia, the observant traveller will note that the local signs are old-fashioned, denoting the village as “Oinia”, which indicates its origin from the Greek word for «Wine». Here you can visit a museum of basketry. Just a little up the road is busy Drouseia, a large village, and a popular destination for tourists - Cypriots and visitors alike. Set in the rolling hills with lovely views in each direction, it is a great place for a weekend, with hotels and other accommodations, restaurants, 11 �Don’t take it down, it’s no shame! Bearing in mind that you are in charge of a motor car and that wine consumption should always be made in moderation, if you plan to visit a number of wineries, it is advisable not to swallow all the wine you taste. In all the wineries on our Routes you will find receptacles for emptying your glass a er tasting, and for expelling the wine when you have looked, sniffed, swirled and tasted. 12 tavernas and shops. Almost needless to say, there are vineyards all around, providing swathes of green throughout even the hottest summers. Among Drouseia’s attractions is the Textile Museum. Instead of taking the direct road to Polis out of Drouseia, we can go back to the E709 and cross it to visit Kritou Tera. “Park and Walk” is the motto here, as you will see when you encounter the narrow little streets of this traditional settlement with ample evidence of its long rural heritage. The water-driven mill, the old coffee shop with its murals and paved ways are things that will live in our memories as we turn back to drive the few kilometres to Polis. There is plenty of choice here for an overnight or longer stay, when we can review the many sights and sounds we have encountered during the journey so far, the people we have encountered and the food and drink we have partaken. Polis is a modern coastal town with many tourist amenities, including water sports, sailing, fishing and sporting. Then, when we are ready, we can return to Pafos, taking a right turn at Kathikas on to the E709 to bring us to Pegeia, a vibrant small town at the edge of the steep escarpment and the coastal road with its many hotels and restaurants. �Zivania, the Sociable Spirit Koumandaria is not the only indigenous drink of Cyprus. Our other national alcoholic beverage is a rural spirit that has its roots in the antiquities of distillation - the famed “Zivania”. In “The Good Old Days” most houses in a village would have their own still, to make Zivania. A properly made Zivania is actually an Eau de vie, on the lines of Italian Grappa or French Marc. The distillation process is quite simple. The equipment comprises: * The kiln, which helps to heat up the system. * The cauldron, which is usually made of copper or tin-plate. * The pomace, where the residue of the pressed grapes to be distilled are placed inside with a certain amount of water or wine. * The cover or lid, with which the cauldron is closed before it is hermetically sealed, usually with some dough, so that no losses are incurred. * A copper pipe, which connects the main cauldron with the cooler. * The cooler, usually a barrel or a reservoir, in which there is water in order to liquefy the distillate. Inside the barrel there is a hosepipe that ends up in a clay jug, where the distillate is collected. To produce Zivania, wild bush are placed at the bottom of the cauldron so that the pressed grape residue does not stick or burn. Once the cauldron is loaded and sealed, the copper pipe is connected and the wood is lit in the oven. When the liquid begins to flow the fire is reduced so that the distillation takes place at a steady pace. The process then continues steadily, and the alcohol grades of the Zivania are o en checked. When the distillate reaches about 16 grades, in other words 40% volume, it is collected in a different container. The flow of the so-called tails then begins, until the grades go down to zero. The tails are re-distilled with the next load. A good Zivania contains about 21 grades (49% volume). What makes Zivania unique is the fact that it is produced exclusively from grapes and that «it is made with a simple, direct distillation of pressedgrape residues with or without clean wine sediments, and with or without wine…» in a simple still, with a concentration of ethyl alcohol very close to the permissible levels (52% max.). Therefore, the addition of water for thinning purposes is little or none. You can drink Zivania as cold as you like, but it should never be consumed with ice-cubes. Its production used to be very much “home-based”, but in recent times legal production is confined to licenced wineries and distilleries. Mention should be made of the Zivania made at Kykkos Monastery, where there is a unique “Red” variety which gains its colour from the addition of cinnamon and other spices. Since the 18th century it was offered as drink of welcome to visitors. 13 �14 �WINERIES FIKARDOS WINERY 26949814, 26937439 Mesogi KAMANTERENA SODAP 26633000 Stroumpi TSALAPATIS WINES CO LTD 99624929, Polemi K & K VASILIKON 26633237, 26632520 Kathikas STERNA WINERY LTD 99699082 Kathikas TAVERNAS/ RESTAURANTS FARMA FOINIKAS 26632745, 99421706, Kathikas, Pafos, www.kathikasvillage.com 26332276, 26332336,99458316 Agiou Georgiou 10, Drouseia, Pafos IMOGENI KYPARISSOS 26633269, 26632954, 99618177 Georgiou Kleanthous 33, Kathikas, Pafos 26633600, 99557545, Kathikas, Pafos 15 �YIANNIS KATHIKAS LEMONARI 26633353, 99914067 Georgiou Kleanthous 11 Kathikas, Pafos 26633434, 99420033 Stroumpi, Pafos A. ARAOUZOS PETRADAKI 26632076, 99471540, 99186496 Georgiou Kleanthous 17 Kathikas, Pafos 26814191, 99596528 Kato Vrysi 45, Kathikas, Pafos STATHMOS N.M. HADJIOMORFOS 26332604, 99699182 Akamantos 3, Drouseia, Pafos 26818919, 99341155 Mesogi, Pafos KOUGIOUKAS NEROMYLOS 99543619, 99626672 Giolou 16 �17 �route 2 Vouni Panagias - Ampelitis Pafos, Mesogi, Tsada, Stroumpi, Polemi, Psathi, Kannaviou, Asprogia, Pano Panagia, Chrysorrogiatissa, Agia Moni, Statos - Agios Fotios, Koilineia, Galataria, Pentalia, Amargeti, Eledio, Agia Varvara or Statos - Agios Fotios, Choulou, Lemona, Kourdaka, Letymvou, Kallepeia VISIONS OF DIONYSOS AND WINE RIVERS… If you have visited the Mosaics at Kato Pafos or have seen illustrations of them you will know of the early depictions of winemakers, wine drinking and drunkenness. In the “House of Dionysos” -God of wine, we can see King Ikarios holding the reins of two oxen that are drawing a cart loaded with wine. Mythology has it that Ikarios, encouraged by Dionysos, was the first human wine-maker. The mosaic of the first two “Wine drinkers” shows one with a jug of wine and the other distinctly the worse for wear.… All this demonstrates that drunkenness leading to violence has long been with us. The myth states that a er the first wine drinkers had over-imbibed, they thought that Ikarios had tried to poison them, so they killed him. What it doesn’t tell us is how the knowledge acquired by Ikarios as the first winemaker was passed on. Presumably, as the art and cra of winemaking spread and grew, he must have handed on the know-how before departing this life! 18 Indeed, in Cyprus as elsewhere, winemaking is an ancient activity, handed down from father to son for generation a er generation. And, as we start to traverse the wine route “Vouni Panagias - Ampelitis”, we shall encounter many families long, long involved in wine. Yes, there is tradition aplenty in Cyprus wine and there are many villagers who still make it in the old terracotta pots called Pithari (though mostly the wine is used for steeping pork meat used for the traditional Loukanika - sausages, and for distilling into the local Eau-de-vie, Zivania). Today’s winemakers courteously lend an eye and an ear to the myths and traditions of wine in history, but their wineries house the most up to date, frequently computerised and nearly always temperature controlled equipment. And the winemakers are well trained, o en having graduated in oenology from Universities in France, Greece, USA and elsewhere. There is also a worthy government-sponsored Vines and Wines Institute in Lemesos which has done marvellous work in the development of Cyprus wine. Our winemakers are young, charming, passionate about their work, friendly and hospitable. Nevertheless, for the romantic, and for many a visitor, here legend meets reality… And there is more than vines and wine. Revel in the naturalness of the countryside with its diverse range of trees… oak, olives, walnuts, cypresses, pines and poplars and many more. �GENERAL CHARACTERISTICS North-Eastwards from Pafos it is hilly and we can see the south-western ridges and peaks of the Troodos range. Open vistas of vineyards and other cultivation change as we wind our way upwards (as always on a good road), where groups of oak trees (Quercus infectoria) may be seen. In the north-eastern corner of this itinerary occur handsome and o en dense pine woods. Sometimes the region is almost wild, so no wonder, it is home to plentiful wild life - plants, trees, animals and birds. It also offers us the chance to visit seven wineries. a Climate: The region reaches an altitude of 1,141 metres at its highest, which naturally brings higher rainfall than lower areas. The climate is mostly mild. Grape Varieties: Most of the villages of this way belong in the region of production “Controlled Denomination of Origin” (WCNO) “Vouni Panagias - Ampelitis”. There are no less than 27 different grape varieties to be found, with substantial plantings of Carignan Noir and Cabernet Sauvignon. Among others present are Muscat of Alexandria and Palomino. White Grapes: Xynisteri, Palomino, Malvasia L., Malvasia G., Ugni Blanc, Plant X., Sauvignon Blanc, Riesling, Semillon, Chardonnay, Sultana Malaga, Muscat of Alexandria Red Grapes: Mavro, O halmo, Marathe iko, Lefkada, Carignan Noir, Mataro, Oellade, Cabernet Sauvignon, Cabernet Franc, Alicante B., Black Muscat, Grenache, Shiraz, Merlot Terrain: Flanking the narrow valley alongside the river running through the area, the region’s grounds possess a mostly clay to gypsum clay structural composition. In this wine region, legend meets reality, as you travel ages old terrain, where wine has been made for thousands of years, to encounter the dedicated young oenologists making today’s stylish Cyprus wines in 21st century wineries. 19 �20 �THE ROUTE From Pafos we take the B7, sign-posted to Polis, passing through the newly built suburban areas of the town, with their many shops, showrooms and businesses offering all kinds of furniture, furnishings, merchandise, foods and services. Turn for Tsada, pass by and drive a further 5 km, and then take a right turn to Polemi. This is a moderate sized village of some 800 inhabitants. It’s not really necessary to say there are vineyards all around! There are old rural dwellings amongst the new, too. A former religious establishment, called the “Metochi of Kykkos”, is a building worth having a look at. Not long ago renovated and now a cultural centre for the village community, it’s open every day and welcomes visitors. It boasts a charming garden. To find it you turn le before the school on the road leaving the village, and then follow the signs on your right. The village centre has cafés and shops. Leaving Polemi the E703 takes a northeastern direction, and a er two kilometres, we reach Psathi. The village, surrounded by greenery, has a most favourable elevation, and overlooks the river Polis Valley. Naturally, there are vineyards here, too! Just one kilometre further, in similar surroundings as Psathi, we come to Agios Dimitrianos, a smaller, but equally green village. Between the two settlements the “Arnies” nature trail commences. Three kilometres beyond, in the depth of the valley of the river of Ezousa, we come across Kannaviou village, with a panoramic view on the le . At the entrance to Kannaviou, at the river, there is a very old oak tree, and, opposite, the “EZOYSA” winery. It is a modern wine production facility built in 2003, which makes a range of wines from local grape producers. A Sip from an Old (or a New) Oak Barrel One of the pleasures of getting to know a winemaker is that he or she is passionately proud of what is gurgling, slowly fermenting, or maturing in the stainless steel containers or wooden barrels in the winery. You will be offered a taste, according to season. Soon a er harvest you can taste what is virtually grape juice, then partially fermented juice, then fermented juice and finally wine during various stages of maturation. At its early stages before fermentation commences the juice or must is extremely sweet. As the sugars are consumed by the yeasts, the sweetness goes, to be converted into alcohol. At this time and in early fermentation the juice can have a decided spritz. To let the fluid run across your tongue to reach all of its tasting areas is a wonderful part of getting to know wine. Here you can differentiate between grape varieties. Moving from the winery into the cellar, it is even more interesting to chart the progress of a wine over weeks, months and especially in the case of red wines, years. It is at these times that the real wine experts can gauge how good the wine is going to be (and, consequently, how much it will be worth). In the cellar, too, you will learn to differentiate between wines maturing in different types of barrels, such as French, American and even Romanian oak. It is here that another layer of complexity can be given to a fine wine. 21 �The owner and winemaker Michael Constantinides welcomes visitors and he has a comfortable tasting room in which to sample the wines. Michael makes around 50,000 bottles of wine a year, in five main styles, using both indigenous and international grape varieties. Recommended are: “Agios Chrysostomos”, a dry, fresh and fruity young white wine made from the Xynisteri grape; the crisp, dry, Marathe iko rosé, “Eros” and the fragrant and rich berry-like Cabernet Sauvignon “Aenos”. The winery isn’t the only appealing thing about Kannaviou. It is a relatively big settlement for the region, with 250 residents. Just beyond the winery, there is a place to walk and relax by the river, whilst a further stroll up the street reveals the village’s unique taverna. The nature study path, “Palloures”, starts at Kannaviou. It offers the nature-lover, student or expert a lot of plant life to see, note and enjoy… wild and cultivated plants and trees abound: vines, almonds, oranges, walnuts, olives, eucalyptuses and oaks, to name but a few. Leaving the village in a northerly direction, and in sight of Kannaviou Reservoir, we make a small detour of four kilometres to our le to the pretty villages of Kritou Marottou and Fyti. As you might expect, these are long 22 established settlements, inheritors of the old and traditional ways of the countryside. Open spaces give way to lovely rural dwellings and green gardens. At Fyti the Church tops the village’s little streets, all winding around the slopes. This is a super place for a stroll, providing you with a charming view of Kritou Marottou, Kannaviou and Agios Dimitrianos. Varied examples of architecture and building materials may be seen. Mostly, local stone is used in construction, and several types of single and double arches may be seen, as well as old roof tiling and mud-brick. A er your walk, you can relax at the Fyti tavern, where you will find local people chatting over coffee, as well as Cypriots and foreigners who come for the excellent cooking of Maria and her helpers. The tavern was once the village school (alas now closed due to lack of pupils) and is 170 years old. A few metres up the street there is an interesting museum of Popular and Textile Art -textiles having been an important activity of Fyti. Retracing our steps, we take a le turn out of Kannaviou and drive six km to Asprogia, a small vinicultural village close to the edge of the dense forest of Pafos. From here, the street �leads us to the most important destination of this route, Pano Panagia. The distance is short, but here we climb quite steeply, but as always the road is a smooth one. Just outside the village we find our next “Wine Stop”, at 850 metres altitude, the “VOUNI PANAGIA WINERY”. This modern wine production plant, which has an active “Visitors Welcome” policy, is one of the largest regional wineries of Cyprus, with an annual production of more than half a million bottles. The panoramic view from its balconies is absolutely stunning, especially on clear days, covering a great portion of the Pafos district, north-westwards from Chrysochou Bay to the Akamas and the Laona heights, in a broad sweep south-east to the coast at Pafos Airport. At this point, too, rise the hills of “Vouni”, with the Monastery of Panagia Chrysorrogiatissa in sight. Here you will see many vineyards located at least a thousand metres above sea level -which is very good for the grapes, as well as the wine. Established in 1987 in temporary premises as a family business, the “VOUNI PANAYIA” winery is now housed in a modern, custom-built plant which was designed to treat visitors too. The facilities include tasting and buying areas and a restaurant. Conducted tours demonstrate the capabilities of the wine - making equipment and take in the large and attractive cellars, where oak barrels and many thousands of bottles store the maturing wines. The winery people also inform and entertain visitors with multi-media presentations in English and Greek, graphically describing vine-growing and wine-making processes. When the tour and presentations conclude, visitors may nibble local cheeses as they sample the range of wines and the local Eau de vie, Zivania. Winemaking director Andreas Kyriakides uses both local and international grape varieties from neighbouring vineyards and produces a range of both high-volume and limited edition wines. From the staple range, try either the dry or medium-dry “Alina”, made from Xynisteri. The popular red “Plakota”, light and quite gentle, is an excellent summer wine, when it may be served slightly chilled. Andreas has also made interesting wines with the red Marathe iko and other varieties. Pano Panagia is less than a kilometre away from the winery. It is a large, picturesque village, with its traditionally stone built houses literally clinging to the steep slopes... It is the centre of the denominated wine region Vouni Panagias - Ampelitis and provides ample choice for all kinds of agro-tourism. The vineyards of the region grow no less than twenty five varieties of grapes. Two kilometres from Pano Panagia, to our right, we come to the Monastery of Panagia Chrysorrogiatissa, which dates from 1152. Day-time visitors are welcome. A er a fire in 1967 the monastery was fully restored. Fortunately the fire missed part of the church that is dated from 1770. Wine has been made here for centuries, but its modern history started in the early 1980s when it was one of the first regional wineries to be given government approval for construction. German equipment and technology were used and this influence is evident in the style of the wines, which are made from grapes grown nearby at a considerable altitude. The winery is located in the lower areas of the monastery by the gardens and vineyards and you may see the whole sequence of manufacture, from grape crushing to bottling and storage. If you wish to visit, please make an appointment. There is also a shop at which the wines can be purchased. From the range, try the Xynisteri “Agios Andronicos” (which, in a good year, is one of Cyprus’s best whites) and the red blend, “Agios Elias”, made from local Mavro, Opthalmo and Marathe iko grapes. 23 �24 �Wine sold at their facilities is an important source of income for a number of wineries. “VOUNI PANAGIA” is one, and another is a short distance away at Statos-Agios Fotios - where a warm welcome awaits at “KOLIOS WINERY”. Here, too, there are spectacular views, including the entire Ezousa Valley. On the ridges around the cliff-perched winery are the Kolios family’s vineyards, at an altitude of about thousand metres. Provided a table reservation is made, very good Cyprus food can be had in the winery’s little restaurant at lunchtimes. It is open daily except Saturdays. During construction, a natural spring was discovered, and now this is the source of some very pretty fountains. Winery tours are given in English and Greek, followed by wine and cheese tastings. Like all the wineries you visit you will find enthusiasm and passion for making good wine… and making it better every year -“KOLIOS” is no exception. Although many winemakers use the same grape varieties, each has his own style. Here, try the fresh and fruity dry or medium dry white “Persephoni”, the excellent rosé “Cornetto” (nothing to do with icecream!) and the well-blended red “Agios Fotios”. If you have decided you want to investigate wines made from the high-acid and high tannin red Cyprus grape Marathe iko, Kolios makes an estimable one. You have a choice of where to go next… from Choulou and beyond, or to Statos-Agios Fotios itself, which is at the highest point of the Pafos district. There is much recent building here, dating from the 1970s, to provide new accommodation for the villagers of Statos and Agios Fotios, which had suffered problems with land subsidence. The new village is open, well planned and with plenty of space for gardens. At the Community Centre there is a coffee-shop and a taverna. From Statos-Agios Fotios there are two routes we can take. One goes southwards to Pentalia and the coast at Acheleia; the other, westwards to Choulou and lots of pretty villages, joining the main road at Tsada. From here, taking the southwards road to Pentalia, we will soon come to a 180 degrees bend on our le . The road leading to the villages of Koilinia and Galataria starts here. The road turns a bit and it’s steep in parts, but the mountainous scenery and vinous greenery please the eye. So many vines, virtually a homage to Dionysos! Eastwards, the fertile River Xeros Valley beckons in the distance. Our way winds through dense vineyards, countless almond trees and many cypress trees, concluding at the pretty village of Koilinia. At its centre, you will find the “SHOUFAS” winery. This is a small, family-run producer, making its wines in an extension of traditional buildings. Though new and equipped with an up-to-date plant, it has a strong family wine tradition. Grandfather Costas Filippou is a viticulturist who has many decades of experience. Try Shoufas wines made from traditional grapes of the region: the dry red “Marathe iko” and the white dry “Xynisteri”. Visitors are welcome daily, but it’s best to call How should we try the wine? Wine is not a drink to gulp or take large draughts of. It is a beverage of medium level alcohol, to sniff, smell, savour and enjoy, especially with food. Every wine has its own character, texture, aroma and flavours, even ones that are made from the same grapes as others. So our approach to wine is not to hurry. Let it tell us about itself -from its looks, its smell and its taste. 25 �Always look at the Label A wine label must give you basic information: the name of the wine, the producer, the region and country of origin, the quantity of wine in the bottle and the level of Alcohol by Volume. This is the obligatory front label. Very o en the producer will add further information on a “back label”, which can be very useful. This may tell you more about the grapes, where they were grown, the wine making processes (such as barrel aging), the winemaker and which foods match the wine. You can learn a lot about wine this way (although very o en the producer may exaggerate just a little about his wine!). Having looked at the bottle, now let’s open it… 26 first, especially if you want to take a group. A bonus here is the view around. Continuing downhill, the road will take us to the village of Galataria. The distance between the two villages is tiny, so we soon come upon this settlement. So close are the two villages that the dwellings, the vineyards and little tracks and roadways practically intermingle! At dawn and especially at sunset, such magic places seem to make time stop… One finds oneself in spirit back to the time of the gods, especially Dionysos! If we retrace our steps to the point where we took the 180 degrees turn we will find on our le the road which leads to Pentalia. We come to this village a er four km. This village is built on a charming but steep mountainside and it contains a lot of traditional, stone-built houses. Many face towards the scenic view of the Xeros Valley, which unfolds below. Soon a er we exit this settlement we meet again the road leading from StatosAgios Fotios, and from which we detoured to visit Koilinia. Four km later, it will bring us to Amargeti village. It is truly a beautiful place, �rising on the right side of the road amidst an emerald valley. Some of its traditional stone houses are refurbished. Here you will find a number of tavernas, coffee shops, and a combination hostel-taverna in the main street. You will also find the “KALAMOS WINERY” very close to the church, at the village’s centre. At this producer you can taste wines from local as well as imported varieties, cultivated in the family vine yards, in combination with grapes from selected vine growers. Taste the red “Ayia Sotira” in dry and medium-dry, made from Mataro grapes, and the dry or semi-dry “Livades”, produced from Xynisteri. One is encouraged to also try the “Zivania” of the owner, Mr. Nikos Ignatiou, which matures in oak barrels. Tasting, which is complemented by a platter of cheeses and dry fruit, carries a fee for organised groups of visitors. Tours are conducted in Greek and English. Continuing on our way downwards, we will soon come upon Eledio, a small but picturesque settlement. It is almost joined with its southern neighbour, Axilou village, and from here the distance to Agia Varvara, quite close to the motorway and the sea, is about ten km. Once we reach that area, at the entrance of the Ezousa Valley, nature seems like a heavenly garden: the fertile soil is awash with groves featuring tall cypress trees at their perimetre, and with seasonal cultivations stitching the plateau. If, from Statos-Agios Fotios, you elected to head west towards Choulou, then you will traverse five kilometres of breathtaking natural beauty, possibly unique in all of the island. The road descends through vine yards, grazing fields and steep slopes marked by abandoned ancient cultivations, which have a romantic charm all their own. The age-old, painstakingly erected dry-stone walls, hold the slopes in check and the land by them hosts wild, short shrubs. The sparse trees aid in the impression of gigantic scaffolding reaching towards infinity, towards time and space. When, eventually, the road closes in on the river bank, the sight is one of utter seduction, with aquatic greenery going wild, leading a frenzied dance, a hymn to Dionysos. Laurel is the leading lady, followed by reeds, ivy and plane trees, and then turpentine and pine trees from the surrounding hillsides join in the 27 �chorus… until, finally, the first stony houses of a settlement appear at the end of the straight. And so we arrive at Choulou. Here is another charming village that once upon a time was big, busy and flourishing. An indication of this is the number of two storey houses, a sure sign of prosperity. In many respects Choulou is typical of European villages. The church holds a prominent position at the heart of village life, whilst the Coffee Shops are close by. The elders of the village sit and discuss the events of the day, o en including the contents of the newspaper of their political view, some of them twiddling their “Worry Beads”, others playing “Tavli” (Backgammon). Visitors are of great interest to them and they will soon invite you to a small cup of Cypriot coffee (“Sketos” -no sugar’; “Metrios” -medium sweet and “Glicos” -sweet) with a glass of cool mountain water, whilst they tell you of local life, legend and history. There’s a timeless feeling to all this, Mediaeval in some respects. Walk round Choulou’s little streets and feel the drama of Arodafnousa, the girl who stole the heart of Rigas (King), causing the anger of the Rigaina (Queen), who lived in a tower (no longer existing). These and other stories date from the time of the Franks, when the area was in the fief of a knight named Choulio, hence the name of the village. A peculiar coincidence, or connection maybe, is the name of the next village, Lemona -in that there is a city of the same name in Vasco, Spain. To go to Lemona we turn le just outside Choulou and take a small detour. It is a tiny settlement, whose residents have close links with those of Choulou. These links are o en through family, land-ownership and working relationships. Like so many others, some village houses are being restored whilst others are neglected (very o en the owning families emigrated to places like Australia and South Africa). Now the village is, so to say, ‘back on the map’, because nearby 28 �is “TSANGARIDES WINERY”, not far from the church and sited in a pleasant position adjacent to vineyards, oaks and olive trees and the River Ezousa. The Tsangarides family has been tilling the soil and making wine here for generations, and the representative of the present generation, Angelos Tsangarides, is winning awards for his wines. The winery is modern and efficient, housed in a new building which, nevertheless, has traditional character. In particular, try two fine reds, one made from Mataro and the other from Cabernet Sauvignon. Visitors are welcome, but should call first. Now, back on track we re-join the southward road and head for Letymvou, about four kilometres. We pass over the River Ezousa and, on the right, see the very small and almost abandoned village of Kourdaka. There are vines aplenty hereabouts. Some pretty old stone-work may be seen in the buildings of this settlement. Two kilometres from the river (we are now on its west bank) we come to Letymvou. Nearby are the sites of two late Byzantine churches. At the village’s heart are walnut trees and stone fountains, some nice gardens and leafy places to find shade. Every year, in July, the “Resi” festival is held here. Resi is a truly rural traditional dish, most o en found these days at wedding parties. In this area there are almonds and deciduous trees, but the view, especially as we leave westwards from Letymvou, is of vine-clad valley slopes. A er about two kilometres we turn le and take another short detour to Kallepeia village. This is quite a large and attractive place with a go-ahead administration, developing fast with both renovated and new houses and apartments in evidence. The area around the Church is good for strolling and there is a traditional taverna. Letymvou is becoming a popular place in which to live for people of several nationalities. In these modern times it is within a short commuting car drive to Pafos. When we return to our route, we arrive back at Tsada village, which we passed in the morning. It is modern and well developed, whilst retaining enough of its traditional Cypriot character. Shops, restaurants, food stores and plenty going on mark this very up-to-date place. Whichever route chosen for this tour, the total distance is not more than 100 kilometres, so it is within the compass of most drivers! All along there are countless places to stop, look and explore. And, of course, you have been able to sample and buy a remarkable range of our wines. Proof, if any is needed, that dear old Dionysos is still with us in spirit… Looking Choose an appropriate glass for the wine you are tasting. Good glasses should be of a size to let the wine tell you about itself, i.e. fairly large. Pour some wine -not more than a third of a glass. Now hold the glass up to a clear light or white surface and look. Has it a dark colour or light? Is it clear (good) or cloudy (not good)? When you swirl the wine around the glass does it run thinly down inside or does it leave a viscous trail? Darkly coloured wines are usually richer in aromas and flavours. You will note that the yellow or light gold or clear green-tinged yellow of most young white wine evolves to deeper yellow to intense gold as the wine ages. In red wines, the vibrant purple of extreme youth deepens, to quite bright red, and then deep and finally in age taking on brownish edges and tones. 29 �30 �WINERIES EZOUSA WINERY 70008844, 99415909 Kannaviou VOUNI PANAYIA WINERY LTD 26722770, 26722878, 99453138, Panagia KOLIOS WINERY LTD 26724090 Statos - Agios Fotios CHRYSORROGIATISSA WINERY 26722457, 99626642 Panagia TSANGARIDES WINERY 26722777 Lemona SHOUFAS WINERY LTD 99447424, 99435436, 22442744, Koilineia KALAMOS WINERY 26723224, 99519268, 99450568, Amargeti 31 �TAVERNAS / RESTAURANTS ΜITAS ZOODOCHOS PIGI GIA PANTA 99683982, 96657777 Choulou, Pafos 26723212, 99771592 Chrysοrrogiatissis 31, Amargeti, Pafos PHITI VILLAGE APOLLON 26732540, 99138573 Fyti, Pafos 26723030, 99632631 Amargeti, Pafos TO KONATZI TIS KALLEPEIAS 26642368, 99677744 Arch. Kyprianou, Kallepeia, Pafos 32 �33 �route 3 Diarizos Valley Pafos, Acheleia, Kouklia, Nikokleia, Choletria, Stavrokonnou, Kelokedara, Salamiou, Mesana, Arminou, Filousa, Praitori, Agios Nicolaos, Kedares, Agios Georgios, Mamonia, Fasoula. DRIVING ALONG THE PATH OF THE RIVER… AND OF HISTORY This itinerary takes us eastwards from the city of Pafos and among many other things covers the three fertile valleys of the rivers Ezousa, Xeros and Diarizos. A er a coastal run at sea level, we shall climb the southwestern foothills of the Troodos mountain range, observing the flowing course of the River Diarizos, crossing it several times. We are going to traverse an elongated circuit, with fourteen mountain villages en route, with, during the course of our trip, visits to two small, but interesting regional wineries. Something more; we shall discover the places where a Goddess, the pre-Christian Venus of Pafos, was worshipped and is, so it is said, devoutly worshipped until now by some. There are unusual and interesting rock formations to wonder at, too, in the Mamonia area. Life has gone on here for millennia in these fertile valleys. Hints are everywhere of its continuity and its customs, but no accurate historical documentation exists. Yet each succeeding kilometre reveals pictures, scents and sounds of the circle of fertility. 34 With every little look into of the surroundings, discoveries and monuments attest to its worship. Venus passes on her influence to the Virgin Mary, mother of today’s faithful. �GENERAL CHARACTERISTICS The Diarizos Valley lies south-west of the Troodos hills and takes its name from the river that runs through it. In a relatively small area, this valley has a wide variety of fauna and flora, with a number of important and protected species. Climate: The region is characterised by a relatively gentle climate: moderately cold in the winter and temperate in the summer. Terrain: Following the ancient creation of Cyprus as a result of volcanic activity, the Troodos Mountains were thrust above the rest of the terrain, creating the various springs and rivers that flow down or within it. In the region we also find the “Mamonia Area” a complicated tectonic concentration of volcanic and sedimentary rocks. Vineyards: This region does not have a “Controlled Denomination of Origin”. Nevertheless, we shall encounter some interesting wines and come across 18 grape varieties. Red varieties: Mavro, O halmo, Marathe iko, Lefkada, Carignan, Mataro, Oellade, Cabernet Sauvignon, Cabernet Franc, Alicante B., Grenache, Shiraz, Merlot White varieties: Xynisteri, Palomino, Chardonnay, Sultanα, Malaga Vines, wine -and something more: we shall discover the places where a Goddess was worshipped, and still is... 35 �…and from the residue off from the grapes press (the stalks, pips and pulm), Zivania is made! 36 �THE ROUTE Our starting point is the Pafos motorway round-about. From there we head towards Lemesos for about six km, until we reach the exit to Acheleia (B6). On the “old” Pafos Lemesos road you can see the experimental plantations run by the Institute of Agricultural Research. Much interesting work is done here and forests, plantations and even ordinary gardeners benefit from it. Continuing eastwards, towards Lemesos, for about eight more km, we pass under the motorway and over the River Xeros, which runs down from the Asprogremnos Reservoir to the sea. On our le , we see the side road to Nikokleia, which we take, before the road reaches the bridge. This road, to Nikokleia, lies on the west bank of the River Diarizos and rises up on the side of the valley away from the river bed. Within a short distance (4 km) we come upon the village, overlooking the wide river valley. On the opposite, eastern side of the valley, lies the ancient settlement of Palaipafos, today’s “Kouklia”. In ancient times it was the centre of worship of the Cyprus Aphrodite. When we reach this first focal point of our journey, we turn le when we reach the village, taking the road which firstly leads to Choletria, at a distance of about six km. On each side, the land is covered with seasonal plants, olive and lemon groves and fields of other citrus trees. Climbing up towards Choletria, grazing land appears on the landscape, their colours changing with the seasons, vineyards, almond groves and indigenous Cyprus trees -like pines, cypress, and “Tremithi” (a small wild tree producing tiny, edible berries). There are newly - introduced species here, too, like eucalyptus. The village of Choletria is located on one of the plateaus on the eastern side of the River Xeros, and it is literally awash with green. Most houses are modern and are surrounded by gardens, groves of almonds and citrus, by groups of conifers and eucalyptus trees. It is a small village, typical of the settlements in the region. Leaving from the north point of the village, we drive about four km to the settlement of Stavrokonnou. This is also a small village but, in contrast to the preceding one, it largely maintains its traditional architecture. Its characteristic “Makrynarka” houses have suffered limited modern “intrusion” Swirling and Sniffing Now the wine is in the glass and fully inspected visually. Holding the glass by its stem or base, rotate it so that the wine swirls around it. This helps to “open” the wine, and to release its aromas. A good glass should be narrower at the top than in the middle, allowing the aromas to concentrate ready for you to smell. Li the glass slowly to your nose. Breathe in and savour the sensation. The alcohol will wa up, as will the notes of the fruit, acidity and, with a barrel fermented or aged wine, the oak. In all this there will be traces of the whole story of the grape from which the wine was made -the soil, the climate, the care and the making. Repeat this several times. Each time the wine will tell you more and gradually your perceptions will sharpen and a whole encyclopaedia of wine will be there for you. 37 �- it’s as if time froze somewhere in the 1970s or 1980s. The landscape that surrounds the village maintains the same characteristics of plants, shrubs and trees, but now the difference in altitude begins to make itself felt and the number of vine yards increases. Almost five km further on we come across the village of Kelokedara, at an altitude of around 700 m. It is a small settlement with a fountain at its entrance and mostly with traditional buildings. Here, too, we can find typical samples of “Makrynarka” houses, visible even from the level of the road we are on. These characteristic houses got their name from their elongated shape. This came about as a result of the custom of the region’s families to add a new room either to the le or to the right of the old house to accommodate each child as they married. For those with 4 x 4 vehicles, a er Kelokedara, we can turn to the le for about three kilometres on an un made-up track and visit the renovated monastery of Panagia tou Sinti, at the bottom of the Xeros Valley and on its opposite bank. Continuing in a northerly direction, the road climbs up steep and imposing hillsides. It twists and turns excitingly by turn on mountain ridges and varying inclines, frequently revealing brilliant views of the river valley, below and to the le . On each side there is a vigorous panorama of vineyards, olive groves, farms and grazing land with ground level growth as well as copses of cypresses, pines and eucalyptus. Before arriving at Salamiou, our next port -of-call, half way into the six km that separate it from Kelokedara, we are presented with a wonderful double view: to the le (west) lies the Xeros Valley, while to the right the Diarizos Valley unfolds, both viewed from a height of almost 700 m. In Salamiou village the settlement and the farms command a vantage point over the River 38 �Diarizos to the east. Just outside the village, to the le , there is a picnic area with shaded benches and tables, this time overlooking the Xeros Valley. A little further on, at the cross roads before the village and to the le , another side road can be found leading to the Panagia tou Sinti monastery. On the right, a small unpaved road leads to the Lagria hill, and the winery by the same name. This hill, rising up 40 to 50 metres higher than the village, covers an area of almost a square kilometre and is covered with many vineyards. Bushes, low vegetation and sparse trees grow up at its inaccessible or rocky parts. The vines are planted at different levels, and at varying inclines, in an advantageous location blessed with long hours of daily sunshine. Although dry, and rooted on essentially rocky terrain, the vineyards of Lagria -as well as those of the wider area here- traditionally produce wines of very good quality. The “LAGRIA” Winery is owned by the President of the community of Salamiou, Mr. Kostakis Avgousti, whose family have grown vines and made wine for many generations. The winery has quite a small production, utilising grapes from its own vineyards and those of growers near the village. It bottles four wines: one white from local Xynisteri (fresh and fruity and best drunk well chilled when it is young), a dry red blend of local and imported grape varieties, a Cabernet Sauvignon varietal and a rosé, which is a blend of the local “Mavro” and “Xynisteri” varieties. It is best to pre-arrange your visit if your group will be large. The tour, which is given in English and Greek, ends up in the winery’s tasting rooms, where the wines may be tasted and purchased. Sip! Now at last has come the moment to taste! Li the glass and take a good sip. To start with, let the wine run over and around your tongue. The taste buds in each part examine four basic flavours: sweet, sour, salty and bitter. The sweet flavour taste buds are located at the front of the tongue, so the sweetness is the first sensation. The taste buds for sour are at the side of the tongue, and those for bitter are at the back part, the nearest to the swallowing process. There is little for the salty taste buds to do. The important thing is to roll the wine around continuously and if you breathe quite deeply through your nose at the same time, the appreciation will be increased. Now, swallow or expel the wine into the receptacle provided. There are three distinctive sensations. Firstly “Attack”: the impact/ taste noticed in the first few seconds a er sipping. Secondly: “Evolution”: the continuing changing sensations. Thirdly: “Finish”: the a er-taste le by the wine a er swallowing or expelling (this is o en bitter). You will now have an overall impression, of whether you like it or not. You’re looking at a long history in Salamiou. There have been people living on this site for four or five thousand years. Today’s village demonstrates the popular architecture and construction of the last several centuries. In one traditional two-storied building just along 39 �from the church you’ll find the local taverna, complete with a nice balcony. “Kafeneia” (local coffee shops) and other shops are also at hand. By Salamiou’s fountain, stop awhile and admire the imperious Cypress tree, an estimated 750 years of age and dedicated to the Virgin Mary. On the higher reaches of the village, by the sadly closed school, your eye gazes upon the dramatic sight of an 800 metre drop to the depth of the Diarizos Valley. The ancients called the river the “one hundred mouth flows”, indicating its sources from a hundred gullies. Very near, in a region covered with fertile plots, vineyards and gardens, is the monastery of Panagia Salamiotissa, where the church is about 500 years old. Northwards, a er a couple of kilometres the road leads to Mesana, a small and pretty village that it is close by the edge of the Troodos forest, which will decorate part of our way for some time. Three kilometres onwards we come to Arminou on the western slopes of the Diarizos Valley, which is sparsely populated. Amid the pines are almond and olive trees. Here the road bends and descends down the river valley crossing the River Diarizos. A er a while the road starts heading uphill through lovely scenery and gorgeous air and we 40 soon conclude the five kilometres separating Arminou from Filousa. The route abounds in “mountain greenery” indeed, and the ubiquitous vine as well. In a short while we come upon the pretty hamlet of Praitori. We can take a short side-trip to another great little place if we wish, Agios Nikolaos (see below). It is at Praitori that we can visit our second winery of this trip. “NELION WINERY” belongs to Neofytos and Helen Ioannou, who have built a small, compact winemaking plant in a lovely location, near the village. Mr. and Mrs. Ioannou are dedicated to their art and produce a range of interesting wines, among them a notable Rosé. They are unique in growing and making wine with one of the great grape varieties of Bordeaux, the red Cinsault. Visits are by arrangement and presentations for groups are given in English or Greek. Wine and other items can be purchased at their shop and light meals are also available. A er seeing the winery and trying its products, Agios Nikolaos village is worth a little detour, with its minaret’s green cone visible above its roo ops. At a number of points here, the road crosses a river by bridges of recent �construction. There are others, from the Venetian period that are worth visiting. Six km north, through the forest, is the Tzelephiou Bridge, over the River Diarizos. In the forest you can also find the bridge of Roudkias, over the River Xeros (six km west of Tzelephou Bridge) and Elias (Olive) Bridge, over a tributary of the River Diarizos. From Agios Nikolaos village drive back to Praitori, and a er three kilometres southwards we arrive on the eastern side of the valley at the picturesque village of Kedares. More greenery here with plenty of vineyards around it... The road undulates considerably as its winds its way down to the river for the next five kilometres. It crosses the River Diarizos and almost immediately its tributary the River Xeragaka. We arrive at the almost abandoned settlement of Kidasi village. Then comes a spectacularly beautiful drive along the bottom of the valley with the river close by on the le hand side. On the right the view is sometimes green, at others of steep cliff. Nearby are the “Rocks of Hasamboulia”, an interesting natural oddity. These two huge blocks of stone lean against each other, leaving enough room between for us to pass. Their name derives from that of three fleeing robbers of the 19th century who evaded their pursuers by sheltering here. Tasting many wines If you intend to try a lot of wines, please follow the advice already given: Don’t swallow! Otherwise you may not be able to drive. Later, by all means, relax with a glass or two of the wines you liked best, preferably with matching food. Let the wine run down the route to your stomach -and savour the taste sensation it leaves at your palate, what is known as “a ertaste”. The distance from Kedares to Agios Georgios is approximately 14 kilometres. This settlement, at the river-side, has singularly fertile land around it. It is a pleasant place to stop awhile. Mamonia village, about three and a half kilometres further on, is the next habitation. The area’s name describes the structure of its rock outcrops, which are characterised by both volcanic (lava) and sedimentary (crystallised) limestone. From Mamonia it is just a kilometre or so to the next settlement, Fasoula, attractively placed astride the River Diarizos, which runs through the centre of the village. The next spot, five kilometres south, is Nikokleia village. Before we reach the village, on the right hand side of the road, is a well restored building of traditional architecture that is now a hostel. 41 �42 �Its original function was as a Caravanserai (resting place for travellers and their animals) and later as a coffee shop, before being unoccupied for thirty years. It is a suitable base for the exploration of archaeological sites of the nearby villages, Kouklia, the Pantheon of Venus, Asprogremmos Reservoir and the abandoned Souskiou village, where cross shaped statuettes from the Bronze Age were discovered. Near here there is an important Neolithic cemetery, where the archaeological excavations revealed intact burial sites and gems from ancient tombs which have enriched the collection of the Museum of Cyprus. Our final stop on this little journey before our return to Pafos is at our starting-point, Nikokleia village. It is a beautiful settlement, and calls to mind the long history of the area and the glory of its ancient King of Pafos, Nikoklis, from whoom it took its name. A er our wine tastings, we can relax here and enjoy some coffee to wash away the taste of wine. And then, with the memories of the hills, the forests and the lovely scenery of our drive down by the River Diarizos fresh in our minds, we can return to our base. A lovely “Wine Route” fruitfully accomplished. 43 �44 �WINERIES LAGRIA WINERY 35 99346990, 99425273 Salamiou NELION WINERY LTD 80 25442445, 99666414 Praitori TAVERNAS / RESTAURANTS STOU VIOLARI VASILIAS NIKOKLIS 26442929, 99413898, 99180095 Agia Varvara 1, Salamiou, Pafos 26432211, 99309279 Nikokleia, Pafos 45 �route 4 Krasochoria Lemesou (Wine Villages of Lemesos) Lemesos, Kolossi, Erimi, Kantou, Souni-Zanakia, Pano Kivides, Agios Amvrosios, Lofou, Vouni, Koilani, Pera Pedi, Mandria, Kato Platres, Omodos, Vasa, Malia, Arsos, Pachna, Anogyra, Avdimou THE FOOTHILLS OF TROODOS ARE A LOVELY SIGHT! Spread out over a wonderful sloping panoply on the southern slopes of the Troodos mountain range, majestically overlooking thousands of vineyards, the route of the wine Villages of Lemesos offers the traveller everything. Scenery, forests, vegetation, farm lands, orchards, olive and almond groves, pretty villages, local produce and, at a break in the journey, rest, relaxation, and delicious wines to tempt the palate. Along this Wine Route there are 20 villages. It is the fourth region of “Wines of Controlled Denomination” in Cyprus. Large quantities of indigenous grapes are grown here. This is a Route to savour, so pleasant that the words of the Greek poet Constantinos Kavafis come to mind: “You should want the road to be a long one”. Here both to travel the route and to arrive are pleasures. The places where one can stop and revel in the surroundings are many. Nature and man’s cultivation of it are all about. For the lover of history, there is plenty to engage the attention too. 46 Village life has always included a welcome for the traveller -even in the poorest times a householder would give his bed and bread to the traveller. There is no need for such gestures today, but everywhere, in the coffee shops, the tavernas, restaurants, hostels and hotels, the Cyprus welcome is warm and friendly. Nowhere is there a warmer welcome than in our wineries. This route has no less than 11 to visit. �GENERAL CHARACTERISTICS Thrust up by a huge volcanic eruption 90 million years ago, the island of Cyprus is dominated by its Troodos range, with its highest point Mount Olympos (1952 m altitude). Below, sloping down to the southern coast, the terrain provides excellent conditions for the cultivation of the vine. Climate: Winters here can be cold, and part of this route goes up to the snow line, at its highest point 1,100 metres, but sunshine is never far away. Autumn is short, but its rains bring spring-like conditions and hosts of wild flowers and plenty of greenery. Summers are warm to hot, but generally there is a breeze to provide a breath of cool air. Terrain: hilly, and undulating, o en with stepped cultivation. The soil and general “terroir” are very suitable for vines. Vineyards: The twenty villages that lie along the way belong in the fourth region of the Wines of Controlled Denomination of Origin (WCNO). 23 grape varieties are grown. Red varieties: Mavro, O halmo, Marathe iko, Carignan Noire, Mataro, Oellade, Cabernet Sauvignon, Cabernet Franc, Alicante B., Grenache, Shiraz, Merlot, Lefkada White varieties: Xynisteri, Palomino, Malvasia L., Malvasia G., Sauvignon Black, Sauvignon Blanc, Riesling, Semillon, Chardonnay, Malaga As the poet Constantinos Kavafis said, “You should want the road to be a long one”. Here both to travel the route and to arrive are pleasures. 47 �THE ROUTE Wine at the Table This is really the big moment. The winemaker didn’t intend you to stand in a cold room sipping a little of dozens of wines and expelling them. He wanted you to crack a bottle open (preferably his!) at a table with good food and good company. Now is the time the wine is called upon to reward our senses, a er its long march from the vine yard, its fermentation and maturation. So, what to drink with what food? Read on… Taking the A6 Motorway westwards from Lemesos, we look out for the exit to Kolossi (about seven kilometres along the way), turn off and drive south a kilometre. Here is a modern, vibrant village spreading northwards from the old Crusader Castle. Not far away are “The Plantations”, where millions of citrus fruits are picked every year and the scent during blossom time is intense. Kolossi offers shops and services of all kinds, traditional and modern alike. Kolossi Castle recalls the age of the Crusades and one of the Orders, the Koumandaria of the Knights of St. John, that spent many years here. Their period in Cyprus coincided with the international fame of Cyprus’s great sweet wine in the Royal and Ecclesiastical Courts of Europe, and it eventually took their name, becoming “Koumandaria”. Leaving Kolossi westwards, we soon come to Erimi Village. As we drive down a short slope, opposite a row of shops, on the le is the Wine Museum of Cyprus. Here, in a 48 �marvellous building constructed in traditional stone and tile, you can see vine and wine exhibits of historical and current interest, view an audio-visual presentation, taste and buy a range of Cyprus wines. A few metres from the Wine Museum, across the bridge, we turn right on to the E601 road and begin our ascent into the hills. We pass Kantou Village and a er about six kilometres, Souni and Zanakia. This is a pleasing countryside location, in which you can refresh mind and body and enjoy a seat under the pine trees in the Zanakia square. Nearby is the first modern winery to be built by the Haggipavlou family in 1893, surrounded by a model vineyard. As we drive on upwards, we pass the new village of Pano Kivides, with its well laid out streets, neat new houses and nice gardens. The residents were moved here in 1971 from the old village bearing the name because of a severe land-slip, rendering the dwellings unsafe. Shortly a er passing the petrol station (which has a fascinating connection with Cyprus’s independence struggles of the 1950s and 60s) and its attached taverna, you may take a right turn down a steep cobbled road to the old village, cradled in an attractive hillside, with a charming little church. The land is no longer unsafe. From here the more adventurous driver may take fascinating unmade-up tracks through the area, which are quite safe, beautiful and peaceful; and you can’t get lost! Back on the main road, we drive 4 km along and down a long slope to the second village of the “Wine Villages Region”, Agios Amvrosios. It repays a stop -surrounded by hillocks and deep little valleys, there are some spectacular drives/walks to be had here. The streets of the village, too, reward the walker -most houses are very well restored and they wind around the slopes delightfully. The main street is lively with its village store, coffee shops and a taverna which has a magnificent old Mulberry tree outside (“Sykaminia” in Greek, which is the name of the taverna). On the main road is the winery “GAIA OINOTECHNIKI”, established in 1988 and known for its EU-certified organic red and rosé 49 �wines. Try the “Ambelida” white, which is a popular wine, with a pleasing flowery nose and fresh taste, made from the Xynisteri variety. One hundred metres up the road from the “GAIA OINOTECHNIKI” winery, take the right turn to Vouni Village. In February almond blossoms dot the way -and when you get there you will see that Vouni is covered with almond trees! Nestled in a large hollow in the hillside, the village lies between two rivers and it is noted for its steep, cobbled, narrow streets, with some very interesting old houses with traditional court-yards and Venetian arches at their heart. Everywhere there are balconies to be seen, small and large, all with sensational views. Vouni has trees-lots of them! Big pine trees dot through the buildings, and the fields and gardens have almonds, pomegranates, figs, citrus, peach and apricots, whilst just outside there are clusters of cypress and eucalyptus trees. Thirty years ago Vouni had 2,500 inhabitants, but now less than 100 live there permanently. Urbanisation accounted for the loss, but families are returning, if only to restore their old homes for weekends and holidays. In Cyprus, people are very loyal to the villages of their ancestors. 50 The village has several small ethnic and religious museums, coffee shops and tavernas. It also hosts the Cyprus Donkey Sanctuary, founded in 1994, which looks a er more than 120 sick, old or unwanted former working donkeys, as well as operating a health service for those still working. Leaving the village centre eastwards, we can see the old olive press, a recently built small amphitheatre, with attached refreshment booth and children’s playground and the new Lemesos district wine centre. Everywhere there are vineyards, alas many of them now abandoned (most are planted with the Mavro grape, now no longer loved by winemakers) but as we motor on towards Koilani more spaces are cultivated and planted with new grape varieties, supplying the wineries of that village. Four kilometres lie between Vouni and Koilani -it is a winding road with gorgeous views along the long valley to the right. Koilani is utterly charming with winding shaded streets and some delightful village houses hidden away behind their tree-lined courtyards. It is a lively busy village with some local industry and commercial activities and includes several wineries. As a former administrative village of the region, and centre of this “Afames” area, with some of the best red grape vineyards in Cyprus, it is a place to linger awhile in… The “AGIA MAVRI” winery, started in the 1980s by Dr. and Mrs. Ioannides, makes a large range of wines; dry, medium and sweet. It is one of the latter, the “Mosxatos”, that has made the winery famous internationally �through the Gold, Silver and Bronze medals it has won. It is gently sweet, with a dry finish and is a delightful dessert wine. Mrs. Ioannides is the chief winemaker. In the centre of this hilly village there is the community taverna, a general store and several styles of coffee shop. Back on the main road you can take in “VARDALIS KILANI WINERY”, which welcomes visitors by appointment. Here is another chance for wine buffs to try the Cyprus red grape, the Marathe iko. Wine is not the only grape product to be tasted. “Palouzé” and “Soudjoukos” are Cyprus sweets made from grape juice, boiled in huge copper cauldrons and cleared with “white earth”. It is then cooled and thickened with flour and brought to the boil once more, sometimes with rose-water or orange water flavouring, to make a blancmange like dessert and a chewy whole almond filled sweet. In October, on the first weekend, Koilani stages the “Afamia” festival, where palouzé and other delights are offered for free, among many other attractions. The village also hosts an ecclesiastical Museum which accommodates the skull of Agia Mavri, Patron Saint of the village. A small wine museum is currently being renovated. Down the road from Koilani is the tiny old Byzantine Church of Agia Mavri which you must stop and see. A big café/restaurant operates on both sides of the road, part of it in the shade of a huge 800 year old Platanus (Plane) tree. A short drive up a twisting road through a green gorge to Pera Pedi follows. Pera Pedi Village is equally spread on either side of the Saittas to Mandria road. On the south side the village is old and compact, whilst on the other side, going up the pine clad slopes, the buildings are newer and larger, with some lovely houses hidden away in the pine trees. Apples are a crop here -we are 51 �“Red wine with meat, white wine with fish” We all know this general rule. Is it set in stone? The answer is “No”. The rule is simple, drink the wine you like (red, white, rosé; sweet, medium, dry) with the food you like. Nevertheless, it is true that in general red wine is better with read meat, and white with fish. The tannins in red wine find a match in the proteins of meat, but with chicken, rabbit and some other white meat, there are many vigorous white wines which can match them. The heavier the red meat, then the more intense the red wine that may be drunk with them. 52 Whites and Seafood Grilled fish calls for a so , well balanced white -and here our local Xynisteri does very well. With lobster, prawns and other seafood, especially dishes with sauces made with cheese, or tomatoes, something more robust is called for: Semillon, Chardonnay or Sauvignon Blanc -all of which are good matches. �on the snow line; above it apples, below it olives. Here you can see the buildings that comprised the second commercial winery of Cyprus, started in 1894 by the English Chaplin family, and bought by KEO on their formation in 1928. Restoration is a possibility. Now we take the road to Mandria. A er five kilometres or so we bear le down into this pretty village. Rainfall is generally good here, so it is green and well planted. At the bottom of the village, we can visit the “M. ANTONIADES” Winery, another family business, where the winemaker uses the unusual “free flow” system to produce the grape juice (the weight of the grapes in the vat is sufficient to ensure this flow of juice). There are old winemaking implements on show, and a splendid tasting room, with a large balcony giving wonderful views across the landscape. The Antoniades brand name is “Castellani” and you can try both the red and white wines. Back on the main road we head north for another five kilometres, when we reach Kato Platres Village. Plenty of hills surround us, with pine trees galore and wonderful air. There is a touristic feeling here and it is popular with Cypriots and foreigners alike. It is pleasantly cool in high summer. Along the way near the church is the splendid Chateau of “LAMBOURIS WINERY”, where group visitors are welcome. Founded in 1989, from small beginnings making wine in a chilled fruit store, it has become quite a large and successful, exporting producer. Try the Xynisteri, “Lambouri White”, and barrelfermented Chardonnay. To get back on to our route we re-trace our path to Mandria Village and head southwest to Omodos. Just before we get there we come upon the family-run “ZENON” winery, which is a middle-sized producer. Its premises show off a lot of viticultural and household implements of historical interest. From the range of wines try ZENON’S fresh and fruity Xynisteri. A er 72 km, so far, our next port-of-call is Omodos, where we leave the car in the ample car park and walk into the pedestrianised village square “Timios Stavros” - “Holy Cross”, which is bounded by cra and fashion shops, coffee shops and eating places, with the fine monastery building at its foot. The village is bustling and beautifully restored throughout. It lies on the western bank of River Chapotami, at an altitude of 810 metres and is surrounded by hills. Good rainfall ensures much more than just vineyards, with various 53 �54 �crops and all kinds of orchard fruit grown. The huge renovated wine press (Linos) is well worth a visit. Omodos is popular with tourists, so there are plenty of restaurants and several good places to stay. Leaving Omodos we return to the E601 road to Erimi. Shortly a er we do so we spot the “LINOS WINERY”, which welcomes the visitor. Grapes from privately owned vineyards (currently being extended) of both local and foreign varieties make a range of popular table wines. LINOS is family-run and the current director is Mr. Herodotos Herodotou. From the winery you can admire the splendid view across the valley to the east and the chalky ridge of Afames with its prominent vineyards. The area is steeped in history, ancient and modern. Not far along the road, we take a short detour to Vasa village, four kilometres roughly from Omodos. The way in, down a deep little valley with a 180° turn at the bottom, where a charming little chapel has to be seen, is really lovely. Then, upwards into Vasa, yet another rural village, with yet another character all of its own. The products of the good earth have supported this community for hundreds of years and wine has been a commercial business here for a long time as well. Exceptions can be pleasing Do you know of any rule that carries no exception? Of course not, and it is the same with matching wines to food! Depending on one’s knowledge, one’s mood and one’s imagination, the “Red with meat, White with fish” rule can be bent with no ill effect. It’s all a question of what you cook and how. If you are serving chicken with a red, spicy gravy, it’s rather difficult to escape the cardinal rule. But if you “dress” poultry with a simple white sauce (mushroom, for instance), then you can easily complement it with a rich white wine which has fermented or matured in an oak barrel. As a result, it will possess a denser and more “weighty” presence. In contrast, fish can be combined with a light red wine, provided that, on the one hand, we select a fatty seadweller such as swordfish, eel, salmon et al and, on the other hand, we cook our dish in a relatively spicy manner. As we arrive, the village church of Agios Georgios dominates the view. Another building that catches the eye is an imposing restored stone house which hosts “VASA WINERY”. This is a ‘boutique’ winery founded by former international businessman Pambos Argyrides. Pambos has inherited the winemaking mantle of his great grandfather, grandfather and father, turning their traditions into stylish modern wines using Xynisteri and Chardonnay, Mataro, Cabernet Sauvignon and Marathe iko. In his complex there reside his forbears’ winemaking tools and the huge 55 �terra cotta jars (“Pitharia”) in which the wine was made. Alongside are the gleaming temperature controlled stainless steel fermenters and storage tanks with today’s vintages in them. Through a doorway and you enter Pambos’s delightful residence, complete with tasting room. Down below are cool cellars, with elegant new French oak barrels maturing Argyrides wines. Vasa is not a large village, but worth a stroll around its pleasant streets, with several tavernas, shops and coffee shops adorning them. Here, and indeed in virtually all winemaking villages, as you walk the streets you see the huge “Pitharia” close to the houses, in yards and sometimes in the dwellings themselves. They are a reminder that in days gone by every family made its own wine -some for consumption, some for distilling and some for marinating pork meat and sausages, to keep for winter. There is a charming Folklore Museum here as well, with a lot of exhibits and information about vines and wines. From Vasa take the local, tarmac road to Malia Village, passing along an undulating plateau with a myriad of vineyards. Before the Turkish invasion of 1974 Malia was a bi-communal village and this is evident from the tall Minaret of the village Mosque. Malia 56 Village is one of the vinicultural villages which largely maintains its old character, less touristically developed than Omodos and Vasa. It is most noticeable for the multi-million Euro wine development close by-the “MALIA” (KEO) winery. Originally built in 1930, the chateau-like structure was completely re-built in 1996 and a large modern winemaking plant added. Visits can be arranged by appointment. Around the winery are 50 hectares of model vineyards, planted with a wide variety of indigenous and international grapes. From the range, the “Ktima Malia” Riesling is interesting, because it is one of the few successful manifestations of this grape in Cyprus. The Chardonnay is also worth trying, with characteristic flower and fruit notes of this grape. Another essentially rural ride takes us four kilometres to Arsos Village. Like so many others it is built on a hill (good for defensive purposes), its streets plunge down into a green valley with a stream at its foot. This provides excellent opportunities for walks. Arsos has a gentrified look about it, with many houses either restored or reconstructed or new ones built in traditional local stone. It is becoming a popular place to live. Along the valley track, or by another road from the village, on the western side, is the “NIKOLETTINO” winery. Its position offers �the visitor and wine taster handsome views to the village and around the countryside. The winery’s grapes are essentially local and from the range you may try the white Xynisteri. Arsos Village has an ecclesiastical and a folkloric museum, both of which should be visited. In the centre of the village there is an excellent produce shop, where you may buy the fine-quality local olive oil (a fast expanding growth industry in Cyprus, as befits the move to the healthy Mediterranean diet) and dine well at the local taverna. From Arsos village go back to the E601 and drive south. A er about eight kilometres we take a right turn to Pachna. This is a large and purposeful village, with a lot going on. There is a number of outstanding country walks from here, with churches old and new that demand a visit. A er our look around, we go on again, this time on the cross-country gravelled road to Anogyra, a distance of 7 km. Olives, vines and goat herds dot the landscape but all are now in carob country! These lovely old trees fight for their existence today, as their crop is desired less and less. As you approach Anogyra on the le is the “Oleastro” olive park, with a busy modern olive press at the heart of a complex that includes olive museum, restaurant, art gallery and shop. Anogyra is a forward-thinking, modern village with a large expatriate population who work with their Cypriot residents on some fine cultural, traditional and artistic programmes. In a lovely village setting is the “NICOLAIDES” family winery, now run by Mr Nikos Nikolaides, third generation winemaker who graduated in Oenology in France. Nikos has taken traditions and married them to modern techniques. He produces around 100,000 bottles a year from grapes from family vineyards and those of contracted growers. From the reds, taste the Marathe iko, the white dry Chardonnay and the interesting Rosé. Nicos makes a very good Muscat liqueur wine, too. Now it is time to descend to sea level, taking the twisting road to Avdimou village. Avdimou is handily placed near the Motorway roughly equidistant from Lemesos and Pafos. It’s a friendly place, an unspoilt place, with a truly Cypriot taverna and coffee shops. From here some excellent beaches (with 57 �their ‘resident’ tavernas) are but a couple of kilometres away over the Motorway Bridge and following the well signposted tracks. And so ends this major wine route. At the end of it, one considers the people we have encountered, the sights we have seen in countryside and village, the sounds we have heard, and, of course, the times at the table and tasting room. At this point, so many of us have fallen in love with the real Cyprus, and feel no surprise that so many people, from ancient history onwards have done the same... 58 �And what about Rosé? Rosé is an o en neglected and under-rated wine. Cyprus winemakers produce a number of good ones, from various grapes ranging from Marathe iko and Mataro, to the classic grape for rosé, Grenache, and, blended, the local Mavro. They come as dry and medium-dry, and on a hot summer’s evening, they are the ideal wine for a salad selection, a buffet or Cyprus Meze. Where there is a mixture of flavours and a table with vegetables, meat, fish and seafood, then a bottle of rosé is the wine choice. With Chinese, Thai and Japanese food, it’s excellent. It can match milder curries and other Indian dishes, and with a platter of Italian Antipasto it’s a good choice. So, when you’re dining, try a Cyprus rosé! Mellow Fellows Dessert wines, which are sweet because fermentation has either ceased naturally or has been stopped before all the sugar is converted into alcohol, can have much to offer. The traditional Cyprus meal finale of a big bowl of fresh fruits and usually sugary, sometimes beautifully cheesy pastries, is a fine time to sip a glass of Koumandaria, a Muscat, Moscato or Fortified wine. For those who are full up by this time, they can be a pleasing digestif. And then… what about the exotic, rich, match of a good dessert wine and a fine blue cheese, like Roquefort, Stilton, or Gorgonzola? Or even more extravagantly, as a starter with Foie Gras? 59 �60 �WINERIES I.M. GAIA OINOTECHNIKI 25943981, 99442472 Agios Amvrosios AGIA MAVRI LTD 25470225, 25370777 Koilani VARDALIS WINERY LTD 25470261, 25392198 99642255, Koilani LAMBOURIS WINERY LTD 70009463 Kato Platres M. ANTONIADES WINERY 25384121, 25422638 99824475, Mandria NIKOLETTINO WINERY 99437137 Arsos ZENON WINERY 25423555, 99492979 Omodos VASA WINERY 25945999, 99588848 Vasa MALIA (KEO) LTD 25942131, 99692295 Malia 61 �WINERIES DOMAINE NIKOLAIDES 80 25333821, 99649655 Anogyra LINOS WINERY 300 25422700 Omodos TAVERNAS / RESTAURANTS KAMARES 25942185 Vasa Koilaniou, Lemesos STAVROS STOU KYR GIANNI 25422647, 99612772 Dimokratias 24, Omodos, Lemesos 25422100, 99308555 Omodos, Lemesos FOREST PARK BLUE SKYLIGHT 25421751 Platres, Lemesos 25422244, Faneromenis, Omodos, Lemesos TO PALATI LOFOU 25943888, 99649139 Vasa Koilaniou, Lemesos 62 ARIADNI 25470719 Ilia Kannaourou, Lofou, Lemesos 25470202 Tsintouri, Lofou, Lemesos �PIRKOS AGORA 25942655, 99491455 Vasa Koilaniou, Lemesos 99630077, 99325396 Plateia Apostolou Filipou 1, Arsos, Lemesos Ι OREA ELLAS ΟCHIRO 25944328 Ellados 3, Vouni, Lemesos 25945055, 99614602 Vouniou 6, Agios Amvrosios, Lemesos 63 �route 5 Koumandaria Lemesos, Kolossi, Erimi, Alassa, Agios Georgios Silikou, Doros, Laneia, Trimiklini, Agios Mamas, Kapileio, Zoopigi, Kalo Chorio, Agios Pavlos, Agios Konstantinos, Louvaras, Gerasa, Apsiou, Paramytha, Palodeia, Agia Fyla THE SWEET OLD GRANDDADDY WINE OF CYPRUS… As we drive north out of Lemesos on the B6 main road, leaving the hustle and bustle of the city behind, a feeling of some anticipation occurs. The road rises up steadily and soon open country is around us. We are going to see a lot of villages today and we are going to investigate Cyprus’s great wine tradition, that of a sweet wine produced since time immemorial. The very word sounds romantic and historic: “Koumandaria”. Now it covers not just the wine, but the denominated region of its production, too. Fourteen villages make it and they are to be found at altitudes of between 500 and 900 metres, encompassed within an area of 12 kilometres which lies parallel to the coast, approximately 25 km away. This is a captivating tour with splendid views all around as we drive along the heights of a wide valley, above and below. The wine we have come to discover is renowned in history. Probably sweet wine was made in Cyprus in antiquity and most certainly it is older than its name, “Koumandaria”. A millennia ago, or even almost two, it was a mellow Communion 64 wine, referred to as such by Isiodos in his 10th century work “Days and Work”. Today’s name, Koumandaria, dates from 1191, when Richard Coeur de Lion sold Cyprus to the Order of the Knights of the Temple. It is thought that this wine was served at his wedding to Queen Berengaria in that year. The territories in which the Templars settled they called “Commanderies”. In Cyprus, the largest was at Kolossi Castle, which, as we have noted on a previous page, is well worth a visit. So the wine took its name from the Knights who were involved in its making and exporting it to the Courts of Europe and the Mediterranean region. Therefore, for more than sentimental regions, this tour starts at Kolossi, and as we explore the castle, we can transport our minds back to the Mediaeval feasting that once went on in its rooms, where the vast roasts and other dishes were accompanied by this luscious sweet wine, whose consumption we confine today to desserts, a digestif, or -if we are adventurouswith Paté de Foie Gras. �GENERAL CHARACTERISTICS As we drive upwards, the road takes a dip downwards, running along the northern edge of the Kouris Reservoir. This is an interesting region, with seasonal interests for bird-watchers and other nature seekers, as well as hikers, walkers and ramblers. There are ancient sites, too, and everywhere vistas in the foreground, middle ground and northwards in the mountainous distance, Along the way, there are two wineries to visit. Climate: With its altitude the Koumandaria region has a temperate climate with a pronounced variation between winter (which can be cold and frosty, with, in most years, regular rainfall) and summer, which is generally dry and warm, but with the cooling air and breezes one finds in the Troodos foothills. Terrain: In contrast with other wine areas the region o en offers poor, shallow soil with comparatively high amounts of carbon and calcium. Consequently the grape yield per hectare is lower than, say the Pafos region. Vineyards: All the villages on this route lie in the region of production of “Wines of Controlled Denomination of Origin”, “Koumandaria”. The majority of vineyards are planted with the indigenous Mavro and Xynisteri. Five other varieties are also in evidence. Red varieties: Mavro, O halmo, Cabernet Sauvignon, Grenache White varieties: Palomino, Malaga, Xynisteri This route, travelling north from Lemesos unites modern day vine growing and wine making with antiquity. Wines like those you will find have been made right here for many centuries. 65 �Ten Points of Serving 1. Normally, whites are served first, followed by rosé and finally the red. 2. If only white wine is to be served, then start with the lightest (usually meaning level of alcohol) and least complex wine, moving through to the fullest (o en barrel fermented and/or matured). 3. Youngest wines are served first, moving through to the oldest. 4. Generally, wines of lower calibre (usually the least expensive) are served first, moving up the scale as the meal progresses. 5. Champagne and sparkling wines are usually served first, mostly as aperitifs. Sweet “sparklers” can accompany desserts or are served at the conclusion of a meal. 6. Sweet wines are for desserts and the conclusion the meal. 7. For red wines you can find ranges of glasses suitable for each style. A large glass with the top narrower than the waist is recommended. White wine glasses are smaller, but should still be of a size to let the wine have room in which to open and disclose its aroma. The best measure to pour is one third of a glass -never, ever, fill a glass more than half full! (continued on page 69) 66 THE ROUTE Though we are going on a northwards route, it is appropriate to start at Kolossi, at a distance of about 14 kilometres from Lemesos on the B6. Despite the predations of modern man and the expansion of his residence and commercial activities, there is plenty of fertile farming and fruit growing land hereabouts. The region has a long agricultural history, frequently reported appreciatively in the diaries and logs of travellers in the Middle Ages. Imagine the rich plantations of old surrounding the Crusader Castle of the Knights of St. John at Kolossi -sugar cane, cotton, vines, vegetables and fruits of every description. Dominating the flat landscape is the square and rugged, stone-built and strong Castle, dating from the 13th century, where the Knights made their regional Headquarters. When you sip a lovely little measure of Koumandaria, whether with dessert, fruit or even a liver paté, you are sampling quite a lot more than a wine of “Controlled Denomination of Origin”. You are imbibing a wine that is very �much like those made in Biblical times, and you have encountered a method of making that is globally unusual, if not unique. The texture, the aroma, the flavour, these are just found in this noble wine of Cyprus. To start with, the grapes are the indigenous varieties whose origins are lost in the mists of time, the red “Mavro” and the white “Xynisteri”, all grown here on the southern slopes of Troodos, laced by the rivers Mesa Potamos, Limnatis and Garyllis. But there is more to it than “terroir”; the vinification is preceded by the grapes being laid out in the sun for a week a er picking, to enhance sugar level and density. Vinification wine is barrelled for maturation in the sun. Wine which evaporates and is replaced by fresh, a process not unlike the Bodega system of Sherry making. Visit the Castle. Walk around or relax in its shaded corners, interior and exterior. Marvel at the huge tree “Machairion” (Machaerium Tibu) in the courtyard, which, extraordinarily came from Argentina two hundred years ago. Even in this day and age the vineyards almost reach to the walls of the castle. Leaving Kolossi westwards, we soon come to Erimi Village, the main part of which extends from this, the old Pafos road, to the boundaries of the Motorway. As we drive down a short slope, opposite a row of shops, on the le is the Wine Museum of Cyprus. Here, in a marvellous building constructed in traditional stone and tile, you can see vine and wine exhibits of historical and current interest, view an audio-visual presentation and taste and buy a range of Cyprus wines. The building is on the site of the former family home of the Museum’s creator Anastasia Guy, a noted musician and composer. Now we cross the little bridge of Erimi, and turn right returning to the Lemesos - Pafos Motorway, where we strike out eastwards towards Lemesos. We drive on to the big flyover and look out for the turn off le to Agia Fyla, the B8 road. Agia Fyla is now a suburb of Lemesos, but we are soon in open country and climbing on a fine wide road. Shortly we will pass the Kouris Reservoir on the le -the biggest in the island- and Alassa village on the hill to our right. 67 �68 �We are ascending continually with a wonderful valley vista spread out to the le and the Troodos Mountains ahead. Turn off le when you see the sign to Monagri village, where wine has been made since time immemorial. A visit to the restored monastery and the little Church of the Archangel and the nearby monastery of the Virgin Mary of Amasgos are rewarding. The bendy, undulating little road here weaves among delightful views and it is no wonder many people come to live here, in countryside residences or restored village houses. The next village is the tiny one of Agios Georgios, where the “terroir” is ideal for growing the grapes that make Koumandaria. Continuing on this well made country road we proceed to climb to 650 metres altitude, and Silikou village. A pretty little place, where one can relax, walk, take coffee or a meal and enjoy the scene. Sadly, the old wine presses (Linos) are abandoned, but there are fountains to be enjoyed, where in one’s mind’s eye we may see horsemen of olden days refreshing themselves and their animals! The springs that serve these have long helped irrigate the fruit trees and plots around the village. Silikou is famous for the quality of its raisins. Ten Points of Serving 8. Don’t chill wine in the freezer, because the abrupt fall in temperature may alter it. 9. Don’t keep wine in the refrigerator for a long time, because the temperature is too low for storing most wines and if the wine has been opened, it can acquire an odour. 10. Keep a wine cooler on the table to keep white and rosé wines at an appropriate serving temperature. We retrace our steps to Agios Georgios, noting the completely different aspects of the scenery as we go in the opposite direction and from there to Monagri. We take a le turn to Doros village. The distances here are short, just a kilometre or two. In open situations, above the River Mesa Potamos, those villages constitute the western part of the Koumandaria region. Stroll the paved streets of Doros, take some coffee and a glass of cool mountain water, and then make for this first of two Koumandaria Wineries: “PANAGIOTIS KARSERAS” winery is next to the church of Agios Epifanios -16th century. 69 �Production here is around 100,000 bottles a year, half of which is made for the large Lemesos wine firm ETKO. The winery is owned by the Community President of the village, who has run it for more than 10 years. The winery uses both traditional and modern equipment and techniques in making this lovely sweet wine, taking in grapes from vine growers all around the village. Returning once more to the B8 road, we turn right and head for Trimiklini village. The ride is only a few minutes. On the north side of the village we turn right and a er about two kilometres we come to the settlement of Agios Mamas, in fertile and wooded areas, at an altitude of 600 metres. This is truly lovely rural Cyprus and it is the location of the Koumandaria winery of the Co-Operative. Conducted tours with Greek, English and Russian commentaries may be arranged, and it is recommended to contact the winery to set up your visit. We carry on; the woods thicken and the slopes around us become a lot steeper, and we find the tiny village of Kapilio, standing out on a hill, dominating the Limnatis village valley, which is also referred to as Ampelikos. Our visit over and our Koumandaria tasted and purchased, we head back to the B8 and turn le . Very shortly we see the sign for Laneia and turn right. Laneia has not only remained well preserved, it has been lovingly restored and it is a popular place to live, whose residents include noted artists and writers. Here you may see a traditional wine press which has been well restored. There are restaurants, coffee shops as well as places to buy souvenirs, art-works, cra items and sweet-meats like the famous Soudjouko, the Eau-de-Vie Zivania and, of course Koumandaria and other local wines. A walk around will demonstrate the harmony in which this modern, but traditional, village exists with the surrounding nature. 70 Driving back to Agios Mamas we turn right and, a er driving along this pretty valley for about seven kilometres, we reach the E110 road. Going northwards, we come to Zoopigi village at an altitude of 885 metres. The views here are stunning, the powerful mountains of the region, dissected by the tributaries of River Limnatis, (locally known as “Xilourikos”) and River Germasoyias, providing unexpected, harsh-seeming even, beauty. We next make for Kalo Chorio village, which is an important centre of Koumandaria production and a land-mark of the village. The winery, the “COOPERATIVE COMPANY OF VINICULTURE” is close by the Church of Agios Georgios in “Koumandaria Avenue”. �Recommended Serving Temperatures Champagne, Sparkling wines, Sweet wines 7-9°C Dry White Wines 8-10°C Mature Dry White barrel-aged wines 10-12°C Rosé Wines 10-12°C Light Red and Nouveau style wines 12-14°C Red wine with medium body 15-16°C Rich or well matured red wines 16-18°C 71 �Wine Glasses The simpler, the better! Ignore fancy engraving, coloured sand sculpted glasses. Most good supermarkets have good basic wine glasses of the right shape to get the best out of the main styles of wine. More specialised glasses can be had, in varying price ranges, from catering suppliers and wine stores. Good glasses are of thin, clear glass or crystal. Less expensive ones are machine made and are perfectly adequate. The best ranges are hand blown in designs to get the best from certain grapes or types of wine. Glasses for table wines have a base, a stalk and the bowl, which is tulip shaped. The widest part is at the waist and the glass should become narrower near the top. Champagne used to be served in what looks like an ice-cream glass, formally known as “Marie Antoinette”, but today a long narrow glass called a “Flute” is the ideal method to serve your “bubbly”. For Fortified Wines like Port, Sherry and Madeira, a shorter glass like a Flute is ideal, whilst dessert wines can also use such a receptacle, or a rounder small glass. 72 �As is the case with most of the wineries we shall visit in these Wine Routes, the grapes used are essentially local. In this case, they are exclusively of the white Cyprus grape, Xynisteri. The wines produced are taken, aged and bottled by the two major companies, KEO and ETKO. Here there may be no shop, but you may try a sip or two of the wine direct from the barrel, an experience not to be missed! Visitors may take a conducted tour (Greek and English languages) and see a fascinating audio visual presentation about the making of Koumandaria. As we continue our journey in an eastern direction, a er a short while we come to Agios Pavlos and Agios Constantinos villages. The Koumandaria here is fine stuff, made from Xynisteri and Mavro, and benefiting from the high altitude at which the grapes are grown. The surroundings are almost Alpine -the mountain slopes, the forest, the air and the dense vineyard plantations. In the square of Agios Pavlos you can see a truly old wine press, while in Agios Constantinos there is an old church of traditional architecture, dedicated to the Agios Constantinos and Eleni. Also to be seen are on old mill and a fine village fountain. 73 �74 �The next village on our way is Louvaras. To get to it with drive back to Kalo Chorio village and, at the end of Koumandaria avenue, turn le and again le at a second road. Louvaras is a very picturesque village, built on an open and flat place, above the beginning of the River Garillis Valley, surrounded by dense woodland punctuated by abrupt slopes and small canyons. Near the village is the small church of Agios Mamas, which was built in 1455 and includes murals of Philippos Goul. The last and lower villages of the region of Koumandaria are Apsiou and Gerasa. Although there is an un-made-up track parallel to the river that runs through the forest which can take you there, it will be more comfortable if you go back to Kalo Chorio. From here, downwards to the le for about five kilometres you will come to Apsiou village on the le and Gerasa village on the right side of the road. The distance between them is about one kilometre. Gerasa village is found in a fertile open and flat place in a thinly wooded area, above River Garillis. The vines most cultivated at this altitude (430 meters) are of the Mavro variety. Gerasa village maintains some characteristics of the traditional architecture of the semi-highland region but its having less water makes it less green. Lemesos isn’t far from here, about twelve kilometres south. A er we have passed Paramytha and Palodia villages we reach Agia Fyla and the motorway. The total distance of our drive has been a little more than a hundred kilometres. For us, we have enjoyed a modernage, speedy travelling of an olden-days wine route, making the acquaintance of one of the world’s oldest wines. 75 �76 �WINERIES CO-OPERATIVE COMPANY OF VINICULTURE 50 25542266, 99534060 Kalo Chorio KARSERAS WINERY 80 99413238, 99589325 Doros TAVERNAS / RESTAURANTS PARAMYTHA RAFTIS 25452444, 99645247 Makedonias 1, Paramytha, Lemesos 25774001 Michalaki Karaoli 16, Palodeia, Lemesos SILIKOU VILLAGE TO STEKI TOU MELI 25470001, 99892027 Silikou, Lemesos 25770225, 99752919 Ele herias 5, Palodeia, Lemesos ESTIATORIO FILITOS TAVERNA TO APTALIKO 25543344, 99608135 Kalo Chorio, Lemesos 99639321 Peukou 1, Kalo Chorio, Lemesos VILLAGE TAVERN KALO CHORIO LANEIA 25542737, 99429119 Kalo Chorio, Lemesos 25432398, 99464759 Laneia, Lemesos 77 �route 6 Pitsilia Lemesos, Agia Fyla, Palodeia, Alassa, Trimiklini, Pelendri, Potamitissa, Dymes, Kyperounta, Chandria, Polystypos, Alona, Agros, Agios Ioannis, Agios Theodoros, Zoopigi WILD… AND BEAUTIFUL This route takes us through the eastern aspects of the Troodos Mountains. It is called Pitsilia and the wine tourist comes upon no less than 14 villages involved in vine growing or winemaking in one way or another. The hills are sturdy and steep and the good tarmac road twists its way upwards and round them. Villages are dramatically revealed to us as we round the bends. The three peaks of Troodos look down on the vineyards of Pitsilia. The highest peak is Olympus, at 1952 metres, followed by Madari (1672m) and Papoutsa (1530m). In this almost wild landscape, cultivated land clings to the steep slopes, a tribute to man’s determination. Trees abound, in orchards, gardens, streets and yards: almonds, olives, walnuts, apples and wild berries. But the loveliest array of greenery (especially in dry summers) is that of the vineyards. Their produce here feeds the two wineries we can visit on this itinerary. Rural life in Cyprus has always been hard. People’s lives were totally related to the land and geared to the seasons -and the phases of the moon. Indeed many vine growers still plan their pruning and other aspects of the 78 vine year by the moon’s positions -something that some modern organic winemakers are returning to today. For the wine-lover each season brings something different: the cold winter lull in vine growth and vine pruning in the coldest temperatures… Spring, and the warming of the air and land bringing shoots of new growth of leaves and buds. Then, bud - burst and flowering and the watch through the summer to ensure healthy vines and grapes. And, finally, as the hot months fade into autumn, the making of the year’s wine. Vine leaves turn gold, red and dark and then fall their greenery replaced by new grass and plant growth following the fall and winter rains. �GENERAL CHARACTERISTICS Plenty goes on in Pitsilia villages and their nearby areas, quite a lot of it to do with food and wine. The area is surrounded by four forests: Troodos forest in the west, Mahairas forest in east, the Adelfoi forest in the north, and Lemesos forest to the south. It is dominated by the peak of Madari (1,672 m). Generally, there is ample rainfall here, producing rich vegetation. Noted for its scenery and its many activities, the Pitsilia area is also well known for the friendliness and hospitality of its residents. Two wineries lie before us to look at, taste and enjoy… Climate: This is pleasant light Alpine-winters can be fresh and cold, with frosts and snowfalls. Summers are warm and pleasant with the altitude to temper the sun’s heat. Terrain: The region is intensely mountainous, but there are substantial cultivated areas that pleasingly co-exist with the natural vegetation and woodlands. The soil is usually grey in colour, as befits a limestone area, with some sandy constituents. Vineyards: 32 villages of the region are included in the area of production of “Controlled Denomination of Origin” (WCNO) “Pitsilia”. Apart from local Mavro and Xynisteri, 11 other varieties of vines are cultivated. Red Varieties: O halmo, Marathe iko, Cabernet Franc, Cabernet Sauvignon, Mataro, Mavro, Shiraz, Lefkada White Varieties: Xynisteri, Sauvignon Blanc, Chardonnay, Malaga Here the wine tourist will find a wonderful mountain environment for the growing of grapes in small family -owned vineyards, for the area’s wineries. 79 �Cyprus Grape Varieties White Wines Xynisteri Xynisteri is the indigenous white grape of Cyprus. Modern technology and winery practice have combined in recent years to produce a fresh, fruity, pleasing white wine, which is best drunk within a year of bottling. Many good examples of 100% Xynisteri are available, and it also blends well with varieties such as Semillon. Chardonnay The “World’s White Wine” grape has settled well in Cyprus and there are a number of quite enjoyable local examples -some have been fermented in oak, some barrel-aged and others produced without oak. Flowery notes, fruitiness, good body and a nice finish are its characteristics. Sauvignon Blanc Another French grape that has travelled the globe (especially to the New World). Its vigorous fragrance, its bite and forward fruit are noticeable in a few Cypriot-made examples Semillon Semillon has settled well here and there are some noticeable examples. Gentle citrus notes combine with excellent acidity, and it blends well with Cyprus Xynisteri. Muscat of Alexandria Some of our winemakers produce both dry and sweet wines from this old variety. It is also blended with Xynisteri to produce a nicely rounded white wine. (continued on page 83) 80 �THE ROUTE We leave the A1 Motorway and take the B8 road towards Troodos. It is a wide and good road, and we can make progress upwards. A er a few kilometres we descend to a valley which opens into the largest Reservoir in Cyprus, Kouris, whilst on our right above us is Alassa village. Motoring further north we come to Trimiklini village which really constitutes the lower boundary of the Pitsilia area. to. Incredibly good fortune stalled the fires literally at the gates of our first wine stop of the tour. Up a winding track deep in what was the forest is “TSIAKKAS WINERY”, a ten year old family run business, whose founder gave up a career in banking to start the winery and make his own wine. Even a er the fires, this is a spectacular location in which to taste some Cyprus wines. Strung along either side of this main road, newly re-built through the village, Trimiklini nevertheless preserves its village identity. It’s worth a stop, for the shops, coffee shops and places to eat. Virtually year-round there are stalls selling all kinds of local fruits, preserves and other food products. In the village, too, there are good places to buy basketwear, pottery, and, if you are a resident, shrubs and plants for the garden. Truly a modern Cypriot village! Costas and Marina Tsiakkas make a good range of wines from both indigenous and international grape varieties. They strive to enhance the quality of their wines, with the help of specialised oenologists, and are achieving growing success. Their small team is passionately dedicated and their enthusiasm charms visitors. You may try whites made from Chardonnay, Xynisteri and Sauvignon Blanc, and their red Cabernet Sauvignon is also highly praised. A little northwards, we turn right on the E806 to Pelendri village. The road takes quite a spectacular climb, with the scenery marked by rocky outcrops, pine trees and natural plant life. Sadly, areas here have been decimated by recent forest fires, leaving a moonscape rather than the green landscapes we are accustomed Group visits are preferred, by prior appointment.There are good facilities for tastings and sales (including Koumandaria), snacks, souvenirs and picnics. We leave the winery and re-join the E806, turning le towards Pelendri. This is semi- 81 �circularly located in the hillsides overlooking the Limnatis River Valley. As we have seen before, there is old and new here, as befits a village with its own businesses and agricultural activities, with recently built homes side by side with old as well as restored structures. The narrow, bustling main street of Pelendri can be quite testing for the visiting driver, but mercifully it is only a couple of minutes before we are through and on our way to Potamitissa (3 kms), and a little further on, Dymes village. Though these hamlets do have some permanent residents, a great many houses are weekend places for city dwellers. Those who do live here year round have some lovely little places, with shaded courtyards and peaceful surroundings. We pass through Dymes and head for Kyperounta village four kilometres away. This is one of the larger villages of Pitsilia and continues to grow and flourish. It is a green patchwork of dwellings, smallholdings and vineyards, with, of course, the presence of the forest close at hand. Our second wine port-ofcall is just outside, on the way to Chandria. “KYPEROUNTA” Winery is accommodated in modern, purpose-built premises, with pleasant village views down the slopes on which it is sited. This is a medium sized winery with an annual production which is rising beyond 82 300,000 bottles. It is owned by the Photos Photiades group, notable for their Carlsberg Cyprus Brewery, and who have utilised the expertise of Greece’s largest wine producer, Boutari, to develop this winery. The result of all this is that the plant is modern and the range of four wines, produced by skilled oenologists, is achieving deserved success. Try the white “Petritis” Xynisteri and Chardonnay; the red blend “Andessitis” as well as the Cabernet Sauvignon. Visits are by arrangement. The conducted tour has both English and Greek commentaries, and there are facilities for tasting and buying the wines. On a ridge close to Kyperounta Winery, we find Chandria village. Here the altitude is around 1300 metres with Madari peak 300 metres higher, north of the village. On the south side of Madari, with the pine trees prominent, the local Mavro and Xynisteri grapes grow in little, utterly timeless vineyards. No mechanical cultivation or harvesting of grapes here! Lagoudera, the next village, is a pretty little settlement which is built in amphitheatric style on the northern side of Madari. It completely maintains its traditional character. Higher than Lagoudera, in a north-westerly direction, we move on to Saranti village, where we may visit the Monastery of Virgin Mary of Arakas. It is a typical 12th century provincial church with wooden roof adapted to the mountainous �areas, and it is well maintained. It is included in UNESCO’s list of World Cultural Heritage monuments. From Lagoudera village our road moves south taking us to Polystypos at an altitude of 1150 metres. It’s a lovely little place, rich in almond, walnut and cherry trees, surrounded by - yes, you’ve guessed! - vineyards of our own Cyprus grapes. From here turn eastwards awhile to Alona village, about four kilometres. Just at the entry to the village in the last but one bend in the road, lies the fountain “I Vrisi ton Poulion ”, which is quite hidden. Best to get out, walk and find it on foot, and it’s worth it. It is an isolated place, cool and silent, but also, in a way, full of life! Colours and aromas assail one’s senses. And then down into the village, with tree shaded streets and stone steps to take us around this traditional neighbourhood. Cyprus Grape Varieties Red Varieties Mavro A falling percentage of land area is planted with the Mavro, but still 60% of vineyards are planted with it. As a varietal it produces low-acid flaccid wine, and modern winemakers use it very little, except as a blender. In days past it was used for distilling, for marinating meats and as a basis of Sangria and other aromatics. It is being replaced by Cabernet Sauvignon, Shiraz, Merlot, Mataro, Grenache and other grapes. Marathe iko Our next stop is Agros, south-west of Alona, a distance of a little more than 15 km. The first half of the way is decidedly rural and packed with mostly “Mavro”, mainly of black variety. There’s a certain wild beauty here, perhaps the trademark of the Pitsilia area. In the second half of the way we pick up the E903 road that runs down from Palaichori village. The most dynamic indigenous variety of Cyprus. Not long re-discovered, it is now being developed for high-acid varietal and blended red wines, with enormous possibilities. At present only 2% of vineyard area is planted with it, but further vineyards are being put to it. At an altitude of 1100 metres Agros is the heart of the Pitsilia area. It is quite a large place, with a lot going on, under the guidance of an enterprising Development Board. It is a tourist centre for both local and foreign visitors, with a good hotel, other accommodation, as well as shops, coffee shops and restaurants. Local Industries include rose and flower waters, bottled spring water, wine, flowers, honey and preserves. (continued on page 85) For the observant visitor, the streets demonstrate building design of many generations, and virtually every house of whatever provenance has its balconies with 83 �attendant flowers in hanging pots -oil drums cut in half to house larger plants are not unknown either- Agros is vibrant! A good centre for touring or walking holidays. Now we drive south and a er three kilometres reach Agios Ioannis, a picturesque village. Its immediate neighbour is Agios Theodoros (on the le ), which is our last stop before the return to Lemesos. It used to be called Eptalofos, meaning Seven Hills. It is a village with a unique character, with a seldom seen harmony of people and nature. Streets well planted with pines take your eye to the forest, to the fields and vineyards around. Almond trees mingle with apple trees, pines mingle with poplars, which seem to embrace the entire village. And so we say Farewell to the Pitsilia area. Descending southwards, we pass Zoopigi, Gerasa and Paramytha (the home village of Cyprus’s tennis star Marcos Bagdatis). Finally we pass the hospitable features of Palodeia village, and then the northern suburb of Lemesos, Agia Fyla village, where we end this tour. The distance did not exceed 120 kilometres, but its many sights will remain with us. 84 �Cabernet Franc Cyprus Grape Varieties O halmo Another local variety that is cultivated in quite small quantities, mainly in the region of Pitsilia, but also in some villages of the Pafos district. It usually produces wine of light colour, characteristic perfume, light body and low acidity, which is best drunk young. Also a useful blender. Levkada A variety that comes from the Greek island of the same name, Lefkada was first cultivated in Cyprus in the 1930s. Lefkada has a deep red colour, a powerful grapy aroma, a red colour, and good attack. Blends well with Shiraz. Cabernet Sauvignon The most famous red grape in the world which has been planted for more than 25 years in Cyprus. The Cypriot Cabernet Sauvignons are usually deep purple-red, with forward berry aromas and tastes of red and black berries, green pepper, grasses and cedar, with plenty of tannins. Some present possibilities for aging. Cultivated fairly widely. It is aromatic, more herbaceous and less fruity than Cabernet Sauvignon, with lighter body and colour, and matures faster than Cabernet Sauvignon. Good blender. Merlot There is very little Merlot in Cyprus, but recent plantings have produced some interesting wines. In its early days yet! Syrah or Shiraz Shiraz is doing well here, producing some rich, big, powerful and intense wines. They have acidity and tannins to allow considerable aging. Oak plays an important role. Several styles have been observed, ranging from very New World, to less intense more European. Mataro Cyprus suits Mataro, a variety of Spanish origin, also known as Mourvèdre in France, where it is a noted blender. It is made as a varietal, notably in Pafos district, and as a blender. Produces well balanced reds with good body, fruit and tannins. Carignan Carignan is the most planted, foreign variety in Cyprus. In the wine villages of Lemesos and in the Pafos district, hundreds of hectares are planted with this variety. Carignan is rich in tannins, colour and acidity. The result is a wine best drunk several years a er bottling. (continued on page 86) 85 �Cyprus Grape Varieties Grenache Grenache is a satisfactory variety for Cyprus, as it has adapted perfectly to the ecosystems of the island. Red wines are light and pleasant, with the typical flavour of the grape very evident. As in many other countries it makes some excellent rosé, and it is a fine blender, too, with such varieties as Shiraz, Mataro or Cabernet Sauvignon. 86 �Lemesos’ “Wine Mile” a walk full of memories... On the way from The Old Port of Lemesos to the New Port there is a substantial trading area with bonded warehouses and offices of many of Cyprus’s wineries, spirit and beer producers. Now in transition with new company headquarters, international organisations and a magnificent Marina, it is worth having a look at. Here you will find the sites of the four longstanding leaders of the wine industry. The Route The total distance from the old harbour to the last wine producing plant does not exceed two kilometres, so unless it is very hot it can be comfortably accomplished on foot. From the Old Port roundabout (with its noted fish restaurant) and taking the narrow street westwards, the first point of interest is the old wine factory of the “HAGGIPAVLOU” family, now mostly concerned with the company’s production of “Koniak” (Cyprus Brandy). Seeming to resist modernity, it actually houses some very interesting old vintages. As we walk on the road widens and a er a couple of hundred metres we enter Franklyn Roosevelt Avenue. Presently, our first interesting sight on the le is the KEO Brewery and then the offices and premises of KEO Winery. Like the other three of the so-called “Big Four”, KEO have traditionally made a large range of grape products -from juice and grape must, through table wines of all types, to vermouths, liqueurs and spirits. Until quite recently visitors could see the wonderful Bodega wherein KEO’s “Fino” used to be made, and the distillery using French equipment dating from 1870, which is still in action. Today KEO make a modern range of wines at their winery at Malia, and the taster is recommended to sample their “Marathe iko”, “Riesling” and “Xynisteri”. KEO is the second oldest wine firm in Cyprus dating from 1927. Just 150 metres along the avenue we turn le down towards the sea and come upon the “LOEL” wine factory. Founded in 1943 it is run on co-operative lines and has always had a close relationship with countries of Eastern Europe, to which it exported large quantities of wines and spirits. It is the only one of the Big Four still conducting all the wine production processes in Lemesos, but like the others, will eventually move wine-making to the hills near the vineyards. Try “Mediterranean Cabernet Sauvignon” -a dry wine, with a pleasant aroma and good structure. Our third winery, just along the avenue, past the traffic lights, is down another turning to the le . At the end of the road “SODAP” wine factory awaits us. Established in 1947 by many thousands of vine-growers, it is a Cooperative company, whose production has now been moved to a new purpose-built winery near Stroumpi in the Pafos district. Today SODAP is Cyprus’s largest producer and exporter of table wines. Of a large and popular range, try “Mountain Vines” Semillon white. Now, back on Franklyn Roosevelt Avenue, we turn off le again a er just a few metres to find the last of the Big Four, and the oldest. It is the premises of ETKO, the brand name of the Haggipavlou family’s winery. Founded in 1844 by Chistodoulos Haggipavlou, who bought sailing ships to transport the wine he brought from the hills in goatskins, blended and barrelled, to markets in Egypt, Palestine and other countries. ETKO built the first contemporary winemaking plant at Zanakia in 1893. They now make their wine at the Olympus winery in Omodos and their range of varietals is worth investigating. To visit any or all of these wineries, telephone to find times of opening and facilities for tours. All have tasting rooms and shops to buy the wines and other items. 87 �Out of the way, but worth a Visit! The two wineries in this section are well spaced, but worth an individual visit. They are part of the growingly rich fabric of the Cyprus wine industry. AES AMBELIS At distance of 30 kilometres from Lefkosia, this winery is the closest one to the Capital. To get there, take the E903, to Palaichori and Agros. As you approach Kalo Chorio Orinis you will find it on the right hand side, set back a little from the road. The Aes Ambelis winery is an attractive building. The owner, George Tripatsas, designed and built a modern structure on several levels so that the gravity feed system for juice, must and wine could be utilised. At its heart is a rotunda shaped structure which is most attractive. Off the rotunda are temperature controlled rooms with American and French oak barrels maturing the four main wines made by the winery. Visitors are welcome every day (but call first!). Aes Ambelis are popular wines and you may try their good “every day” white, their Cabernet Sauvignon and Liasto, a dessert wine from Moscato grapes dried in the sun. DOMAINE HADJIANTONAS This winery traces its roots to the early 20th century, when the grandfather of the present owner, Doros Hadjiantona, established a winery in Pera Pedi, in the Lemesos district below Platres. Several generations ran it, but operations ceased in 1978. Twenty one years later, the young Doros decided to regenerate the family enterprise. He built a modern plant near Parekklisia, 15 minutes north east of Lemesos and started production in 2004, aiming for around 45,000 bottles annually. Hadjiantonas is unique among Cyprus wineries in using the fine Greek red grape “Agioritiko” from their own vineyards. They also buy in Shiraz, Chardonnay and other varieties from contracted growers. You may try the Chardonnay which matures for six months in oak barrels, and the Shiraz. There is also the semi-sparkling, sweet wine made from the Moscato variety. 88 �WINERIES KYPEROUNTA WINERY 50 25532043, 99589612 Kyperounta, Lemesos TSIAKKAS WINERY 30 25991080, 99567898 Pelendri, Lemesos AES AMPELIS WINERY 99651361, 99335358 Kalo Chorio DOMAINE HADJIANTONAS 50 60 25991199, 99553351 Parekklisia TAVERNAS / RESTAURANTS DIONYSOS RESTAURANT (Rodon Hotel) 25521201 Agros, Lemesos TO PEZEMA 25521046, 99551381 Steliou Hadjipetri 50, Agros, Lemesos 89 �90 �91 �92 �93 �94 �95 �96 �Criteria set down by the Cyprus Tourism Organisation for the inclusion of wineries and places of interest in the “Wine Routes” network 1. Must have the necessary licence for operation. 2. Must provide sign-posted directions from the road to the reception point in the winery. 3. Must provide adequate vehicle parking areas not more than 200 metresfrom the winery. 4. Must be maintained in excellent condition, with cleanliness and proper maintenance the buildings, equipment and environment of the winery. 5. Must provide separate toilet facilities for men and women and other approved amenities for health and safety of visitors. 6. Must provide a room or rooms for wine tasting, inside or outside the winery, suitably equipped for the whole process and comfort for visitors. If these facilities are not accessible by the disabled, alternative facilities should be available. 8. If a charge is made for tasting it must bear a relation to the cost of the wines and services. 9. During the hours in which the winery is open to visitors, it must provide suitable personnel, knowledgeable about wine-making, the products of the winery and wine service, to receive and inform visitors in Greek or English. 10. The working hours and the seasons of operation must be displayed. 11. The printed promotional materials and maps of “Wine Routes” must be on show. 12. The winery must have a current insurance for Public Liability. 13. Failure to observe the above conditions may result in a winery being withdrawn from the “Wine Routes” programme. 7. Suitable tasting glasses must be provided with facilities for washing, drying and storing them. Cuspidors (receptacles for expelling wine during tastings) must be provided. 1. Must have operational certification from CTO (Cyprus Tourism Organisation) plus, following evaluation, approval of integration in the “Wine Routes” network. 2. Must include in its Menu and Wine List a representative selection of local wines. The lists must also describe briefly the general characteristics of each wine in Greek and English. 3. The taverna must observe the correct serving procedures for the various types of wine and provide: - Suitable glasses for red and white wine. 4. Must have a certificate of attendance at CTO wine seminars concerning wine serving, wine care and so forth. 5. Taverna décor and furnishings should follow as far as possible traditional Cypriot character. 6. The menu must include a selection of traditional Cypriot dishes. 7. “Wine Routes” promotional materials and literature must be displayed. 8. Deviation from the above criteria may result in a winery being withdrawn from the “Wine Routes” programme. - Appropriate methods of bottle opening. - Ice buckets for keeping cool sparkling, white and rosé wines. - Suitable places for the storage of wine. - Serving of wine at the correct temperature. 97 ���Every year in September, at the Wine Festival in Lemesos, the spirit of Dionysos, the God of Wine, is with us. Come, join us -enjoy our wine and meet our winemakers! �...explore them! Come - tour, taste and enjoy! Wine is not a new story for Cyprus. Recent archaeological excavations which have been undertaken on the island have confirmed the thinking that this small tranche of earth has been producing wine for almost 5000 years. The discoveries testify that Cyprus may well be the cradle of wine development in the entire Mediterranean basin, from Greece, to Italy and France. This historic panorama of continuous wine history that the island possesses is just one of the reasons that make a trip to the wine villages such a fascinating prospect. A second important reason is the wines of today - finding and getting to know our regional wineries, which are mostly small and enchanting. Remember, though, it is important always to make contact first to arrange your visit. The third and best reason is the wine you will sample during your journeys along the “Wine Routes” of Cyprus. From the traditional indigenous varieties of Mavro (for red and rosé wines) and the white grape Xynisteri, plus the globally unique Koumandaria to well - known global varieties, such as Chardonnay, Cabernet Sauvignon and Shiraz. Let’s take a wine walk. The wine is waiting for us! Production: Cyprus Tourism Organisation Text: Patrick Skinner Design: Appios & Metaxas Communications Ltd Photography: CTO Archives Printing: J.G Cassoulides & Son Ltd 10’ 2008 2 �The project has been implemented by the Cyprus Tourism Organisation and co-funded 50% by the European Regional Development Fund of the European Union (ERDF) and 50% by national resources. The task of ERDF is: «Helping reduse the gap betwwen development levels and living standards among the regions and the extent to which least-favoured regions are lagging behind. Helping redress the main regional imbalances in the Community by participating in the development and structural adjustment of regions whose development is lagging behind and the economic and social conversion of regions». ISBN 978-9963-44-097-9 cheers along! � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cyprus Wine Roots-Booklet Subject The topic of the resource Wines and wine making--Cyprus--Guidebooks Οίνοι και οινοποιία--Κύπρος--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context wine_booklet_eng_lrg Description An account of the resource Κυπριακά κρασία Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Tourism--Guidebooks Wines and wine making--Cyprus--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Οίνοι και οινοποιία--Κύπρος--Οδηγοί https://apsida.cut.ac.cy/files/original/004247bcc1f90fb6277f4aea722b49d5.pdf 9a6d4795aa48124617a9bac75a6601f8 PDF Text Text COUNTLESS CHOICES ONE DESTINATION! 2 LARNAKA THE GATEWAY TO CYPRUS 4 AGROTOURISM IN THE LARNAKA REGION 8 VILLAGE LIFE 10 BEACHES PEBBLES & SAND 12 BE ACTIVE ON LAND & WATER 14 EATING & ENJOYING 16 MULTICULTURAL & COSMOPOLITAN 18 CHURCHES & MONASTERIES 20 CULTURE & EVENTS larnaka cyprus 22 ARTS & CRAFTS 24 A MUSEUM IN EVERY CORNER 26 NATURE & TRANQUILITY 28 SAYING I DO! 10.000 years of history ... and now is the best time to ������ ���������������� ��������������� ����������� ��������� ������ AMMOCHOSTOS FAMAGUSTA) (FAMAGUSTA REGION �������� ������������ ��������� LARNAKA REGION �������� �������� LEFKOSIA (NICOSIA) REGION CYPRUS ��������������� ���� ��������� �������������� ������� ����������� ����� �������������������� �������������� ������ ����������� ��������������� �������������� ��������� �������������� ��������� ����������� �������������� ��������� ������ ����������������� ��������� �������� ������������� ��������� ��������� ������ ���������� ���������� ������������������� ����� Rarely you find so much diversity and interesting places in such a small area. And so conveniently located to be your base from which to explore the rest of Cyprus. � �������������� ������� LARNAKA BAY ��������������� ��������� LARNAKA ������������������� ���������������� ������������ ���������� ���� ��������������� ������������ ����������� ����������������� ������ ������������ �������������� ������ ����� ����������� ��������� ���������������������� �������������� ����������� ������� �������������� �������� LEMESOS (LIMASSOL) REGION ������������������ ����������� ������� ��������� ����������� �������������� ������ ��������� ��������������� �������������� ������������� ������ ��������������� ������� ����������������� ��������������������� ���������� ���� ������������� �������� ������� ��������������� ������������ ���������������� ���� ���������� ��������������� �������������������������� ���������������� ��������� ������ �������������� �������������� ���������� ���������� ��������������������� ���� �������� �������� ���������� ��������� �������� ������� �������������� ��������� ������������ �������������� ������������ �������������� ������������������� ��������������� ������������ ����������� ��� �������������� ������� ����������� ��������� �������� ������������� ������� CYPRUS enjoy larnaka region! Welcome to a place where past and present blend magically into a delightful mosaic of sun, fun and culture. A region �������� �������������� that will amaze you with its diversity and genuine hospitality of its people. There’s a surprise in every corner, waiting for you to explore, discover and enjoy. �The famous Finikoudes palm-lined Larnaka seafront which has something for everyone! larnaka the gateway to Cyprus This is where East meets West, one of the oldest continuously inhabited cities of the world and a fascinating blend of the many civilisations that shaped its history. The quiet sea front city of Larnaka, situated on the southeast coast of Cyprus, very near the island’s main international airport, is a perfect starting point from which to explore Cyprus and especially the region with its endless possibilities close by. Villages offering agrotourism, beautiful beaches, sports and recreation options, cultural events, religious tourism and authentic Cyprus taverns are just some of the choices in and around town. Welcome to Larnaka, the gateway to Cyprus! 2 3 �agrotourism in the larnaka region Agrotourism is a holiday offering an entirely different experience. It is an ecological way of enjoying nature, tasting local flavours, delicacies and wine, learning about Stone built houses with character and charm provide traditional Cyprus accommodation, combining comfort and style, for a truly memorable stay the tradition of a different culture and the history of the villages. One can enjoy the hospitality and friendliness of the local people and get immersed in the original Cypriot life, just as past generations experienced it. 4 5 �The Larnaka Region is dotted with beautiful villages where people have a different viewpoint of customs and festivities such as Christmas, Easter and other local celebrations. You may participate in these traditional village events such as weddings and local festivals or follow an untouched nature trail to the heart of Cyprus nature. The possibilities provided to you by agro-visiting are endless. This mild form of sustainable tourism and multi-activity in rural areas is becoming increasingly popular, giving visitors a taste of authentic Cyprus life. Get acquainted with agricultural areas, agricultural occupations, local products, traditional cuisine and the daily life of the people. End your day with a Cypriot coffee or other traditional drink in the central village square in one of the charming villages that make Larnaka region so unique. 6 7 �village life Discover what Cyprus really is about by visiting beautiful traditional villages that seem to be a world away, just a short drive from Larnaka. Psematismenos, Lefkara, Tochni and Kalavasos villages are a few kilometres off the Larnaka - Lemesos (Limassol) highway, and they are a must, just like Agia Anna, Psevdas and Kornos which are much closer to Larnaka. On the East of Larnaka the scenery is different, with Voroklini, Pyla and further away Ormideia and Xylofagou, known for their basket making. These villages, although small and close to each other, have their own individual character and charm, and are certainly worth discovering. Walking in the fields alongside a flock of sheep, is a tranquil sight not to be seen in a busy town 8 9 �beaches pebbles & sand Miles upon miles of clean, safe beaches on either side of Larnaka make the whole area a paradise for water lovers. One of the most popular in the region is the Yannathes beach in Voroklini, just minutes from most hotels. A beautifully designed foot path surrounded by flowers and trees makes this beach ideal not just for swimming but also for a romantic midnight stroll. On the other side, the McKenzie beach is close to the airport, near many popular restaurants and cafeterias. Not forgetting the famous Finikoudes Seafront in the heart of Larnaka. For more privacy you can visit the more secluded beaches west of Larnaka airport. Many of them proudly display the Blue Flag, an annual award to beaches that meet very strict criteria, ranging from water quality to area management and safety. Endless rows of sunbeds on the famous Finikoudes beach in the heart of Larnaka 10 11 �Explore the Zinovia ship wreck, a magical underwater experience in Larnaka. If you enjoy sports, then Larnaka is your heaven! Be it energetic, be it relaxing, Larnaka is sure to accommodate every desire. Water Sports on the numerous spots along the Larnaka coastline beon land & water active include Jet Ski, Banana Rides, Water Ski, Sailing and Paragliding. Fishing is very popular for both adults and children, with many ideal spots for many hours of tranquil escape. Scuba diving and deep-sea diving are also very popular, with some unusual diving sites of great interest. On land one could try out the local shooting club, a game of Tennis at the local Tennis Club, Go-Karts, professional training in one of the many playing fields or a more adventurous walk or bicycle ride in the countryside. Whether you want to get your feet wet or stay dry, Larnaka is the place to be! 12 13 �eating & enjoying People in Larnaka know how to enjoy life, and this is reflected in their eating habits! There is a variety of restaurants, taverns, cafeterias and bars in town and the surrounding villages. Testimony to their quality is the fact that they are so popular among local connoisseurs from other areas of Cyprus. They come for an exotic International dish or a traditional Cypriot kebab. It’s all at arms reach and offering real value. Highly recommended is Cyprus Meze in a traditional village tavern. This is a large selection of Cypriot dishes, all served in one long indulgent session - an experience not to be missed! You could also enjoy all this at the sounds of local bouzouki, being played live with a good old sing along, by everyone around. Now that’s entertainment, the Cypriot way! Traditional Cypriot food enjoyed open-air in a stone-built village tavern should not be missed! 14 15 �multicultural & cosmopolitan Through the centuries Larnaka has been at the crossroad of civilisations. This heritage is evident today in its open-minded welcoming attitude to all people, cultures and religions. Here Christians and Muslims exercise their faith, co-existing in perfect harmony. Places of worship include Muslim Mosques, Armenian, Catholic or Anglican Churches and many others - alongside the countless Greek Orthodox Churches that are an integral part of the scenery. Religion apart, Larnaka is a truly multi-cultural melting pot where locals and visitors feel free to express themselves in any way they like. The Hala Sultan Tekke Mosque on the banks of the Salt Lake is one of the world’s most important Muslim pilgrimages. 16 17 �The majestic Stavrovouni Monastery on a rocky mountain top, with a breathtaking view of the whole region. If you have an interest in Churches and Byzantine Art, Larnaka Region churches & monasteries becomes an open museum. First to visit is Saint Lazarus church, one of the most important surviving Byzantine monuments in Cyprus. It was built in 890 AD above the resting place of Saint Lazarus, who lived and died in Larnaka after his resurrection. This is just the beginning of a mystical tour, immersed in history and legend, which will take you from countless Byzantine marvels to fascinating places of Muslim worship. 18 19 �Everyone wants to be part of the entertaining Kataklysmos fair in Larnaka. culture & events Famous people lived and prospered in Larnaka. The great philosopher Zenon was born here, and later moved to Athens where he taught Stoic Philosophy. The Athenian General Kimon died at sea here, defending the city from the Persians. In Christian times St Lazarus lived and died here after his resurrection from Christ. Larnaka was culturally influenced by the Phoenicians, Byzantines, Crusaders, Ottomans and, more recently, the British Empire. So it’s no surprise that today there is always something interesting going on, all year round. The biggest event is the Kataklysmos Fair in June, which attracts over 400,000 people and is buzzing with fun and festivities for a 2 week period. In the July cultural festival that follows the program ranges from West End Musicals to Concerts from top international performers. Other events include Carnival celebrations, Religious Processions, Village Traditions, Festivals of Classical Music, Flower Festivals, Dancing, Singing, Poetry and Films. 20 21 �arts & crafts The artistic heritage of Cyprus is a reflection of the island’s history and traditions that have endured for centuries. Larnaka Region is famous for its meticulous artifacts, made with skills handed down from generation to generation. These include Lace and Embroidery (an art that blossomed centuries ago in the village of Lefkara), Silverware, Ceramics, Icon Painting, Pottery, Basket making, Woodwork and exquisite Jewellery. The Government has actively strived to preserve local craftworks and here you can find official Craft Shops, Traditional Workshops, Folk Art Museums and a beautiful Embroidery & Silver Museum in Lefkara. The delicate hand-made lace from Lefkara even caught the eye of Leonardo Da Vinci. 22 23 �a museum in every corner Everyone wants to learn something about the place they are visiting and Larnaka region makes this so easy, with a museum in almost every corner. In the city centre there is the Larnaka District Archaeological Museum, the Museum of Paleontology, the City Museum and Archives, the Medieval Museum and the superb Pierides Museum close to the sea front, where one can find antiquities covering 9000 years of Cyprus history. There is also the Ecclesiastical Museum of St. Lazarus at St. Lazarus Church, the Municipal Museum of Natural History and many thematic regional museums in the surrounding villages. Some of the most important archaeological sites in the region are the Ancient Kition, the Prehistoric Site near Tekke, the Ancient Port, the Larnaka Castle, the Kamares Aqueduct, the Choirokitia Neolithic Settlement and the Venetian Network of Watchtowers This amazing collection of clay bowls at the Pierides Museum even inspired the great Picasso. 24 25 �Rocky cliffs and a fresh sea breeze, on a less visited part of Larnaka’s coastline. nature & tranquility Becoming one with nature is essential for the harmony and balance in oneself. Larnaka Region is a place where nature comes alive. Here one finds rare escapes, retaining their original unspoilt beauty although close to modern development. This is clearly evident in the Larnaka Salt Lake which, although next to the busy airport, has a remarkable eco-system which makes it second home to thousands of migrating birds and is surrounded by rare plants and flowers. In recent years great attention is given to the preservation of the environment and the area has many unique spots to be enjoyed by nature lovers. 26 27 �saying I do! Saying ‘I do...’ sounds more romantic on the island of Love. countless choices ...one destination! LARNAKA REGIONAL TOURISM BODY 12 Gr. Afxentiou Avenue 6302 Larnaka Cyprus tel +357 24823855 fax +357 24628281 email lcci@spidernet.com.cy web www.larnakatour.com And no wonder so many particularly choose to marry in Larnaka! To start with there are a number of both traditional and unique venues for wedding ceremonies in Larnaka, from churches dating back centuries to lush gardens located on the grounds of the local hotels where the newly wed couples can also spend their honeymoon. One can be sure that the weather will be suitable for the wedding, virtually anytime of the year. Getting married in Larnaka is relatively easy as the Larnaka Municipality will provide all the necessary assistance to satisfy all requirements. The Civil Marriage ceremony takes place at the Municipal Town CYPRUS TOURISM ORGANISATION Lemesos Avenue 19 P.O.Box 24535 1390 Nicosia Cyprus tel +357 22691100 fax +357 22334696 email cytour@cto.org.cy web www.visitcyprus.com Offices, on the Larnaka Seafront, in a place especially arranged for the occasion. Enjoy your most memorable day in the city of Larnaka! Designed by Sabine Reifig Thompson Communications 28 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Larnaca Brochure Subject The topic of the resource Cyprus--Larnaca--Guidebooks Κύπρος--Λάρνακα--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Larnaka_Brochure_lrg Description An account of the resource Η ζώη στην Λάρνακα Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 34.915509, 33.632938 Cyprus--Larnaca--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Λάρνακα--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/20619bc413e4f34910cfd07bcf839a57.pdf 414d0bb2c2b5b792be26240432a41353 PDF Text Text Wherever you travel, the rich history of the island is evident. Since earliest times the beautiful Mediterranean island of Cyprus has welcomed visitors to her shores and today is one of Europe’s most popular holiday and conference destinations. The island is a unique blend of stunning scenery and a rich archaeological inheritance that is intrinsically interwoven with the myths and legends of the beautiful goddess Aphrodite whose legacy was to earn Cyprus the name Island of love. It is a colourful and sometimes turbulent history that stretches back 10,000 years. Since 1200BC the island embraced the Hellenic culture which prevailed ever after. Phoenicians, Persians, Romans and Venetians have all left their footsteps on the island’s soil. Chalcolithic pottery and Roman mosaics, Byzantine churches and Venetian fortifications are just part of the island’s rich cultural inheritance. Today Cyprus is a unique blend of European culture and the mystique of the Levant. The major towns offer bright modern shops, international cuisine and all types of leisure facilities, whilst in complete contrast, life in the villages is still interwoven with the passing seasons and continues at a leisurely pace. Kalosorisate - Welcome to Cyprus www.visitcyprus.com Welcome to Cyprus, port of history & civilisation Tourist Information Offices in Cyprus Lefkosia (Nicosia) Cyprus Tourism Organisation, (Head Office) P.O.Box 24535, CY-1390 Lefkosia, Cyprus Tel. 357-22 69 11 00 , Telefax: 357-22 33 16 44 E-mail: cytour@visitcyprus.com, www.visitcyprus.com Laiki Geitonia: Aristokyprou 11, (East of Plateia Eleftherias), Tel. 22 67 42 64 Lemesos (Limassol) Limassol Port, Tel. 25 57 18 68, Agiou Andreou 142, Tel. 25 36 27 56 (Near the old port) Georgiou A’ 22, Tel. 25 32 32 11 (Potamos tis Germasogeias) Larnaka: Plateia Vasileos Pavlou, Tel. 24 65 43 22 Pafos: Gladstonos 3, Tel. 26 93 28 41 Poseidonos 63A, Kato Pafos, Tel. 26 93 05 21 Platres: Pano Platres, Tel. 25 42 13 16 Agia Napa: Leof. Kryou Nerou 12, Tel. 23 72 17 96 Paralimni - Protaras:Protara 14, Tel. 23 83 28 65 Polis: Vasileos Stasioikou A’ 2, Tel. 26 32 24 68 CYPRUS TOURISM ORGANISATION 220 01 11 Cyprus Tourist Offices in other countries United Kingdom-London: Ireland - Dublin: United States-New York: Germany-Frankfurt: Germany-Berlin: Italy-Milano: France-Paris: Russia-Moscow: Russia-St. Petersburg: Austria-Vienna: Belgium-Brussels: Holland-Amsterdam: Switzerland-Zurich: Sweden-Stockholm: Finland-Helsinki: Greece-Athens: Greece-Thessaloniki: Israel-Tel Aviv: Hungary-Budapest: Poland-Warsaw: Czech Republic-Praha: Middle East - Dubai: Tel: (0207) 569 8800, Tel: (01) 6629269 Tel: (212) 683-5280, Tel: (069) 25 1919, Tel: (30) 23 45 75 90, Tel: (02) 58 31 98 35, Tel: (01) 42.61.42.49, Tel: (495) 2239684, Tel: (007) 812 332 58 08, Tel: (01) 5131870, Tel: (02) 7350621, Tel: (020) 624 43 58, Tel: (4144) 262 3303, Tel: (08) 10 50 25, Tel: (09) 476 09 100, Tel: (210) 3610178, Tel: (2310) 242880, Tel: (03) 5257442, Tel: (01) 266-6044, Tel: (22) 8279036, Tel: (420) 222-253 097, Tel: (009714) 2277637, Fax: (0207) 499 4935, Fax: (01) 6629270 Fax: (212) 683-5282, Fax: (069) 25 0288, Fax: (30) 23 45 75 92, Fax: (02) 58 30 33 75 Fax: (01) 42.60.48.53, Fax: (495) 7442955, Fax: (007) 812 332 58 09, Fax: (01) 5131872, Fax: (02) 7356607, Fax: (020) 638 33 69, Fax: (4144) 251 2417, Fax: (08) 10 64 14, Fax: (09) 476 09 120, Fax: (210) 3644798, Fax: (2310) 286881, Fax: (03) 5257443, Fax: (01) 266-6043, Fax: (22) 8279034, Fax: (420) 222-251 639, Fax: (009714) 2277638, E-mail: informationcto@btconnect.com E-mail: cyprusinfo@eircom.net E-mail: gocyprus@aol.com E-mail: info@cto-fra.de E-mail: cto_berlin@t-online.de E-mail: info@turismocipro.it E-mail: cto.chypre.paris@wanadoo.fr E-mail: ctomoscow@visitcyprus.com E-mail: spbcto@yandex.ru E-mail: office@zyperntourismus.at E-mail: cyprus@skynet.be E-mail: cyprus.sun@planet.nl E-mail: ctozurich@bluewin.ch E-mail: info@ctosweden.org E-mail: info@ctofinland.org E-mail: cto-athens@ath.forthnet.gr E-mail: kotthes@the.forthnet.gr E-mail: cto@netvision.net.il E-mail: ciprusinfo@t-online.hu E-mail: cto@cypr.pl E-mail: cto.prague@volny.cz E-mail: tourism@cyprusme.com Wherever you travel in Cyprus you will be warmly welcomed and as the ship’s horn announces your departure we will bid you a fond farewell, with the wish that you come back to Cyprus soon... Published by: Cyprus Tourism Organisation - Designed by: Monogramme Cover Photo: Alfonso Lorenzetto - Printed by: R.P.M. Lithographica Ltd - May 2011 �Wherever you travel, the rich history of the island is evident. Since earliest times the beautiful Mediterranean island of Cyprus has welcomed visitors to her shores and today is one of Europe’s most popular holiday and conference destinations. The island is a unique blend of stunning scenery and a rich archaeological inheritance that is intrinsically interwoven with the myths and legends of the beautiful goddess Aphrodite whose legacy was to earn Cyprus the name Island of love. It is a colourful and sometimes turbulent history that stretches back 10,000 years. Since 1200BC the island embraced the Hellenic culture which prevailed ever after. Phoenicians, Persians, Romans and Venetians have all left their footsteps on the island’s soil. Chalcolithic pottery and Roman mosaics, Byzantine churches and Venetian fortifications are just part of the island’s rich cultural inheritance. Today Cyprus is a unique blend of European culture and the mystique of the Levant. The major towns offer bright modern shops, international cuisine and all types of leisure facilities, whilst in complete contrast, life in the villages is still interwoven with the passing seasons and continues at a leisurely pace. Kalosorisate - Welcome to Cyprus www.visitcyprus.com Welcome to Cyprus, port of history & civilisation Tourist Information Offices in Cyprus Lefkosia (Nicosia) Cyprus Tourism Organisation, (Head Office) P.O.Box 24535, CY-1390 Lefkosia, Cyprus Tel. 357-22 69 11 00 , Telefax: 357-22 33 16 44 E-mail: cytour@visitcyprus.com, www.visitcyprus.com Laiki Geitonia: Aristokyprou 11, (East of Plateia Eleftherias), Tel. 22 67 42 64 Lemesos (Limassol) Limassol Port, Tel. 25 57 18 68, Agiou Andreou 142, Tel. 25 36 27 56 (Near the old port) Georgiou A’ 22, Tel. 25 32 32 11 (Potamos tis Germasogeias) Larnaka: Plateia Vasileos Pavlou, Tel. 24 65 43 22 Pafos: Gladstonos 3, Tel. 26 93 28 41 Poseidonos 63A, Kato Pafos, Tel. 26 93 05 21 Platres: Pano Platres, Tel. 25 42 13 16 Agia Napa: Leof. Kryou Nerou 12, Tel. 23 72 17 96 Paralimni - Protaras:Protara 14, Tel. 23 83 28 65 Polis: Vasileos Stasioikou A’ 2, Tel. 26 32 24 68 CYPRUS TOURISM ORGANISATION 220 01 11 Cyprus Tourist Offices in other countries United Kingdom-London: Ireland - Dublin: United States-New York: Germany-Frankfurt: Germany-Berlin: Italy-Milano: France-Paris: Russia-Moscow: Russia-St. Petersburg: Austria-Vienna: Belgium-Brussels: Holland-Amsterdam: Switzerland-Zurich: Sweden-Stockholm: Finland-Helsinki: Greece-Athens: Greece-Thessaloniki: Israel-Tel Aviv: Hungary-Budapest: Poland-Warsaw: Czech Republic-Praha: Middle East - Dubai: Tel: (0207) 569 8800, Tel: (01) 6629269 Tel: (212) 683-5280, Tel: (069) 25 1919, Tel: (30) 23 45 75 90, Tel: (02) 58 31 98 35, Tel: (01) 42.61.42.49, Tel: (495) 2239684, Tel: (007) 812 332 58 08, Tel: (01) 5131870, Tel: (02) 7350621, Tel: (020) 624 43 58, Tel: (4144) 262 3303, Tel: (08) 10 50 25, Tel: (09) 476 09 100, Tel: (210) 3610178, Tel: (2310) 242880, Tel: (03) 5257442, Tel: (01) 266-6044, Tel: (22) 8279036, Tel: (420) 222-253 097, Tel: (009714) 2277637, Fax: (0207) 499 4935, Fax: (01) 6629270 Fax: (212) 683-5282, Fax: (069) 25 0288, Fax: (30) 23 45 75 92, Fax: (02) 58 30 33 75 Fax: (01) 42.60.48.53, Fax: (495) 7442955, Fax: (007) 812 332 58 09, Fax: (01) 5131872, Fax: (02) 7356607, Fax: (020) 638 33 69, Fax: (4144) 251 2417, Fax: (08) 10 64 14, Fax: (09) 476 09 120, Fax: (210) 3644798, Fax: (2310) 286881, Fax: (03) 5257443, Fax: (01) 266-6043, Fax: (22) 8279034, Fax: (420) 222-251 639, Fax: (009714) 2277638, E-mail: informationcto@btconnect.com E-mail: cyprusinfo@eircom.net E-mail: gocyprus@aol.com E-mail: info@cto-fra.de E-mail: cto_berlin@t-online.de E-mail: info@turismocipro.it E-mail: cto.chypre.paris@wanadoo.fr E-mail: ctomoscow@visitcyprus.com E-mail: spbcto@yandex.ru E-mail: office@zyperntourismus.at E-mail: cyprus@skynet.be E-mail: cyprus.sun@planet.nl E-mail: ctozurich@bluewin.ch E-mail: info@ctosweden.org E-mail: info@ctofinland.org E-mail: cto-athens@ath.forthnet.gr E-mail: kotthes@the.forthnet.gr E-mail: cto@netvision.net.il E-mail: ciprusinfo@t-online.hu E-mail: cto@cypr.pl E-mail: cto.prague@volny.cz E-mail: tourism@cyprusme.com Wherever you travel in Cyprus you will be warmly welcomed and as the ship’s horn announces your departure we will bid you a fond farewell, with the wish that you come back to Cyprus soon... Published by: Cyprus Tourism Organisation - Designed by: Monogramme Cover Photo: Alfonso Lorenzetto - Printed by: R.P.M. Lithographica Ltd - May 2011 �Facts about the island Cyprus, an independent republic since 1960, is situated at the eastern end of the Mediterranean and is a natural stepping stone between the continents of Europe, Asia and Africa. It is the third largest island in the Mediterranean after Sardinia and Sicily, and covers an area of 9,251 square kilometres, (3,572 square miles) and has a population of 867,600. Greek and Turkish are the official languages. English is widely spoken. French and German are also spoken within the tourism industry. It is an island of colourful contrasts between old and new, seascapes and landscapes, the bustle of the towns and the tranquillity of the villages, and for more than 330 days each year it is bathed in glorious sunshine. Each year the island welcomes visitors with special interests in walking, cycling, archaeology, byzantine art and much more. g) Larnaka and Lefkara [5 hours] A fter a stroll along the beautiful promenade at Larnaka it is time to explore the towns’ historical treasures which include the beautif ul church of Agios Lazaros, with his tomb under the sanctuary of the church, and the mosque of Hala Sultan Tekke. A little further afield near Kiti village is the church of Panagia Angeloktisti - a beautiful Byzantine church that was said to be built by angels. The pretty villages of Pano and Kato Lefkara have long been known for their beautiful embroidery known as Lef karitika. The village women can be seen working intricate designs on pale linen that are symbolic of the countryside and rural life and which were taught to them by their mothers and grandmothers. With so many wonderful places to visit, the decision of where to choose could prove daunting without the helpful advice of the Cyprus Tourism Organisation (CTO) who can help and advise you on how you can make the most of your trip to Cyprus. �Enjoy the traditional Cypriot hospitality... The Cypriots proudly welcome visitors with warm hospitality and wonderful food. They embrace life wholeheartedly and love an excuse to push back the chairs, start the music and begin the dancing! In the villages and little coffee shops you will be welcomed with the invitation - kopiaste- come and join us and you will be offered fresh fruit, nuts or olives to enjoy in their company. Meals are leisurely affairs and dishes incorporate the freshest seasonal produce, beautifully prepared and cooked with local herbs and olive oil. Cypriot food is a blend of recipes from all over the Levant that have been adapted by local housewives. The perfect way to get a feel for the local cuisine is to order a mezedes which is a wide variety of little dishes including, savoury dips, vegetables, fish or meat that can be enjoyed throughout the evening. Cyprus has been famous for its wines for centuries and has many crisp dry whites, or dark fruity reds and roses to choose from. If you would rather, you can enjoy a chilled local beer or the popular Brandy Sour - made with Cyprus brandy and lemon juice with a dash of angostura bitter and plenty of ice - Stin-iYamass - Cheers! �Cyprus, an island of contrasts.... With just a few short hours in Cyprus you will be delighted to know that many of the main places of interest are within easy reach from Lemesos (Limassol) and Larnaka ports. LEFKOSIA (NICOSIA) Lefkosia (Nicosia) the capital, is situated in the centre of the island about one hour’s drive from Lemesos (Limassol). It has the cosmopolitan appeal of a modern European city and yet just a stone’s throw away, within its old Venetian walls with their eleven heart-shaped bastions, lies a different world of winding narrow streets, little pavement cafes and craft workshops where tailors and carpenters, coppersmiths and cobblers can still be seen at work. The island’s ancient treasures and colourful folk history are displayed in the city’s fascinating museums, including the Cyprus and Byzantine Museums. As dusk falls, the bright lights of the capital beckon visitors to enjoy a wealth of good restaurants, theatres and cultural events. �LEMESOS (LIMASSOL) Lemesos (Limassol), the second largest town, has evolved between the two ancient sites of Amathous in the east and Kourion in the west. Lemesos is a delightful blend of old and new. The main shopping area (Agios Andreas and Anexartisias str.) is full of brightly little shops selling locally made leather goods, clothing, jewellery and pottery. The area’s history can be traced by visiting the town’s Archaeological Museum and Lemesos castle near the old port, which was the splendid setting for the marriage of King Richard the Lionheart to Berengaria of Navarre in 1191 and now houses the Cyprus Medieval Museum. Further afield lie the fascinating ruins of Ancient Amathous one of the island’s oldest city kingdoms where the first temple dedicated to Aphrodite was built. �LARNAKA Larnaka stands on the site of Kition another of the island ’s city kingdoms. Since the days when it was inhabited by the Phoenicians it has had strong seafaring tradition, and today its marina welcomes boats from all over the world. The church of Agios Lazaros in the old part of the town was first founded in the 9th century and enshrines the relic of one of Christ’s closest friends, whilst the Hala Sultan Tekke, on the edge of Larnaka Salt Lake, is an important place of Moslem pilgrimage. �PAFOS The picturesque harbour town of Pafos is situated on the island’s south-west coast, about one hour’s drive from Lemesos and has a rich archaeological inheritance. Pafos has earned a place on the UNESCO World Cultural Heritage list. The beautiful coastline at Petra tou Romiou is, according to mythology, the place where Aphrodite emerged from the waves, and went to her temple at Palaipafos (now Kouklia village) where the ruins can still be seen today. Pafos district stretches up through rolling countryside to the north coast, and the small town of Polis and its fishing shelter, Latsi. The numerous little hill villages in the area have changed little in generations and give a unique insight into rural life in Cyprus whilst the unspoilt wilderness of the Akamas beckons nature lovers. �AMMOCHOSTOS (FAMAGUSTA) REGION Agia Napa has long been an international tourist centre, welcoming visitors from all over Europe to enjoy its luxurious hotels and beautiful sandy beaches. It has also been an important agricultural area since Venetian times, and it was during this time that its most famous historical monument, the monastery, was built to mark the place where a beautiful icon of Our Lady was discovered. Today life centres on the harbour where visitors mingle with the fishing boats, sit and enjoy fresh fish in the tavernas or try some of the watersports. The town of Paralimni with its sea resort of Protaras stands on the edge of a fertile plain where scores of windmills turn silently in the breeze. Its sandy beaches and rocky headlands stretch for more than five kilometres. The nearby coast at Cape Gkreko is particularly beautiful with unusual rock formations created by the wind and waves. �TROODOS MOUNTAINS Th roug hout t he yea r, t he Troodos mountains offer a stunning contrast to the rest of the island with its rugged scenery of steeply wooded valleys and numerous streams that tumble down the ravines that radiate from the summit of Mount Olympos. At 1,951 metres (6,400 feet), the summit offers breathtaking panoramic views in all directions. Scat tered t h roughout t he mountains are monasteries, churches and small pretty villages, well known for their abundance of fruit including cherries, pears and apples and their traditional crafts including pottery, rug making and lace. �Breakaway - Suggested itineraries from Lemesos (Limassol) Port a) Lemesos (Limassol)/ Kolossi/ Kourion/ Sanctuary of Apollo [3 hours] The road from Lemesos leads through fragrant citrus groves of lemons, oranges and grapefruit towards Kolossi Castle, which stands in a fertile plain where cotton and sugar cane were grown in the Middle Ages. The castle was originally built in the 13th century by the Crusader Knights of the Order of St. John and was constructed from large hewn limestone blocks. After the fall of Acre in 1291, the castle served as the Grand Commandery of the Order and gave its name to the delicious sweet dessert wine Commandaria, for which Cyprus is famous. The ancient site of Kourion is the most spectacular in Cyprus, situated on a steep vertical cliff overlooking the Mediterranean. It was once one of the ancient city kingdoms of Cyprus and was very prosperous in Roman times. The theatre was excavated in 1950 and was reconstructed a decade later. The villa of Eustolios and the Roman Baths both have spectacular mosaics from the early Christian period. Just a little further westwards stands one of the most important sanctuaries dedicated to Apollo Ylatis, God of the woodland. According to archaeological sources he was worshipped here from 8th century BC to the 4th century AD. �b) Lemesos (Limassol) Kolossi/ Kourion/ Petra tou Romiou/ Kato Pafos [6 or 5 hours not including Kolossi/ Kourion] If you have a little more time to spare, itinerary (a) can be extended with a trip to Pafos. Aphrodite has long been associated with Pafos and is said to have emerged from the waves at Petra tou Romiou, one of the island’s most beautiful stretches of coastline. The small picturesque harbour at Kato Pafos is dominated by Pafos Castle. From the castle roof there is a splendid view of the harbour, town and countryside beyond. Not far away, is the Archaeological park of Pafos which includes the beautiful mosaics of the Houses of Dionysos, Aeon, Orpheus and Theseus with their spectacular floor designs depicting scenes from Greek mythology and the ancient underground Tombs of the Kings, carved out of solid rock, date back to the 3rd century BC. Nearby in the compound of an Early Byzantine basilica one can see St. Paul’s Pillar. �c) Lemesos (Limassol) and the Troodos Mountains [5 hours] If you don’t want to travel too far away from the port, you will find plenty to interest you in Lemesos (Limassol). The medieval castle near the Old Port dates f rom t he 13t h century and was built on the site of an older fortification. The Lemesos Archaeological Museum contains many treasures that have been unearthed at the sites of Ancient Amathous and Kourion, whilst the Folk Art Museum gives an interesting insight into the island’s traditional costumes, jewellery and crafts. The Troodos area is just one hour’s drive inland from Lemesos and its pine-clad mountains and crystal clear air contrast sharply with the bustling coastal resort. There are monasteries and churches of all sizes nestling in the mountains including ten beautiful Byzantine painted churches that are so rare that they are listed on the UNESCO World Heritage List. The villages are equally fascinating and each has a story to tell; Foini has been famous for its red clay pottery for generations, Omodos and Koilani for their good wines, Kakopetria for its beautiful old houses while Laneia is affectionately known as Village of the Artists. Platres is a popular mountain resort for those who enjoy peace, tranquillity and a good stroll in the woods. �d) Lemesos (Limassol)/ Lefkosia (Nicosia) [5 hours] If you would like to explore the island’s archaeology a trip combining Lemesos and Lefkosia museums will reveal a wealth of treasures. On the way to Lefkosia you will see signs to Choirokoitia, the earliest settlement in Cyprus, and one of the most important in the world, dating from the 7th millennium BC. Several replicas of the roundhouses have been reconstructed to show how sophisticated life was like all those years ago. If you would like to see some of the island’s traditional crafts, the Cyprus Handicraft Centre, situated on the outskirts of Lefkosia has a wide variety of workshops where you can watch potters and weavers, jewellers and woodcarvers whose work can be purchased in the shop there. Lefkosia has a wealth of museums to visit including the Cyprus Museum which contains many of the island’s finest archaeological treasures. A stroll in Laiki Geitonia gives the perfect insight into life in the Lefkosia of yesterday with its narrow winding streets lined with little shops and craft workshops. �Suggested itineraries from Larnaka Port e) Larnaka and Lefkosia [5 hours] A stroll along Larnaka’s seafront promenade which is known locally as Foinikoudes (palm trees) is the perfect way to relax, but if you fancy travelling a little further afield the Salt Lake and Hala Sultan Tekke are both interesting places to visit. For information on Lefkosia see itinerary (d). f) Larnaka / Ancient Amathous / Kolossi / Kourion / Sanctuary of Apollo [5 hours] An excellent trip to make from Larnaka if you have at least five hours to spare which will lead you through the island’s rich and colourful history. For information see itinerary (a). �Facts about the island Cyprus, an independent republic since 1960, is situated at the eastern end of the Mediterranean and is a natural stepping stone between the continents of Europe, Asia and Africa. It is the third largest island in the Mediterranean after Sardinia and Sicily, and covers an area of 9,251 square kilometres, (3,572 square miles) and has a population of 867,600. Greek and Turkish are the official languages. English is widely spoken. French and German are also spoken within the tourism industry. It is an island of colourful contrasts between old and new, seascapes and landscapes, the bustle of the towns and the tranquillity of the villages, and for more than 330 days each year it is bathed in glorious sunshine. Each year the island welcomes visitors with special interests in walking, cycling, archaeology, byzantine art and much more. g) Larnaka and Lefkara [5 hours] A fter a stroll along the beautiful promenade at Larnaka it is time to explore the towns’ historical treasures which include the beautif ul church of Agios Lazaros, with his tomb under the sanctuary of the church, and the mosque of Hala Sultan Tekke. A little further afield near Kiti village is the church of Panagia Angeloktisti - a beautiful Byzantine church that was said to be built by angels. The pretty villages of Pano and Kato Lefkara have long been known for their beautiful embroidery known as Lef karitika. The village women can be seen working intricate designs on pale linen that are symbolic of the countryside and rural life and which were taught to them by their mothers and grandmothers. With so many wonderful places to visit, the decision of where to choose could prove daunting without the helpful advice of the Cyprus Tourism Organisation (CTO) who can help and advise you on how you can make the most of your trip to Cyprus. �Wherever you travel, the rich history of the island is evident. Since earliest times the beautiful Mediterranean island of Cyprus has welcomed visitors to her shores and today is one of Europe’s most popular holiday and conference destinations. The island is a unique blend of stunning scenery and a rich archaeological inheritance that is intrinsically interwoven with the myths and legends of the beautiful goddess Aphrodite whose legacy was to earn Cyprus the name Island of love. It is a colourful and sometimes turbulent history that stretches back 10,000 years. Since 1200BC the island embraced the Hellenic culture which prevailed ever after. Phoenicians, Persians, Romans and Venetians have all left their footsteps on the island’s soil. Chalcolithic pottery and Roman mosaics, Byzantine churches and Venetian fortifications are just part of the island’s rich cultural inheritance. Today Cyprus is a unique blend of European culture and the mystique of the Levant. The major towns offer bright modern shops, international cuisine and all types of leisure facilities, whilst in complete contrast, life in the villages is still interwoven with the passing seasons and continues at a leisurely pace. Kalosorisate - Welcome to Cyprus www.visitcyprus.com Welcome to Cyprus, port of history & civilisation Cyprus Tourist Offices in other countries Lefkosia (Nicosia) Cyprus Tourism Organisation, (Head Office) P.O.Box 24535, CY-1390 Lefkosia, Cyprus Tel. 357-22 69 11 00 , Telefax: 357-22 33 16 44 E-mail: cytour@visitcyprus.com, www.visitcyprus.com United Kingdom-London: Ireland - Dublin: United States-New York: Germany-Frankfurt: Germany-Berlin: Italy-Milano: France-Paris: Russia-Moscow: Russia-St. Petersburg: Austria-Vienna: Belgium-Brussels: Holland-Amsterdam: Switzerland-Zurich: Sweden-Stockholm: Finland-Helsinki: Greece-Athens: Greece-Thessaloniki: Israel-Tel Aviv: Hungary-Budapest: Poland-Warsaw: Czech Republic-Praha: Middle East - Dubai: Laiki Geitonia: Aristokyprou 11, (East of Plateia Eleftherias), Tel. 22 67 42 64 Lemesos (Limassol) Limassol Port, Tel. 25 57 18 68, Agiou Andreou 142, Tel. 25 36 27 56 (Near the old port) Georgiou A’ 22, Tel. 25 32 32 11 (Potamos tis Germasogeias) Larnaka: Plateia Vasileos Pavlou, Tel. 24 65 43 22 Pafos: Gladstonos 3, Tel. 26 93 28 41 Poseidonos 63A, Kato Pafos, Tel. 26 93 05 21 Platres: Pano Platres, Tel. 25 42 13 16 Agia Napa: Leof. Kryou Nerou 12, Tel. 23 72 17 96 Paralimni - Protaras:Protara 14, Tel. 23 83 28 65 Polis: Vasileos Stasioikou A’ 2, Tel. 26 32 24 68 CYPRUS TOURISM ORGANISATION 220 01 11 Tel: (0207) 569 8800, Tel: (01) 6629269 Tel: (212) 683-5280, Tel: (069) 25 1919, Tel: (30) 23 45 75 90, Tel: (02) 58 31 98 35, Tel: (01) 42.61.42.49, Tel: (495) 2239684, Tel: (007) 812 332 58 08, Tel: (01) 5131870, Tel: (02) 7350621, Tel: (020) 624 43 58, Tel: (4144) 262 3303, Tel: (08) 10 50 25, Tel: (09) 476 09 100, Tel: (210) 3610178, Tel: (2310) 242880, Tel: (03) 5257442, Tel: (01) 266-6044, Tel: (22) 8279036, Tel: (420) 222-253 097, Tel: (009714) 2277637, Fax: (0207) 499 4935, Fax: (01) 6629270 Fax: (212) 683-5282, Fax: (069) 25 0288, Fax: (30) 23 45 75 92, Fax: (02) 58 30 33 75 Fax: (01) 42.60.48.53, Fax: (495) 7442955, Fax: (007) 812 332 58 09, Fax: (01) 5131872, Fax: (02) 7356607, Fax: (020) 638 33 69, Fax: (4144) 251 2417, Fax: (08) 10 64 14, Fax: (09) 476 09 120, Fax: (210) 3644798, Fax: (2310) 286881, Fax: (03) 5257443, Fax: (01) 266-6043, Fax: (22) 8279034, Fax: (420) 222-251 639, Fax: (009714) 2277638, E-mail: informationcto@btconnect.com E-mail: cyprusinfo@eircom.net E-mail: gocyprus@aol.com E-mail: info@cto-fra.de E-mail: cto_berlin@t-online.de E-mail: info@turismocipro.it E-mail: cto.chypre.paris@wanadoo.fr E-mail: ctomoscow@visitcyprus.com E-mail: spbcto@yandex.ru E-mail: office@zyperntourismus.at E-mail: cyprus@skynet.be E-mail: cyprus.sun@planet.nl E-mail: ctozurich@bluewin.ch E-mail: info@ctosweden.org E-mail: info@ctofinland.org E-mail: cto-athens@ath.forthnet.gr E-mail: kotthes@the.forthnet.gr E-mail: cto@netvision.net.il E-mail: ciprusinfo@t-online.hu E-mail: cto@cypr.pl E-mail: cto.prague@volny.cz E-mail: tourism@cyprusme.com Wherever you travel in Cyprus you will be warmly welcomed and as the ship’s horn announces your departure we will bid you a fond farewell, with the wish that you come back to Cyprus soon... Published by: Cyprus Tourism Organisation - Designed by: Monogramme Cover Photo: Alfonso Lorenzetto - Printed by: R.P.M. Lithographica Ltd - May 2011 Tourist Information Offices in Cyprus � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Welcome to Cyprus Subject The topic of the resource Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context welcome_to_Cyprus_lrg Description An account of the resource Η ζωή στην Κύπρο Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.165818, 33.364599 Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/84bdf7ddc83c01133f3a02a40e721a83.pdf 2d9d00092878470ad76d6cb755b30136 PDF Text Text ���������������� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Treasure your Health in Cyprus Subject The topic of the resource Cyprus--Health--Guidebooks Κύπρος--Υγεία--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Treasure_your_health_in_Cyprus_lrg Description An account of the resource Treasure your Health in Cyprus Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Health--Guidebooks Κύπρος--Υγεία--Οδηγοί https://apsida.cut.ac.cy/files/original/07fb4b9203d8cfd0d3b0475e78957a9d.pdf 64668c4b49cb29aea81df5d5f1de1714 PDF Text Text The magazine of the Cyprus Tourism Organisation www.visitcyprus.com Issue no.3 Autumn 2008 �CONTENTS DESTINATION CYPRUS CHAIRMAN’S MESSAGE 2. Discovering Cyprus 4. Forest Recreation and Nature Tourism 6. Phoebe Katsouri Looking Forward 8. Christmas Shopping 10. Orchids Tourism: Responding to the Challenge of Climate Change Climate change, specifically sustainable development and the UN Millennium Development Goals, is one of the greatest global challenges. Catalyzing grassroots action by the tourism sector to face this challenge is at the centre of this year’s World Tourism Day. Tourism is one of the few sectors that cuts across a whole spectrum of economic and social activities. Furthermore, it is a key economic and job driver in the developing world. We can and must therefore, play an active role in tackling the double challenge of climate response and poverty alleviation. As the leading UN agency for tourism, UNWTO’s input from Davos to Bali 2007 has shown our determination to carry out rigorous action to implement a carbon-neutral roadmap in tourism. We encourage the urgent adaptation of a range of policies which promote sustainable tourism that reflects environmental, socio-economic and climate responsiveness. Our call to action is to change habits and position renewable energy at the forefront of international response by promoting the action-oriented Davos Declaration Process, encouraging tourism stakeholders to adapt, to mitigate and to use new technology and secure financing for the poorest countries to face the challenge of climate change. Our call to respond to the challenge of climate change consists of a year-long campaign during 2008, with World Tourism Day on 27 September in Peru as one of its highlights. A global high-level meeting around this subject will gather public and private stakeholders and contribute to the evolving planning and action towards overall sustainability. I am certain that we all share these concerns, and that we share the belief that now is the time to effectively respond to the challenges. I look forward to celebrating World Tourism Day with you! Francesco Frangialli UNWTO Secretary - General 12. Treasures of the Past 16. Hala Sultan Tekke & Larnaka Salt Lake 18. Raising Lazarus 20. Run in the Sun 22. Anogyra 24. Ancient Idalion 25. The Museums of the Pancyprian Gymnasium 26. The Cyprus Wine Museum 28. Gifts from a Small Island 30. Success for Cyprus in the UEFA Competitions 31. Winter Tourism 32. Rural Tourism 34. Charming Pegeia 36. A Cultural Feast Music and Theatre 40. Sustainable Tourism, Sia 42. Save the Earth 43. Troodos Events 44. The New Tastes of Cyprus 46. Earth: Mother of us all 47. The Exotic Taste of Nashi 48. Cyprus News 50. CTO News from Abroad 52. CTO Management Editor’s note Dear Friends It is with great pleasure that I welcome the third edition of the Love Cyprus magazine. We are enthusiastic about it because of all the positive and encouraging comments we have received until now. This motivates us to enhance and improve the forthcoming editions. The current issue includes a variety of interesting subjects and we are pleased to offer you a number of suggestions for a fascinating and enjoyable stay. Through these pages you can, without doubt, find out for yourselves that Cyprus is an island of truly amazing diversity. We invite you to visit an oasis of tranquility and one of the island’s most important Islamic Shrines – the picturesque Hala Sultan Tekke, which sits on the edge of the famous Larnaka Salt Lake, a winter home for many migratory birds including flamingoes. We urge you to enjoy the spectacular view from the traditional village of Anogyra and discover the exceptional taste of “black gold”. We encourage you to take a look at some of our fascinating museums and to visit one of our finest places of worship, the impressive church of the resurrected ‘friend of Christ’, St. Lazarus. Nature lovers are invited to learn about our orchids and to explore the Troodos mountains as well as many of our other rural treasures. Moreover, we have included sections that offer shopping suggestions and unique product purchase ideas, information about important cultural productions, articles about sports and a presentation on Ancient Idalion which is one of the 10 ancient city kingdoms of Cyprus. We are also happy because this edition coincides with the World Tourism Day that has an environmental theme. It is a fact that Cyprus is transforming into a destination that offers tourist activities across a variety of sectors and we are making sure that all developments respect the environment. This is why we have implemented contemporary but sustainable models of development, highlighting quality in all parameters of our tourist product. Environmental protection is a crucial component of our strategy and we have the highest respect for areas that are ecologically sensitive. I should highlight that Cyprus has scored top marks for its beach and coastal water quality and that a considerable number of beaches have been awarded the exclusive Blue Flag eco-label. I hope you enjoy our magazine and I assure you that we will continue our efforts to ensure that every visitor who leaves our island feels enriched by the experience. Panos Englezos Chairman Cyprus Tourism Organisation 01 �Autumn in Cyprus may not be as flamboyant as spring, but it has its own special charm. This is the time for harvesting. Olives, carobs and grapes are all ready to be picked and whole families, from toddlers to grandparents, can be seen working in their fields. If you’re in the winemaking region, head for one of the small wineries to see how our great wines are made. For those who really enjoy the rural lifestyle, there are some exceptional accommodation options in many of our villages. Information on these is available from any of the CTO offices listed at the back of this magazine. Autumn brings many visitors to Cyprus. They come to enjoy the warm sunshine, walk or cycle the beautiful mountain trails, play a few rounds of golf, go diving, or just take a relaxing break away from the modern-day rat-race of city living. Whatever their reasons for coming, they are welcome. The beaches are quieter at this time of year, yet the water is still warm – in fact, it really is the best time for scuba diving. Cyprus is justly proud of its clean beaches and, in 2008, was awarded the ‘Blue Flag’ for 52 of its beaches – that’s an impressive 99% of all beaches tested. Being a symbol of environmental quality, the Blue Flag serves as an incentive for local authorities and the private sector to take measures for the overall improvement of the coastal areas, thereby ensuring that our beaches are safe and clean for all to enjoy. We are also on the migration route for millions of birds from northern Europe. Every autumn they descend on the island for a stopover – a place to recharge their batteries before they head further south. Their arrival heralds great excitement and is one of the reasons so many bird lovers come here at this time of year. Bird watchers usually head for the remote Akamas peninsular, or to the island’s two large salt lakes at Larnaka and Akrotiri, where water birds and flocks of pink flamingos can be seen enjoying the warm shallow waters. This is certainly one of the best times to visit the island. The temperatures have dropped from their summer highs but the winter chills have not yet arrived, so it’s a great time for getting around and seeing the sights – the choices are all out there just waiting for you, whether it’s taking a walk in the wilderness, browsing the shops or playing a round or two of golf. Come, we’ll show you around – you’ll love it! Come and discover Cyprus. T Getting Around he relatively short distances between major towns and attractions make Cyprus the ideal place to go exploring. Regular bus services operate between the major towns and coastal resorts along with further services to the rural communities. Taxis are commonplace and offer a relatively inexpensive means of getting from A to B. Coach excursions are a popular way of seeing the major local attractions, while many tourists choose to hire cars or motorcycles to explore the island at their own pace. C Seeing the Sites yprus is a dream come true for budding archaeologists and adventurers because, wherever you go on this beautiful island, you’re never far from one historical site or another. Whether it’s gazing out across the Mediterranean from the Roman amphitheatre at Kourion, climbing the winding stairs of Kolossi Castle, or seeing the outstanding mosaics of Pafos for the first time, you’re in for an unforgettable experience. Autumn is the perfect time to explore the many historical sites dotted around Cyprus, but please remember to take suitable precautions. Days are bright and sunny, so make sure you wear protective clothing and apply suntan lotion, and when exploring any of the island’s sites, it’s always a good idea to wear comfortable, supportive footwear. Please also take into account that disabled access to certain sites is limited, so it’s worth checking in advance. Info: keconomidou@visitcyprus.com 03 DISCOVERING CYPRUS Discovering Cyprus �Cost Action E33 and Nature Tourism The Cyprus Tourism Organisation has successfully participated as a project partner in the European Programme ‘Cost Action E33: Forest Recreation and Nature Tourism’, which commenced in January 2004 and will be completed by the end of 2008. The project involves a network of over 80 experts from all over Europe. A total of 26 countries are participating in the project: Austria, Belgium, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Netherlands, Norway, Poland, Portugal, Serbia, Slovak Republic, Sweden, Switzerland and the United Kingdom. The main objective of the project is to improve the quality of information available to policy-makers and forest managers on the recreation and tourism benefits of forestry and to increase the cost-effectiveness of techniques for delivering recreation and tourism benefits from forestry. More specifically, the project aims to improve knowledge of the benefits to urbanized societies, to improve the understanding of the economic and social impacts of forest recreation and nature tourism in Europe, and to assess its potential as a tool for rural development. Ms Maro Kazepi, Tourist Officer, with Mr. Simon Bell, Chairman of the Cost Action E33 project “Forest Recreation and Nature Tourism”, at the Cyprus exhibition stand in Finland during the ‘Final Conference’. 04 Info: mkazepi@visitcyprus.com The project enables the integration of knowledge in the fields of recreation research, planning and management and the promotion of models of best practice for Forest Recreation and Nature Tourism in Europe. Its work programme included a series of project meetings in different partner countries, including Cyprus. The project’s outputs included various papers, publications and presentations given at meetings, all related to forest recreation and nature tourism issues concerning different countries or Tourism in Europe is changing as new areas become popular and new types of tourism activities are developed. Environment and landscape are important attraction factors for nature-based tourism. Tourists' expectations of the environment are to a certain extent different: some look for cultural landscapes and a traditional, living countryside, whereas others hope to be able to find nature in a pure and original condition. Troodos Visitor Centre T here’s no doubt that the stunning mountain range in the western part of Cyprus is a great place to visit. The cool, scented air and quiet, pine-clad slopes offer a welcome change from the beaches and busy towns. There are timeless villages, mountain walks and cycling routes, tiny painted churches and a wealth of places to discover and explore. But there’s a lot more to the Troodos than initially meets the eye. To really understand the nature and geology of the area it’s necessary to know a little bit about it before you go exploring. regions throughout Europe as well as a major handbook called European Forest Recreation and Tourism, expected to be published by November 2008. The successful implementation of the project was concluded with a Final Conference which took place in Finland, during which the results of the project were presented and various country projects were exhibited. The CTO project representative, Ms Maro Kazepi, presented and exhibited the Cyprus programme “Nature Tourism & Integrated Rural Development”. The best place to go for this is the Troodos National Forest Park Visitor Centre. It’s easy to find – just 200 metres from Troodos Square, off the Troodos to Platres road. Information is available here on the park area – there’s even a scale model of the park indicating all the places of interest. The exhibition gallery houses exhibits relating to the environment, geology, flora and fauna, habitats, recreation and the history and civilization of the island. But perhaps the most interesting is a short 10-minute film showing the unique way in which the island of Cyprus and its mountain ranges were formed and why the Troodos is one of the rare places on the planet where you can actually stand on the earth’s mantle. When you leave this interesting centre, you will definitely be seeing Troodos through different eyes. The Troodos Visitor Centre was built in 2002 by the CTO and is operated by the Cyprus Forestry Department. Open Monday to Friday from 10.00 to 15.00hrs. For more information, telephone +357 25420144. keconomidou@visitcyprus.com 05 COST ACTION E33 Forest Recreation & Nature �LOOKING FORWARD Looking Forward Director General of the CTO Phoebe Katsouris is well aware of the difficulties facing the world tourism industry but she is positive that not only can Cyprus flourish, but it can also gradually become a showcase for other countries on how to help develop their tourism infrastructures to cater for the needs of modern travellers. When Phoebe Katsouris speaks about the future of the tourism industry, she does so with enthusiasm and a high sense of dedication and commitment. En route to her appointment as Director General, Phoebe worked in various positions within the CTO, gaining insight into all aspects of the organisation, the industry, and each and every aspect of the Cyprus tourist sector. Phoebe played an integral role in the various stages – from proposal to implementation - of a whole host of tourism initiatives which have begun to bear fruit. “We are showing that we can use tourism to highlight the many strengths of Cyprus, from cultural attractions, to sports facilities, to services for business travellers, and so much more. But we all have to work together. Synergies with the private sector and the government are a necessity and we must all work together to better highlight what our island has to offer. High-profile Cypriots who are overseas, for example, can be very effective ambassadors for Cyprus and can influence people when they are choosing their holiday destination; they can attract business to the island; they can boost the island’s international standing. Phoebe explains what drew her to work within such a challenging industry: “Tourism has a very real sense of purpose and brings with it a very real sense of contributing to public service and to the country as a whole. It is both my personal and our organisation’s commitment to promote Cyprus in the best possible light, to help people discover the real Cyprus and to highlight, both here and overseas, everything about our island that is important and unique. “Package tourism is diminishing so we have to maintain growth by exploring new avenues. Indications show that we are on the right track. We are developing new products with potential such as encouraging more winter traffic and encouraging new policies to promote competitive pricing of flights. 06 “We know that we must communicate these facts effectively and to do so in these changing times we are engaged in a complex blend of advertising, PR and e-marketing. “Tourism is a sector in which we can and do excel and as a national tourist organisation we have highly motivated and dedicated specialist personnel through whom we can make our mark in the international arena. In fact, we already play a major role in Brussels and we are the elected chair of the European Commission of the United Nations World Tourism Organization (UNWTO) - we were elected by 44 European countries. As the chair, we formulate policies, network, and guide European tourism bodies in the best ways to face the challenges of modern tourism. Being elected is recognition of our many years and great experience in the tourism sector. “As well as promoting Cyprus as a tourist destination overseas, we are also engaged in promoting Cyprus as a tourist destination for Cypriots. We do a great deal of promotion with special offers throughout the year, as well as developing activities for local holidaymakers such as excursions, bus trips, free events, etc. We are also focusing on the many aspects of Cyprus that the people are perhaps less familiar with, such as our long history of wine production. Special programmes are also being organized for primary and secondary schools to promote internal tourism and raise awareness of – and pride in – the unique strengths of our island. We have prepared a series of publications and promotional films, all of which are extremely well-researched and content-rich to ensure genuine insights into what our island has to offer. “As we all know, Cyprus has many unique strengths. As well as the best year-round climate in Europe, it offers safety, security and a warm welcome. We’re a modern European country, with modern telecoms and lots for people to see and do. Take sports activities – from swimming to cycling, from yachting to running, almost everything can be enjoyed here, at a professional level and at a fun level for the whole family. “I look ahead with confidence. Certainly these are difficult times, but we Cypriots are good at using difficulties to springboard to new levels of success. We have moved beyond the traditional notion of ‘sun, sea and sand’ holidays. Travellers expect more. And we want our visitors – whether they come for a holiday, or for professional reasons, to feel that their stay in Cyprus exceeds their expectations. In this way, they will return time and time again.” Info: directorgeneral@visitcyprus.com 07 �Pottery and basketware make great gifts and Cyprus certainly has plenty to choose from including pottery replicas of ancient Cypriot archaeological finds. Search for genuine Cyprus-made products such as Tsestos – a colourful round basket, traditionally used as a platter or tray but today mostly used as an unusual wall decoration. Many traditional gifts can be found at the Cyprus Handicraft Service shops in all towns (See page 28-29). All the main towns have excellent shopping, from European ‘High Street’ style shopping chains to exclusive boutiques selling designer clothes and accessories that you would only expect to find in Paris or Milan. Head into the older parts of the towns to find artisan’s workshops, such as candlemakers and icon painters, as well as artists’ studios and antique shops. They are great fun to browse around and, who knows, you may just find that perfect gift. There are many advantages to visiting Cyprus during autumn: the weather is perfect, the beaches are quiet; the villages , are buzzing with activity as it s the time for harvesting grapes, olives and carobs... and because Cyprus is a great place to do your Christmas shopping! CHRISTMAS SHOPPING Christmas Shopping Tax Free Shopping Did you know, if you are visiting Cyprus from a non-EU country, you can claim back the VAT on purchased items through the Euro Refund Tax Free Shopping scheme? Look for shops that display the distinctive ‘Tax Free Shopping’ logo. If you spend over E50 ask for a Euro Refund voucher to show (together with the goods) when you leave the island - the tax on your purchases will be reimbursed to you at the Euro Refund desk within the airport or port of departure. , Don t miss the Traditional Christmas Concert at the Holy Cross Catholic church in Nicosia on December 17th at 8.00pm. There’s a reason why shopping is called ‘retail therapy’. What could make you feel better than browsing round the shops in search of something special, for someone special? Christmas shopping in Cyprus can be a fun experience and it doesn’t have to be expensive. For example, check out the jewellery shops. Many sell a range of unusual pieces that depict finds of ancient jewellery from the island’s archaeological sites. Pendants, rings, earrings, bangles and brooches are made of top quality silver (and gold if you’re feeling generous). The ancient symbols such as pomegranates and cruciform figurines are also incorporated into very classy key rings. For more sophisticated pieces, the island’s jewellery designers are very creative and you are sure to find something unusual, if not unique. If you’re shopping for a friend or neighbour who enjoys food, look for traditional items such as Cyprus honey, olive oil, carob syrup (great with ice cream), preserved fruits, baklava, loukoumi (Cyprus delight), and carob toffee. Go to the deli counter and seek out Cyprus cheeses and the locally produced salami, sausages, smoked meats and hams. Buy them just before you leave and ask the shopkeeper to shrink-wrap them for you. Check out the markets to see what’s on offer, such as dried Cyprus herbs. There are also many great Cyprus cookery books around to choose from. Or how about a bottle of the world’s oldest named wine, Commandaria. 08 Info: keconomidou@visitcyprus.com 09 �into approaching and copulating. This natural mechanism is called ‘mimicry’. The male insect begins a struggle to fertilise the pseudo female and in doing so, agitates a part of the flower where the pollen is stored. The pollen grains (the male cell of the flower) are then transferred by the insect and attached to the pistils (the female cell of the flower) via a spring mechanism used by the orchid called ‘pseudo-copulation’. But even if the optical cue is unsuccessful, orchids give off pheromones (sexual attractors) whose purpose is to attract pollinators and ensure the chemical stimulus will succeed where the optical stimulus fails. Text and images by Alecos Nicolaou A member of the family Orchidaceae, which includes between 25,000 and 35,000 species, orchids can be found throughout the whole world with the exception of the Arctic and Antarctic regions. The greatest number of species is found in humid tropical areas. In Cyprus, 50 species and sub-species of orchids can be found. Of these, 6 are indigenous. In Greek mythology, Orchis was the son of a nymph and a satyr. During a festival honouring Bacchus, he polluted the God’s rites by attempting to rape a priestess. His punishment was to be ripped apart by wild beasts and transformed into a powerless and inconspicuous plant. Theophrastus was the first of the ancient writers to mention orchids. He was struck by the similarity of their two tuberous roots to the male genitalia. It was Theophrastus, inspired by the myth of Orchis, who named this genus Orchis, and the family Orchidaceae. His terminology was used later in antiquity by other writers including Dioscorides and Pliny. Pliny mentions that after drinking a concoction prepared from the large tuber of an orchid, erotic desire is increased, while after drinking a concoction prepared from a small, soft tuber, erotic desire is curbed. The ancient Greeks believed they could control the sex of their unborn children by eating the tubers of orchids. If a father ate a large young tuber the child would be male, if the mother ate a small tuber the child would be female. 10 There is a similar tradition in Cyprus that says that if a woman eats the large tubers of an orchid she will bring a son into the world, while if she eats the small tubers of last year’s flower she will bear a daughter. Medical and therapeutic traditions in Cyprus and the Mediterranean have used the orchid as a source of nutrition for ages. There is a drink called salep (the famous drink of the East), which is produced chiefly from the genus Orchis. The medical tradition of Machairas Monastery established the use of salep especially for the treatment of the infirm, for those who had undergone operations and for pregnant women because it was considered useful and effective. It was a very potent drink since it contained all the nutrients found in the tuber, such as protein, starch, trace elements and enzymes. This practice is no longer carried out in Cyprus because orchids are protected. Machairas Monastery The orchid’s tubers are subterranean dormant organs. The resemblance of orchids to insects is due to their difficulty in attracting pollinators. To accomplish this, orchids assume the shape of a female insect in order to trick the male equivalent T he Machairas Monastery was the first hospital in Cyprus. Monasteries were not only religious institutions but also centres for medical treatment. The monks of old were also doctors. The Machairas Monastery was a centre for the production of salep. They would fill baskets with specific species of orchids, including the Orchis anatolica and the Orchis troodi (an indigenous species). Then they would clean them and string them together during the night using a needle and thread, and hang them next to the fireplace to dry. When completely dry, they would crush them with a special pestle and pulverise the hard tubers, producing a flour-like powder. This powder was then mixed with goat’s milk and aromatic plants like sisymbrium officinale (an aromatic, pharmaceutical plant that is used by medical doctors) was added. This was salep and it was considered to be a very good cure for dysentery and a dry cough. Info: infolimassol@visitcyprus.com 11 ORCHIDS Orchids �Cyprus may be a small island but it has an impressive history, much of which is on display for all to see in its many museums. Visitors are often intrigued by the very visible evidence of the island’s past; the Neolithic village at Choirokoitia; the extensive ruins of the Greco-Roman cities of Kourion and Amathus, the intricate mosaic floors of the Roman villas in Pafos; the impressive Tombs of the Kings; and much, much, more. Everywhere you go in Cyprus you can be almost sure you are walking a piece of the past. All of these sites, along with hundreds of others, have been excavated and studied by archaeological teams and experts from Cyprus and around the world. Their findings have been carefully recorded and stored or put on display in the island’s many museums. The Archaeological Museum of Lefkosia This is the largest and most impressive of the island’s museums. Chronologically displayed in its 14 rooms are artifacts dating from the earliest known phases of settlement on the island, the Neolithic Period, until late Roman and early Christian times. Visitors will discover the tools, stone vessels and figurines of the Neolithic people; the first evidence of handmade clay 12 pottery from the Chalcolithic Period, and figurines representing the earliest evidence of worship. There is the evolution of pottery, from the Early Bronze age to Roman times and one room dedicated to around 2000 clay figurines and statues that were found around a circular altar in the Archaic sanctuary at Agia Irini. Also on display is a rich collection of bronze items including agricultural tools and weapons, as well as statuary, jewellery, glass, silver, gold and coinage. Everything is artistically and logically displayed and many hours can be spent here just discovering the past. District/Address Telephone Opening hours Tickets E3,40 1 Mouseiou Str. (Lefkosia) 22865864 / 22865857 Tues, Wed, Fri: Thurs: Sat: Sun: Mon: 08.00 - 16.00 08.00 - 17.00 09.00 - 16.00 10.00 - 13.00 Closed Lemesos (Limassol) District Museum This Museum houses antiquities that cover the development of civilization on the island from the 9th millennium to the end of the Roman period. Artifacts that date from the earlier phases of the history of Cyprus, such as the internationally famous pygmy elephant and pygmy hippopotamus found at the Pre-neolithic site of AkrotiriAetokremmos, are on display in this museum. From the Late Bronze Age onwards settlers from the Aegean contributed to the close commercial contacts between the island and the Mediterranean world, as evidenced by the imported Mycenaean vessels, exhibited alongside those produced locally. Before their abolishment by Ptolemy in 310 B.C., there were two City Kingdoms in the Lemesos area: Kourion and Amathus. The finds from Kourion are exhibited in the Local Archaeological Museum of Episkopi, but the material from Amathus and its surrounding settlements and sanctuaries is exhibited here in the Lemesos Museum. Amongst the Museum's rich collection are many objects that indicate the strong influences of eastern elements on the local artisans. District/Address Telephone Opening hours Admission Lemesos (Limassol)/ Kaningos and Vironos Str. (Limassol) 25305157 Tues, Wed, Fri: 8.00-15.00 Thurs: 8.00 -17:00 Sat: 9.00 - 15.00 Sun, Mon: Closed E1,70 Larnaka District Museum The Larnaka District Museum consists of four galleries where the objects are exhibited in chronological order so the visitor may have a more complete picture of the historical development of the ancient city of Kition and the district of Larnaka in general. In the entrance hall, two large limestone sarcophagi are exhibited with anthropomorphic lids, male and female. These are rare 6th-5th century B.C. works of art with parallels in the eastern Mediterranean and especially Phoenicia (Sidon). Within the hall is also a replica of the important stele of Sargon II found at Kition, its original is currently at the Pergamon Museum in Berlin. Here too is a replica of a rare marble statue of the goddess Artemis, also found at Kition, at the temple of Artemis Paralia. The original is on display at the Museum of the History of Art in Vienna. Info: keconomidou@visitcyprus.com 13 TREASURES OF THE PAST Treasures of the past �As the former Roman capital of Cyprus, it’s hardly surprising that this museum has a rich collection of artifacts from the Hellenistic and Roman periods including a unique collection of clay vessels, found in Nea Pafos, which were used for therapeutic purposes. These would have held hot or cold water and were moulded to fit onto the different parts of the body. This small but comprehensive museum also houses a fascinating wealth of treasures that clearly evidence the development of this important town and its environs from prehistoric times up until the Roman period. District/Address Telephone Opening hours Admission Larnaka /Plateia Kalograion 24304169 Tues, Wed, Fri: Thurs: Sat: Sun, Mon: E1,70 The museum also houses a collection of medieval antiquities found in Kato Pafos, in the Chrysopolitissa and Saranta Kolones localities, namely decorated glazed pottery, glass vessels, stone sculptures and mural paintings of the Frankish and Venetian periods. District Telephone Opening hours Admission This delightful museum houses a large number of archaeological objects found at the most interesting sites in the Pafos area, representing all the Prehistoric and Historic periods. It consists of five exhibition rooms and one penthouse in the museum’s yard where the inscriptions and other marble and limestone objects are exhibited. Here you can discover finds from the famous Chalcolithic sites of Lempa and Kissonerga in the Pafos area, as well as a Local Museum of Marion-Arsinoe, Polis Chrysochous Lemesos (Limassol)/ Episkopi village 25991049 Mon, Tues, Wed, Fri: 8:00-16.00 Thurs: 8.00 17.00 Sat and Sun: Closed E1,70 Local Museum of Palaepafos (Kouklia) Located in Polis tis Chysochous, about 35km. north of Pafos, the Museum exhibits finds from the ancient city of Marion (renamed Arsinoe in the 3rd century BC), its cemeteries and the surrounding area. 8.00 - 15.00 8.00 -17:00 9.00 - 15.00 Closed Pafos District Museum District/Address Telephone Opening hours Tickets Pafos/ Griva Diyeni (Ktima) 26306215 Tues, Wed, Fri: Thurs: Sat: Sun, Mon: E1,70 8.00 - 15.00 8.00 - 17:00 9.00 - 15.00 closed Local Kourion Museum, Episkopi Located in Episkopi village, this small but fascinating museum is in what was the private house of the late George McFadden, Assistant Director of the University of Pennsylvania, who led extensive archaeological research at ancient Kourion and its environs from 1934 until his accidental death in 1953. The house was handed over to the Department of Antiquities and part of it has been converted into a regional museum. In its two exhibition halls are finds dating from the Archaic to Roman periods, from the ancient city of Kourion and its surrounding area. The skeletal remains of inhabitants of the city who lost their lives in the 4th century earthquakes constitute one of the most impressive exhibits of the room. These skeletons were found in 14 situ in a Roman house. The Early Christian period is also richly represented in this room with architectural elements, decorative motifs and moveable objects unearthed in the Kourion basilica and the basilica near the Stadium. Large sculptures and inscriptions are exposed at the end of the room. TREASURES OF THE PAST collection of ceramic vessels representing all the phases of the Bronze Age. The Archaic and Classical periods are also represented with finds from Palaipafos, Marion, Nea Pafos and some other smaller sites. Housed in the eastern wing of the Lusignian Medieval Manor House in the archaeological site of Kouklia village, this museum's two rooms present finds from the archaeological site of ancient Palaipafos as well as from the area's cemeteries. The first room's floor is covered by a Roman mosaic, and includes important finds from the sanctuary of Aphrodite. In front of the left wall stands the conical stone which served as the cult idol in the sanctuary. In front of the right-hand wall a terracotta bath is on display, a find which witnesses the settlement of the Mycenaean Greeks on the island. In this room are also finds dating from the 13th century B.C. to the Roman period. The museum houses important finds from the cemeteries of the area, dating from the 2nd millennium B.C. until Roman times, as well as the important Cypro-Classical limestone sarcophagus that was unearthed at Kouklia in 2006. The last section of the room is dedicated to Medieval and more recent times, with local glazed pottery next to imported pottery from Italy, as well as plain pottery which was used for the production of sugar. At the back of the room are two large bronze cannons belonging to Venetian ships. District/Address Telephone Opening hours Admission It consists of two rooms and an atrium where architectural objects originating from the area around Polis are chronologically arranged, portraying its important historical development from Neolithic to Medieval times. Based on present evidence Marion was inhabited towards the end of the Neolithic and throughout the Chalcolithic period. It became one of the most important ancient Cypriot city-kingdoms in the Cypro-Classical period with important commercial relations with the East Aegean islands, Attica and Corinth. In 312 B.C. it was conquered by Ptolemy I and abolished until it was reconquered by Ptolemy II Philadelphus who renamed the city Arsinoe, after his sister and wife. The new city was smaller than Marion but it flourished due to its proximity to the copper mines. Arsinoe continued to exist in the Roman, early Christian and early Byzantine periods at which point it seems to have suffered extensive destruction by the Arab raids of the 7th century A.D. Archaeological evidence indicates that the city was also inhabited during the medieval period. Address Telephone Opening hours Tickets Archiepiskopou Makariou III Avenue 26322955 8.00-15.00 Tues, Wed, Fri: Thurs: 8.00 -17:00 Sat: 9.00 - 15.00 Sun, Mon: Closed E1,70 Pafos/ South-west of Kouklia village. 26432155 Mon, Tue, Wed, Fri, Sat, Sun: 08.00 - 16.00 08.00 - 17.00 Thurs: E3,40 (the price includes entry to Palaipafos archaeological site) Info: keconomidou@visitcyprus.com 15 �& Larnaka Salt Lake (provided they remove their shoes) and the curator provides a brief talk about the history of the building. Entrance is free, but donations are gratefully received. The tomb of Umm Haram is located in a separate chamber and consists of three stones - two upright with a third resting across them. These stones are said to have been brought to the site from Mecca. Other tombs here include the last resting place of the Turkish wife of Sharif Al Hussein, the great-grandfather of King Abdullah of Jordan. The mosque is open to the general public but please remember that Tekke remains a place of worship and you should be appropriately dressed There are many romantic sights in Cyprus, but none more so than the view , of Larnaka s Hala Sultan Tekke standing , gracefully alongside the town s salt lake. I The Salt Lake f you exclude the many miles of beaches, Larnaka’s salt lake is undoubtedly the town’s largest attraction. Covering around 6 square kilometres and sitting 3 metres below sea level, the lake was a source of commerce from ancient times. In a trade that was worth many thousands of pounds every year, salt was exported from Larnaka as far as Venice. After the hot summer months, the salt lake is typically completely dry but it doesn’t take a great deal of rain for the salt lake to become a lake once again – albeit a shallow one! While the salt is no longer used commercially, the lake continues to play an important role as a resting place and winter home for migratory birds, in particular the flamingoes which can be seen here during the wetter months between November and March. Ironically, this is also one of the first sights that many visitors to Cyprus see, as this beauty spot is just a short distance from the island’s major international airport. Once you leave the airport, Hala Sultan Tekke (which is sometimes known as “the Tekke of Umm Haram” or, simply “the Tekke”) can be seen quite clearly, its graceful minaret emerging from attractive groves of cypress and palm trees. The Lady Umm Haram was a 7th century relative of the Prophet Mohammed who, while accompanying her husband on a journey to Cyprus, is said to have fallen from her mule in this location and died from her injuries. She was buried here and the Tekke was established much later in 1767. Humble, understated and an oasis of tranquility, Tekke is actually one of the most important Islamic shrines in Cyprus. Indeed, Turkish ships passing within sight of the shrine would dip their flags as a mark of respect. While there is actually very little to physically discover at Tekke, it is still a worthwhile place to visit. It is impossible not to be overwhelmed by the peace and calm which exists here. Visitors of either sex are welcome to enter the octagonal mosque 16 Info: keconomidou@visitcyprus.com 17 HALA SULTAN TEKKE & THE SALT LAKE Hala Sultan Tekke �The iconostasis is well documented as one of the most impressive woodcarvings on the island. Dating from the 18th century, it is the work of Hadjisavvas Taliadorou and stands as testament to his tremendous talents. It was first gold-plated between 1793-97 and again, more recently, in the early 1970s. RAISING LAZARUS Raising Lazarus new guide book St Lazarus still has his special day, celebrated in many villages but most prominently in Larnaka. On the Saturday that falls eight days before Easter Sunday, an icon of St Lazarus is carried through the streets of the town in a solemn procession that commemorates Lazarus’ raising from the dead and looks forward to Christ’s resurrection. The Church of St Lazarus is still a thriving church, surrounded by the hustle and bustle of town life. Visitors are very welcome to the church, but are asked to dress respectfully and appreciate that this is a place of worship. , No trip to Larnaka, the island s second largest coastal resort, is complete without a visit to the impressive church , dedicated to the town s patron saint, St Lazarus. Reputed to be built over the site of Lazarus’s final resting place, the Church of St. Lazarus is within easy walking distance of Larnaka’s palm tree-lined seafront promenade and is one of the finest examples of a place of Orthodox worship on the island. After his resurrection by Christ, Lazarus is said to have spent all but a few months of his second life in Larnaka (or Kitium, as it was then known). He is believed to have settled here before the visit of Saint Paul, who converted the island’s Roman governor, Sergius Paulus, to Christianity. It is said that Lazarus laid low until St Paul and St Barnabas sought him out and appointed him the first Bishop of Kitium. Lazarus was ‘reborn’ in Bethany, probably when he was around 30years-old. He was either expelled or escaped from the Holy Land to avoid persecution by the Jews and settled in Cyprus. One story has it that he was set adrift in a small boat and ultimately drifted to Cyprus, although this seems unlikely given prevailing winds and currents – unless, of course, there was a measure of divine intervention. There are numerous legends about Lazarus’s time in Cyprus. One tells that he never smiled – forever sobered by what he had witnessed during his four days in the underworld. Another tale centres on Larnaka’s Salt Lake. Soon after his arrival on the island, Lazarus is said to have been walking past a lush vineyard, which once existed here. He stopped and asked the old woman who owned the vineyard if she could spare a few grapes to quench his thirst. The old lady lied, and claimed that her vineyard had withered and died. Asking what was in the heavily laden basket she carried, she replied “Salt”. Angered by her lies, Lazarus turned the entire vineyard into salt – creating the barren expanse that we see today. 18 Lazarus remained in Larnaka until his death in about 76 AD and his tomb, which bore the inscription ‘Lazarus, the friend of Christ’, was discovered in the year 890. History records that Emperor Leo of Constantinople heard of the discovery and, in accordance with his wish that all the saints be laid to rest in Constantinople, emissaries were sent to Cyprus with instructions to bring part of the relics back to the Byzantine capital. In return, the Emperor donated royal funds for a church to be built on the site. Some of the relics were supposedly left in Larnaka as a foundation for the new church – which was in keeping with the tradition for all Greek churches to be founded on the remains of a saint, whose bones would be buried under the altar. St Lazarus Church Plateia Agios Lazarus Tel: 24652498 Opening hours: Apr-Aug: Mon-Fri 0800-1230 / 1530-1830 Sep-Mar: Mon-Fri 0800-1230 / 1430-1700 The CTO has recently published a new guidebook, Cyprus Island of Saints: A Devotional Journey. The book is a comprehensive guide to the island’s churches and monasteries and provides interesting facts on their Holy icons, frescoes and religious relics. The book also contains a series of maps and routes through which visitors can discover for themselves the island’s fascinating journey through Christianity. The Church of St Lazarus is one of Larnaka’s oldest monuments and is thought to date from around 900AD. The original church was a three-sided basilica with three domes on the central nave. The domes themselves are said to have been destroyed during the period of Ottoman rule, after an important Turk spotted them as he approached the coast by ship and supposed them to be a mosque. Requesting to be taken there to pray, he was infuriated to discover a place of Christian worship and the domes were subsequently destroyed and covered with flat roofs. However, the very distinctive and elaborate bell tower was added during the Ottoman period. In 1589, Larnaka shipowners bought the church from the Ottomans for the sum of “30,000 silver pieces and 31 gold crowns”, after which it was evidently used by Greeks and Latins alike. Very little of what we see today dates from the 9th century and is the result of considerable remodeling and renovations. Written works and engravings on the building itself detail various periods of renovation, with the most extensive work in recent years conducted in 1972 after a fire destroyed part of the iconostasis and icons. At this time, excavations uncovered the old floor of the church, together with graves, sarcophagi and traces of foundations dating back to early construction work. Did you Know... Larnaka is a town of cultural diversity. Once the consular capital of Cyprus, it is a place where religions blend and modern, cosmopolitan life is in harmony with tradition. Info: epapadoupoulou@visitcyprus.com or vloizides@visitcyprus.com 19 �RUN IN THE SUN Run in the Sun Anyone can become a member, regardless of age, and those who are just visiting the island can go along and join in the fun. For more information, call +35799411411 or log on to www.periclis.com.cy Visitors are also welcome to join in the more eccentric running/jogging/walking activities of the ‘Hash’. For those that don’t know it, the ‘Hash House Harriers’ is an international ‘fun-running’ club that’s well established in almost every country around the world and generally described as a “drinking club with a running problem”. Basically, a ‘hash’ is a paper-chase. The ‘hare’ lays a trail with flour for the runners ‘the pack’ to follow. Their progress is hampered by several ‘false’ trails and regular beer drinking stops. Anyone can participate – even families with young children – as this is not so much a race, but more a social event. It’s a great way to discover the countryside and new friends. There are hashing clubs in all main towns. Running is a very popular sporting activity in many countries around the world and Cyprus is no exception. In recent years, many runners of all age groups are coming to this tiny eastern Mediterranean island to take part in the international marathon events that are held here. They have discovered that, not only are the marathon courses memorable because of their spectacular scenery and the fact that each event incorporates a place of archaeological or historic importance, but also that Cyprus is the perfect place to combine a family holiday with their favourite sport. The first international marathon event to be held in Cyprus took place in Pafos in February 1999. The starting point for the marathon was Petra tou Romiou the legendary birthplace of Aphrodite and took runners along the coast to finish in front of the Paphos Medieval Fort. Runners had the chance to choose between running the full marathon, half marathon or the 10 km Road Race. Almost 400 runners took part in that first event and many well-wishers lined the route, which added to the festive atmosphere. Since then, the Cyprus Marathon has gathered momentum and drawn interest from runners all over the world. In the spring 2008 event there were 550 participants with 350 coming from 20 other countries. The event always attracts a wide variety of contestants who range in age from 15 to over 70. Whilst some of the runners are keen to finish in a good place and compete fiercely for finishing positions, most are happy to cover the distance in an acceptable time. More than 150 trophies and prizes in 48 categories are awarded, so it is hard not to be a winner! For amateur runners and sporting enthusiasts alike, the ‘Pericles Demetriou’ Cyprus Runners Club, in Lefkosia, offers a range of less competitive running and sporting activities in a friendly and social environment. The club’s aim is simply to promote running as a means of healthy exercise… with a few philanthropic activities thrown in for good measure. 20 Cycling Routes • The Amathunta Half Marathon & 10 km is on Sunday 23 November 2008 and all ages are welcome to join in the fun which will follow a course that begins and ends at the archaeological site of Ancient Amathus, near Lemesos. • The Cyprus Marathon, Half Marathon & 10 km will be held in Pafos on Sunday 15 March 2009. • For more information and/or registration, call +357 22370396 or +357 99357358 or e-mail: run@cyprusmarathon.com • Websites : http://www.spidernet.net/main/web/ama thuntahalfmarathon/index.html http://www.cyprusmarathon.com Marathon History The marathon can be traced back to the story of the ancient Greek soldier, Pheidippides, who ran from the Battle of Marathon to Athens to deliver the news to an anxiously waiting population, that the Persians had been defeated. He arrived at the senate and proclaimed “nenikekamen” (we are victorious) before collapsing and dying on the steps of the Senate. A comprehensive package of informative promotional material about the Troodos cycling routes has recently been completed. It includes: • A guidebook with description of routes, altitude, road surface condition, and degree of difficulty, points of interest and other useful information for cyclists. • A map of the network, including information about places of interest, services, etc. • A pocket leaflet including basic information and a graphic design of the network which can be used in promotional activities to create awareness about the project. • A poster which can be used in exhibitions, events, etc. The Troodos cycling route project has been implemented by CTO and is 50% co-funded by the European Regional Development Fund of the European Union. It is part of a large comprehensive plan of cycling routes that will eventually cover most of Cyprus’ inland areas. In the long term, the CTO’s aim is to link the rural cycle network with the coastal areas, creating a national route network spanning the entire island. CTO is currently in the planning process of the second phase of the network. The project is coordinated by Monica Liatiri. Info: mliatiri@visitcyprus.com 21 �ANOGYRA Anogyra prior to being shipped abroad. Today, the seeds are used in the cosmetic industry. The pods, which are sweet, are also used to make a healthy chocolate substitute, carob toffee (known as pastelli) and carob syrup (charoupomelo). The annual Anogyra village festival, which takes place in midSeptember, was re-invented as the Pastelli Festival and each year attracts visitors from all over the world. A wander through the village streets will reveal the Pastelli Museum, which gives visitors an insight into the importance of this crop. Its history can be traced back to the Middle Ages, it has a beautiful Byzantine Monastery, excellent spring water and equally good wine. In fact, the village of Anogyra has much to offer its visitors. The village stands on a plateau, 500m above sea level, about seven kilometres from the main Lemesos-Pafos highway. The road to the village winds slowly upwards, passing through traditional Cypriot countryside where shepherds graze their mixed flocks of sheep and goats under gnarled carob trees and ancient olives. The name Anogyra means something like ‘winding staircase’, and probably stems from the fact that getting to and from the village was a very tiring journey before motorised transport, when the only way to travel was either by foot or by donkey. Today, as you drive up towards the village, take the time to stop now and again, just as the ancient travellers must have done, and look back towards the coast - the view is truly spectacular. Anogyra is the perfect place to wander. The streets are an attractive blend of stone houses, cobbled walkways and 22 tubs of brightly coloured flowers. Many of the houses are built in traditional style from local limestone around an inner courtyard - usually covered with a canopy of vines providing much-needed shade in the summer months. The wealth of the village has always come from the land and its residents enjoy good crops of grapes, almonds, carobs and olives. But it is carobs and olives for which Anogyra is best known. Referred to as ‘black gold’, carobs were once one of the island’s most lucrative exports and Anogyra was one of the regional centres. Gathered in September the long bean-like pods were taken by donkey down to the coast where they were processed and stored in large stone warehouses T Discover the history of the Cyprus olive... he Olive ParkOleastro opened on the outskirts of Anogyra just a few years ago and is the ambitious project of Andreas and Lina Ellinas who wanted to create somewhere that tells the long history of the olive and how the different uses of both the fruit and the wood are an intrinsic part of everyday life in Cyprus, as well as in local folklore. At the heart of the Olive Park is a working ecological mill where visitors can watch local farmers unloading their crops and see the process to extract the dark greenish/black olive oil. On careful inspection it can be seen that the machinery incorporates traditional millstones which are still believed to be the best way to crush the olives. Certainly the ecological olive oil has a distinctive aroma and flavour. The olive harvest begins in early October and continues through the winter months so there are usually olives being pressed there. Outside are displays showing how olive oil was produced in the past – firstly by crushing the olives underfoot, wearing special clogs so that the olive stones didn’t hurt the feet and then by using donkeys or watermills to turn the millstones. The name Oleastro comes from the Latin for wild olive (Olea europa oleaster) and as interest in the park increased, it has been developed so that visitors have the chance to learn about the high nutritional value of olive oil, how it can be used to treat minor ailments such as earache and stomach ache and how it has been long revered for its beneficial qualities when incorporated in soap and skin moisturisers. Many elderly Cypriots still rub their hands with olive oil mixed with a spoonful of sugar to soften the skin. There are displays showing how the wood has been used in Cyprus for furniture-making and woodcarving. There are various children’s activities and there is a gift shop for those who would like to take a taste of Cyprus home with them. *The Olive Park-Oleastro is open seven days a week 10.00-8.00 p.m. Tel 99565768 or 99525093 for more information. OTHER PLACES TO VISIT * The Pastelli Museum is open 1.00 – 6.00 p.m. daily. Contact 25222357. * The Nicolaides Winery in Anogyra can be visited by appointment. Tel: 25221709. Info: keconomidou@visitcyprus.com 23 �more recent excavations of the area of the ancient city and from both settlements and cemeteries. Modern and Innovative . The museums of the Pancyprian Gymnasium Small but highly impressive, this museum is a treasure trove that will surely capture the imagination of any visitor with even a passing interest in history. At first glance the modern-day village of Dhali, on the outskirts of Lefkosia, doesn’t really seem to be very different from many of the island’s other villages - but it is. Formerly known as Idalion, this ancient place was one of the most important of the 10 City Kingdoms of Cyprus, and the earliest signs of human settlement here date back to the 7th millennium BC. By the Middle Bronze Age, the wider area of Idalion was playing an important role in the island’s economy. Fortified sites and cemeteries at the nearby localities of Kafkalia, Nikolides and Drakontospilios indicate a flourishing economy based on farming and the trading of copper. This grew to such an extent that, by the Late Bronze Age (1600-1200 BC), it had developed impressive trade relations with other City Kingdoms at Egkomi and Kition as well as areas beyond Cyprus in the Aegean and the East. The settlement at Nikolides was eventually destroyed or abandoned and in around 1200 BC a new settlement was built where the capital of the Kingdom of Idalion was later to flourish. The local museum of Ancient Idalion was founded in 2007. It aims to promote the rich finds of the region and to function as a visitor’s centre for the fascinating archaeological site in which it is located. The exhibits of the museum represent all the chronological phases of the history of Idalion and come from both the old and Opening Hours Mon-Fri: 8.00 - 3.00pm Thurs: 8.00 - 5.00pm Telephone: 22444818 The Museums of the Pancyprian Gymnasium, the oldest educational establishment of Secondary education in Cyprus, are now located in a new museum space in Nicosia’s historic ‘old city’. The Pancyprian Gymnasium is an evolution of the Hellenic School founded in 1812 by Archbishop Kyprianos of Cyprus. The collections are the result of an intense, century-long, effort by the school’s teachers and staff, who strove to provide a diverse education framework to their students. They also came from generous donations made by the School’s graduates, benefactors and other parties who acknowledged the contribution of the Gymnasium. When, in 1893, the Counselor of Greece to Cyprus, K. Panourgias, donated his personal collection of fossils, it became the first step towards the creation of an educational museum. Later on, the school acquired various objects either through purchases or via donations. In 1993, on the initiative of Headmaster Georgios Hadjikostis, the Pancyprian Gymnasium museum collections, created throughout its hundred year period of operation, were reorganised and enriched and displayed in five halls within the school building. In 2007, the collection was relocated into a purpose-built complex and displayed according to international museum standards. Apart from the Museum of the School’s history, the Museums of the Pancyprian Gymnasium consist of the following: The Archaeological collection and the Numismatic collection, the collection of Old Weaponry and the collection of Old Maps, mainly of Cypriot character, the Museum of Natural History and the Art Gallery, with works by renowned Cypriot painters, former professors and students of the School. A unique sample of gothic sculpture, very impressive by its size, style and iconography completes these collections. It is a 13th century carved marble relief depicting Jesus Christ giving blessing. The Museums continue to be enriched and aim at providing the opportunity for research and the study of the history and educational work of the Pancyprian Gymnasium and more generally the history of secondary education in Cyprus. 24 PANCYPRIAN GYMNASIUM MUSEUMS Ancient Idalion EDUCATIONAL PROGRAMMES Particular emphasis is put on the purpose for which these Museums have been established, that is to support and complete children’s education. The aim is to promote contact with original objects of high historical and artistic value, which quantitatively develop culture and offer direct experiences to pupils and students. The activities of the Pancyprian Gymnasium Museums are completed with special guided tours, lectures and educational programmes. OPENING HOURS: The Museums of the Pancyprian Gymnasium are open to visitors of all ages and interests. Monday, Tuesday, Thursday, Friday, 09.00 – 15.30 Wednesday 09.00 - 17.00 and Saturday 09.00 - 13.00 The Museums remain closed on public holidays Agiou Ioannou and Thisseos streets, 1016 Lefkosia (Beside the Pancyprian Gymnasium) Tel: (00357) 22 46 60 14 E-Mail: pgmuseum@cytanet.com.cy Info: pgmuseum@cytanet.com.cy 25 �in the stone walls. This is a place where visitors can relax and enjoy some of the different wines together with some traditional Cypriot delicacies. Occasionally seminars on wine tasting and other wine related topics are held in this Hall. Outside, in the ‘east’ courtyard, is a display of traditional equipment that includes the stone pits (patistra) where the grapes were crushed, the distillation equipment used for making the traditional spirit Zivania and a number of Pitharia – the giant red clay jars in which the wine was fermented and stored. In the ‘west’ courtyard there’s a small attractive open-air theatre that, in the warmer months, is the setting for regular musical 5500 years of winemaking history Cyprus was one of the first countries to make wine and many historians believe that it may have the longest continuous history of winemaking in the world. Certainly, winemaking is interwoven with many of the island’s past events and traditions. A visit to the Cyprus Wine Museum is a journey back through the history of the Cyprus wine industry. The museum is located just outside Lemesos, near the Chalcolithic settlement of Erimi where fragments of pottery from 18 ancient pointed-base flasks were found. The large amount of tartaric acid discovered in the flasks provided proof that wine has been produced on the island for over 5500 years. This makes Cyprus the oldest wine producing country in Europe. Erimi village, at the crossroads of the wine routes of Cyprus, is in close proximity to the prehistoric settlement of Sotira, where the oldest remains of grape seeds have been found. Also nearby is Kolossi Castle, the medieval command centre of the Hospitaller Knights that gave the name to the worldfamous dessert wine, Commandaria. THE CYPRUS WINE MUSEUM The Cyprus Wine Museum soirees and other cultural events. This is also the perfect place for exhibitions, conferences and seminars as well as for private parties and themed events such as Greek, Roman and Medieval nights. C Commandaria THE KING OF WINES ommandaria is undoubtedly the island’s most famous wine. Known as the ‘Wine of Kings and King of Wines’, it is recognised as the world’s oldest wine brand. This sweet, dessert wine is also Cyprus’ only appellation controlee wine, and is made from both the Mavro and Xynisteri grapes. After drying in the sun for one or two weeks, during which time the sugar concentrates and intensifies the aroma, the grapes are then crushed and pressed. The grape juice is fermented in open tanks where fermentation stops at around 9 degrees (18%) of alcohol, due to the high sugar content. The Commandaria then has alcohol added for preservation and is left to mature in wooden casks. The Cyprus Wine Museum is housed in a beautifully renovated two-storey stone building that has been owned by the family of Cypriot composer Anastasia Guy for more than a century. On the ground floor of the building is the Wine Museum, which gives an innovative and creative insight into the history of winemaking in Cyprus. It is divided into four main chronological periods: Ancient, Byzantine, Medieval and Modern. On the same floor visitors can enjoy an audiovisual journey of winemaking through the centuries. In the St. Ilarion Hall, on the lower floor of the museum, there is an exhibition displaying the Wine Trails of Cyprus. Here too, the 37 Cypriot wine producers are displayed in a series of alcoves 26 Info: ldermati@visitcyprus.com 27 �The workshops are pleasant places to pass the time. Reached via a stroll through the attractive gardens, they cover a wide selection of traditional local produce including, embroidery and lacemaking, weaving, tapestry-making, woodcarving, pottery, copper and silver-smithing, basketmaking, leatherwork and last but by no means least, traditional garment-making. Speaking about the work of the Cyprus Handicrafts Service, Coordinator Mrs Agni Papaefstathiou said: “The aim is to develop old skills but with a new look and adjust old ideas to be sold today. Our responsibility is to develop, sustain and enhance all handicrafts in Cyprus.” How many times have you chosen the perfect holiday souvenir, only to turn it over and be disappointed to discover that it was manufactured elsewhere? A visit to the workshops is a relaxed and refreshing way to both watch the craftsmen at work and learn more about the skills and techniques which remain in use to this day. The craftsmen are always more than happy to talk about what they do along with the history behind their trade. Through the good works of the Cyprus Handicraft Service, the rich traditions of Cypriot handicraft are being kept alive for current and future generations. By visiting the Lefkosia workshops or by purchasing the products at Handicraft Service shops in the major towns, we can all contribute to this worthwhile cause… As well as obtaining wonderful keepsakes of Cyprus. Cyprus Handicraft Centre Well, a visit to the Cyprus Handicraft Centre will restore your faith. A bewildering array of beautiful, hand-made local crafts are on display here, while you also get the added reassurance that your purchase is keeping local traditions alive. The Cyprus Handicraft Service’s purpose is to develop, sustain and enhance all handicrafts in Cyprus. Traditional and modern folk arts are studied and researched, while development programmes design and create new products that are traditionally based but suited to modern needs. The Cyprus Handicraft Service provides training and retraining courses to improve the quality and marketing of Cyprus handicrafts. It also offers technical assistance and guidance to craftsmen, the organization of exhibitions, and support for developing cottage and small scale industries. 186 Athalassa Avenue Lefkosia Tel: 22305024 Opening Hours Workshops and Offices: Monday – Friday 7.30 – 14.30 Thursday afternoon 15.00 – 18.00 Closed Saturday All major towns in Cyprus have Cyprus Handicraft Service retail outlets, while the Handicraft Centre in Lefkosia is essentially the heart of the operation. Well worth a visit, the Lefkosia centre consists of workshops producing the major traditional crafts, laid out around an attractive garden. There is also a cafeteria and a shop offering Cyprus-made products - in fact, a large percentage of the stock on sale here is made on the premises. Retail Shops: Monday, Tuesday, Thursday, Friday 7.30 – 5.30 7.30 – 14.00 Wednesday Saturday 8.00 – 13.00 28 Info: keconomidou@visitcyprus.com 29 GIFTS FROM A SMALL ISLAND Gifts from a small island �For the first time in its history, Cyprus football is heading for serious representation in Europe. Team successes, in both the Champions League and the UEFA Cup, have surpassed all previous performances, confirming the coming of age of The Beautiful Game in Cyprus. Following impressive progress in the early stages, ANORTHOSIS has made history by becoming the first Cypriot team to get through to the Group stages of the Champions League. Our champions eliminated, consecutively, Piunik (Armenia), Rapid Wien (Austria) and Olympiakos Piraeus (Greece) and are drawn in Group B of the competition. The ANORTHOSIS fixtures commenced on September 16th, with its first opponents Werder Bremen. Until the end of the group stages, they will play the following matches: 01/10/2008 ANORTHOSIS - PANATHINAIKOS 22/10/2008 INTER MILAN - ANORTHOSIS 04/11/2008 ANORTHOSIS – INTER MILAN 26/11/2008 ANORTHOSIS – WERDER BREMEN 09/02/2008 PANATHINAIKOS – ANORTHOSIS (All home matches will be held in the GSP Stadium) In the UEFA Cup competition, both APOEL and Omonoia made it through to the qualifying rounds. APOEL eliminated Pelister (Skopje) and Red Star (Belgrade), whereas Omonoia eliminated FK Milano (Skopje) and AEK Athens (Greece), and secured their participation in round A of the competition. APOEL is drawn against German Schalke, and Omonoia will face Manchester City of England. The play-offs will be held on October 1st. CYPRIOT TEAMS’ SUCCESSES USED TO PROMOTE TOURISM The CTO plans to use the recent successes of the Cypriot football teams - Anorthosis, APOEL and Omonoia - to help promote tourism. During a meeting of the CTO Board, a special committee was established with the brief to contact the managements of rival teams, as well as tour operators, in order to use this opportunity to attract as many sports fans and tourists as possible to our island for the matches. CTO offices abroad have been instructed to co-ordinate action in order to attract sports fans for the matches that will be hosted by the Cypriot teams. It is believed that the attempt to attract tourists will be difficult as, according to the regulations, the teams give just 5% of their tickets for the away fans. However, a fine example of what can be done was seen two years ago when the CTO promoted the match between the national teams of Ireland and Cyprus. The result was a turn-out of over 10,000 Irish fans in Cyprus. Within its efforts to enhance winter tourism, the CTO has been running (since 2004), a programme to attract foreign football teams to the island for winter training. In 2008 the programme was extended to other sports. During the first year of the programme 18 foreign teams visited Cyprus, in 2005 they increased to 56 and in 2006 the number reached 87. Last year saw a drop in numbers to 85 but this year, to date, 75 sports teams have come to Cyprus for training. The arrival of sports teams from the Scandinavian countries resulted in considerable media coverage in the respective markets. Moreover, Russia constitutes a very large potential football market. It was one of the first markets, following the Nordic countries, to benefit from Cyprus winter training. Other countries are Romania, Bulgaria, Ukraine, Poland, Czech Republic, Switzerland and Hungary. Other football teams that have chosen Cyprus as their winter training destination are from former Eastern European countries, Russia and Scandinavian countries, as well as Italian teams such as Palermo and Udinese. T his winter the CTO will proudly host the women’s national football teams, from Scotland, the Netherlands, England, Russia, Canada and Japan. The teams will participate in an international football tournament in March 2009. 30 Mrs Vassoula Zachariadou, member of CTO Board of Directors giving the cup to the winning team of the International Women’s Football Tournament. Developing Winter Tourism . In order to revitalise and increase tourist activity during winter, the CTO has designed and implemented a three-year plan that includes measures and actions involving the CTO, the private sector, municipalities and regional institutions, as well as the Government. The programme has been agreed upon by the Associations, approved by the Board of Directors and announced to the Ministry of Commerce, Industry and Tourism. The most important parameter of the Plan, which is in cooperation with tour operators, was put into action immediately because the programming of flights by tour operators for the winter period 08/09 is normally completed within the first four months of the year. So, between February and April 2008, contacts with the principal tour operators in the main markets were made, as well as contacts with other tourist ‘source’ countries that present prospects for increasing winter tourist activity. The results were very successful and have ensured that, for the coming winter period, tour operators in different markets, (particularly in Germany and Russia), will programme around 75,000 additional seats on charter flights. Additional measures for strengthening and succeeding in its attempts at revitalising and developing winter tourism will be put into effect by the CTO in parallel with activities in the areas including advertising, public relations and hospitality as well as the organisation of events in Cyprus. Info: pandros@visitcyprus.com Autumn 2008 Sports Events OCTOBER PNP Sports Mangement 2nd Basketorama Nikos Galis (99643365) 05-08.10.08 Eleftheria Sports Centre Lefkosia (Nicosia) International open Sea Marathon www.koek.org.cy 10-11.10.08 Lemesos (Limassol) Cyprus Badminton Federation 21st Cyprus Badminton International www.cyprusbadminton.com Cyprus Water Ski Federation 5th International 3-round Slalom Cyprus Swimming Federation Friends of Old and Historic Cars of Cyprus NOVEMBER Cyprus Special Olympics Federation Cyprus Automobile Association Arena DMC (Leda Travel) Niki Sports Management Cyprus Run Club 09-12.10.08 Eleftheria Sports Centre Lefkosia (Nicosia) 3rd Autumn Historic Cyprus Rally www.fifa-cyprus.org 11-12.10.08 18-19.10.08 Polemidia Reservoir Lemesos(Limassol) Special Olympics – Football Tournament of European Small Nations www.specialolympics.com.cy 02-08.11.08 Agia Napa Football Fields Troodos Rally www.caa.com.cy 07-09.11.08 Amathunta Half Marathon & 10km www.cyprusmarathon.com 23.11.08 Cyprus International 4- day Challenge (Marathon) www.cypruschallenge.com Cyprus Aphrodite Half Marathon www.runclub.com.cy 27-30.11.08 23.11.08 Agros Troodos Kato Pafos (Paphos)/Akamas Peninsula Lemesos (Limassol) Amathunta Area Pafos (Paphos) Info: mliatiri@visitcyprus.com 31 DEVELOPING WINTER TOURISM FOOTBALL Great success for Cyprus in the UEFA competitions �Rural Tourism Rural areas, with country roads and off-road trails that pass through areas of incomparable beauty and considerable cultural resources, also present opportunities for cycling and can be used by both professional and amateur cyclists for winter training as well as for international competitions. RURAL TOURISM Feel the experience Familiarisation Trips Throughout the entire island, a complete circuit of 70 walking paths with a total length of about 500 kilometres has been created. The circuit passes through areas rich in nature and cultural interest so that visitors can enjoy nature, research local flora, including many rare species, and enjoy the rare geological landscape of Troodos. The rural tourism product is significantly enriched by the creation of special themed routes, including religious sightseeing routes and wine routes. Text by Koullitsa Demetriou (left) and Christina Charalambous In the past two years, the Cyprus Tourism Organisation has undertaken and successfully completed a multifaceted Plan for the Promotion of Rural Tourism that is co-financed by , the European Union s Structural Fund. ‘Rural Tourism’ is a new form of tourism that has been evolving over the past twenty years. It is defined as a market niche that utilises elements like the natural and man-made environment, local culture, the traditional lifestyle and everyday activities of the inhabitants of the countryside. It offers visitors the opportunity to pursue various activities, such as walking, cycling and tasting locally produced foods. Cuisine is an important tourism product, especially in the countryside where it remains traditional with locally-grown products still being used in the preparation of food. The “Bacchus” programme, designed by the CTO and operating since 2004, aims to preserve and promote authentic, traditional Cypriot cuisine. Rural areas also offer accommodation from 1 to 4 star hotels and country villas, to traditional homes within the framework of the agro-tourism programme. The principal features of rural accommodation are the pleasant and creative alternatives they offer visitors to utilise their time, such as by walking, cycling, observing nature or traditional crafts like weaving, pottery, etc. The CTO Plan manages to cover the needs of rural tourism promotion with an integrated and thorough strategy for promoting rural areas, while at the same time serving the strategic goals of increasing both the number of visitors to the area and the income from visitors. It also aims at increasing the duration of stays and for prolonging the tourist season. One of the most important promotional tools is the organisation of trips to Cyprus to familiarise targeted groups of travel agents and journalists from different countries with the Cyprus tourist product. Visits are made to traditional themed parks, small museums and archaeological sites, as well as nature walks in the mountains, along the coast, and in the enchanting Akamas peninsula. There are cycling trips, wine-tasting, and an opportunity to sample the authentic Cypriot cuisine in the courtyard of a traditional home, with food prepared from local recipes passed down from mother to daughter to granddaughter. The guests stay in traditional homes and small hotels located in the countryside. Products of Rural Cyprus Cyprus has a rich, natural environment of exceptional beauty and ecological value; 32 areas have been included in the Natura programme for the preservation of natural ecotypes of wild flora and fauna. Especially important for rural tourism has been the creation of a network of footpaths, as well as the European Footpath E4, in areas that previously had none. These give walking enthusiasts the possibility of walking long routes. Particularly attractive to visitors are the cycling routes that are rapidly being created in the countryside and the mountain areas. The mainly untapped wealth and diverse cultural reserves, (museums, archaeological sites, traditional buildings and habitations, churches and monasteries, cultural events and other elements of the area’s rural legacy), are all leading attributes of the rural areas. 32 Info: kdemetriou@visitcyprus.com or ccharalambous@visitcyprus.com 33 �Agios Georgios beaches. Pegeia’s coastline is rich in attractions, including beautiful bays, peaceful beaches, and caves that beg to be explored. Pegeia is a mecca for sporting types and offers plenty of options, including gyms, Olympic-size swimming-pools, cycling, karting, watersports, dive centres, and much, much more. In fact, professional sportsmen and women travel here from all over the world to train under the Cyprus sun. Tucked away to the northwest of Pafos are the many charms of Pegeia. Visitors are invited to enjoy its magnificent views of the Mediterranean coastline, along with the area’s inexhaustible wealth of history, natural beauty and warm hospitality. The shining sun, sandy beaches, clear sea, exotic palm-trees and banana plantations, as well as the rugged beauty of the forest, all combine to create an ambience unique to Pegeia. Wherever you go in Pegeia, you’ll find evidence of its long history and archaeologists continue to bring to light many previously undiscovered treasures. Pegeia is located at one of the most ancient sites of Cyprus, old Akamantida, and it is estimated that the region’s western coastline was first inhabited as long ago as 4,000 BC. There’s plenty to see and do in and around Pegeia, making it the perfect holiday, business and sporting destination. The hotels in the area are able to cater for any type of event – from a discrete vacation for two, to a major business convention. Teams of specialist personnel stand ready to help ensure that major business events run smoothly, while sports professionals can take advantage of the wealth of facilities on offer, whatever the time of year. Plus expert chefs are on hand to prepare the finest local and international cuisine. And for those visitors looking to escape the day to day stresses of everyday life, health and fitness experts can help them to work up a sweat, or to soak away their troubles with a relaxing spa treatment. Plus there are traditional tavernas, modern restaurants, lively bars and plenty of other recreational possibilities. Many artistic events and festivities take place in and around Pegeia, particularly around Christmas, Green Monday, Carnival and Easter, and performances of traditional dances and songs, as well as the enjoyment of traditional food, constitute a major part of local culture. Hundreds of couples have opted to make their stay in Pegeia a significant moment in their lives by choosing it as the location of 34 their Big Day. In fact, the area has a long tradition of romance. Take the Vrisi ton Peyiotisson springs, for example. Built in 1907 to provide the community with its main source of drinking water, they also became renowned as a secret meeting place for lovers! Other local attractions include: the Akamas peninsula - a unique wilderness region with unforgettable scenery. Two rare and protected types of turtle; the Green Turtle and the Caretta Caretta are born and reproduce on the Akamas beaches; the Bird Park - a small zoo that is home to a wide variety of birds as well as gazelles, camels iguanas, and more; The European E4 footpath which cuts across the Pikni forest and the wellknown Avakas Gorge. For lovers of sun, sea and sand, Pegeia has the lot. The beach of Coral Bay is considered to be the best around, but don’t just take our word for it… the beach has been awarded the prestigious EU Blue Flag no fewer than nine times! Tourists should also find time to visit Lara, Keratidi, Maniki, the Sea Caves and Did you Know... There’s nothing quite like the sunset from Agios Georgios Pegeia. Watching over the tiny fishing shelter as the sun drops below the horizon is nothing short of spectacular. For further information about visiting Pegeia, please email Maria Yiangou at m.yiangou@pegeiamunicipality.com. Info: keconnmidou@visitcyprus.com 35 CHARMING PEGEIA Charming Pegeia �MUSIC FROM THE NEW WORLD Soloist: Menelaos Menelaou (violin) Music Direction: Sarah Ioannides Hartman Wednesday, 29 October 2008 Rialto Theatre, Lemesos 20:30 Thursday, 30 October 2008 Markideion Theatre, Pafos 20:30 Friday, 31 October 2008 Strovolos Municipal Theatre Lefkosia 20:30 Cyprus offers a wealth of cultural experiences to its visitors and this is particularly so during the autumn and winter months. From inspiring classical concerts to soul-searching jazz, from thought-provoking modern and ancient theatrical performances, plus a whole range of dance and musical doctrines that will enrich your holiday experience exponentially. Visitors can enjoy a musical experience every Sunday in any of our coastal towns. For more information on ‘MUSICAL SUNDAYS’ visit www.visitcyprus.com or contact any CTO Information Office. Did you Know... THE CYPRUS SYMPHONY ORCHESTRA Performing around twenty concerts series annually, the Cyprus Symphony Orchestra works with distinguished foreign and Cypriot soloists, conductors and orchestras, as well as with various cultural, social and state institutions. Its activities include participation in International Music Festivals, official events of the State, opera productions and first performances of works by Cypriot composers. The Orchestra has performed in Greece, Germany, Denmark, Bulgaria, 36 France, Malta and the United Kingdom. The autumn programme includes the following: COMMUNITY OUTREACH PROGRAMME Entrance Free EUROPEAN DANCES AND GREEK SONGS Soloists: Avra Shiati (soprano) Sorin Alexandru Horlea (violin) Concerts leader: Wolfgang Schroeder Monday 22/09/08 3rd Primary School of Idalion Event Hall, Idalion J. CORIGLIANO: Elegy for Orchestra S. BARBER: Concerto for Violin and Orchestra, Op.14 V. NICOLAOU: Fractus (World premiere) I. STRAVINSKY: Pulcinella Suite A. COPLAND: Appalachian Spring Suite JAZZ MEETS CLASSICAL MUSIC 20:00 Wednesday 15/10/08 Old Lemesos Hospital Family Concert Saturday, 1 November 2008 Strovolos Municipal Theatre Lefkosia 17:00 20:00 Tuesday 14/10/08 Lefkara Gymnasium-Lyceum Event Hall, Lefkara Thursday 16/10/08 Xenion High School Amphitheatre, Paralimni Friday 17/10/08 Strovolos Municipal Theatre, Lefkosia Saturday 18/10/08 Cultural Centre of Galata L. v. BEETHOVEN: Romance P. SARASATE: Zigeunerweisen Opus 20 B. BARTOK: Romanian Traditional Dances Songs by Manos Hadjidaki F. MENDELSSOHN: Symphony No. 4 Opus 90 20:30 20:00 In collaboration with the: Polis Chrysochous Municipality, Idalion Municipality and the 3rd Primary School of Idalion, Lefkara Municipality and Lefkara Gymnasium-Lyceum, Drug Addiction Unit “Anosi”, Paralimni Municipality and Xenion High School, Metropolis of Morfou and Galata Community. Soloist: Francesco Quaranta (oboe) Music Direction: Giancarlo de Lorenzo Concerts: Wednesday, 12 November 2008 Markideion Theatre, Pafos 20:30 Thursday, 13 November 2008 Rialto Theatre, Lemesos 20:30 Friday, 14 November 2008 Strovolos Municipal Theatre Lefkosia 20:30 B. MARCELLO: Adagio from Oboe Concerto in C minor (from the film Anonimo Veneziano) A. TONI: Parafrasi settecentesca R. STRAUSS: Oboe Concerto in D Major R. STRAUSS: Le Bourgeois Gentilhomme Suite, Op.60 CHRISTMAS CONCERTS “MASS FOR THE CHILDREN” 20:00 20:30 HOMAGE TO RICHARD STRAUSS Soloists: Gilad Atzmon (alto saxophone) Charis Ioannou (tenor saxophone) Rhythm section: Frank Harrison (piano) Ioannis Vafeas (drums) Ireneos Koullouras (double base) Music Direction: Krzesimir Debski Wednesday, 26 November 2008 Rialto Theatre, Lemesos 20:30 Thursday, 27 November 2008, Markideion Theatre, Pafos 20:30 Friday, 28 November 2008, Strovolos Municipal Theatre, Lefkosia 20:30 Programme to be announced A CULTURAL FEAST A Cultural Feast Concerts: Wednesday, 17 December 2008 Rialto Theatre, Lemesos, 20:30 Friday, 19 December 2008 Strovolos Municipal Theatre, Lefkosia 20:30 P. I. TCHAIKOVSKY: Nutcracker (excerpts) J. RUTTER: Mass for the Children For further information: Thermopylon 7a, 2007 Acropolis, Nicosia. P.O. Box 28922, 2084 Acropolis, Nicosia. Tel: 357 22463144 Email: info@cyso.org.cy Three Musical Gems from Cyprus ANM Productions The CD for you to take home In the new release Tis Kyprou Stavros Hadjisavvas sings the internationally acclaimed song about Cyprus Chrysoprasino Phyllo, written by the famous Greek composer Mikis Theodorakis with lyrics by Cypriot poet and writer Leonidas Malenis. The CD also includes two new songs by the Cypriot composer George Phylactou, with lyrics by Malenis and Hadjisavvas. Soloists: Andreas Aroditis (baritone) Anni Trillidou Santi (soprano) Choirs: "EPILOGI", Youth Choir (45 members), Lemesos FULDA Cathedral Youth Choir (30 members), Germany Choir Rehearsals: Aggelina Nikolaidou-Spanou Music Direction: Vieshislav Volich PROCEEDS WILL GO TO CHARITY www.stavroshadjisavvas.com / s.hadjisavvas@gmail.com Info: keconomidou@visitcyprus.com 37 �, THOC S 2008-2009 THEATRE SEASON CENTRAL STAGE The Hostage, by Brendan Behan From the CYBC television production of The Hostage The Tempest, by William Shakespeare Sir Michael Hordern as Prospero, BBC television adaptation of The Tempest Varnavas Kyriazis Director, Cyprus Theatre Organisation The identity of the Cyprus theatre Organisation as a state theatre is determined by the variety of its options, which have a common target: to elevate the art of theatre which searches and contemplates within and on the map of world theatre. Within this framework the research of our four theatre stages - Central stage, New stage, Experimental stage and Children’s stage - is focused on a higher performance level: locally this is expressed by a high level of culture and abroad by the ability to use our voice equally with major European theatres. Protocol agreements with other State Theatres (National Theatre of Greece, State Theatre of Northern Greece, Theatre, “Marine Sorescu”, Craiova), are characterized by common targets and programmes such as the Summer Academy of Theatre, our participation at the southeastern European Festival, our active presence in the European Theatre Convention (ETC) and the hosting of its members in Cyprus in the spring of 2010. It also includes the development of a creative relationship with the Avignon Festival and the collaboration with theatre directors such as Alvis Hermanis, Mircea Cornisteanou, and Janusz Wisnieski. All this and more, helps us, on the one hand to achieve the desired ability to have equal say and on the other hand, to avoid a self-centered, self-imprisoned process. Equipped solely with our love for theatre, we discover the very essence of our mission within our daily lives, serving our own sun and cultivating our own land, which is no other than what is called “a theatre of substance”. 38 The Widows by Ariel Dorfman and Tony Kushner Ariel Dorfman NEW STAGE Our Town, by Thornton Wilder Paul Newman as Stage Manager in Our town Rabbit Hole, by David Lindsay-Abaire The Rabbit Hole was produced by the Manhattan Theatre Club (2005-2006), with Cynthia Nixon and John Slattelry) EXPERIMENTAL STAGE Blood enemies by Arkas Accursed Poets, by Kyriaki Malama CHILDREN’S STAGE The live-for-ever Water SUMMER 2009 The Clouds, by Aristophanes OTHER ACTIVITIES: THOC’s Theatre Development Department has a wide range of activities. Among them this season are the Playwrighting contest, the Festival of Amateur Theatre, the Cyprus Pancyprian Student Theatre Games, a series for workshops for teachers starting with renowned Americana multi-faceted theatre artist and James Thomas Bailey, the subsidization of theatres etc. For more information: 77772717 Programme: Oct. 2008 to Feb. 2009 Cultural Winter 2008 – 2009 RIALTO THEATRE, LEMESOS AGIA NAPA MUNICIPALITY OCTOBER 2008 Fri 3: Paupers and Saints Première by the Theatre Development Company of Lemesos. Wed 8: Music and Songs of the Mediterranean Fri 10: Jazz with the Petsteppers Wed 15: Costas Makedonas concert Thurs 16: Movie: “Lust Caution” Fri 17 – Sat 18: “Maybe One out of Ten, maybe Here” Theatrical performance from Greece Thurs 23: Movie: Michael Clayton Wed 29: Cyprus Symphony Orchestra Music from the New World Performances start at 8:00pm at the Agia Napa Municipal Conference Hall; a modern complex in the centre of Agia Napa, and admission is free of charge. NOVEMBER 2008 Sat 1 & Fri 14: THOC – “Ulysses” (Homer) Mon 3 & Tues 4: Tango with music and dance from Argentina Wed 5: I sing for my City Famagusta Choir, with Costas Hadjichristodoulou and orchestra. Fri 7 & Sat 8: Music of the World Wed 12: Concert with “HICAZ” “Lovers of sounds of the East: From Persia to Smyrna” Thurs 13: Cyprus Symphony Orchestra Homage to Richard Strauss Sun 16: A tribute to Stelios Pissis Tues 18: European Festival of Limassol Musical Event Wed 19: THOC – Theatrical performance Sat 22 & Sun 23: Limassol Folk Company Wed 25: Philharmonic Orchestra of the Municipality of Limassol Wed 26: Cyprus Symphony Orchestra Jazz meets Classical Music Fri 28: THOC – Theatrical performance Sat 29: Concert from Romania Sun 30: Puppet show from the USA DECEMBER 2008 Tues 2 & Wed 3 (Lefkosia) Dialogues of Musicians ... continued Thurs 4: “The Milk” by Vassilis Katsikonouris By the Open Theatre Sat 6 & Sun 7: Ballet – Don Quixote Tues 9: Miltos Pashalidis concert Fri 12 & Sat 13: Songs from Greek Movies With Dimension Wed 17: Cyprus Symphony Orchestra Christmas Concert - Mass for the children Thurs 18: THOC – Theatrical Performance JANUARY 2009 Wed 7 & Wed 21: Cyprus Symphony Orchestra Fri 23: Music from Asia Minor Featuring the Turkish artist Muammer Ketencoglu Mon 26 & Tues 27: Theatrical performance from Greece FEBRUARY 2009 Fri 6: Songs by Rebecca Trimikliniotis and others Tues 17: Songs of the World Sat 21: Larkou Larkou concert Tues 24: Cyprus Symphony Orchestra Programme of events 3/11/2008 Dancing Group of the ‘Art and Culture University’ of Moscow. 06/11/2008 Tribute to Nicos Xilouris ‘Anatoliki Mesogios’ Musical Group 13/11/2008 Classical Music and Songs Taziana Jojat Italian Soprano Lenia Kalli Cypriot Soprano 20/11/2008 ‘Tou Pelagous’ Musical Group ‘Orfeas’ Dancing Group ‘Dionyssos’ 27/11/2008 ‘Burn the Floor’ Siakallis Dancing Group 04/12/2008 Cyprus Traditional Music ‘I Las’ Musical Group 11/12/2008 Classical Music and Songs Soprano-Mezzo Soprano-Piano Aura Shiati, Keti Economidou, Marios Ioannou 18/12/2008 Christmas Music and Songs Cyprus Police Force Philharmonic Band 08/01/2009 Journey Around the Word Dancing group ’Rhythmos’ 15/01/2009 ‘Dancing-Dancing’ Echochromata Musical Group Agia Napa Municipal Dancing Group 22/01/2009 Artistic Greek Music Music ensemble ‘Alterna’ 29/01/2009 Mikis Theodorakis & G. Mpithikotsis Greek Music Music ensemble Admitos Pitsillides 05/02/2009 Traditional Cypriot Dances & songs Dancing group ‘Kimon’ Xylotimbou 12/02/2009 Classical Music Cyprus Symphony Orchestra 19/02/2009 Greek Island Music Sergiani With the cultural Association ‘Aradippos’ 26/02/2009 Classical Music - Violin, Piano Andreas P. Nicolaou Musical Group 05/03/2009 Medieval Music Orchestra of Ancient Greek musical instruments 12/03/2009 Greek Music Xristos Filippou Music Ensemble ‘Colors Popular Orchestra’ 19/03/2009 Traditional Greek Dances Cultural Association ‘Dasous Achnas’ 25/03/2009 Cyprus - Greek Islands - Asia Minor Maria Zintili Musical Group Agia Napa Municipal Dancing Group 26/03/2008 Greek Popular, Latin & Belly dance Rymvos Dancing Group 01/04/2008 Musical Group of Cavo Greco Cultural Association and Agia Napa Municipal Dancing Group CHRISTMAS CELEBRATION PROGRAMME 01-12-2008 – 06-01-2009 06-12-2008 Saturday - 5:00 pm. Festive Lighting of the Christmas Decorations with the participation of the Cyprus Police Force Philharmonic Band and other Musical Ensembles performing Christmas Melodies and Carols. Presents - Free wine - Fireworks. 14-12-2008 Sunday-2:00 pm. – 6:00 pm. The Parents Associations of the Agia Napa Primary and Kindergarten Schools, in cooperation with Agia Napa Municipality are organising a Christmas Celebration in the Central Square of Agia Napa. Participants: Dancing and Musical Groups. Christmas charity bazaar. 26-12-2008 Friday– 4:00 pm. At the Central Square of Agia Napa you can listen to Christmas Melodies and taste the Christmas Delicacies that will be prepared at the Cyprus Traditional Farm House ‘Agrotospito’. 31-12-2008 Wednesday - 8:00 pm. – dawn You can enjoy yourselves in the Central Square of Agia Napa with Music and Christmas Melodies and Carols. Experience the firing of the traditional clay oven, the cooking of traditional delicacies and enjoy free wine. On the welcoming of New Year 2009, the traditional New Year’s cake ‘Vassilopita’ will be cut and shared, followed by traditional soup. 06-01-2009 Tuesday-7:00 am. - 10:00 am. The Epiphany celebrations will be held at the Agia Napa Church, followed by the baptism of the Holy Cross and the Blessing of the Waters at the Agia Napa Harbour. The winner who brings the Holy Cross out of the water will be given a prize. Cyprus Traditional dances and songs will follow. T KYPRIA FESTIVAL A CULTURAL FEAST THE CYPRUS THEATRE ORGANISATION (THOC) Cyprus is justly proud of its theatrical organisation. It aims to cultivate a sense of theatre among the people, and to promote artistic relations between the theatre world of Cyprus and that of Greece and other countries. The consistently high standard of its performances are exceptional and highly recommended. his is an annual festival of cultural events, which take place around the island during summer and continues through to autumn. There are still some great performances to be enjoyed including the following: THE GYPSY DEVILS & CYPRUS SYMPHONY ORCHESTRA SOUL OF THE GYPSY Tuesday September 30 Strovolos Municipal Theatre, Lefkosia Wednesday October 1 Larnaka Municipal Theatre 30 GUITARS DEBRECEN - BUDAPEST SAVINA YANNATOU - COSTAS GRIGOREAS - EVAGORAS KARAGEORGIS: MUSIC & SONGS OF THE MEDITERRANEAN Sunday October 5 Markideio Municipal Theatre, Pafos Monday, October 6 Strovolos Municipal Theatre, Lefkosia Tuesday October 7 Larnaka Municipal Theatre Wednesday October 8 Rialto Theatre Lemesos JAZZ WITH THE PETSTEPPERS Wednesday October 8 Ancient Odeion, Pafos Thursday October 9 Latsia Municipal Theatre, Lefkosia Friday October 10 Rialto Theatre, Lemesos DULSORI PERCUSSIONS - KOREA BINARI, THE SPIRIT OF THE BEAT Wednesday October 22 & Friday October 24 Strovolos Municipal Theatre, Lefkosia MARTHA GRAHAM DANCE COMPANY N.Y. CLYTEMNESTRA Monday, October 27 (evening) & Tuesday, October 28 (matinée & evening) Strovolos Municipal Theatre, Lefkosia All performances commence at 8:30 p.m. GENERAL INFORMATION 25878744 22800933 Info: keconomidou@visitcyprus.com 39 �T SUSTAINABLE TOURISM Sustainable Tourism THE BATHS OF SIA he small village of Sia, in the Lefkosia district, has many interesting aspects but most people go there to see the one of the few remaining medieval baths in Cyprus. The Department of Antiquities has designated the Baths of Sia as a Category ‘A’ ancient monument with the aim of preserving and publicizing them. The warm and friendly atmosphere of the traditional village of Vavatsinia delighted delegates from The Travel Foundation, who were invited there to attend an event organised by the Cyprus Tourism Oganisation and the Cyprus Sustainable Tourism Initiative. Also attending the event was the Cyprus Minister of Commerce, Industry and Tourism, Mr. Antonis Pashalides. The Travel Foundation is a public benefit organisation from the UK that helps the travel industry to effectively carry out sustainable tourism. Its goal is the environmental awareness and the protection of popular travel destinations – important work, as it entails the improvement of quality and protection of the resources upon which many enterprises depend. The event was opened by the CTO Director General, Mrs Phoebe Katsouri, who, in her welcoming speech, stressed the importance of developing sustainable tourism for our country, while adding that the need for sustainability is becoming increasingly imperative, giving the example of the water shortage faced by Cyprus. “Since our accession to the EU, we are implementing environmental legislation that does not allow irregularities. The targets for environmental criteria and standards represent important benefits for the tourist industry. Our Strategic Plan aims at consolidating Cyprus as a quality destination in a friendly and healthy environment.” Mrs Katsouri also mentioned some so-called “Green” products, which have developed through the excellent cooperation of local authorities, producers and other enterprises, such as the Blue Flag beaches, the development across Cyprus of mountain 40 cycle paths, cultural walks, (Aphrodite walk, Apostle Paul, the wine route), Agrotourism, etc. The President of the Cyprus Sustainable Tourism Initiative (CSTI), Mr Philippos Drousiotis, spoke of the objectives of the Initiative, an independent, non-profit organisation that was founded in 2006 by the Travel Foundation following the completion of a two- year pilot programme. “The CSTI’s goal is to unite tourist demand, (tourism organisations and agents), with the service providers, (communities and producers), in ways that will develop a sustainable approach to tourism in Cyprus. The approach aspires to offer an irreplaceable experience to guests, in the economic development of the communities that have been marginalised by mass tourism, while at the same time, reducing the socioeconomic influences and the environmental consequences.” Mr Drousiotis also spoke about the three excursions created by the Initiative, ‘Central and West Lemesos’, ‘Rural Larnaka’ and the ‘Kokkinochoria (Red Soil Villages) and windmills’, through which 71 producers benefit since the number of visitors in these areas has increased significantly. “We expect”, he said, “positive influences on the environment by all, as well as changes in the attitudes of tourists, local authorities and those who provide services to tourism, as well as the strengthening of the cooperation between those involved, people and organisations of the tourist industry.” To round off the event, Mrs Katsouri honoured one of our own, Noel Josephides, the founder and director of Sunvil Travel, for his 35 years of service to Cypriot tourism. As Mrs Katsouri stressed, Noel Josephides is a tireless supporter of many travel organisers for special products. He has been President of the Association of Independent Tour Operators (AITO), is on the board of the Association of British Travel Agents, and is a consultant to the British Government and Civil Aviation in matters of tourism. He was honoured in 2006 by the British Writers Association for his contribution to the world of travel and for his pioneering campaign for ‘green tourism’. The small bath consists of three rooms heated by hypocausts, an underground system of heating in which hot air from a furnace circulated beneath an elevated floor was supported by short columns. Clay pipes embedded in the walls distributed the hot air and water into the bathing area. The warmest room, which is also the largest, is situated directly in front of the furnace. Water for the baths came from an elevated cistern located on the northern face of the complex, of which only the base has been preserved. The medieval bath of Sia is a simplified version of ancient Roman and Byzantine baths. The domed ceiling and the elevated floor have collapsed but the hypocaust system has been preserved along with the stone-built walls, which reach a height of three metres. It is believed that the baths were operating up until the end of the Ottoman period. Info: ldermati@visitcyprus.com 41 �SAVE THE EARTH This year’s theme for the International Day of Tourism, ‘Tourism: responding to the challenge of climate change’, comes as yet another reminder that we are being disrespectful to Mother Earth! Global warming is widely acknowleged to be the result of human actions, and raises the critical question: are we destined for self-destruction? Melting glaciers and rising global temperatures and sea levels, are disturbing warning signs. The earth is vulnerable and its natural resources are limited but unfortunately, evolution and the growth of technology have led to an excess of by-products and pollution, raising considerable questions as to the viability of these practices for the future. Tourism is by far the world’s largest industry. Through the World Tourism Organization, it extends its concern for the tragic climate changes by encouraging destinations to respect and protect their natural environments. To that effort, sustainable development may come to the rescue. The notion of sustainability, in any area, field or industry, implies concern for the future. It comes as an assurance that what we are able to enjoy today, will also be available for generations to come. Ignorance about the value of sustainability may very well lead to an imbalance, over-exhausting today’s resources and assigning them to a short life and an early expiration date. According to expert authors, McIntosh and Goeldner, “sustainable development is an approach by which efforts are made to balance the benefits or outputs of an industry with the investments and restrictions required to ensure that the industry can continue to exist without depleting or destroying the resource base on which it depends”. Translating that into the tourism context, it “implies caring for the natural and built environments in a way that will ensure their continuing viability and well-being.” Rees, another expert author, states that “sustainable development is positive change that does not undermine the ecological and social systems upon which communities and society are dependent.” The balanced and careful handling of today’s resources and attractions, may secure their future for many years to come. An excessive and uncontrolled exploitation of those same 42 Info: jk627693@yahoo.com resources and attractions will condemn them to a short life. Sustainability of any resource is as simple as that! It’s like the human body, give it a healthy and balanced diet, and the individual may live longer. It’s the same with the resources available for tourism development. Utilized with caution, the attractions of a destination will remain competitive far into the future. True to its concerns for protecting the natural environment, the Cyprus Tourism Organization, through its Strategic Plan for Tourism Development in Cyprus, clearly identifies sustainability as an integral part of its vision, by directly linking it with quality. With the clear goal of establishing Cyprus as a quality tourism destination, the CTO seeks to maintain sustainability as a central point of reference. Within the context of sustainability the strategy calls for tourism development in Cyprus that secures the quality of the experience, the natural environment and the quality of life for local people and visitors. With the involvement and contribution of all stakeholders, both public and private, the vision of quality with the critical role of sustainability, will transform Cyprus into an attractive tourism destination, and one that will offer memorable experiences to all its visitors, now and in the future. Yiannis Kouis, Senior Lecturer Member, Board of Directors Cyprus Tourism Organization This summer, the Troodos Tourist Development and Promotion Company once again organised a series of two and threeday themed events, called ‘Troodos: In the Footsteps of Tradition’. Focusing on the area’s mountain resorts, the aim of the events is to promote the areas of Troodos in order to attract local and foreign visitors. During the events, visitors experienced the uniqueness and authenticity of the Troodos area, learned about its traditional crafts, customs, tastes, nature and, above all, its people. They experienced Cypriot hospitality first-hand from the real people of the mountains, who offered them a personal and enchanting glimpse into their lives. The programme kicked off in the village of Pera Pedi with events that revolved around the environment including water conservation, cycling, walking and nature trails. The events continued at the beginning of July in the verdant valleys of the Solea, with traditional music and dance in the village of Tempria. Following that was the First Troodos Rural Exhibition in Galata village, where visitors were taken to the local watermill to see firsthand how wheat is ground. They were also given the opportunity to sample local products. Traditional crafts adorned Galata’s main square as well as the picturesque narrow streets of old Kakopetria, creating an atmosphere that transported visitors back to a bygone age. In the Footsteps of Tradition TROODOS Troodos events: SAVE THE EARTH sausages being made and enjoyed their unique taste. In the same village there was a concert of traditional music and dance and the world’s largest sausage (according to the Guinness Book of World Records), was on view. The season of the wine harvest took them to the wine country for three days of wine celebrations in the villages of Agios Therapon, Agios Ambrosios and Vouni, to learn about the history of wine in Cyprus, get same hands-on experience of the traditional winemaking process and to sample traditional products made from grapes. The themed events end in October with an introduction to Byzantine art and tradition and a tour by a professional tour guide, of the Byzantine monuments of Marathasa in Pitsilia and Solea, both World Heritage sites. Next summer we will be waiting for you to take a unique stroll with us through the ages, to visit the villages and people of the Cyprus countryside. The promotional activities and events as well as some infrastructural projects of ‘Troodos: In the Footsteps of Tradition’ are mainly funded by the Cyprus Tourism Organisation. The trip continued with a visit to North Pitsilia and an exhibition on ‘tradition’ in Alona. Visitors had the opportunity to stroll in the hazelnut orchards of Polystypos and in the evening, to take part in traditional games in the village. For three days in August, the focus turned to the Marathasa Valley, and the villages of Lemithou, Tris Elies and Agios Demetrios where visitors listened to traditional music and watched craftsmen make agricultural tools in the same way they have been made for centuries. Fini, known as the ‘village of potters’, was the next stop where a fascinating demonstration of traditional pottery-making and the use of pottery tools took place. In September visitors headed to Pelendri and Agios Ioannis Pitsilia, where they watched the local wine-flavoured Info: mpaphitou@visitcyprus.com 43 �CUISINE The new tastes of Cyprus Stuffed fillet of Pork with Dried Apricots on Seared Spinach Ingredients for 4 persons: 2 pork fillets 8-10 dried apricots 1 coffee cup brandy 1 tsp plum sauce 1 bunch spinach leaves 2 tbs olive oil 1 chopped spring onion Touch of nutmeg For the sauce: Juice of 2 oranges 4 tbs sugar 2 star anise 1/2 tsp ginger paste 1/2 cup ouzo Salt & pepper Method: G Trim all the fat from the pork fillets. G Soak the apricots in brandy for 2-3 hours. Drain and blend with plum sauce. G Cut the fillets in half lengthways and stuff with apricot purée. Roll them and tie them with kitchen string. G Heat a non-stick pan or wok over a high heat and cook the fillets. G Finish the cooking in a hot oven 200ºC for 15 minutes. Remove the string. G G If the way to the heart is through the stomach, it’s no wonder visitors fall in love with Cyprus. The Cypriot people are passionate about food and cooking is a favourite pastime. Every woman knows how to prepare all the traditional dishes, but Cyprus is experiencing a new wave in cuisine and surprisingly, it’s the men that are taking up the challenge - and it’s not about firing up the barbecue! due to be released before Christmas 2008. This beautiful book contains over 70 recipes with stunning full page photos of each dish. Log on to their website to find out how to order the book. For a taste of what’s to come, here are some simple recipes for you to try: G Halvas with Semolina and Carob Syrup Ingredients 1 cup semolina 1 cup sugar 5 cups water 1 small cinnamon stick 5 tbs corn oil 5 tbs rosewater Juice of 1/4 of a lemon A few blanched almonds, for decoration A little carob syrup CyChefs, Antonis Nicolaou and George Kyprianou, are culinary experts (and artists) who have taken Cypriot gastronomy to a new level. They work with all the local ingredients but their dishes are totally different – lighter, tastier, more colourful and unquestionably more in tune with modern-day lifestyles. The only Cypriot chefs to be full members of ‘The Master Chefs of Great Britain’, George and Antonis both serve on the committee of the Cyprus Chefs Association. They have also developed Cyprus’ most professional culinary website with culinary news and events, chef’s tips and monthly articles. If you would like to learn more about their extraordinary talents, log on to www.cychefs.com or look out for their new recipe book (in Greek and English), Taste & Aroma in the Kitchen, 44 To make the sauce, boil the orange juice with sugar, anise, ginger and ouzo over a high heat until it reduces to a light syrup. Strain the sauce through a fine sieve and keep warm. Heat a non-stick pan, add the olive oil, sauté the chopped spring onions and add the spinach leaves. Add the nutmeg and correct the seasoning. To serve, spoon the spinach on 4 serving plates, put the fillets on top, drizzled with the sauce and serve at once. G G G G Method G Sauté the semolina in the oil, until it begins to change colour. G In a separate pan, prepare the syrup. Put in the sugar, water, cinnamon stick and lemon juice and boil until it just begins to thicken. Peel the almonds (Put them in boiling water so the skins remove easily). When both the syrup and the semolina are ready, mix them together and lower the heat, stirring continuously. Add the rosewater and when the mixture is well cooked, remove it from the heat and pour into a small heatproof bowl or form. Garnish with the blanched almonds and serve with a dash of carob syrup. Grilled Halloumi Cheese with Bell Peppers and Roasted Cherry Tomatoes Ingredients for 4 portions: 600gr Halloumi cheese cut into thick triangles 2 red bell peppers 2 yellow bell peppers 8 tomato slices 4 tbs honey Purslane or watercress leaves 4 vine cherry tomatoes Method: G Drizzled the cherry tomatoes with olive oil and cook them in a slow oven for 2 hours on 130ºC. G Cook the bell peppers under the grill or in hot oven until the skins start to brown. Peel off the skins while they’re still hot, cut in half and remove the seeds. G Grill the Halloumi cheese and sliced tomatoes on both sides. Serve the cheese with roasted peppers, topped with purslane or watercress and drizzled with honey. Accompany with hot roasted cherry tomatoes. Info: kkyriakou@visitcyprus.com or george@cychefs.com 45 �Mother of us all Photos by Julia Fitikidou Member of CTO staff EXOTIC FRUITS Earth The Exotic T aste of Nashi There is no doubt that Cyprus produces great fruit and vegetables. Over the past few decades the island’s produce has become increasingly popular in households and restaurants across Europe. But what is not so well known is the growing list of exotic fruits that this small island now produces. Solomos Aryrou is one of those producers. He grew up in the fruit-growing village of Kyperounda, high up in the Cyprus mountains. After an absence of almost 10 years in the U.S., Solomos returned to Cyprus with his family. His love for his village and the natural beauty of the land drew him back home, where he continued the family tradition as a fruit grower. After reading about a fruit called ‘Nashi’, a friend suggested that he should introduce it to Cyprus. It was the challenge Solomos needed and it didn’t take long for him to learn that the climatic conditions in Kyperounda were ideal for growing Nashi. Research involved a trip to Australia, from where the first four trees were purchased, followed by rootstock from Italy and buds from the USA. With the help of the Cyprus Government and a lot of hard work from Solomos and his family, the Nashi trees soon began to grow in Kyperounda. This exotic, healthy fruit hit the Cypriot market just five years later. Nashi, or Asian Pear (sometimes called Apple Pear because of its apple-like shape) is a very juicy, yet very crispy fruit, high in pectic acid and fibre. Although sweet, they contain 50% less sugar that a regular pears and are believed to be perfect for diabetics. The added bonus: The Asians claim that Nashi is also an aphrodisiac… no wonder they are growing so well on the island of Aphrodite! Nashi are currently available at Prinos Fruitmarkets in Lefkosia and Larnaka, Debenhams stores and at Ioannides Supermarket in the centre of Lefkosia. For more information contact: solomos@nashicoenterprises.com 46 Info: jfitikdou@visitcyprus.com Info: keconomidou@visitcyprus.com 47 �Cyprus news A great love for Cyprus, nature and the environment dominates the life of businessman, Evangelos Polykarpou. He is a man with exceptional vision. In 1987 he purchased the old Kampia mine, in the foothills of Machairas, with the idea of turning it into a park. Celebrating 61 years Cyprus Airways, our national airline, celebrates 61 years of safe, reliable, transportation to and from the island to all major destinations in Europe and the Middle East. Traditional musician, Tonis Solomou, recently represented Cyprus at the World Festival & Academic Conference on Traditional Minority Music held in Prague. Located in a rolling expanse of land, dotted with evergreens and offering enchanting views, this stunning landscape had all the makings of a truly exotic location. All the materials he used to complete the project were taken from the environment. Everywhere natural stone and wood attract the eye, materials that are bound intimately and harmoniously with nature. Visitors can stroll along the natural footpaths, breath fresh air and participate in eco-farming. They can also follow all the stages of the traditional olive oil-making process and take part in its production. Beside eco-farming, animals and birds are raised in the park. The aim of the project is to create a multi-theme eco park that will attract visitors from around the world. For info: polyanco@logos.cy.net Tel: 22427815, 99448449 IN TIME WITH TRADITION NEW AIRPORT SHUTTLE A new bus service linking Larnaca International Airport with the main towns of Lefkosia, Lemesos and Pafos has been introduced. Services run in co-ordination with flight arrivals and departures and, during peak times, operate every 30 minutes. Buses from Lefkosia depart from the former Philoxenia Hotel car park. From Lemesos, buses currently depart from the Agios Georgios area but the service is expected to extend to the town’s busy tourist area in the near future. There are two pick-up points in Pafos, the first at the Pafos Central Bus Station and the other from Kato Pafos. Solomou, a Cypriot Maronite, was accompanied by ethnomusicologist Panicos Giorgoudi and made quite an impression on the audience of over sixty ethnomusicologists attending the event. Judging by the extended applause, his excellent performance certainly didn’t pass unnoticed. After the official performance, Solomou was asked to play again – it seems the Cypriot melodies had whetted their appetites. A wealth of advertising material about Cyprus was available at the event, courtesy of the CTO. The Green Key is an international eco-label for tourism accommodations. Green Key encourages hotels to act as responsible businesses and make such choices so as to constantly contribute to the protection of the environment and the sustainability of natural resources. The criteria cover three main areas: environmental management, communication and training and technical criteria on efficiency in energy and water consumption, waste separation, use of environmentally-friendly chemicals, etc. presentation techniques (e.g. voice projection, diction, microphone use, breathing techniques, eye contact, stance, body language, posture, personal appearance and behaviour, style and vocabulary); G The First 2 Green Key Hotels awarded in Cyprus are: • Atlantica Bay Hotel in Lemesos • Atlantica Golden Beach in Pafos 48 Info: kkyriakou@visitcyprus.com or keconomidou@visitcyprus.com group management (e.g. positioning of guide and group, neutral approach and politeness, group dynamics, conflict management); G G practical training; qualification of trainers, including requirements for minimum numbers of training units (hours). G EN 15565 gives freedom to countries, regions and cities to decide the level, extent and main areas of their training programmes, providing these programmes meet these minimum standards and requirements for tourist guide training, which is a prerequisite for a quality tourist guide service in all member countries. The objective of the seminars is to raise professional standards and provide useful hints to people on the day to day operation of their enterprises. The eco-labels were awarded by the Director General of the Cyprus Tourism Organisation Ms. Phoebe Katsouri. In the photo we also see CYMEPA Secretary General Dr. Michael Ierides, Cyprus Hotel Association Mr. Zacharias Ioannides, General Managers of the two hotels Mr. Yiannos Anastasiou and Mr. Pambos Skoufarides respectively and Ms Sania Saler, Group Environmental Manager. For information: Tel: 25343311 or email: cymepa@cytanet.com.cy Minister of Commerce, Industry & Tourism Mr Antonis Paschalides at the CTO stand at the Cyprus International State Fair. Cyprus Tourism Organisation has organized a number of seminars for people directly involved in the tourist industry, such as operators of small hotel & catering establishments, employees of local authorities, water sports providers, taxi drivers, etc. The most recent seminars, which proved to be very successful, covered the subject of traditional cuisine. At the seminars, members of the Cyprus Chefs Association gave practical cookery presentations to restaurant operators. communications techniques (e.g. interpersonal skills, selection, structuring and linking of information, handling and use of questions, stress management, time management); G TRAINING SEMINARS IN THE TOURIST INDUSTRY Since the start of 2008, eleven seminars have been organized around the island and these were attended by approximately 360 people. The standard provides requirements and recommendations on subjects like: G competencies (e.g. representing the area, site, city, region, country, guiding groups or individual visitors, interpreting for visitors the cultural and natural heritage as well as the environment; helping visitors to experience and understand what they are viewing and/or visiting; using the appropriate language, and presenting the appropriate information in a comprehensive and communicative way); theoretical knowledge (e.g. history and culture, legal and political system, religions and philosophical movements, history of art and architecture, geography and geology, professional ethics); Our treasure: Our people - Kato Lefkara TWO CYPRIOT HOTELS AWARDED THE GREEN KEY The new European Standard EN 15565 "Tourism services requirements for the provision of professional tourist guide training and qualification programmes”, not only supports European Union efforts to facilitate free movement in the provision of services within its member states but also emphasizes the importance of areaspecific tourist guides in providing high quality tourism services. It aims to achieve this by a common high standard of qualification for tourist guides in all European countries. G For further information or bookings, call: 7777 1477 A German tourist left his camera in the village square at Kato Lefkara, after visiting with his friends. He was already on the bus and heading for the harbour to leave Cyprus when he realised it was missing. The situation seemed hopeless! But through the concerted efforts of the tourist guide, Mr. Charis Arkadis, and with the cooperation of the mayor of the village, Mr. Louis Koumenides, the camera was found and returned to its very grateful owner before the ship sailed. Tourist Guides are representatives of cities, regions and countries. It depends largely on them whether or not visitors feel welcome, want to stay longer or decide to come back. Therefore they contribute considerably to the perception of the destination. They are able to help travellers understand the culture of the region and the way of life of its inhabitants. The role they play is an important one on the one hand to promote the area’s cultural and natural heritage, and on the other to help ensure its sustainability by making visitors aware of its importance and vulnerability. Vice Chairman, Mr. Andreas Panayides (2nd from right), with CTO staff (left to right), Lefkos Phylaktides, Niki Gavrielidou and Panicos Economides, at the Taxidi Exhibition in Cyprus. AIRLINE NEWS • Jet2.com has announced that, as from 20 May 2009, it will be adding an additional flight to Cyprus from Leeds Bradford, UK. • As from 29 March 2009, Monarch Airlines will be flying to Cyprus from Birmingham, UK. Monarch already operates flights to Cyprus from Gatwick, Luton and Manchester. CTO Press Officer, Antigoni Louka, welcomes guests to the World Tourism Day event. Info: otheocharous@visitcyprus.com or keconomidou@visitcyprus.com 49 CYPRUS NEWS Eco Park New European standard for Tour Guides: EN 15565:2008 �GERMANY In early September, the CTO Office in Germany participated in the fair TOURNATOUR. The fair addresses those interested in hiking and other outdoor activities, and was visited by around 30.000 friends of nature. The office also participated in a Cyprus Roadshow in the cities of Hamburg, Bremen and Hannover. The Roadshow, which took place from the 8th to 10th September, was designed to promote Cyprus as a destination for winter-tourism. More than 250 German booking clerks and many Cypriot hoteliers and partners participated in the event. DUBAI Exclusive brochure on Cyprus launched by Kanoo Holidays at this years ATM Kanoo Holidays, one of the largest travel conglomerations in the Gulf countries has come out with a new exclusive brochure for Cyprus. At the launch Mr. Kanoo said, “Kanoo Holidays offers customers an exciting choice of holiday packages and destinations with the best value in terms of travel, accommodation and related services. With the launch of the Summer Bonanza brochure and the Cyprus brochure, Kanoo Holidays is set to provide its customers with the best holiday options this season”. In order to promote hiking tours to Cyprus, CTO Germany participated with a stand in the Event “Wandertage”, organized by the Deutscher Wandertag in Fulda, which took place earlier this summer. The Belgium team also participated in a reportage on Liberty TV, a tour operator with a TV channel specifically for tourism, on which a film was shown about Cyprus with a detailed presentation by Mrs. Fotini Louka. http://publicftp.libertytv.com/tv/flv.php?path=/cdv/chypre In addition, the office organised an educational trip to Cyprus for 4 journalists from Belgium’s leading newspapers, and participated in the European Committee conference, Tourism Service, for the promotion and development of tourism among the young and elderly. CTO Belgium will participate in the professional exhibition BTE Brussels on 10th and 11th December 2008 and in the Zenith exhibition for the elderly 18-22 November 2008. In 2009 CTO Belgium will be participating in the following exhibitions: Vakanz Luxembourg: 8 - 11/01/2009 Salon des Vacances d'Anvers: 23 - 28/01/2009 BFE Brussels: 5 - 09/02/2009 Vakantiegenoegens (Hasselt): 12/04/2009 BTE and Zenith Photo: From the event “Nights of the Exclusive”. (From left to right): Ms. AnVerleysen, K. Kyprianides, Director, CTO Brussels, Mrs. Christina Christodoulidou, Sales Manager of the Four Seasons Hotel, and Ms. Coralie De Cuyper, Sales & Marketing Manager of Amathus Hotels. 50 Yiorgos Parcharides, the CTO representative in Vienna, received a worthy 63rd position in the ranking of the professional tourist magazine, Factum. Factum is a tourist magazine for tourism industry professionals (12000 copies), which published a list of the 111 top Marketing Managers involved in tourist professions in Austria. They were selected by a committee of 14 tourist professionals and were graded on a scale from 1-10 in performance, competence and sympathy. Participants were all professionals in marketing, airlines, national tourist boards, travel agencies, insurance companies and other related fields. GERMANY In early September, the CTO Office in Germany participated in the fair TOURNATOUR. The fair addresses those interested in hiking and other outdoor activities, and was visited by around 30.000 friends of nature. BELGIUM: Around 25,000 people participated in competitions organised by CTO Belgium last January. The competitions ran in 3 leading newspapers, Le Soir, De Standaard and Het Laatste Nieuws. The office also participated with stands in 2 public tourist exhibitions, (Antwerp and Luxemburg), and one in Brussels that featured specialised exhibits for walkers, cyclists and conference tourism. The prestigious event, ‘Nights of the Exclusive’ in the city of Knokke, also presented an opportunity for the Belgium team. Dressed in traditional Cypriot costume, they organised a competition (the prizes for which were hotel stays in Cyprus), and offered traditional Cyprus delicacies to visitors. AUSTRIA From right to left: Michalis Metaxas (Tourism Director CTO), Kleopatra Mylona (Member of the Board of Directors, CTO), Vassilis Theocharides (Middle East Director, CTO), Nabil Kanoo (Senior General Manager, Kanoo) and Abdulla Abu Khamseen (Executive General Manager, Kanoo). FRANCE In September, CTO France participated in the ‘Top Resa’ Fair, PARIS - PORTE DE VERSAILLES. The fair is dedicated to industry professionals including travel agents, tour-operators and journalists. The Cyprus stand held a competition for travel agents for which Cyprus hoteliers offered accommodation as prizes for the winners. At the stand Cypriot hoteliers and local travel agents had the opportunity to talk to visitors and provide them with useful information on Cyprus. The day before the opening of the fair, the CTO organized a special ‘Cypriot’ dinner and wine-tasting for all its partners. In November 2008, CTO France will also participate in: • SITV COLMAR (7 to 9 November for the general public) in the east of France. • WORKSHOP FOR MICE AGENCIES (18 November, Paris Academie Diplomatique). CTO will organize a workshop for agencies specializing in incentives and conferences. Cypriot hoteliers and local travel agencies will participate in the event. • EDUCATIONAL TRIP FOR MICE AGENCIES (21 to 24 November) CTO will organize an educational trip to Cyprus for MICE agents to help them discover the island and its potential for organizing events. RECEPTION FOR BAGHDATIS A total of 120 people attended a reception at the famous Mavrommatis Restaurant in Paris for the Cypriot tennis star, Marcos Baghdatis. Attending the event were members of the press including TV-Tourisme, L’Equipe and Tennis Magazine. Also present at the event was the Cyprus Ambassador to France. The office also participated in a Cyprus Roadshow in the cities of Hamburg, Bremen and Hannover. The Roadshow, which took place from the 8th to 10th September, was designed to promote Cyprus as a destination for winter-tourism. More than 250 German booking clerks and many Cypriot hoteliers and partners participated in the event. In order to promote hiking tours to Cyprus, CTO Germany participated with a stand in the Event “Wandertage”, organized by the Deutscher Wandertag in Fulda, which took place earlier this summer. ISRAEL This year, CTO Israel took part in the IMTM Exhibition, the largest professional tourism gathering of its kind in the eastern Mediterranean region. As in previous years, the CTO participated with the largest booth of the exhibition and hosted a substantial delegation of about 20 Cypriot representatives. Mr. Andreas Panagides, the Vice Chairman of the Cyprus Tourism Organisation, attended the exhibition and met with key representatives of the tourism industry. During the exhibition, a special music and dance group performed traditional Cypriot dances and folklore music. Their performance was one of the main attractions of the exhibition, and brought many visitors to the CTO booth. To mark the start of the exhibition and the 2008 tourism season, CTO Israel hosted a dinner party for 160 leading members of the Israeli tourism industry. The event was a resounding success and contributed immensely to the promotion of Cyprus. Vice Chairman, Andreas Panayides Louisa Varaklas, Director CTO office, Tel Aviv NETHERLANDS. Besides participating in events directly aimed at potential customers, CTO Holland has been very active this year in its efforts to inform travel agents about Cyprus. This summer the CTO team has driven around the country and visited many travel agents at their own offices, giving presentations and telling them about Cyprus. In May and June of this year the office also organised two very successful trips for 15 travel agents to Cyprus and at the moment, are busy organizing major educational trip to the island for no less than 50 travel agents, as well as arranging individual educationals for travel agents that prefer to discover Cyprus by themselves. Photo: Because the weather was fantastic, the June visit ended with a relaxing boat trip along the Agia Napa coast. CTO SWITZERLAND Over 200 travel agents and tour operators attended a Cyprus promotional roadshow that took place in Lucerne, Zurich, Geneva and Basle. Guests were also invited to a reception at which Cyprus food and wines were highlighted. A Cypriot dance group provided the entertainment. In cooperation with travel professionals from all over Switzerland, CTO Switzerland also held a series of Get-To-Know-Cyprus days. Again, Cyprus food and wine were highlighted. The Office also participated in a tourist exhibition by Corps Touristique of Switzerland. Cypriot tennis star, Marcos Bagdatis will participate in the Davidoff Tennis Tournament, scheduled for October in Basle. For the event, promotional material on Cyprus is being featured in the event guide. Promotional visits to Cyprus were organised for tour operators and travel representatives, highlighting the island’s rural tourism. Several journalists were also invited to Cyprus in order to promote wineries, gastronomy, golf, deluxe hotels and other tourism products. GREECE The CTO office in Greece recently organised a series of promotional events in the Greek city of Larissa, which included a presentation and dinner for tour operators, journalists and local institutions in the area. The office also participated with a stand (shared with the Larissa Cypriot Union), during the local celebrations for the Pinios river, which took place in the beautiful rural area of the river bed. During the celebrations, leaflets on Cyprus were distributed and there was an enactment of a Cypriot wedding by a dance troupe with 35 dancers. SALONICA STATE FAIR Mr Antonis Paschalides, Cyprus Minister of Commerce, Industry & Tourism (right) with Mr George Ioannides, Director of CTO Greece at the Salonica State Fair. Info: apapageorgiou@visitcyprus.com or pandros@visitcyprus.com 51 CTO NEWS FROM ABROAD CTO news from abroad �CTO management CYPRUS TOURISM ORGANISATION OFFICES CYPRUS CYPRUS TOURISM ORGANISATION 19, Leoforos Lemesou P.O. Box 24535, CY 1390 Lefkosia (Nicosia) Tel: 22 691100, Fax: 22 331644 E-mail: cytour@cto.org.cy IRELAND CYPRUS TOURISM ORGANISATION 71, Lower Leeson Str., Dublin 2 Tel. 00 353-1-6629269, Fax: 00 353-1-6629270 E-mail: cyprusinfo@eircom.net ITALY ENTE NAZIONALE PER IL TURISMO DI CIPRO Via Santa Sofia 6, 20122 Milano Tel. 003902 58 31 98 35, 0039 02 58 30 33 28 Fax: 0039 02 58 30 33 75 E-mail: info@turismocipro.it Mr Loizos Kartoudes Businessman GERMANY FREMDENVERKEHRSZENTRALE ZYPERN FRANKFURT Zeil 127 - 60313 Frankfurt Tel. 004969 25 19 19 Fax: 004969 25 02 88 E-mail: info@cto-fra.de Mr Kyriacos Kokkinos Director General IBM Cyprus BERLIN Wallstr. 27, 10179 Berlin Tel. 0049 30-23 45-75 90 Fax: 0049 30-23 45-75 92 E-mail: cto_berlin@t—online.de VICE-CHAIRMAN: Mr. Andreas Panayides Former Educator Mr Yiannis Kouis Senior Lecturer Mr Georgios Mintis Lawyer Mrs Cleopatra MylonaMichaelidou Banker – Economist Mr. Nicos Psaroutis Economist EDITOR’S NOTE Dear Reader, This magazine aims at providing you with information on the many aspects of Cyprus tourism as well as plans and forthcoming events. If you require further information on these subjects or would like us to focus on other specific topics in our next edition, please contact Kate Economidou on keconomidou@visitcyprus.com or telephone +357 22691143 or fax +357 22331364. Your comments are valuable to us. warm regards Kate Economides 52 SWITZERLAND FREMDENVERKEHRSZENTRALE ZYPERN Gottfried Keller - Strasse 7, CH-8001 Zürich Tel. (004144) 262 3303, Fax: (004144) 251 2417 Geneva: Tel: (004122) 741 33 03 E-mail: ctozurich@bluewin.ch AUSTRIA ZYPERN TOURISMUS Parkring 20, A–1010 Wien Tel. (00431) 513 18 70 Fax: (00431) 513 18 72 E-mail: zyperntourism@aon.at Mrs Vassoula Zachariadou Purchase Manager Cybarco Ltd FRANCE OFFICE DU TOURISME DE CHYPRE 15, Rue de la Paix, 75002 Paris Tel. (00331) 42 61 42 49 Fax: (00331) 42 61 65 13 E-mail: cto.chypre.paris@wanadoo.fr BELGIUM OFFICE DU TOURISME DE CHYPRE DIENST VOOR TOERISME VAN CYPRUS Avenue de Cortenbergh 61, Kortenberglaan B-1000 Bruxelles/Brussel Tel. 0032/735.06.21, Fax: 0302/735.66.07 E-mail: cyprus@skynet.be THE NETHERLANDS CYPRUS VERKEERSBUREAU Keizersgracht 635, 1017 DS Amsterdam Tel. (0031020) 624 4358 Fax: (0031020) 638 3369 E-mail: cyprus.sun@wxs.nl SWEDEN CYPERNS TURISTRÅD Norrlandsgatan 20, 1st floor, 111 43 Stockholm Tel. (00468) 10 50 25, Fax: (00468) 10 64 14 E-mail: info@ctosweden.org FINLAND KYPROKSEN MATKAILUTOIMISTO Aleksanterinkatu 48B, 00100 Helsinki Tel. (00358) 9-476 09 100 Fax: (00358) 9-476 09 120 E-mail: info@ctofinland.org THESSALONIKI 37 Nikis Ave., Thessaloniki 54013 P.O.Box 50046 Tel. 0030 231-242880, Fax: 0030 231-286881 E-mail: kotthes@the.forthnet.gr UNITED STATES CYPRUS TOURISM ORGANIZATION 13 East, 40th Str., New York, NY 10016 Tel. (00 1212) 683–5280 Fax: (00 1212) 683–5282 E-mail: gocyprus@aol.com ISRAEL CYPRUS TOURISM ORGANISATION Top Tower-14th floor, Dizengoff Centre 50 Dizengoff Str., - Tel-Aviv 64332 Tel. 00-972-3-52 57 442 Fax: 00-972-3-52 57 443 E-mail: cto@netvision.net.il RUSSIAN FEDERATION CYPRUS TOURISM ORGANISATION MOSCOW Povarskaya 9, Building 2, 121069, Moscow Tel. 007 495 744 2953/54 Fax: 007 495 744 2955 E-mail: moscowcto@yandex.ru ST. PETERSBURG 27 Furshtatskaya street 191123 St. Petersburg Tel: 007-812-332-58-08 Fax: 007-812-332-58-09 E-mail: spbcto@yandex.ru HUNGARY CIPRUSI IDEGENFORGALMI HIVATAL H-1051 Budapest, Dorottya Str. 3. III floor Tel. 00-36-1-266 6044, Fax: 00-36-1-266 6043 E-mail: ciprusinfo@t-online.hu POLAND CYPRYJSKA ORGANIZACJA TURYSTYCZNA Ul Piekna 20, 00549 Warszawa Tel. 0048 22-827 90 36, Fax: 0048 22-827 90 34 E-mail: cto@cypr.pl CZECH REPUBLIC KYPERSKÁ ORGANIZACE CESTOVNÍHO RUCHU Pod Hradbami 662/9, 16000 Praha 6 Tel. 00-420-222-253 097 Fax: 00-420-222-251 639 E-mail: cto.prague@volny.cz MIDDLE EAST & ARABIAN GULF CYPRUS TOURISM ORGANISATION Al Ghurair City, Office Tower, No 436B P.O.Box 94670, Deira, Dubai, UAE Tel. (009714) 2277637 Fax. (009714) 2277638 E-mail: tourism@cyprusme.com CYPRUS TOURIST INFORMATION OFFICES Lefkosia (Nicosia) Laiki Geitonia: Tel: 22 67 42 64 Lemesos (Limassol): Tel: 25 36 27 56 Germasogeia: Tel: 25 32 32 11 Lemesos Port: Tel: 25 57 18 68 Larnaka: Tel: 24 65 43 22 Larnaka International Airport: Tel: 24 64 35 76 Pafos: Tel: 26 93 28 41 Kato Pafos: Tel: 26 93 05 21 Pafos International Airport: Tel: 26 42 31 61 Polis: Tel: 26 32 24 68 Agia Napa: Tel: 23 72 17 96 Paralimni-Protaras: Tel: 23 83 28 65 Platres: Tel: 25 42 13 16 Cyprus Online: www.visitcyprus.com The official website of the Cyprus Tourism Organisation provides comprehensive information on the major attractions of Cyprus, complete with maps, an updated calendar of events, a detailed hotel guide, downloadable photos, a travel planner to help you organise your trip to Cyprus and suggested itineraries. You will also find a list of tour operators covering Cyprus, information on conferences and incentives and a wealth of other useful information. Published for the Cyprus Tourism Organisation by Action Global Communications. www.actionprgroup.com Photos: CTO archives, Action Global Communications archives, Anthoula Alexandrou, Andriana Malikkides, Julia Fitikidou, Sebough Voskeritchian, Stavros Hadjisavvas (assistant to this edition), Alekos Gregoriades, Department of Antiquities, Fotokinisi, Pancyprian Gymnasium, Cyprus Symphony Orchestra. Printing: RPM Lithographica Ltd. UNITED KINGDOM CYPRUS TOURIST OFFICE 17, Hanover Street London W1S 1YP Tel. 0044207 569 8800 Fax: 0044207 499 4935 E-mail: informationcto@btconnect.com MEMBERS: CHAIRMAN: Mr. Panos Englezos Businessman GREECE CYPRUS TOURISM ORGANISATION ATHENS Voukourestiou 38, Kolonaki, Athens 10673 Tel. (0030 210) 36 10 178, (0030 210) 36 10 057 Fax: (0030 210) 36 44 798 E-mail: cto–athens@ath.forthnet.gr �� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Love Cyprus Issue no3 Subject The topic of the resource Cyprus--History--Guidebooks Κύπρος--Ιστορία--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Love_Cyprus_Issue_no3_lrg Description An account of the resource Discovering Cyprus Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--History--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Ιστορία--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/ad431dfe4ec6d5d98a1f3c40f2d50fcf.pdf f83e6c9091e4f2cc287eb27df10f517f PDF Text Text ΙNFO-PAPER CYPRUS FOR FAMILIES CYPRUS TOURISM ORGANISATION P.O Box 24535, CY 1390 Lefkosia Tel: +357 22 69 11 00, Fax: +357 22 33 46 96 cytour@visitcyprus.com www.visitcyprus.com 1 �This Info Paper is intended to offer the holidaymaker and visitor valuable information on recreation parks, zoos, environmental centres and generally places for family recreation, so as to get the most out of their stay in Cyprus. LEFKOSIA (NICOSIA) PARKS / ZOOS / ENVIRONMENTAL CENTRES Metochi Kykkou Gardens Leoforos Georgiou Griva Digeni Open: Daily from morning till sunset Pets and birds are found in the gardens Akropolis Park Open: Daily from morning till sunset Nature Park with children’s playground National Forest Park of Athalassa Leoforos Athalassas Open: Daily from morning till sunset Lakes, picnic areas, sports grounds, bird observation point, botanical garden Agios Georgios Park Lefkosia Forest Division Tel. 22403739 - 41 Athalassa Visitor Centre 1Leoforos Keryneias Tel. 22462943 Open: Monday - Friday 07:30–15.00 Wednesday: 07:30–15.00 (Closed on Public Holidays) National Forest Park of the Paedagogical Academy Lefkosia Forest Division Tel. 22403739 – 41 Lake with perimetric path lit at night Botanical Garden, geological exhibition gallery and film theatre Picnic area, pedestrian lanes, bicycle track, children’s playground and a kiosk Exhibition with palaeontological findings (permanent) and other rare fossils “ Exelixis” “Tsirides Foundation” Next to Strovolos Town Hall Tel.99526029, 99614301, 22312676 Open: Mon,Tues, Thur, Fri. 10:00-13:00 and 14:30-16:30 Wednesday 10:00-16:00 Saturday & Sunday 10:00-16:30 www.tsiridesfoundation.com 2 �PLAYGROUNDS/ LUNA-PARKS / BOWLING/ PAINTBALL/ ICE SKATING Indoor playroom and outdoor kids pool Play 4 Kidz 231 Lemesou Ave. Strovolos, NICOSIA CYPRUS Tel. 22320000 Fax: 22321400 info@play4kidz.com.cy www.play4kidz.com.cy Open : Wednesday-Friday 15:00-21:00 Saturday 10:00-22:00 , Sunday 10:00 – 21:00 Extreme Park 149 Strovolou Avenue Tel. 22424681, 22424275 info@extremepark.com.cy Open: Monday-Friday 16:00–21:30 Weekends 11:00-21:30 Kids playground and indoor playroom Kids playroom Charalambides Kids Center 1 Stasinou str., 2404 Egkomi Tel. 22591215 Open: Monday-Friday 15:30–20:00 Weekends 11:00-20:30 Luna Park and indoor playroom Paignidoupoli P&O 10 Pafou str., Latsia (behind Mc Donalds) Tel. 22485313 Open : Daily from morning till sunset Papafilippou Luna Park 3 Leoforos Oktovriou 28, Egkomi Tel. 22351554, 22835738 Open: Mon-Fri 09:23:30, Sat-Sun 09:00-00:00 Luna Park 3 �Bowling Kykko Bowling 3 Theodosi Pieridi str., Egkomi Tel. 22350085 Open : Mon -Fri 14:00-00:00, Weekends:13:00-01:00 Lapatsa – Cyprus Paintball Deftera village Reservations required Tel.: 99669343 (Mr. N.Nicolaou) info@cypruspaintball.com Laser Paintball (6-14 years old) Lapatsa Riding School Deftera village Tel: 22455194 info@lapatsa.com Horseback riding and lessons LEMESOS (LIMASSOL) PARKS / ZOOS Lemesos Public Gardens and Zoo Oktovriou 28 str, opposite Akti Olympion Beach Tel. 25588345 Open: Daily from morning till sunset Armonia Park Opposite Arsinoe Hotel, Agios Tychonas Public Gardens and Zoo Playground, park Natural Park of Polemidhia Playground, park (Off Limassol Platres Road ) Walking trails, picnic site and playground Cyprus Environmental Centre of Education and Research in Akrotiri (Near the Monastery of St.Nicholas of the Cats) Bird watching, nature trails, botanical garden and educational material for the environment Monday-Friday Open : 8.00 – 14.00 Limassol Promenade & Sculpture Park Next to the old Port of Limassol Children’s playground , skating, cycling tracks for children and adults, PLAYGROUNDS / LUNA PARKS / BOWLING / SPORTS /GO KARTS / WATERPARK Fun Park Playground with Inflatable games Gladstonos str. Tel. 25340679 Open:Wednesday and Friday 14:00-19:00 Weekends 11:00-19.30 4 �Kid’s World next to Agios Nikolaos Church Tel: 25580644 Open Hours: Tue-Fri 15:00-20:00 Weekends 11:00-20:00 Indoor Playroom O Paignidotopos Spyrou Kyprianou str. Potamos Germasogeias Tel: 77777850 Open: Tue–Fri 14:00-20:00 Weekends 11:00-20:00 Indoor Playroom Galactica Bowling & Luna Park 53 Arch. Makariou, Mesa Geitonia Tel: 25750666 Open: Daily 10:00-22:00 Bowling and Luna Park Bowling Space Bowling Herakleous 1, Potamos Germasogeias Tel. 25310000 Open: Daily 11:00-01:00 Santa Marina Retreat Parekklisia village Tel: 99545454, 99535000 www.santamarinaretreat.com Open: Wed–Sun 09:00–19:00 Pagodromio and Bowling My Mall, Ζakaki Tel. 25343777 Open: Daily 11:00-23:00 7Go Karting Erimi village Tel: 99462269 Reservations required Open: Daily 14:30-19:00, Weekends: 10:00-19:00 Sayius Adventure Park Asgata village Tel:99636183, 99337585 Reservations required www.sayious.com Open: Daily 14:00-17:00, Weekends 10:00-17:00 Fasouri “Water Mania” Waterpark Road E602, (Lemesos Harbour to Fasouri, Akrotiri) Tel: 25714235 fasouriwatermania@cytanet.com.cy www.fasouri-watermania.com Open :April–October Daily 10:00-18:00 Bubble Park 100 m. after Agios Antonios church (on the way to the New Port) Tel: 70008586 www.bubblepark.com.cy Open : Tue-Fri 15.30-20.30 Weekends 10.30-21.00 Horseback riding, Archery, Biking, Paintball, High Ropes course, Playground Ice-skating & Bowling Karting Off road tours Buggy-ATV, Drift Go Carting, Archery, Paintball Water park Indoor playground/slides/trampolines/ Inflatables/rope course/bumper bikes etc 5 �Entrance fees: €5 weekdays €7 weekends & Public H. Arhimides-the fun way of science Pafos Avenue – Kato Polemidia Open: Tuesday-Friday 15.30-20.30 Weekend-Pub.Holidays 10.30-21.00 Entrance fees: Tuesday-Thursday €5 Friday-Weekends €7 Free entrance for children up to 5 years old Tel: 70007887 Science experiments MUSEUMS Cyprus Historic & Classic Motor Museum Ypsonas Tel 70009000 cyprusmotormuseum@cytanet.com.cy www.cyprusmotormuseum.com.cy Open hours: Winter: Wednesday & Weekends 10.00-16.00 Summer: Wednesday, Friday & Weekends 10.00-13.00, 15.00-18.00 Entrance fees: €7 general, €5 under 18 & over 65, children under 3 Free Traditional Cyprus Plumed Breads Museum 9 Grigori Afxentiou street 25340347 toploumistopsomi@live.com Open: Daily (except Sundays) 9.30-13.00, 16.00-19.00 (Monday-Friday) Cyprus Theatre Museum 8 Panos Solomonides street 25343464 theatre.museum@cytanet.com.cy www.cyprustheatremuseum.com Open: Monday 9.30-13.00, Tueday-Friday 9.00-13.00 &17.00-20.00 Sunday: 10.00-14.00 Entrance fees: €3 6 �LARNAKA PARKS / ZOOS / FARMS / MUSEUMS 1. Municipal Garden & Birds ParkGardens, Birds Park, Playground Municipal Museum of Natural History Gregori Afxentiou str. Tel.: 24652569 Opening hours for the Museum: Monday - Friday: 09:00-16:00 Saturday : 10:00-13:00 2. Camel Park Mazotos village, Larnaka Tel. 24991243, 99416968 info@camel-park.com www.camel-park.com Opening Hours: Daily, 09:00-17:00 Winter : 09:00-19:00 Summer 3. Drapia Farm Horseback riding Kalavasos village Tel.: 99437188 Mrs. Marisa Potamitou Reservation required Opening hours: Daily 8:00-12:00 15:00-sunset 7 �4. Dipotamos Donkey Farm Skarinou village Tel.: 99620736, Mr Pieris Georgiades Opening hours: (April-October) Daily 16:00-22:00 5. Owl Museum Louki Akrita 8 Tel.: 24658752 Opening hours: Daily: 10:00-13:00, 16:00-19:00 6. Kition Planetarium & Observatory Planetarium Ammochostou 9, Kiti Tel: 24652569 www.astronomycyprus.eu PLAYGROUNDS / LUNA PARKS / BOWLING / SPORTS /GO-CARTS 1. Lucky Star Fun Amusement Park ,Luna Park and go-carts Agiou Segiou & Vakhou str. Aradippou Motorway A3 Rizoelia - Larnaka Airport, 2nd exit Tel: 24534400 www.luckystarpark.com.cy Opening hours: Check their online calendar 2. K-MAX Bowling 3. Leoforos Nikou and Despoinas Pattihi Next to Κ-CINEPLEX Tel.: 77778393 Opening hours: Mon - Fri 16:00-23:00 Sat & Sun 15:00-23:00 4. Rock N’ Bowl Bowling, Playground Dekeleia – Larnaka Road (near Golden Bay Hotel) Tel.: 99404334, 24822777 Opening hours: Daily 10:00-23:00 www.rocknbowl.com.cy 8 �5. Wow Action Park Playground Pavlou Liasidi 6, 7102 Aradippou (Next to Lidl Aradippou) Tel: 70000025 www.wowactionpark.com info@wowactionpark.com Opening hours: Tue-Sun 10:00-22:00 Mondays closed unless it’s a school or public holiday 6. Fun Factory Playground 2, Giannou Kranidioti str. Larnaca Tel: 70004095, 99017385 Opening hours: 10:00-22:00 7. Battle Field Live Cyprus (Paintball & Combat laser) Paintball Near Pascal English School, Aradippou Tel: 99901806 Website: www.battlefieldlivecyprus.com Reservation required Opening hours: daily: 11:00 – 21:00 8. Ciokoland, Playground Leoforos Nikou and Despoinas Pattihi Next to K – CINEPLEX Tel. 77778393 Opening hours: Mon - Fri 16:30-21:00 Sat & Sun 11:00-22:00 9 �AGIA NAPA / PROTARAS PARKS / ZOOS / FARMS Ocean Aquarium, Protaras Tel. 23741111 ocean@cytanet.com.cy www.protarasaquarium.com Open hours: Daily 09:30 – 15:00 Winter 09:30 – 17:00 Summer Aquarium PLAYGROUNDS / LUNA PARKS / BOWLING / SPORTS /GO-CARTS / WATERPARKS Magic Dancing Waters Leoforos Protara Tel. 99623143, 99416350 Shows: Every evening at 21:00 April - October www.magicdancing.szm.com “Water World” Waterpark, Agia Napa Agia Thekla str. Tel: 23724444 contact@waterworldwaterpark.com www.waterworldwaterpark.com Open hours: Daily 10:00-18:00 April November Sound and vision with water Water Park Go Karts ( next to Waterpark), Αgia Napa. Tel. 23723111 Open hours: Daily 10:00-20:00 April - October Carting Protaras Fun Park, Waterpark, Paralimni next to Paschalia Hotel Tel: 99669022, 23833888, protaraswaterpark@hotmail.co.uk Open hours: Daily 10:00 -18:00 May- October Water Park Paliatso Luna Park Nissi Avenue, Agia Napa Tel. 23724744 Open hours: Summer: Daily 18:00-01:00 Winter: Friday 18:00-22:00 Sat&Sund. 13:00-22:00 Paliatso Go Karts Nissi Avenue, Agia Napa Tel. 23724744 Open hours: Summer daily 17:00-00:00 Play for all 149 Griva Digeni, Paralimni Tel. 23740555 Open hours: Friday-Sunday & Public holidays 10:00–00:00 Mon-Thurs 14:00-00:00 Luna Park Carting Bowling & Indoor playground 10 �Fantastico Mini Golf (Protaras) Tel. 99259125/ 99388280 Open hours: Daily 10:00-00:00 May-October Mini Golf Star Leisure Mini Golf (Protaras) Tel. 99454670 Open hours: Daily 09:00-00:00 April-October Mini Golf PAFOS PARKS / ZOOS / FARMS Ierokipion Park, Geroskipou Pegeia Municipal Park Tel. 26343815 Eliouthkia, Botanical and Traditional Park Motorway Α6 Lemesos–Pafos, exit: Anarita– Airport Anarita village Tel.: 26422479 info@eliouthkiapark.com www.eliouthkia.com Open hours: Daily 09:00-17:00 Winter 09:00-19:00 Summer Municipal Gardens of Geroskipou Ecological and Botanical Park Theme Gardens, guiding tours, traditional crafts workshops, playgrounds Pafos Zoo Coral Bay & Agios Georgios Pegeias rd. Tel. 26813852, 99563947 info@pafosbirdpark.com www.pafosbirdpark.com Open hours: Daily 09:00-17:00 (Oct-Mar) 09:00-20:00 (Apr-Sep) Bird & Animal Park Park «Konstantinos Leventis» Leoforos Agiou Neofytou , Tala Τel. 26652412 (Communal Board of Tala) Forest park with kids and basketball playgrounds PLAYGROUNDS / LUNA PARKS / BOWLING / SPORTS /GO-CARTS / WATERPARKS CTO Public beach Open hours: morning and evening Tel. 26964525 - Luna Park -Looney Land – (play area ) Kings Avenue Mall 2,Corner St Paul& Tombs of the Kings Tel. 26207090 11 �Opening hours.. 11.00-21.00 -Ithaki Amusement Park Trikomou str, Coral Bay area Tel. 26815646 Open hours: 10:00-20:00 Island cove, adventure mini golf, Pafos off Poseidonos avenue, close to Cypria Maris and Ledra Beach Hotels Tel. 26991177 island.cove@cytanet.com.cy Open hours: Daily 09:30-17:30 (Nov-Mar) 09:45-20:00 (Apr-May) 09:45-22:00 (Jun-Oct) Pafos Golf driving Range Coral Bay road, opposite of Azia Hotel, Tel. 97672150, 26271555 Open hours: From 09:00 till evening “Aphrodite”Water Park Geroskipou Off Poseidonos avenue, Tel: 99527211, 26913638 info@aphroditewaterpark.com www.aphroditewaterpark.com Open hours: Daily 10:30-17:30 (15th of April–Jun) 10:00-18:00 (Jul-Aug) 10:00-17:00 (Sep-Oct) Amusement Park and mini golf course Mini Golf Golf Driving Range & Academy Water park Bowling Cockatoos Agiou Antoniou str Tel 99621772, 26822004 Open hours: morning and evening Bowling Bowling Cosmic Leoforos Apostolou Pavlou (Next to the Carobmills) Tel. 26220033 Open hours: morning and evening + soft play for kids and play area Bowling Paintball city+ Laser Tag Kato Pafos (off Leoforos Poseidonos, behind island cove mini golf) Tel. 26273999 paintball Go karts –Pafos karting Center Karting 12 �Coral Bay Tel. 80000807 Open hours: weekdays 09:00-18:00 weekends 09:00-22:00 Mini Football – Olympico Arsenal Soccer School Kato Pafos Tel. 99539649 Open hours: Daily morning & evening Mini football 13 �TROODOS / MOUNTAIN RESORTS PARKS / ZOOS / FARMS Troodos Visitor Centre Troodos Square Tel: 25420145 Open hours: November–March & June: Mon–Fri: 10:00–15:00 April-Μay & September-October: Monday - Friday: 10:00–15:00 Sunday:10:00–15:00 July-August: Monday.–Sunday: 10:00–16:00 (Closed on Public Holidays) Environmental Visitor Centre PLAYGROUNDS / LUNA PARKS / BOWLING / SPORTS /GO-CARTS / WATERPARKS Adventure Mountain Park Kyperounta village For reservations: tel. 97772177, 99674126 info@adventuremountainpark.com www.adventuremountainpark.com Opening hours: November-March: 09.00-19.30, closed on Wednesdays April - October: 10.00-22.30, closed on Mondays Climbing , Paintball, Ice-skating, mountain walking Note: In the compilation of this leaflet every care has been taken to ensure the accuracy of information provided (May 2014). The Cyprus Tourism Organisation (C.T.O.) is not liable for any errors or omissions in material supplied for inclusion, but where such are brought to the attention of C.T.O. future issues shall be amended accordingly. 14 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Info Papers Cyprus for families Subject The topic of the resource Cyprus--Entertainment--Guidebooks Κύπρος--Ψυχαγωγία--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Info-Papers_Cyprus_for_families_lrg Description An account of the resource Αυτό το βιλβίο έχει ως στόχο να προσφέρει στον επισκέπτη πληροφορίες για χώρους ψυχαγωγίας, πάρκα, ζωολογικους κήπους, περιβαλλοντικά κέντρα και γενικά θέσεις για οικογενείακη ψυχαγωγία στην Κύπρο. Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Entertainment--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Κύπρος--Ψυχαγωγία--Οδηγοί https://apsida.cut.ac.cy/files/original/09a7fc8c5210875e361a4a9b1c30fc13.pdf de9b18806641703509fd41f49481c77a PDF Text Text Cyprus Agrotourism Company Cyprus. Authentic Discover it . . . “Holidays in the Cyprus Countryside” For reservations & information visit our website: www.agrotourism.com.cy Tel.:+357 22340071 Fax.:+357 22334764 e-mail: helpdesk@agrotourism.com.cy �Authentic Cyprus Cyprus is an enviable worldwide sun and sea holiday destination with year-round sunshine, blue skies and warm waters. However, this fascinating island has much more to offer. Away from the tourist areas, the Cyprus countryside has a diverse wealth of its own with traditional villages, vineyards and wineries, tiny fresco-painted churches, and remote forests. Enjoy a different kind of holiday in Cyprus off the beaten track in peace and tranquillity by staying in a restored traditional house in one of the island’s many picturesque villages. Awaken to the sound of a cock crowing, or a donkey braying, take your breakfast in the shade of a vine with the smell of jasmine or wild thyme in the air, go for a long walk in the pine-scented forest, watch how the local bread and ‘halloumi’ cheese are made and experience rural living at first hand. And when the sun goes down, just lie back and enjoy Cyprus’ magical evenings gazing at one of the starriest skies you will ever see, lulled by the gentle sounds of the night crickets. You will be given the warmest of welcomes, as Cypriots have a reputation for being hospitable, and you will certainly end up making many good friends before you leave. Don’t be surprised if your hosts go out of their way to treat you as one of the family, lavishing a veritable feast of local delicacies upon you. Try everything by ordering ‘mezedes’ and wash it all down with one of the local beers or wines. Cyprus’ sweet Commandaria wine is one of the oldest in the world, and if you’re brave enough, have a shot of ‘zivania’, which is almost pure alcohol and packs a neat punch. More than just for summer, Cyprus is perfect at any time of year. Blessed with an abundance of sunshine and warm year-round temperatures, it is a great place to enjoy winter sun, to avoid the crowds in the autumn and to marvel at nature’s springtime tapestry of colour. With rugged coasts and mountain peaks, sunny vineyards and cool pine forests, flat expanses of wheat fields and lush citrus orchards, the island has something for everyone. And when you’ve had your fill of relaxing, you’ll find that in Cyprus there’s much to see and do. Play a round of golf, go cycling, or hiking round the countryside, or take up a new sport. Or wonder at spectacular Greek temples, opulent Byzantine churches and ancient artefacts that are the remnants of a civilisation going back 10,000 years. The properties we offer are a great base from where to explore the island. Carefully renovated to maintain their distinctive character, while including all modern conveniences, they are ideal for those seeking comfort and privacy in friendly and attractive surroundings. For reservations & information visit our website: www.agrotourism.com.cy �Welcome to Rural Cyprus If you are looking for an alternative rural experience with traditional accommodation in a natural environment, countryside activities, meeting the locals, tranquility, local gastronomy, wine routes, small spa centers, nature trails, cycling routes, old churches and hidden monasteries, bird watching and sports. Cyprus countryside is the perfect place to visit all year round! For reservations & information visit our website: www.agrotourism.com.cy �Troodos Mountains “The Green Heart of Cyprus” The imposing Troodos massif rises to 1,952m above sea level, stretching across most of the southwestern part of Cyprus. Troodos provides a wide range of traditional houses and small hotels. The region offers an abundance of things to do and see. It is an area of fresh air, winding nature trails and scenic panoramas. Walking or cycling through forests on mountain trails, attending village festivals, experiencing the local traditional gastronomy, or discovering the cultural treasure of the UNESCO World Heritage churches are among the main pursuits. Birdwatchers, botanists, geologists, ramblers, bikers, photographers and nature lovers seeking a relaxing break. For reservations & information visit our website: www.agrotourism.com.cy �Pafos Region The region offers the possibility of combining sea and mountains as well as getting a taste of culture with its many archaeological sites. The Akamas peninsula is an area of natural wilderness with dramatic coastlines and sandy coves.You can find traditional lodgings around Pafos in the villages of Arodes, Droushia, Episkopi, Goudi, Giolou, Choulou, Kathikas, Kallepia, Akourdalia, Miliou, Polis Chrysochous, Panayia, Nikokleia, Trachypedoula, Kritou Tera. Limassol Region The sun-kissed southern slopes of the Troodos Mountains with their vineyards form a pleasant green backdrop to the city, dotted with delightful hillside villages known collectively as the ‘Krassochoria’ (or wine villages). The old forms of viticulture are still kept alive here producing the island’s best dry red wines. The most famous of all the wines is Commandaria, one of the oldest named wines in the world, having had the same name for eight centuries. You can find traditional lodgings around Limassol in the villages of Anogyra, Apsiou, Arsos, Episkopi, Kilani, Vasa Kilaniou, Vouni, Lemithou, Lofou, Potamitissa, Fasoula, Sykopetra. For reservations & information visit our website: www.agrotourism.com.cy �Nicosia Region In the countryside you’ll find olive groves and orchards leading up into the pine forest of the Machairas mountains, on the peak of which, set in a scenic valley with a superb view over the plains, sits a centuries old monastery. Picturesque villages abound, with their cobbled streets and preserved stone and adobe houses, offering a glimpse of rural life in Cyprus. You can find traditional lodgings around Nicosia in the villages of Askas, Galata, Kakopetria, Kalopanayiotis, Lympia, Lythrodontas, Spilia, Polystypos. Larnaka Region The mountainous area of Larnaka is dotted with charming villages. From the gentle sounds of nature to the glorious scent of fresh village bread, experience the warm hospitality and friendship of rural Larnaka, perfect for any time of year. You can find traditional lodgings around Larnaka in the villages of Agii Vavatsinias, Agios Theodoros, Choirokitia, Kalavasos, Kato-Drys, Maroni, Psematismenos, Skarinou, Tochni, Troulloi, Lefkara, Vavla. For reservations & information visit our website: www.agrotourism.com.cy �We can help you organize your holiday in the Cyprus countryside. Contact Cyprus Agrotourism Company for more information. For reservations & information visit our website: www.agrotourism.com.cy Tel.:+357 22340071 Fax.:+357 22334764 e-mail: helpdesk@agrotourism.com.cy www.visitcyprus.com �� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Holidays in the Cyprus Countryside Subject The topic of the resource Cyprus--Holidays--Guidebooks Κύπρος--Διακοπές--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Holidays_in_the_Cyprus_Countryside_EN_lrg Description An account of the resource Η Κύπρος είναι μια αξιοζήλευτη παγκοσμίως χώρα, με υπέροχους προορισμούς και καταπληκτικές θάλασσες, υπέροχα παραδοσιακά χωρία, αμπελώνες, οινοποιεία αγιογραφίες εκκλησιών και απομακρυσμένα δάση. Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Holidays--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Διακοπές--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/4bd582d84a2c29c3143c118ebc5da829.pdf 53eefc76cd64ba875d76982eb8ed1e34 PDF Text Text ¢EIN DESIGN 4121 C Y P R U S Pafos Chamber of Commerce & Industry Pafos Tourism Committee, P .O.Box 60082, 8100 Pafos, Cyprus, Tel:+357 26935115, Fax:+357 26944602 Email:info@visitpafos.org.cy, Web site:www.visitpafos.org.cy Golfing �There are three top class golfing courses in the Pafos region,situated in peaceful surroundings amidst landscaped hills with spectacular views. They are equipped with luxury villas or apartments for rent or sale, clubhouses, shops, hotels, and all the necessary facilities. They are far from the hustle and bustle of the main tourist resorts, yet near enough for easy access. Pa fo s Fo r T h e G o l f L ov e r phrodite Hills is an award winning integrated golf, leisure and real estate development. It is an 18-hole championship standard golf course, has a double ended 350 m practice range, 4 target greens with bunkers, short game practice facilities, 3 academy holes, two residential professional golf instructors, a large clubhouse with bar and restaurant and terraces overlooking the green. It features one of the most spectacular par 3s in Europe, which can be found on the 7th hole. A signature hole, it plays steeply down across a canyon onto a large green nestled in a grove of olive trees. A Tsada Golf Course was founded in 1994 and is set amongst the orchards and vineyards of a 12th century monastery, nestled in a gentle valley. It is a classic Donald Steele design, which plays to a par 72 and measures 6060 m. The aptly named Secret Valley Golf Course is tucked away in a superb valley east of Pafos near the legendary birthplace of Aphrodite, the goddess of love. It is set in scenic hills surrounded by mature trees and dramatic rock formations. The course plays to a par 71 and measures 5904 m. With above par facilities in beautiful surroundings, Pafos is the latest destination on the golfing map, a place where you can play the game all the year round. � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Golfing Subject The topic of the resource Cyprus--Sports--Guidebooks Kύπρος--Αθλητισμός--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Golfing_en_lrg Description An account of the resource Υπάρχουν τρία γήπεδα γκολφ, τα πιο κορυφαία σε κατηγορία στην περιοχή της Πάφου, που βρίσκεται σε ήσυχο περιβαλλόν αναμέσα σε καταπράσινους λόφους με καταπληκτική θέα. Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 34.771815, 32.430019 Cyprus--Sports--Guidebooks Cyprus--Tourism--Guidebooks Kύπρος--Αθλητισμός--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/85ba8809f81d73b1327c8f101ccc9171.pdf 42e5b65e58b8179cffe9be8c05f629e4 PDF Text Text Food from the heart of Cyprus Enjoy...Kali Orexi... ��Food from the heart of Cyprus h Gazing back through the centuries, one can explore Cyprus’ rich history in gastronomy with indigenous products and unique recipes that cannot be found anywhere else. Cyprus has a variety of authentic recipes for food and a variety of wines among which the most ancient wine in the world; Commandaria! Adding to the above, Cypriot cuisine, being a Mediterranean one, is one of the healthiest in spite of the fullness in flavours. The Cyprus Tourism Organisation in its attempt to further promote Cypriot gastronomy has created this exceptional booklet with traditional recipes as well as variations with a more gourmet essence. Of course, this would have not been possible without the invaluable contribution of Tonia Buxton and her team, Vanessa Courtier and Wendy Veale. Enjoy your ride through Cyprus’ Flavours! �I am delighted to have been asked by the Cyprus Tourism Organisation to write a gastronomy booklet to showcase the finest cuisine in the world…that of Cyprus. I have reason, of course, to be a little biased, but I do truly believe that this island is the prized jewel of the Mediterranean. Steeped in a prolific culinary history Cyprus has been gifted with its location, wonderful climate and rich fertile land to grow in culinary delight! On the crossroads between Europe and the Middle East, along the path of the spice trading routes to China and India, the Cypriot cook has had the world’s finest ingredients at her fingertips. I have many wonderful memories about growing up in a Cypriot household and particularly revolving around food, cooking with my mother and grandmother, sharing food with friends and family. Anything of any importance in Cyprus always happens around food! Thanks to our bygone sea-faring explorers, wise ancient vintners, now today’s thriving state-of-the-art wineries, traditional farmers working alongside exciting new artisan producers, talented chefs...Cyprus from ancient to modern day has evolved without losing its very essence and spirit. This is where my love of our cuisine was born and I am proud to be able to share my passion with you. What is just wonderful about Cypriot cuisine is that whilst a gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients are so very simple and delicious. I hope you will enjoy this booklet...as a keepsake of your visit. Once back home caught up in daily life, these recipes will be a sunny reminder of when time stood still yet moved on, food revolving around festivals, family, friends.... Recipes from the heart of Cyprus for you, T Filakia 2 onia x ��h Gastronomic delights to try when in Cyprus From the scorching heat of the coast to the cooler, sometimes snowy mountains, Cyprus’s diverse landscape yields an amazing wealth of ingredients, culinary treats and exotic flavours. l Halloumi is a wonderful cheese made from a mix of goat and cow’s milk. You cannot visit Cyprus without tasting this cheese. Its texture is unique and delicious, lending itself to both sweet and savoury accompaniments. Try it with olives and village bread or with a refreshing slice of watermelon. It is magic for cooking as it holds its shape and does not melt, so ideal for barbecuing over hot coals. l Pastelaki is a nut brittle originating from Ancient Greece. The great historian Herodotus made reference proclaimed it a wonderful tonic as well as a sweet delicacy. Made using locally grown peanuts and almonds with select sesame seeds, this snack is deliciously crisp, healthy and nutritious. l Lountza (Cured meat): is fresh pork fillet which has been matured in a mixture of village wine and coriander seeds for about 15 days, followed by a curing process of 20 days. It is one of the main ingredients in our national Cypriot sandwich, halloumi and lountza. Wonderful cubed as part of a meze platter. l Anari cheese is made from the whey produced when making Halloumi. Mild in flavour with a soft creamy texture and low in fat, it is the perfect addition to any healthy diet as part of breakfast or a snack.  Available either salted or unsalted, Anari is delicious eaten freshly made. When hung to dry and harden it is excellent grated onto pasta or salads. l Carob Ceratonia siliqua The carob tree has been cultivated in Cyprus for almost 2,000 years. l Carob honey is extracted from the ground pulp of the carob. 4 l Loukanika, our village sausages are made from selected fresh pork meat, wine, salt and spices. The meat is minced, marinated with coriander seeds, black pepper and salt, then left to mature in dry red wine for 7-15 days to absorb all the flavours. Delicious barbecued or fried, and enjoy with grilled halloumi topped with a fried egg for a great Cypriot breakfast. l Cypriot coffee is wonderfully strong and aromatic. Served in demitasse cups, it is taken sketo, no sugar, metrio, one sugar or gliki, very sweet! The sign of a good cup of coffee is the kaimaki its creamy frothy top layer. You should never drink to the bottom of the small cup else you will end up with a mouthful of bitter coffee pulp! �l Loukoumi is a very sweet, delicious delight made from many popular flavours including rose, lemon, mastic and bergamot; sometimes pistachio and almonds are added. The best varieties are produced without the need for additives, using only the finest ingredients to set it. baby aubergines. They are often flavoured with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water. l Zivania is a centuries old local hooch common to all Cypriots. A pure white distillate produced from a blend of grape pomace and local dry wine, it has a distinct taste and aroma. Other than enjoying Zivania as an alcoholic drink, it is also used to treat wounds, massage aching bodies, and is a remedy for colds and toothaches. Warming too as a hot toddy during our cold winter months.... l Shoushoukos is a grape-based gastronomic delight made by threading nuts...usually whole almonds or walnut halves...onto string, then repetitively dipping into a liquid jelly made of grape must often flavoured with a little rosewater. If you are in Cyprus toward the end of the summer during the grape harvest, you will catch sight of strings of shoushouko hanging out to dry from many a village veranda. Thinly sliced, shoushoukos is the perfect accompaniment to a glass of wine or brandy. l Glyka tou koutaliou are sweet preserves served in a tiny spoon as a gesture of hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed l Recipe notes: Although these recipes are in metric, we Cypriots tend to measure ingredients throughout using a cup or glass of approx. 200ml ...or as my aunts will say, when I revert back to a frustrated North London Cypriot....‘oso sikosi’ which means ‘as much as it will take’ or ‘sto mati’ roughly translating to ‘use your eyes to see if it looks ok’! For electric fan ovens reduce the temperature by 20°C or refer to the manufacturer’s manual. Use level tablespoons unless stated. Herbs are fresh, organic vegetables peeled unless stated. Medium sized eggs are free-range. Season with sea salt, freshly ground black pepper. When frying, do not leave the pan unattended. 5 ��h Traditional Cyprus Elderly ladies sitting on their verandas embroidering Lefkara lace, men gathered around tables at the local café playing backgammon; peep into a courtyard, watch, listen to ladies sitting, rolling both their tongues and Koupepia, stuffed vine leaves for the family dinner, inhale the waft of bread baking. The beautiful landscape of our sea, ancient ruins, donkeys carrying their wares up craggy mountain paths, all this can still be seen in Cyprus today. But most traditional and long-lasting of all is the warmth and hospitality of our people. 7 ��h Meze Meze is part of our daily life...a traditional way to enjoy our favourite food, slowing down the pace of fast food in a modern world. Meze can be a snack, even breakfast for some hardy locals, or the start of a family celebration meal. Wonderful to graze and nibble on with drinks as the sun goes down, meze is a selection of tasty little dishes, spicy or savoury, cooked or raw, hot or cold but always best enjoyed when sharing, chatting and embracing the warmth of Cypriot life. If serving meze for 4 people I suggest 5 or 6 of your favourites such as houmous or tahini dip, grilled halloumi, olives, ravioli, kalamari, beans, aubergine, koupepia, keftedes accompanied with village bread or warm pitta... so kopiaste, ke kali orexi, enjoy our very social way of eating….. l To make Tahini dip use an electric blender to blitz together 2 heaped tbsp tahini paste, 4 -5 cloves garlic, juice 2-3 lemons, 4-5 tbsp olive oil. Blend in just enough cold water to form a consistency similar to thick pouring cream. Season with salt, cover and chill well. When ready to serve sprinkle with parsley, sometimes paprika and drizzle with olive oil. l For Talattouri, coarsely grate or finely chop a firm cucumber into a bowl. Leave to stand for a short while then blot up or drain away any excess water. Finely chop several plump garlic cloves, add to the cucumber then crumble in a handful of our sweet pungent dried mint or use freshly chopped mint if preferred. Now fold in some thick Greek yoghurt to make the perfect consistency and finish with a drizzle of olive oil and some chopped mint to garnish. l For a quick way to prepare Elies Tsakistes, rinse and pat dry some cured Greek green olives, lightly crush them to allow flavours to seep in. Place in bowl, squeeze on some lemon juice, add quartered lemon slices, a generous sprinkling of crushed coriander seeds, lots of garlic slithers, enough olive oil to lightly dress. Fold together, cover and leave at room temperature ideally for a couple of hours to marinate before enjoying. Covered and refrigerated, they will keep for at least 3 months, tasting better as the flavours develop. l For the Koupepia or cigar-shaped stuffed vine leaves, delicacies are served as part of a meze at many of our wedding feasts. 2-3 tbsp olive oil 2 onions, finely chopped 1 kg coarsely minced pork 400g can of chopped tomatoes ½ bunch parsley, finely chopped a handful of dried Cypriot mint, crumbled 1 tsp ground cinnamon 200g pudding rice salt and pepper to taste 1 bunch of fresh vine leaves, destalked (or use canned leaves in brine, drained) juice of 1 lemon Heat the olive oil in a pan, add the onions and cook gently to soften but not brown. Crumble in the pork, cook gently for 5 minutes or until the pork has coloured. Stir in the tomatoes, parsley, mint, cinnamon and rice. Season well and cook for a few minutes more. Have ready a stack of the vine leaves, vein side up, the pork mixture and a shallow circular ovenproof dish ready to put the dolmades in. To form koupepia place 1 tsp of the filling up from the centre base of the leaf, fold the leaf over the mince from the base then fold in the left and right side of the leaf. Now roll up, not too tightly, to make a little cigar shape. Continue making until all the koupepia are packed in the dish. Squeeze on the lemon Clockwise from bottom: Tahini dip, Talattouri, Elies Tsakistes 9 �juice and cover with any remaining vine leaves, like a blanket. Place an inverted plate on top of the vine leaves. Carefully pour boiling water in around the edge of the dish to come up to just touch the plate. Cover with foil, cook in a preheated oven 200°C /Gas 6 for 30 minutes, then reduce the heat to 180°C/ Gas 4 and cook for a further 30 minutes. Serve warm or cold. l For the fried Kalamari This is such a simple dish, popular as part of a meze. Whilst much of our food can be prepared in advance I strongly recommend this has to be freshly cooked, eaten crisp and hot with lashings of lemon juice and tahini dip. 4 small kalamari 1 egg, beaten plain flour seasoned with salt and pepper, for dusting groundnut oil for deep frying Wash the kalamari, slice the body into rings, the final ring attached to the tentacles. Dip into egg then toss into the flour. Lightly shake off surplus flour. Pour enough enough oil into a heavy based deep saucepan to fill to 1/3. Heat until hot. Test by dropping a cube of day-old bread into the oil, it will float to the surface and brown in seconds if the oil is ready. Now carefully fry the kalamari, a few at a time, for around 3-4 minutes or until crispy golden. Remove with a slotted spoon or long tongs, transferring onto kitchen towel to drain whilst you cook the remaining kalamari. Wonderful! l For the Keftedes Delicious, big and oval served with lemon wedges for squeezing, yogurt and a Greek salad. Or as part of a meze make small circular balls and serve with hummous, pitta bread, olives, capers too... 1 kg coaresly minced pork or use 50/50 pork and beef 1 kg potatoes, grated 2 large onions, finely chopped ¼ loaf stale bread, made into fine breadcrumbs 1 large bunch flat leaf parsley, finely chopped 1 small bunch fresh mint leaves, finely chopped 3 eggs, beaten 1 tsp ground cinnamon Olive oil or groundnut oil, for frying In a large bowl mix together all the ingredients. Flatten the mix into the bowl then pour on a thin film of oil. Cover and chill for 30 minutes. Refer to previous recipe for heating up oil. Scoop up some meat mixture and use both hands to shape as required. A bowl of cold water nearby to dip your hands into stops them from getting sticky. Carefully slide a few Keftedhes at a time in the hot oil to cook. For larger oval Keftedhes fry for around 10 minutes on each side, for meze size, around 5 minutes or until golden brown. Drain onto crumpled kitchen towel. Serve hot, at room temperature or chilled, it makes no different, they are delicious however! Olives, Tahini, Talattouri: Rosé; Mavro & Grenache Linos Winery, Lemesos. White; Vouni Panayias, Spouritiko, Vouni Panayias Winery, Panayia, Pafos. Koupepia: White; Keo- Xynisteri, Mallia Winery, Lemesos Kefthedes: Red; Organic Red, Mavro & Cabernet Sauvigon, Lambouri Winery, Kato Platres, Lemesos. Kalamari: White; Ayioklima, Xynisteri,Constantinou Winery, Pera Pedi, Lemesos. Clockwise from topleft: Koupepia, Kalamari, Keftedes 10 ��h Halloumi ravioli In Cyprus ravioli is very much a Lenten dish made in kitchens around Carnival week. It is delicious scattered with crumbled dried Greek mint, enjoyed as part of a meze or supper. Makes approx. 24 Dough 425g plain flour and extra for dusting pinch of salt Filling 3 dry halloumi cheeses (around 500g), grated 2 tbsp dried Greek mint 3 eggs, beaten l Sift the flour and salt into a large bowl or food processor. Work in just enough warm water to form a dough. Turn out onto a lightly floured board, knead well until smooth and elastic. Leave to rest for 20 minutes. l Set aside 2 tbsp grated halloumi and mint for garnishing. Mix the remaining ingredients for the filling adding just enough beaten egg to bind. Divide the dough into 4. Roll each out on a floured board into a long strip about 8cm wide. 12 l Place 1tsp of filling every 4cm along the length of each strip, slightly off centre. Brush water along the edges of the dough, fold and seal well. Cut the filled dough into crescent shapes. Cypriot women use the rim of a small wine glass to stamp out this shape. Use fork prongs to crimp and seal the edges of the ravioli. l Bring a large saucepan of lightly salted water to a rolling boil. Cook the ravioli, in batches, for around 10 minutes or until the crescents float up to the surface, a sign that the dough is cooked through. Remove, draining thoroughly with a slotted spoon. l Serve bowls of ravioli with a spoonful of the starchy cooking water to moisten. Sprinkle with the reserved halloumi and mint to garnish. h White: Melapsopodi, Sauvignon Blanc, Tsalapatis Winery, Polemi, Pafos �h Fasolaki yiahni The Mediterranean diet uses lots of pulses and beans, ideal during Fasting. This stew is delicious with feta cheese crumbled in just before serving. Good also as part of a meze with a selection of little tasting dishes. There is a variation below with lamb too. Serves 4-6 3 tbsp olive oil 1 large onion, chopped 1 stalk celery, chopped 2 x 400g cans chopped tomatoes 400g can butter beans, drained 1kg fresh green beans, trimmed 1 tbsp freshly chopped parsley a good pinch each ground cinnamon, sugar, salt and pepper l Heat the oil in a large pan, lightly fry the onion and celery until softened. Stir in the tomatoes, butter beans, fresh beans, parsley and seasoning. Cover and simmer for 20 minutes or until thickened and the beans are tender. Adjust the seasoning to taste, then ladle into bowls. Serve with village bread and tahini dip or thick yoghurt. To make into a lamb stew add 1kg boneless lamb shoulder, cut into 5cm chunks to the onion and celery, stir and cook until browned then add the tomatoes. Cover and simmer for 1 hour before stirring in the rest of the ingredients. h Rosé: Aes Ambelis, Lefkada and Maratheftiko, Aes Ambelis Winery, Kalo Chorio Orinis, Lefkosia. 13 ��h Village pasta My ‘take’ on a truly delicious fresh pasta dish. If you do not have any sklilitzi or river reeds to form this pasta once back at home you might want to buy similar ready prepared ‘Trofie’ shaped pasta. Serves 4-6 600g village flour (plain flour) 400g fine semolina 200ml warm water 1 pinch salt 1 tbsp olive oil l Work everything together, kneading smooth to a firm pliable dough. Cover and leave to rest for 2 hours. Take a river reed and roll pinches of pasta around it to form into the desired little shapes. For the Pesto anari leaves from 1 big bunch of fresh basil 50g pine nuts 125ml olive oil 100g dry anari cheese, grated l Mix everything in the blender. h For the zucchini or courgette sauce 2 zucchini or courgettes, around 300g, cut into fine strips 3 tbsp olive oil pinch of salt leaves from ¼ bunch of fresh mint To finish 1 zucchini or courgette, cut into matchsticks 1 tbsp olive oil shavings of anari cheese l Plunge the zucchini into boiling water for 1 minute to cook. Drain thoroughly then blend with the remaining ingredients to make a smooth sauce. l Cook the pasta in boiling water for 10-12 minutes. Fry strips of raw zucchini in the olive oil then add the zucchini sauce. Simmer for a few minutes then toss in the pasta. Remove from the heat, stir in the pesto and serve garnished with the anari cheese shavings.. White: Ayios Chrysostomos, Xynisteri, Ezousa Winery, Pafos 15 �h Makaronia tou fournou This dish is a family favourite, delicious eaten hot or cold. All it needs is a fresh village salad and a hearty Cypriot appetite. Serves 8 500g makaroni (ideally no.1 long tubes) 1kg minced pork or beef 4 tbsp olive oil 3 onions, finely chopped a bunch of flat leaf parsley, chopped 400g can chopped tomatoes, optional 1tsp ground cinnamon salt and pepper to taste For the sauce 2 litres fresh milk 3 eggs, beaten 3 tbsp cornflour 100g grated halloumi or kefalotiri cheese l Bring a large pan of lightly salted water to the boil. Add the pasta and cook until just ‘al dente’ then drain thoroughly and toss with 1 tbsp olive oil. l In another pan heat 3tbsp of olive oil and gently cook the onions until translucent. Add the minced meat and parsley, cook until browned and crumbly. Season with salt and cinnamon to taste. If using tomatoes, add at this stage. 16 l Make the sauce by heating ¾ of the milk in a pan. Mix the remaining milk with the cornflour in a large bowl to make a paste. Beat in the eggs. Now briskly beat in some of the hot milk then add this egg mixture back into the remaining hot milk. Heat, stirring all the time until the sauce becomes smooth and thickened. l Assemble the makaronia tou fournou. First pour a thin layer of sauce in the base of a large rectangle ovenproof dish, then cover with half of the pasta. Now spread on the meat mixture, followed by another layer of pasta. Finally cover with the remaining cheese sauce and top with grated cheese. l Cook in a preheated oven at 180°C/Gas4 for 40–45 minutes or until golden brown on top. Leave to cool a little before cutting into generous square portions. h Rosé: Olympos, Cabernet Sauvignon, Olympus Winery, Lemesos. �h Stifado Beef stew Cypriot style, wonderfully robust. This is good served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed. Serves 6-8 100ml olive oil 1.5 kg lean beef, cubed 1.5 kg shallots, peeled 4 cloves garlic, chopped 5 tbsp red wine vinegar 3 pieces cinnamon bark 2 bay leaves 1 tsp whole cloves 1½ tsp aniseed or fennel seeds or 2 whole star anise 3 x 400g cans chopped tomatoes salt and pepper h l Heat the olive oil in a large heavy based pan and brown the cubed meat in batches. Then add the shallots, cooking gently to turn golden and caramelise. Now add the garllic, vinegar, spices and tomatoes. Season well. l Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened. Red: Tsangarides, Mataro, Tsangarides Winery, Lemona, Pafos. 17 �h Afelia Home-produced pork marinated with aromatic coriander seeds and red wine...this is traditionally served with steamed cracked wheat we call pourgouri. Simplicity at its best! 18 �Serves 6 For the Afelia 1kg (shoulder) pork, cubed 4 tbsp olive oil ½ bottle or 350ml Cypriot red wine (if possible marinate from the night before) 3 tbsp coriander seeds, crushed For the pourgouri 2 tbsp olive oil 1 large onion, chopped 1 nest dried vermicelli or angel hair pasta 200g cracked wheat or pourgouri 2 x 400g cans chopped tomatoes, optional salt and freshly ground black pepper l In a large pan, heat the oil then fry the pork in batches until browned all over. Add the wine, let it bubble for a minute, add the coriander seeds and a pinch of salt. l Part-cover the pan and gently simmer for 30 minutes or until the pork is just tender. Do not over-cook or allow it to dry out, add a splash more wine, if necessary. As the sauce reduces it will become intensely rich. l For the pourgouri, heat the olive oil in a saucepan and cook the onion until softened but not coloured. Crush the vermicelli into the pan, add some seasoning then the cracked wheat. h l Add 400ml of hot water, stirring over a low heat for 2-3 minutes or until all the water has been absorbed. If using tomatoes, stir in at this point. Adjust the seasoning, to taste. l For the pourgouri, heat the olive oil in a saucepan and cook the onion until softened but not coloured. Crush the vermicelli into the pan, add some seasoning then the cracked wheat. l Add 400ml of hot water, stirring over a low heat for 2-3 minutes or until all the water has been absorbed. If using tomatoes, stir in at this point. Adjust the seasoning, to taste. l Remove the pan from the heat, cover with a clean tea towel and let it stand for 10 minutes to allow the pourgouri to finish cooking to perfection. l Ladle the pork Alfelia onto a bed of steaming pourgouri. This is good topped with a dollop of thick Greek yogurt. Red: Gerani, Maratheftiko, Kalamos Winery, Amargeti, Pafos 19 �h At the bakery When you first walk into a Cypriot bakery you will be overwhelmed with the amazing smell of freshly baked bread neatly lined up, rack after rack of huge village loaves. There is everything you could ever desire let alone eat...try sweet koulouraki swirls with a sesame top, perfect for dunking into a bitter Cypriot coffee, or savoury sticks which are great dipped into olive oil. Glass cabinets filled with desserts and cakes, baklavas...some with almonds some with pistachios, delicious galaktoboureka...are deep filled custard pies wrapped in crisp filo pastry, all scented with rose water or orange blossom water. There is so much to see and taste in a Cypriot bakery, it is worth making time for a visit. Aside from bread and cakes, you will find mince and parsley filled koupes or halloumi filled bourekia...you won’t walk out empty handed! 20 �h Baklava Syrup-drenched pastries like Baklava are so Greek...sticky, sweet, steeped with flavours I love so much, aromatic rosewater and my favourite of spice, cinnamon. Enjoy with thick yoghurt. Makes approx.15-16 For the syrup 300g caster sugar 1 tbsp lemon juice 3 tbsp rosewater 1 piece cinnamon bark For the Baklava 250g filo pastry sheets 400g chopped almonds 75g caster sugar 4 tsp ground cinnamon ¼ tsp ground cloves 150ml rosewater 200ml olive oil l To make the syrup place all the ingredients in a heavy based saucepan with 200ml water. Then bring to a steady boil over a medium heat for 5 minutes until syrupy. Leave to cool. l Preheat the oven to 180’C/Gas 4. Brush the sides and bottom of a 23cm x 33cm shallow ovenproof dish with a little oil. l For the filling mix together the almonds, sugar, cinnamon, cloves and rosewater. l Carefully separate the filo sheets, line half the sheets in the dish, brushing each sheet with the olive oil. Now spread on the filling, cover with the remaining filo, layering and oiling as before, including the top sheet. Score the top to form diamond shaped slices. l Bake in the middle of the oven for 20-30 minutes. Increase the heat for the last 5 minutes to give the pastry a light golden colour. l Remove from the oven. Whilst still hot pour the cooled syrup all over the pastry. Leave to stand for at least 1 hour before cutting through and serving. h White: Vlasides, Xynisteri, Vlasides Winery, Koilani, Lemesos 21 �h Bourekia me Anari Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs...the essence of Cyprus. If you cannot purchase anari then the best substitution is unsalted ricotta cheese. Makes approx. 24 1kg plain flour 200ml groundnut oil plus extra for frying pinch of salt For the filling 800g unsalted anari cheese 1 heaped tsp ground cinnamon 3 tsp caster sugar or to taste rosewater icing sugar l Place 1tsp of filling onto each circle. l For the dough mix together the flour, oil and salt. Work in enough cold water, kneading well, until you have soft pliable dough. Wrap in cling film and chill for 30 minutes to allow the dough to relax. l For the filling lightly mash the anari cheese in a bowl. Add the cinnamon and enough rosewater to make a smooth but spoonable mixture. Stir in sugar, to taste. l To make the Bourekia roll the dough out onto a floured surface, nicely thin yet strong enough to support the cheese. l Fold the dough over the mixture, pressing to seal along the edge. Use a fork to crimp and seal securely. l Deep-fry the Bourekia in batches. First make sure the oil is hot enough by dropping in a small piece of dough; if it bubbles and turns golden brown instantly the oil is ready. Carefully slide a few Bourekia into the hot oil, cooking until golden on all sides. Remove from oil onto crumpled kitchen towel to drain. l Use a wine glass to stamp out rounds of pastry. Brush a little water around the edges. 22 l When cool, arrange on a pretty serving dish dusting liberally with icing sugar and cinnamon. They taste wonderful hot or cold h White: semi-sweet, Ayia Irini, Xynisteri and Semillion, Fikardos Winery, Pafos ���h Modern Cyprus Jasmine-scented nights, street-lined cafés, bars, young people pouring out, laughing, chatting, texting. Lush green golf courses, gourmet restaurants, minimalist interiors, beach bars, banana plantations, fashion events, art exhibitions. Modern wineries, jewellery studios...Cyprus is erupting with new young talent. Swirl a glass of Commandaria over rocky ice, take in the wonderful aroma of grilled halloumi wafting through the balmy air, listen to the word Kopiaste buzzing all around. 25 �h Fresh salad with carob dressing, pomegranate and shaved kefalotiri Do try the unusual flavour of carob as a salad dressing, deliciously sweet with the likes of peppery fresh rocket, or your favourite mixed leaves...I like to then add crunchy pomegranate seeds and Cypriot cheese for a bowlful of vibrant colours and flavours. For the dressing 1tbsp carob syrup 2 tbsp olive oil 1 tbsp apple cider vinegar ½ tsp wholegrain mustard 1 garlic clove, finely chopped or grated l For the salad, mix your freshly picked leaves and herbs in a large bowl, scatter on shavings of kefalotiri cheese and fresh pomegranate seeds and toss altogether with a good drizzle of the dressing. l Place all the dressing ingredients in a small screw top jam jar and shake to form the dressing. Keep refrigerated until required. h Red: Methi, Cabernet Sauvignon, Vasilikon Winery, Kathikas, Pafos h Carob Known as Cyprus’s Black Gold, Ceratonia siliqua or the carob tree has been cultivated in Cyprus for over 2,000 years and was one of the islands most fruitful exports. It is well known that Cypriot carob is the best in the world. Whilst an aquired taste to many, the syrup is simply delicious so do try it drizzled over vanilla ice cream, as a salad dressing or even on your morning porridge. 26 ��h Warm halloumi and peach salad Traditional meets Modern. This delicious salad is a marriage made in heaven, salty halloumi, sweet honey and sun-ripened fruit. Enjoy as a meze or main meal. Serves 6 as a meze or 2 as a main 3 ripe but firm peaches, halved and stoned 250g block halloumi cheese 2 tbsp olive oil 3 red chicory, root intact, quartered lengthways 1 bunch salad onions, trimmed, cut into 2cm lengths For the dressing 1red chilli, deseeded, finely chopped ½ large bunch fresh coriander, leaves and stalks roughly chopped 5 tbsp white wine vinegar 3 tbsp clear honey l Make the dressing by mixing everything together in a small bowl. Cover and set aside. Cut each peach halves into wedges, cut the halloumi into 1cm thick slices. 28 l Heat half the oil in a large frying pan. Fry the cheese for 3-4 minutes on each side or until golden brown and almost crusty. Remove from the pan and keep warm. l Add the chicory and onions to the hot pan, stir-fry until slightly wilted and coloured. Transfer onto absorbent kitchen towel. l Heat the remaining oil. Add the peach wedges and fry for a minute or two, until softened, lightly coloured but still retaining its shape. Combine all the ingredients together then pour on the dressing. Spoon onto individual plates, sharing out fairly! h White: Kyperounta, Chardonnay, Kyperounta Winery, Lemesos. ��h Commandaria mushrooms A very modern take using our historic wine. Very little else is needed other than time to savour the rich flavours and maybe chunks of bread to mop up the delilcious sauce. Serves 6-8 as a meze 500g white button mushrooms 75g unsalted butter 200ml Commandaria 1 tbsp demerara sugar 3 sprigs fresh rosemary salt and freshly cracked black pepper l Melt the butter in a deep frying pan and toss in the mushrooms cooking to soften for a few minutes. l Scoop out the mushrooms, now add all the remaining ingredients and allow to bubble, stirring occasionally for 5 minutes or so. The sauce will start to caramelise and thicken. At this point return the mushrooms to the pan to soak up the flavours before serving. Drizzle over any remaining sauce and garnish with sprigs of rosemary. h White: Makkas, Chardonnay, Makkas Winery, Statos-Ayios Fotios, Pafos. h Commandaria, the wine of Kings This sweet wine is steeped in a rich history dating back to the time of the Ancient Greeks. In 800BC, poet Hesiod first described a dried grape wine from Cyprus as ‘Cypriot Manna’. In the 11th century, during the Crusades, this was the same wine Richard the Lion Heart favoured, declaring it at his wedding as “the wine of kings and the king of wines”. Commandaria is the oldest ‘appellation d’origine’ wine in the world. Made from the indigenous Mavro and Xynisteri grape varieties, it spends a minimum of two years in oak barrels. To be called Commandaria it has to be produced from grapes grown in the fourteen villages within the perimeter of the Commandaria region. There are now other Cypriot sweet wines produced based on the foundations of Commandaria but with a more contemporary feel. Anama, Agia Mavri and Menargos winery are to name but a few. 30 ��h Fish It is so worth getting up early to wander down to the local harbour, taking in the fresh morning air and the colourful sight of the little fishing boats returning with their fresh haul, their livelihood. We are fortunate - our seas are rich with fish, so many to choose from...sparkling little whitebait to then dust in flour and deep fry, and delicious red mullet, vibrant in colour, so sweet simply cooked in olive oil. We are lucky enough to have great catches of sea bream and sea bass – so fresh and flavoursome that nothing more is needed than a hot grill to cook and an emulsion of olive oil and freshly squeezed lemon to dress. Catch sight too of the weathered fisherman, deftly massaging and beating an octopus against the rocks or quayside to tenderize it before delivering to a local restaurant to be grilled or cooked in a red wine stew. Early summer is the time for schools of tuna to pass by through our warm Mediterranean waters. The local tavernas will chalk up this popular catch on the ‘specials’ board whilst chefs at the growing number of sushi bars will work their artistic skills to present a modern way with fish. But however you like to eat fish, when in Cyprus one thing is for certain...locally caught fish, simply cooked will be a taste you will always remember but rarely replicate! 32 �h Kolokasi with tiger prawns Kolokasi or Taro is a speciality in Cypriot cuisine, a root vegetable often stewed in tomato sauce with pork. Apparently, Kolokasi was brought to Cyprus by the Romans who would cook it in a sauce of pepper, cumin, rue, vinegar, oil and liquamen which is a fish-based sauce they used as a condiment. Here is a modern take on using Kolokasi....a delicious work of art! Serves 4 500g kolokasi 6 tbsp olive oil 1 spring onion, chopped 1 tbsp finely chopped parsley 2 firm tomatoes, deseeded and diced 1 tsp coriander seeds a large pinch of ground cumin 16 fresh tiger prawns, de-veined juice of 1 lemon 1 tbsp finely chopped coriander salt and freshly ground black pepper l Sauté the prawns in the pan with a little extra olive oil as required. Keep warm. Now add the remaining olive oil to the pan with the lemon juice and chopped coriander. Swirl the pan around to blend into a dressing. l Season and divide the kolokasi salad between four plates, topping each with 4 prawns. Drizzle on the dressing. h Rosé: Oenanthi, Grenache, Gaia Oinotechniki, Ayios Amvrosios, Lemesos. l Steam or cook the kolokasi for 45 minutes or until just tender. Peel and cut into small cubes. Pan-fry in 2tbsp olive oil until lightly coloured. Transfer to a bowl …and add the spring onion, parsley, tomato, coriander seeds and cumin, salt and pepper to season. 33 �h Lamb Kleftiko A modern twist on this classic dish. Serves 4 4 x 400g lamb shanks 450ml lamb stock freshly chopped thyme, oregano and rosemary plus sprigs for garnish 1 clove garlic, chopped 8 baby carrots, scrubbed 8 new potatoes, halved 200g baby courgettes, thickly sliced 8 fresh asparagus spears, trimmed 8 spring onions, trimmed 8 cherry tomatoes 2 red onions, quartered 150g feta cheese, cubed olive oil l Heat 2 tbsp oil in a roasting dish, brown the shanks on all sides. Add stock, herbs and garlic, cover with foil to seal. Cook in a preheated oven 160’C/Gas 2 for 2 hours or until tender. l Blanch the carrots and potatoes in boiling water for 4-5 minutes. Drain and refresh under cold running water. Drain thoroughly. Blanch the courgette and asparagus for 30 seconds, drain and refresh as before. l Increase the oven to 200’C/Gas 6, remove foil, scatter in the red onion and roast the shanks for 15 minutes, basting with the jus. Lift the shanks to a warm plate, let the remaining pan juices bubble to reduce to a sauce consistency. Adjust the seasoning. l Quickly sauté the blanched vegetables in olive oil to colour and complete cooking. Either pan-sear the feta cubes to brown on one side. Divide the vegetables between 4 dishes, add the shank ,some juice and garnish with the grilled feta and some sprigs of fresh herb. h Red: Zambartas, Maratheftiko, Zambartas Winery, Ayios Amvrosios, Lemesos. 34 �h A way with Halloumi The picture of this wonderful recipe speaks for itself....a very modern, more complex twist on all that we love in Cyprus...so many of our favourite ingredients making an appearance without wishing to out do one for the other...flavoursome lamb, earthy root vegetables, our love of bright, shiny sun-ripened aubergine, tomato and courgette, pumpkin too...fragrant mountain thyme and rosemary, always garlic and olive oil in abundance and some trading influences have sneaked in from our neighbouring Middle Eastern countries...couscous, raisins and cumin. l For even the most adept of cooks, perhaps a dish you would rather have placed in front of you to masterly disassemble and enjoy rather than attempt to make? Leave this to one of our many top notch chefs working their Cypriot magic! l But a nice touch which you can easily replicate at home is to use our malleable halloumi cheese as a moist savoury cheese crust for lamb or chicken, pork ..good too topped onto stuffed peppers and tomatoes. l So...mix together grated halloumi and as much crumbled dried Greek mint as you fancy with enough beaten egg white to bind. Press an even layer over fillet of pork, lamb or chicken breasts, lamb cutlets, and cook to a golden brown crust. h Red: Hadjiantonas, Cabernet Sauvignon, Hadjiantonas Winery, Parekklisia, Lemesos. 35 �h Pears poached in red wine with cloves Ripe pears yearn to soak up a robust Cypriot wine like Maratheftiko...just delicious! And whilst gently poaching there is an added benefit ...the whole house fills with an amazing aroma of orange, wine and cloves. Serve the pears warm or chilled; they also taste wonderful sliced and offered as part of a cheese plate. Serves 8 8 firm dessert pears 2 bottles of quality red wine preferably Maratheftiko variety. 350g caster sugar a good handful of cloves 2 beetroots, for colour, cut into chunks pared rind and juice of 1large orange l Peel the pears leaving the stalks on. Pour the wine into a saucepan, stir in the sugar, then add the pears, making sure they are submerged in the wine. l Add the cloves, beetroot, orange peel and juice. Cover and gently simmer for around 30-40 minutes until the pears are just soft. Use the tip of a sharp knife or skewer to test....poaching time will vary depending on the ripeness of the pear. Use a draining spoon to carefully lift out the pears. 36 l Bring the red wine to a steady simmer reducing to a syrupy consistency. Strain into a large bowl, cool then add the pears. Cover and chill before serving. l Enjoy with a dollop of Greek yoghurt, or masticha ice-cream. h Sweet white: Muscat of Alexandria, Nicolaides Winery, Anogyra, Lemesos. �h Cypriot wines Cyprus was one of the first countries to start producing wine between 5000BC-4000BC. Its wine was legendary throughout the Ancient world. In those days they were unable to seal the clay vessels that transported wines so most early wines were sweet. Cyprus is one of the few phylloxera-free wine producing countries in the world and because of this, many renowned wines of the world are made from vines brought to Europe from Cyprus after the Crusades. Champagne is said to have originated from a cutting taken from Mount Olympos in Cyprus. Our long, sunny Mediterranean summer produces beautifully ripened full-flavoured fruit. All types of grapes are grown in Cyprus but for a true Cypriot flavour search out some of our indigenous varieties like Mavro, Maratheftiko, Ofthalmo or Lefkada for red wines, Xynisteri or Spourtiko for white wines. All the wines used in this booklet are award winning winery wines either locally or internationally. Cyprus has many fabulous wines, the suggestions here are just a taster to whet your appetite. 37 �h Feta cheese parcels with honey and sesame Serve these delicious cheese pies as part of a meze or as a starter...they can also be made with unsalted anari cheese which is similar to ricotta cheese...then a delicious dessert we eat with masticha ice-cream. Makes 4 8 leaves filo pastry 5 tbsp olive oil. 8 tbsp Greek thyme honey 2 tbsp sesame seeds 4 x 100g pieces feta cheese 3 tbsp ouzo l Heat together the remaining 4tbsp honey and ouzo with 3 tbsp water in a small pan until just hot. Transfer each cooked parcel onto individual plates, cutting in half then drizzling on the warm honey sauce and a final scattering of sesame seeds. Serve immediately. l Pre-heat the oven to 180’C/Gas 4. Place one sheet of filo pastry on a large baking sheet, brush all over with olive oil then lie another sheet directly on top. l Enjoy with a dollop of Greek yoghurt, or masticha ice-cream. l Lay a little slab of feta in the centre of the pastry, drizzle on 1tbsp honey then sprinkle with some sesame seeds. l Fold over the filo pastry, wrapping the cheese, making a secure parcel. Brush with some more oil. Repeat to make the four parcels now evenly spaced out on the tray. Bake for around 20-30 minutes or until golden. 38 h White: Argyrides, Chardonnay, Vasa Winery, Lemesos. �h Fig, walnut and Commandaria compote A match made in Heaven! I enjoy this with a generous spoonful of creamy thick Greek yoghurt – a perfect breakfast to set me up for another busy day. Serves 6 450g dried or semi-dried figs 175g shelled walnut halves 2tbsp clear Greek honey 2 tsp ground cinnamon 6 tbsp Commandaria sweet wine l Alternate the figs and walnuts in a 15cm circular baking dish to make a compact single layer. l Gently heat together the honey and cinnamon in a small pan, just to dissolve. Stir in 150ml water, bring to the boil. Remove from the heat then add the Commandaria. l Pour the honey syrup evenly over the figs. Cook, uncovered in a preheated oven, 180’C/ Gas 4 for 30-35 minutes or until most of the liquid has been absorbed. l Leave the figs to cool in the dish then cover and chill until required. h Sweet Anesperi: Commandaria, Coop Orinis Pitsilias, Kalo Chorio, Lemesos. 39 �h Mahalebi This is a wonderfully refreshing dessert and goes well with triantafilo, our rose-flavoured ice cream. Look out for the Mahalebi vendor selling his wares, walking along the beach or sea front ladling out these heaped little squares topped with icy water. Serves 8 1.2 litre cold water 200g corn flour 100ml rosewater To serve rose cordial sugar to taste very cold water, sometimes ice too l In a pan gently heat all the ingredients together being very careful not to burn the bottom of the pan. Stir all the time until the mixture turns from cloudy white to a transparent glue-like consistency. Very slowly bring to the boil, stirring for approximately 10 minutes. 40 l Pour into individual saucers, which is the traditional way, or into one big dish to cool and set. l Cut the Mahalebi into cubes, place a few into a dessert dish, pour over 1 tbsp of rose cordial, sprinkle with sugar and add ice cold water, sometimes crushed ice. Mmm, so refreshing! h Sweet Red: Anama, Xynisteri and Mavro, The Anama Cellar, Lythrodontas, Lefkosia. �CYPRUS CYPRUS TOURISM ORGANISATION 19, Leoforos Lemesou P.O. Box 24535, CY 1390 Lefkosia Tel.: +357 22 691100, Fax: +357 22 331644 E-mail: cytour@visitcyprus.com UNITED KINGDOM CYPRUS TOURIST OFFICE 17, Hanover Street London W1S 1YP Tel.: 0207 569 8800, Fax: 0207 499 4935 E-mail: informationcto@btconnect.com Production: Cyprus Tourism Organisation Photos & Design: Vanessa Courtier Food Stylist: Wendy Veale Adaptation: inbox design consultants Contributors: The Aphrodite Hills Intercontinental Resort, Pafos | The Elysium Beach Resort, Pafos | The Four Seasons Hotel, Lemesos | The Palm Beach Hotel and Bungalows, Larnaka | Archontiko Papadopoulou restaurant, Kornos | Ta Piatakia restaurant, Lemesos | Pirillos bakery, Larnaka Printing: Konos Press Ltd English 5/2013 �EUROPEAN UNION REPUBLIC OF CYPRUS Project co-funded by the European Regional Development Fund (ERDF) www.visitcyprus.com 201.01.13 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food from the heart of Cyprus Subject The topic of the resource Cyprus--Cookery--Guidebooks Κύπρος--Μαγειρική--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Food_from_the_heart_of_Cyprus_lrg Description An account of the resource Η Κύπρος έχει μια ποικιλία από αυθεντικές συνταγές για φαγητά και μια ποικιλία κρασιών, μεταξύ των οποίων το αρχαιότερο κρασί στον κόσμο ειναι η Κουμανταρία. Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Cookery--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Μαγειρική--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί https://apsida.cut.ac.cy/files/original/eb4c11b766a7a2b46e11e8a692d4ffc3.pdf 148fb34f87587289c7717b7ab37aa4b7 PDF Text Text Flavours of Cyprus A food guide for visitors 1 �Welcome to Cyprus, 2 the sunshine island of exotic fragrances and Eastern Mediterranean flavours. Relax and let yourself slip into the Cypriot pace of life. Why not take a seat by the sea and sip your first brandy sour, or an ouzo. Nibble on a nut or even better, pass the time with a handful of sunflower seeds or passatempo, as the Cypriots call them. Just sniff Cyprus and you could become intoxicated by the tang of fresh lemons and the delicate citrus blossom, the wholesome smell of freshly baked bread or the fermenting grapes from the wine harvest. Cypriots, as you will soon discover, are a naturally hospitable people and generous to the extreme, in a way that is so much part of the Mediterranean. Cyprus lies at the crossroads of three continents Europe, Asia and Africa. Just take a glance at its history and you will see how various empires, invasions, foreign settlers and traders over the centuries have brought their influence to Cyprus. They have also brought their recipes and many of these have been introduced into Cypriot cooking, the main ones coming from Greece, Turkey, Armenia, Lebanon, Syria, Italy, France and latterly Britain. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine. Its turbulent past has made Cyprus self-sufficient and in rural areas Cypriot families still produce everything they need. Not so long ago the grain, oil and wine were stored in Pitharia, those enormous onion shaped terracotta pots that adorn the countryside. The island has always produced a huge variety of food due to its fine climate. In fact everyday foods such as figs, beans, chick peas, herbs, olives, dates, almonds and nuts date back to the Bible. The Cypriots enjoy a healthy diet apart from their love of syrup and soaked pastries. Everything is cooked fresh, daily, and the quality of the produce is superb, due no doubt to the motto of the Cypriot housewife… ʻIf it isn’t fresh we don’t want it.ʼ 3 �Welcome to Cyprus, 2 the sunshine island of exotic fragrances and Eastern Mediterranean flavours. Relax and let yourself slip into the Cypriot pace of life. Why not take a seat by the sea and sip your first brandy sour, or an ouzo. Nibble on a nut or even better, pass the time with a handful of sunflower seeds or passatempo, as the Cypriots call them. Just sniff Cyprus and you could become intoxicated by the tang of fresh lemons and the delicate citrus blossom, the wholesome smell of freshly baked bread or the fermenting grapes from the wine harvest. Cypriots, as you will soon discover, are a naturally hospitable people and generous to the extreme, in a way that is so much part of the Mediterranean. Cyprus lies at the crossroads of three continents Europe, Asia and Africa. Just take a glance at its history and you will see how various empires, invasions, foreign settlers and traders over the centuries have brought their influence to Cyprus. They have also brought their recipes and many of these have been introduced into Cypriot cooking, the main ones coming from Greece, Turkey, Armenia, Lebanon, Syria, Italy, France and latterly Britain. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine. Its turbulent past has made Cyprus self-sufficient and in rural areas Cypriot families still produce everything they need. Not so long ago the grain, oil and wine were stored in Pitharia, those enormous onion shaped terracotta pots that adorn the countryside. The island has always produced a huge variety of food due to its fine climate. In fact everyday foods such as figs, beans, chick peas, herbs, olives, dates, almonds and nuts date back to the Bible. The Cypriots enjoy a healthy diet apart from their love of syrup and soaked pastries. Everything is cooked fresh, daily, and the quality of the produce is superb, due no doubt to the motto of the Cypriot housewife… ʻIf it isn’t fresh we don’t want it.ʼ 3 �Time to Visit a Taverna 4 Eating out to catch some local flavour is always the high spot of a holiday, but where do you start when faced with the Cypriot menu at your local taverna? In the course of your stay it is quite possible to try everything but why not order a meze and taste all the dishes at one sitting. Meze is short for mezedhes, or little delicacies, and wherever you travel round the Mediterranean they appear in some form or other. Share a meze in Cyprus and you have tasted the true flavours of the island, for you may be served anything up to 30 dishes. It is a complete meal, but, beware, don’t be tempted to finish every dish that arrives on the table, or you may feel as though you’ve eaten for a week by the end! Just take a leaf out of a Cypriot’s book and enjoy your meze’siga siga’ or slowly, slowly. Well, the decision has been made and your meze is ordered – what can you expect to eat? First come the olives, black and green (elies) tsakistes with a dressing of lemon, garlic, herbs, coriander seeds and oil. Dips of tahini, taramosalata, and talattouri arrive with a basket of fresh village bread and a bowl of salata horiatiki, village salad. Octapodi krasato, octopus in red wine, karaoli yahni, snails in tomato sauce, zalatina, kappari, pickles of capers and moungra, pickled cauliflower, are some of the unusual meze dishes that may arrive now. Bunches of greens, some raw, some dressed with lemon juice and salt such as carrots and kohlrabi, and some tossed in oil and bound with egg may fit into your meze at this point. Fish of some kind could be next on the menu. Marida, tiny sardine type fish or barbouni, red mullet which are usually served very small, and kalamari or rings of squid are buttered and deep fried, accompanied with chunks of fresh lemon. Grilled halloumi cheese and lountza, smoked pork, come next followed by keftedes, (meat balls), the popular sheftalia, grilled pork and loukanika, smoked Cyprus sausages. Now for the composite dishes or casseroles such as afelia, moussaka and stifado. Towards the end of the meal come the kebabs or souvlakia, the ofto kleftiko (meat baked in a sealed oven), as well as pieces of chicken, arriving straight from the grill. But perhaps you are beginning to feel full now…No surprise – you’ve survived your first meze! Sit back contented in the knowledge that little else is to follow. Just some fresh fruit, carefully prepared and segmented and, well, perhaps just a few sugar dredged bourekia pastry filled with fresh curd cheese and honey. No more…do I hear you beg? If eating in a tavern seems like hard work then a visit to the local “souvlitzidiko” (kebab place) is recommended. Enjoy the most traditional Cypriot take away: in the shape of a pitta bread envelope filled with souvlakia (kebab) and salad. This is not to say that you cannot enjoy it on the spot accompanied with al cool beer. 5 �Time to Visit a Taverna 4 Eating out to catch some local flavour is always the high spot of a holiday, but where do you start when faced with the Cypriot menu at your local taverna? In the course of your stay it is quite possible to try everything but why not order a meze and taste all the dishes at one sitting. Meze is short for mezedhes, or little delicacies, and wherever you travel round the Mediterranean they appear in some form or other. Share a meze in Cyprus and you have tasted the true flavours of the island, for you may be served anything up to 30 dishes. It is a complete meal, but, beware, don’t be tempted to finish every dish that arrives on the table, or you may feel as though you’ve eaten for a week by the end! Just take a leaf out of a Cypriot’s book and enjoy your meze’siga siga’ or slowly, slowly. Well, the decision has been made and your meze is ordered – what can you expect to eat? First come the olives, black and green (elies) tsakistes with a dressing of lemon, garlic, herbs, coriander seeds and oil. Dips of tahini, taramosalata, and talattouri arrive with a basket of fresh village bread and a bowl of salata horiatiki, village salad. Octapodi krasato, octopus in red wine, karaoli yahni, snails in tomato sauce, zalatina, kappari, pickles of capers and moungra, pickled cauliflower, are some of the unusual meze dishes that may arrive now. Bunches of greens, some raw, some dressed with lemon juice and salt such as carrots and kohlrabi, and some tossed in oil and bound with egg may fit into your meze at this point. Fish of some kind could be next on the menu. Marida, tiny sardine type fish or barbouni, red mullet which are usually served very small, and kalamari or rings of squid are buttered and deep fried, accompanied with chunks of fresh lemon. Grilled halloumi cheese and lountza, smoked pork, come next followed by keftedes, (meat balls), the popular sheftalia, grilled pork and loukanika, smoked Cyprus sausages. Now for the composite dishes or casseroles such as afelia, moussaka and stifado. Towards the end of the meal come the kebabs or souvlakia, the ofto kleftiko (meat baked in a sealed oven), as well as pieces of chicken, arriving straight from the grill. But perhaps you are beginning to feel full now…No surprise – you’ve survived your first meze! Sit back contented in the knowledge that little else is to follow. Just some fresh fruit, carefully prepared and segmented and, well, perhaps just a few sugar dredged bourekia pastry filled with fresh curd cheese and honey. No more…do I hear you beg? If eating in a tavern seems like hard work then a visit to the local “souvlitzidiko” (kebab place) is recommended. Enjoy the most traditional Cypriot take away: in the shape of a pitta bread envelope filled with souvlakia (kebab) and salad. This is not to say that you cannot enjoy it on the spot accompanied with al cool beer. 5 �Home Cooking 6 Eating with a Cypriot family is an experience not to be missed, should you be lucky enough to be invited. Alternatively, buy a local cookbook and have a go yourself! Vegetables, pulses and grains, as well as meat of course, make up the majority of a family diet. Eating home-cooking opens a whole new spectrum of Cypriot tastes and flavours. Here are some of the dishes you could try from a Cypriot cookbook: Pourgouri or cracked wheat is cooked together with some fried onions and chicken stock to make a light and nutty pilaf which is always served with plain yogurt. Louvia me lahana is a good mixture of greens cooked with black eyed beans and served with olive oil and lots of fresh lemon juice. Koupepia (dolmades) are rolled vine leaves stuffed with meat and rice, especially good when prepared with the spring leaves from young vines. Melintzanes Yiahni (Imam bayldi) is a superb mixture of aubergines, garlic and fresh tomatoes. Spanakopitta – a pie of spinach, feta cheese and eggs, wrapped in fillo pastry. Yemista, or stuffed vegetables, uses tomatoes, onions, courgettes, peppers or even aubergines, or marrows. Moukentra – a combination of lentils, rice and onions. Try making Cypriot casseroles such as tavas which should be cooked in particular earthernware pots and combine lamb or beef with tomatoes, lots of onions, potatoes and cumin. Or Stifado, a rich stew of beef or rabbit cooked with plenty of onions, vinegar and wine. Pastitsio is a baked dish rather like macaroni cheese with a layer of spiced meat in the middle and white cream on top. Home made soups are refreshing as well as filling in Cyprus. Taste trahana made from cracked wheat and sour milk, or avgolemono which is egg and lemon soup in chicken stock. For a celebration or large family meal, souvla is very popular. Large chunks of lamb, pork or chicken flavoured with fresh herbs, are threaded onto a spit and grilled over charcoal. Cypriots often cook souvla on a picnic: whilst at home, ofto, or roast meat with potatoes, is usually prepared. If there is a traditional sealed oven in the garden, then ofto Kleftiko will be the order of the day. By this method of cooking the meat cooks completely in its own juices and tastes delicious. The dish got its name from the word Kleftis which means robber, and they say that in the past mountain men would cook their stolen meat in sealed underground ovens. Now for the puddings: Cypriot housewives have a real flair for these and you should try galatopoureko, which is made with fillo pastry and a cream filling or kandaifi, whose pastry strands are wound into a cigar shape and soaked in syrup. Mahalepi is a creamy pudding which floats in rosewater syrup and is much loved by the Cypriots. Even a rizogalo or rice pudding is rather special in Cyprus. 7 �Home Cooking 6 Eating with a Cypriot family is an experience not to be missed, should you be lucky enough to be invited. Alternatively, buy a local cookbook and have a go yourself! Vegetables, pulses and grains, as well as meat of course, make up the majority of a family diet. Eating home-cooking opens a whole new spectrum of Cypriot tastes and flavours. Here are some of the dishes you could try from a Cypriot cookbook: Pourgouri or cracked wheat is cooked together with some fried onions and chicken stock to make a light and nutty pilaf which is always served with plain yogurt. Louvia me lahana is a good mixture of greens cooked with black eyed beans and served with olive oil and lots of fresh lemon juice. Koupepia (dolmades) are rolled vine leaves stuffed with meat and rice, especially good when prepared with the spring leaves from young vines. Melintzanes Yiahni (Imam bayldi) is a superb mixture of aubergines, garlic and fresh tomatoes. Spanakopitta – a pie of spinach, feta cheese and eggs, wrapped in fillo pastry. Yemista, or stuffed vegetables, uses tomatoes, onions, courgettes, peppers or even aubergines, or marrows. Moukentra – a combination of lentils, rice and onions. Try making Cypriot casseroles such as tavas which should be cooked in particular earthernware pots and combine lamb or beef with tomatoes, lots of onions, potatoes and cumin. Or Stifado, a rich stew of beef or rabbit cooked with plenty of onions, vinegar and wine. Pastitsio is a baked dish rather like macaroni cheese with a layer of spiced meat in the middle and white cream on top. Home made soups are refreshing as well as filling in Cyprus. Taste trahana made from cracked wheat and sour milk, or avgolemono which is egg and lemon soup in chicken stock. For a celebration or large family meal, souvla is very popular. Large chunks of lamb, pork or chicken flavoured with fresh herbs, are threaded onto a spit and grilled over charcoal. Cypriots often cook souvla on a picnic: whilst at home, ofto, or roast meat with potatoes, is usually prepared. If there is a traditional sealed oven in the garden, then ofto Kleftiko will be the order of the day. By this method of cooking the meat cooks completely in its own juices and tastes delicious. The dish got its name from the word Kleftis which means robber, and they say that in the past mountain men would cook their stolen meat in sealed underground ovens. Now for the puddings: Cypriot housewives have a real flair for these and you should try galatopoureko, which is made with fillo pastry and a cream filling or kandaifi, whose pastry strands are wound into a cigar shape and soaked in syrup. Mahalepi is a creamy pudding which floats in rosewater syrup and is much loved by the Cypriots. Even a rizogalo or rice pudding is rather special in Cyprus. 7 �Visit a Market 8 If you really want to understand Cyprus food then take a trip to the local market and get to the root of the matter. Go early, though, before the sun gets too hot and Cypriot housewives have taken the freshest produce for lunch. Most of the items in the market will be familiar but some may be quite new to you and this is when the fun starts. Carry a dictionary if you can, or even better, borrow a translator for the day! If you have neither, don’t worry, there will be many friendly smiles and nods of encouragement as well as a taste of anything you like. Let’s start with the fruit and vegetables – so fresh, much of the produce will have been picked before you got up this morning. Everything you see has been produced on the island, and the quality is guaranteed. Just look at those tomatoes ripened and so full of flavour! And the crates full of peppers, courgettes, aubergines and avocado pears. You’ll find some salad stuffs and fresh herbs in untidy bundles, parsley, rocket and leaf coriander too. Then there are some more exotic vegetables – okra, fresh black eyed beans and purple leafy artichokes. But what is Kolokasi? This is a root vegetable (colocasia esculent) rather like a sweet potato and a specialty of Cyprus. It has a rich flavour and is especially good with pork. They say that Richard the Lionheart had kolokasi at his wedding feast in Limassol in 1191. More than likely you will be offered some fresh fruit to nibble as you wander through the stalls, a generous offer given without any pressure to buy. Even after the glut of citrus fruit in the spring there are still oranges, grapefruit and lemons in the market during summer. Strawberries, which first appear in January are still available during the early summer months. Enormous black cherries come in during June as do plums, apricots, peaches and nectarines. July and August are the months for water melons, a juicy refreshing bargain. Sweet seedless grapes flood the market from July to November and taste wonderful. Other varieties to look out for are Rozaki, pinkish grapes, and Ampelisimo which are big and black, as are Veriko which got their name from the British who kept saying “very good”. Don’t miss the delicious green and purple figs which ripen in August and September and taste wonderful just as they are, or even better with a little local brandy poured over 9 �Visit a Market 8 If you really want to understand Cyprus food then take a trip to the local market and get to the root of the matter. Go early, though, before the sun gets too hot and Cypriot housewives have taken the freshest produce for lunch. Most of the items in the market will be familiar but some may be quite new to you and this is when the fun starts. Carry a dictionary if you can, or even better, borrow a translator for the day! If you have neither, don’t worry, there will be many friendly smiles and nods of encouragement as well as a taste of anything you like. Let’s start with the fruit and vegetables – so fresh, much of the produce will have been picked before you got up this morning. Everything you see has been produced on the island, and the quality is guaranteed. Just look at those tomatoes ripened and so full of flavour! And the crates full of peppers, courgettes, aubergines and avocado pears. You’ll find some salad stuffs and fresh herbs in untidy bundles, parsley, rocket and leaf coriander too. Then there are some more exotic vegetables – okra, fresh black eyed beans and purple leafy artichokes. But what is Kolokasi? This is a root vegetable (colocasia esculent) rather like a sweet potato and a specialty of Cyprus. It has a rich flavour and is especially good with pork. They say that Richard the Lionheart had kolokasi at his wedding feast in Limassol in 1191. More than likely you will be offered some fresh fruit to nibble as you wander through the stalls, a generous offer given without any pressure to buy. Even after the glut of citrus fruit in the spring there are still oranges, grapefruit and lemons in the market during summer. Strawberries, which first appear in January are still available during the early summer months. Enormous black cherries come in during June as do plums, apricots, peaches and nectarines. July and August are the months for water melons, a juicy refreshing bargain. Sweet seedless grapes flood the market from July to November and taste wonderful. Other varieties to look out for are Rozaki, pinkish grapes, and Ampelisimo which are big and black, as are Veriko which got their name from the British who kept saying “very good”. Don’t miss the delicious green and purple figs which ripen in August and September and taste wonderful just as they are, or even better with a little local brandy poured over 9 �Mounds of slithering silver fish make an attractive sight in the market but unless you have a stove handy to cook them, you will have to get to know these Cyprus fish in a restaurant. Look out for red mullet or barbouni as it is called in Greek, seabream or fangri, sorgos, skaros, or marida, which is something like whitebait, sea bass known as sfyrida or xyfias, the delicious swordfish. You will also find Cypriot favourites such as octopus, squid and cuttlefish, which are cooked in a variety of ways in the tavernas. In Cyprus, meat is eaten very fresh, hardly hung at all, and you may well notice the difference in flavour. Lamb and beef are lean and tasty and pork is of excellent quality. Goat has a pleasant slightly gamey flavor and is very lean and well worth trying. The delicatessen stall sells an enormous variety of goods, many of which come from small producers in the mountain villages. As well as honey and a range of different olives there will be tubs of cheeses submerged in brine to keep them fresh. Feta, soft and salty, and halloumi, firm and rubbery, are two such cheeses, made from goats’, ewes’ or cows’ milk. Anari is similar to ricotta when sold fresh, but more like parmesan when salted and left to dry. Ask the stall holder where the cheeses have come from and you will be locked into a fascinating discussion for at least half an hour! Loukanika, the Cyprus sausage, varies in flavour depending on where it is made. The meat content is very high and usually crushed coriander and other spices are added. Before being smoked, the sausages are soaked in red wine. Loukanika taste good when fried or grilled. 10 Another smoked pork product is hiromeri, leg of pork which is marinated and spiced like the loukanika, as is lounza, the delicious fillet of pork. A favourite with the Cypriots is pastourma, a sausage full of hot peppers and fenugreek which adds a spicy bite to the barbeque. Peep into the sacks of pulses stacked in front of you to discover a wide range of beans and dried peas as well as nuts of every description. But perhaps itʼs time to leave the market? No, not quite. Let’s stop at one of the mobile baking stands on our way out. Fresh, seed coated bread, eliopitta, buns full of black olives, mint and onions, sesame paste or tahini pies, halloumi pastries and sausage rolls. Lastly look out for delicious almond filled daktyla pastries or ladies fingers, honey soaked loukoumades which look a little like doughnuts or pisides, which literally drip with citrus flower water syrup. 11 �Mounds of slithering silver fish make an attractive sight in the market but unless you have a stove handy to cook them, you will have to get to know these Cyprus fish in a restaurant. Look out for red mullet or barbouni as it is called in Greek, seabream or fangri, sorgos, skaros, or marida, which is something like whitebait, sea bass known as sfyrida or xyfias, the delicious swordfish. You will also find Cypriot favourites such as octopus, squid and cuttlefish, which are cooked in a variety of ways in the tavernas. In Cyprus, meat is eaten very fresh, hardly hung at all, and you may well notice the difference in flavour. Lamb and beef are lean and tasty and pork is of excellent quality. Goat has a pleasant slightly gamey flavor and is very lean and well worth trying. The delicatessen stall sells an enormous variety of goods, many of which come from small producers in the mountain villages. As well as honey and a range of different olives there will be tubs of cheeses submerged in brine to keep them fresh. Feta, soft and salty, and halloumi, firm and rubbery, are two such cheeses, made from goats’, ewes’ or cows’ milk. Anari is similar to ricotta when sold fresh, but more like parmesan when salted and left to dry. Ask the stall holder where the cheeses have come from and you will be locked into a fascinating discussion for at least half an hour! Loukanika, the Cyprus sausage, varies in flavour depending on where it is made. The meat content is very high and usually crushed coriander and other spices are added. Before being smoked, the sausages are soaked in red wine. Loukanika taste good when fried or grilled. 10 Another smoked pork product is hiromeri, leg of pork which is marinated and spiced like the loukanika, as is lounza, the delicious fillet of pork. A favourite with the Cypriots is pastourma, a sausage full of hot peppers and fenugreek which adds a spicy bite to the barbeque. Peep into the sacks of pulses stacked in front of you to discover a wide range of beans and dried peas as well as nuts of every description. But perhaps itʼs time to leave the market? No, not quite. Let’s stop at one of the mobile baking stands on our way out. Fresh, seed coated bread, eliopitta, buns full of black olives, mint and onions, sesame paste or tahini pies, halloumi pastries and sausage rolls. Lastly look out for delicious almond filled daktyla pastries or ladies fingers, honey soaked loukoumades which look a little like doughnuts or pisides, which literally drip with citrus flower water syrup. 11 �Wines of Cyprus 12 Wine is not a new story for Cyprus. Recent archaeological Excavations which have been undertaken on the island have confirmed the thinking that this small tranche of earth has been producing wine for almost 5000 years. The discoveries testify that Cyprus may well be the cradle of wine development in the entire Mediterranean basin, from Greece, to Italy and France. This historic panorama of continuous wine history that the island possesses is just one of the reasons that make a trip to the wine villages such a fascinating prospect. A second important reason is the wines of today –finding and getting to know our regional wineries, which are mostly small and enchanting. Remember, though, it is important always to make contact first to arrange your visit. The third and best reason is the wine you will sample during your journeys along the “Wine Routes” of Cyprus, six routes in all, all equally interesting and fascinating. From the traditional indigenous varieties of Mavro (for red and rosé wines) and the white grape Xynisteri, plus the globally unique Koumandaria to well – known global varieties, such as Chardonnay, Cabernet Sauvignon and Shiraz. Let’s take a wine walk. The wine is waiting for us! Who hasn’t heart of the world’s oldest named wine, Commandaria? It has derived its name from the Grand Commandarie, a huge estate at Kolossi belonging to the Knights Hospitallers of the 12th-14th centuries. Richard the Lionheart enjoyed the wine so much that he called it ‘The Wine of Kings and the King of Wines’. Commandaria is a sweet desert wine, and is made in a designated region in the foothill mountain villages of the southern Troodos range. The grapes are picked late and dried in the sun to enhance their sugar content and give the wine that mature, almost burnt, flavour. Peculiar to Cyprus, Commandaria is certainly worth a taste, but then so are so many of the Cyprus wines, and at very reasonable prices, we suggest you try a range. Stin iya sou, cheers, health to you! 13 �Wines of Cyprus 12 Wine is not a new story for Cyprus. Recent archaeological Excavations which have been undertaken on the island have confirmed the thinking that this small tranche of earth has been producing wine for almost 5000 years. The discoveries testify that Cyprus may well be the cradle of wine development in the entire Mediterranean basin, from Greece, to Italy and France. This historic panorama of continuous wine history that the island possesses is just one of the reasons that make a trip to the wine villages such a fascinating prospect. A second important reason is the wines of today –finding and getting to know our regional wineries, which are mostly small and enchanting. Remember, though, it is important always to make contact first to arrange your visit. The third and best reason is the wine you will sample during your journeys along the “Wine Routes” of Cyprus, six routes in all, all equally interesting and fascinating. From the traditional indigenous varieties of Mavro (for red and rosé wines) and the white grape Xynisteri, plus the globally unique Koumandaria to well – known global varieties, such as Chardonnay, Cabernet Sauvignon and Shiraz. Let’s take a wine walk. The wine is waiting for us! Who hasn’t heart of the world’s oldest named wine, Commandaria? It has derived its name from the Grand Commandarie, a huge estate at Kolossi belonging to the Knights Hospitallers of the 12th-14th centuries. Richard the Lionheart enjoyed the wine so much that he called it ‘The Wine of Kings and the King of Wines’. Commandaria is a sweet desert wine, and is made in a designated region in the foothill mountain villages of the southern Troodos range. The grapes are picked late and dried in the sun to enhance their sugar content and give the wine that mature, almost burnt, flavour. Peculiar to Cyprus, Commandaria is certainly worth a taste, but then so are so many of the Cyprus wines, and at very reasonable prices, we suggest you try a range. Stin iya sou, cheers, health to you! 13 �Cyprus Food Calendar Whatever time of year you visit Cyprus there is bound to be some seasonal or religious festival taking place. Synonymous with these special events there are, of course, traditional celebration foods. Check with the calendar below to see what specialities may be on offer and where to find them. NEW YEAR’S DAY Known as St.Basil’s Day in Cyprus, this is a day for optimism, when Cypriots hope for a fruitful forthcoming year. A special cake - Vasilopitta – is baked by each family, and, when it is cut, the person who finds a coin in his slice is promised luck for the forthcoming year. EPIPHANY (6th January) A holiday, when all Cypriots go to church to ask for a fruitful and prosperous year to come. Families gather and share a feast of mixed dishes. Loukoumades is the popular sweet of the day. CARNIVAL In the preparation for Lent, Cypriots really let their hair down during the two weeks of carnival prior to the fast. Limassol is famous for its Carnival celebrations and processions, although other towns and villages celebrate too. Look out for seasonal specialities such as pastry Bourekia filled with cinnamon flavoured anari cheese. The last week of carnival is 14 called Tyrini or cheese week and it ends on Green Monday, which is the first day of Lent. Cypriots pack a picnic on this day and head for the countryside. They eat vegetables, olives, bread and salad and drink village wine. LENT Still taken seriously by many Cypriots, no meat, fish or dairy products will be consumed during this period. Pulses, vegetables and fruit, though, are allowed and now that the winter rains have brought the vegetation to life again, just watch the Cypriots gather armfuls of edible greens from the countryside-molohes, pangali and radikia. Try some of the pastries or pittes too, kolokotes made from red pumpkin, raisins and cracked wheat, tahinopitta, made with sesame seed paste, even spanakopitta – spinach pie. EASTER The major religious celebration of the year in Cyprus, when all members of the family join in together to celebrate. Avgolemono soup, made from eggs and lemons in chicken stock, is traditional Easter fare as the flaounes or savoury Easter cakes which are baked in every household. These contain a special Easter cheese, eggs, spices and herbs all wrapped in a yeast pastry. The main meal for Easter is souvla when the fast is really broken and chunks of mouthwatering meat are roasted on a spit on the spring sunshine. 15 �Cyprus Food Calendar Whatever time of year you visit Cyprus there is bound to be some seasonal or religious festival taking place. Synonymous with these special events there are, of course, traditional celebration foods. Check with the calendar below to see what specialities may be on offer and where to find them. NEW YEAR’S DAY Known as St.Basil’s Day in Cyprus, this is a day for optimism, when Cypriots hope for a fruitful forthcoming year. A special cake - Vasilopitta – is baked by each family, and, when it is cut, the person who finds a coin in his slice is promised luck for the forthcoming year. EPIPHANY (6th January) A holiday, when all Cypriots go to church to ask for a fruitful and prosperous year to come. Families gather and share a feast of mixed dishes. Loukoumades is the popular sweet of the day. CARNIVAL In the preparation for Lent, Cypriots really let their hair down during the two weeks of carnival prior to the fast. Limassol is famous for its Carnival celebrations and processions, although other towns and villages celebrate too. Look out for seasonal specialities such as pastry Bourekia filled with cinnamon flavoured anari cheese. The last week of carnival is 14 called Tyrini or cheese week and it ends on Green Monday, which is the first day of Lent. Cypriots pack a picnic on this day and head for the countryside. They eat vegetables, olives, bread and salad and drink village wine. LENT Still taken seriously by many Cypriots, no meat, fish or dairy products will be consumed during this period. Pulses, vegetables and fruit, though, are allowed and now that the winter rains have brought the vegetation to life again, just watch the Cypriots gather armfuls of edible greens from the countryside-molohes, pangali and radikia. Try some of the pastries or pittes too, kolokotes made from red pumpkin, raisins and cracked wheat, tahinopitta, made with sesame seed paste, even spanakopitta – spinach pie. EASTER The major religious celebration of the year in Cyprus, when all members of the family join in together to celebrate. Avgolemono soup, made from eggs and lemons in chicken stock, is traditional Easter fare as the flaounes or savoury Easter cakes which are baked in every household. These contain a special Easter cheese, eggs, spices and herbs all wrapped in a yeast pastry. The main meal for Easter is souvla when the fast is really broken and chunks of mouthwatering meat are roasted on a spit on the spring sunshine. 15 �Cyprus Food Calendar SUMMER Summer is the best time for fruit. Just watch the shops as they fill their shelves with an ongoing supply of strawberries, cherries, apricots, plums, greengages, peaches, grapes, figs, apples, pears and a great variety of melons. AUTUMN The busiest time for rural Cyprus. Almonds, carobs, table and wine grapes as well as olives need to be gathered, stored, packed and delivered; but after all this hard work there will be time to celebrate and the Cypriots really know how to do this well! Look out for a village grape festival when palouzes, a blancmange of grape juice, and soutzoukos, a chewy sweet made by dipping strings of almonds into the palouzes juice, are prepared from the unfermented grapes. After the carob harvest there will be the pastelli and carob honey which is made from boiled carob pods and is eaten on slices of fresh breads. CHRISTMAS In the past the order of the day was pork, nowadays poultry is also on the menu. A Cypriot Christmas cake is the basic British recipe which has been adapted to suit local supplies – and jolly good it is too! But traditional Christmas baking only really gets underway just a few days before December 25th when powdery icing sugar covered kourambiedes or shortbread biscuits are baked as well as melomakarona, spicy buns drenched in honey syrup, and of course 16 koulouria, traditional sesame bread. TIME FOR A COFFEE After all this talk of food, let’s stop a while in a cool shady cafe and have a coffee. More often than not an instant or espresso coffee will be offered to a visitor but perhaps you would prefer to drink the same as the locals sitting around you. Cypriots drink lots of local coffee. It is made individually in small, long handled pots, wide at the base and tapering at the top. These are called mbrikia and come in various sizes. Fresh coffee beans are finely ground or powdered daily and one heaped teaspoon is added to each demitasse of cold water. Sugar goes in too at this stage, before heating the coffee on the stove. So you need to know whether you order you coffee glykos (sweet), metrios (medium sweet) or sketos (unsweetened). The mbrikia are heated on the stove and when the sugar has dissolved, the coffee is allowed to come to boil, forming a creamy froth Kaimaki on top. As the froth turns in from the sides and the coffee begins to rise in the pot, it is removed from the heat and a little is poured into each cup to distribute the froth. Cyprus coffee is strong and should always be served with a glass of cold water. It contains no spices, such as the cardamom pod you might find in a cup of Arabic coffee, but sip with care, for at the bottom of every cup lurks a little sediment – don’t drink it! So relax, nibble something delicious, perhaps a kalo prama – what’s that – literally translated, it means good thing, and, like so many flavours of Cyprus, that’s just what it is. 17 �Cyprus Food Calendar SUMMER Summer is the best time for fruit. Just watch the shops as they fill their shelves with an ongoing supply of strawberries, cherries, apricots, plums, greengages, peaches, grapes, figs, apples, pears and a great variety of melons. AUTUMN The busiest time for rural Cyprus. Almonds, carobs, table and wine grapes as well as olives need to be gathered, stored, packed and delivered; but after all this hard work there will be time to celebrate and the Cypriots really know how to do this well! Look out for a village grape festival when palouzes, a blancmange of grape juice, and soutzoukos, a chewy sweet made by dipping strings of almonds into the palouzes juice, are prepared from the unfermented grapes. After the carob harvest there will be the pastelli and carob honey which is made from boiled carob pods and is eaten on slices of fresh breads. CHRISTMAS In the past the order of the day was pork, nowadays poultry is also on the menu. A Cypriot Christmas cake is the basic British recipe which has been adapted to suit local supplies – and jolly good it is too! But traditional Christmas baking only really gets underway just a few days before December 25th when powdery icing sugar covered kourambiedes or shortbread biscuits are baked as well as melomakarona, spicy buns drenched in honey syrup, and of course 16 koulouria, traditional sesame bread. TIME FOR A COFFEE After all this talk of food, let’s stop a while in a cool shady cafe and have a coffee. More often than not an instant or espresso coffee will be offered to a visitor but perhaps you would prefer to drink the same as the locals sitting around you. Cypriots drink lots of local coffee. It is made individually in small, long handled pots, wide at the base and tapering at the top. These are called mbrikia and come in various sizes. Fresh coffee beans are finely ground or powdered daily and one heaped teaspoon is added to each demitasse of cold water. Sugar goes in too at this stage, before heating the coffee on the stove. So you need to know whether you order you coffee glykos (sweet), metrios (medium sweet) or sketos (unsweetened). The mbrikia are heated on the stove and when the sugar has dissolved, the coffee is allowed to come to boil, forming a creamy froth Kaimaki on top. As the froth turns in from the sides and the coffee begins to rise in the pot, it is removed from the heat and a little is poured into each cup to distribute the froth. Cyprus coffee is strong and should always be served with a glass of cold water. It contains no spices, such as the cardamom pod you might find in a cup of Arabic coffee, but sip with care, for at the bottom of every cup lurks a little sediment – don’t drink it! So relax, nibble something delicious, perhaps a kalo prama – what’s that – literally translated, it means good thing, and, like so many flavours of Cyprus, that’s just what it is. 17 �Recipes BRANDY SOUR Brandy sour is “the” drink of Cyprus. It combines local brandy with the fresh tang of Cyprus lemons. • Mix the brandy, lemon squash and angostura bitters in a long tall glass. • Top up with soda. • Add lots of ice cubes. • Serve with a slice of lemon and a straw. Ingredients 2 parts (50ml) Cypriot Brandy ..................................... 1 part (25ml) lemon squash ..................................... 2-4 angostura bitters ..................................... Soda water to top up Ice cubes PASTITSIO Baked pasta with meat dish, rather like macaroni cheese with white bechamel sauce. TALATTOURI A refreshing yogurt, cucumber and mint dip. • Drain all liquid from the yogurt – alternatively you can use strained yogurt. • Peel and coarsely grate (or finely chop) the cucumbers. Put in a sieve and squeeze out as much of the water as possible. • Add the cucumber, dry mint, salt, olive oil and garlic to the yogurt and stir well. • Chill before serving. 18 Ingredients 1 large yogurt ..................................... 2-3 small cucumbers ..................................... 1 garlic glove crushed (optional) ..................................... 1teaspoon olive oil Dry mint Salt Preparing the meat: • Put the mince meat in a saucepan, with oil, and season with salt and pepper. Cook for 3-5 minutes, stirring, until brown. • Reduce the heat; add half a coffee cup of water, cover and simmer till almost cooked, giving an occasional stir. • When the meat is almost cooked add the parsley. • Remove the saucepan from the heat and stir in 1-2 tablespoons grated cheese. • While the meat is being prepared cook the pasta in salted boiling water and drain. • Put half of the pasta in a baking dish (27x27), sprinkle with half the cheese, cover with the meat and add the rest of the pasta and cheese. For the white sauce : • Melt butter in a saucepan. • Add the flour gradually stirring with a wooden spoon till the flour is absorbed. • Add the warm milk gradually, over low heat, whisking hard to remove any lumps till the sauce thickens. • Remove the saucepan from the heat, stir in eggs, cheese, salt and pepper. • Pour the sauce over the pasta and cook in medium oven for about 45 minutes. Ingredients 1 packet of thick pasta such as Mezzani 3 ..................................... 650 gr fresh lean mince (beef, pork or lamb) ..................................... 4-5 table spoons oil (corn oil or sunflower oil) ..................................... 1onion finely chopped ..................................... 3-4 tablespoons fresh parsley finely chopped ..................................... 1-11/2 cups of grated cheese preferably halloumi cheese ..................................... Salt and pepper Ingredients for the white sauce (Bechamel) 7 tablespoons unsalted butter ..................................... 7 tablespoons flour ..................................... 31/2 cups warm milk ..................................... 3 eggs beaten lightly ..................................... 4 tablespoons grated cheese. ..................................... Salt and pepper 19 �Recipes BRANDY SOUR Brandy sour is “the” drink of Cyprus. It combines local brandy with the fresh tang of Cyprus lemons. • Mix the brandy, lemon squash and angostura bitters in a long tall glass. • Top up with soda. • Add lots of ice cubes. • Serve with a slice of lemon and a straw. Ingredients 2 parts (50ml) Cypriot Brandy ..................................... 1 part (25ml) lemon squash ..................................... 2-4 angostura bitters ..................................... Soda water to top up Ice cubes PASTITSIO Baked pasta with meat dish, rather like macaroni cheese with white bechamel sauce. TALATTOURI A refreshing yogurt, cucumber and mint dip. • Drain all liquid from the yogurt – alternatively you can use strained yogurt. • Peel and coarsely grate (or finely chop) the cucumbers. Put in a sieve and squeeze out as much of the water as possible. • Add the cucumber, dry mint, salt, olive oil and garlic to the yogurt and stir well. • Chill before serving. 18 Ingredients 1 large yogurt ..................................... 2-3 small cucumbers ..................................... 1 garlic glove crushed (optional) ..................................... 1teaspoon olive oil Dry mint Salt Preparing the meat: • Put the mince meat in a saucepan, with oil, and season with salt and pepper. Cook for 3-5 minutes, stirring, until brown. • Reduce the heat; add half a coffee cup of water, cover and simmer till almost cooked, giving an occasional stir. • When the meat is almost cooked add the parsley. • Remove the saucepan from the heat and stir in 1-2 tablespoons grated cheese. • While the meat is being prepared cook the pasta in salted boiling water and drain. • Put half of the pasta in a baking dish (27x27), sprinkle with half the cheese, cover with the meat and add the rest of the pasta and cheese. For the white sauce : • Melt butter in a saucepan. • Add the flour gradually stirring with a wooden spoon till the flour is absorbed. • Add the warm milk gradually, over low heat, whisking hard to remove any lumps till the sauce thickens. • Remove the saucepan from the heat, stir in eggs, cheese, salt and pepper. • Pour the sauce over the pasta and cook in medium oven for about 45 minutes. Ingredients 1 packet of thick pasta such as Mezzani 3 ..................................... 650 gr fresh lean mince (beef, pork or lamb) ..................................... 4-5 table spoons oil (corn oil or sunflower oil) ..................................... 1onion finely chopped ..................................... 3-4 tablespoons fresh parsley finely chopped ..................................... 1-11/2 cups of grated cheese preferably halloumi cheese ..................................... Salt and pepper Ingredients for the white sauce (Bechamel) 7 tablespoons unsalted butter ..................................... 7 tablespoons flour ..................................... 31/2 cups warm milk ..................................... 3 eggs beaten lightly ..................................... 4 tablespoons grated cheese. ..................................... Salt and pepper 19 �Ingredients for the meat dish 1kg boned lean pork meat, diced ..................................... 1glass red dry wine ..................................... 2-3 tablespoons coriander seeds, coarsely crushed ..................................... 7 tablespoons corn or sunflower oil ..................................... 1cup of water ..................................... Salt and pepper Ingredients for the “pourgouri” pilau AFELIA ME POURGOURI Pork cooked in red wine and crushed coriander seeds served with cracked wheat pilau. Preparing the meat • Marinate the meat in wine and coriander seeds for at least 4 hrs or overnight if possible in the refrigerator. • Remove the meat from the marinate, reserve the marinate. Dry the meat with kitchen paper. • Heat oil in a saucepan and sear the cubes of meat until browned. • Add water, cover the saucepan with a lid and simmer till the meat is half cooked. • Remove excess liquid and add the reserved marinate. Season with salt and pepper and leave to cook. Almost all the liquid should evaporate to leave a thick sauce. Preparing the pourgouri • Heat oil in a saucepan and sautee the vermiceli and onion till soft but not brown. • Stir in the tomatoes. • Add the pourgouri, boiling water and salt. • Cover the saucepan with a lid and remove immediately from heat. • Leave to stand in the closed saucepan till all the water has absorbed. 20 (Bulgar wheat) comprises from grains partly cooked, then dried before being ground. ..................................... 3 tablespoons oil (olive, ground nut or sunflower oil) ..................................... 3 tablespoons vermiceli ..................................... 1 medium onion finely chopped ..................................... 3-4 tomatoes coarsely grated 2 cups of pourgouri ..................................... 4 cups of boiling water ..................................... Salt COURGETTES OR OTHER VEGETABLES BOUND WITH EGG Cypriots love to eat various vegetables and greens such as spinach, wild asparagus, tomatoes, onions, potatoes, artichokes etc. bound with egg. A form of vegetable omelet. • Wash and slice courgettes. • Heat oil and fry the courgettes. • Remove the excess oil, add the eggs, salt and pepper, stir and leave to cook. Ingredients ½ kilo courgettes ..................................... 3 eggs lightly beaten ..................................... Corn, olive or sunflower oil for frying ..................................... Salt and pepper Useful tips: > Depending on the vegetable used one can add onion to the dish. For example if using spinach onion adds a nice flavour. > Asparagus needs to be immersed for a couple of minutes in boiling water before frying. CHICKEN COOKED IN COMMANDARIA WINE Commandaria, the oldest named wine in the world, gives a distinct taste to meat dishes. • Combine the meat, Commandaria wine and cinnamon sticks. Leave to marinated for at least 30 minutes to one hour at room temperature. • Remove meat from the marinate, reserve the marinate, drain the meat on kitchen paper. • Heat oil in a saucepan and fry the meat until brown. • Remove cinnamon sticks from the reserved marinate, add to meat and leave to cook. Almost all the liquid should evaporate to leave a thick sauce. Ingredients ½ kilo skinless boneless chicken breast cut into strips ..................................... 125 ml Commandaria wine ..................................... 2-3 Cinnamon sticks ..................................... Corn or sunflower oil for frying ..................................... Salt and pepper 21 �Ingredients for the meat dish 1kg boned lean pork meat, diced ..................................... 1glass red dry wine ..................................... 2-3 tablespoons coriander seeds, coarsely crushed ..................................... 7 tablespoons corn or sunflower oil ..................................... 1cup of water ..................................... Salt and pepper Ingredients for the “pourgouri” pilau AFELIA ME POURGOURI Pork cooked in red wine and crushed coriander seeds served with cracked wheat pilau. Preparing the meat • Marinate the meat in wine and coriander seeds for at least 4 hrs or overnight if possible in the refrigerator. • Remove the meat from the marinate, reserve the marinate. Dry the meat with kitchen paper. • Heat oil in a saucepan and sear the cubes of meat until browned. • Add water, cover the saucepan with a lid and simmer till the meat is half cooked. • Remove excess liquid and add the reserved marinate. Season with salt and pepper and leave to cook. Almost all the liquid should evaporate to leave a thick sauce. Preparing the pourgouri • Heat oil in a saucepan and sautee the vermiceli and onion till soft but not brown. • Stir in the tomatoes. • Add the pourgouri, boiling water and salt. • Cover the saucepan with a lid and remove immediately from heat. • Leave to stand in the closed saucepan till all the water has absorbed. 20 (Bulgar wheat) comprises from grains partly cooked, then dried before being ground. ..................................... 3 tablespoons oil (olive, ground nut or sunflower oil) ..................................... 3 tablespoons vermiceli ..................................... 1 medium onion finely chopped ..................................... 3-4 tomatoes coarsely grated 2 cups of pourgouri ..................................... 4 cups of boiling water ..................................... Salt COURGETTES OR OTHER VEGETABLES BOUND WITH EGG Cypriots love to eat various vegetables and greens such as spinach, wild asparagus, tomatoes, onions, potatoes, artichokes etc. bound with egg. A form of vegetable omelet. • Wash and slice courgettes. • Heat oil and fry the courgettes. • Remove the excess oil, add the eggs, salt and pepper, stir and leave to cook. Ingredients ½ kilo courgettes ..................................... 3 eggs lightly beaten ..................................... Corn, olive or sunflower oil for frying ..................................... Salt and pepper Useful tips: > Depending on the vegetable used one can add onion to the dish. For example if using spinach onion adds a nice flavour. > Asparagus needs to be immersed for a couple of minutes in boiling water before frying. CHICKEN COOKED IN COMMANDARIA WINE Commandaria, the oldest named wine in the world, gives a distinct taste to meat dishes. • Combine the meat, Commandaria wine and cinnamon sticks. Leave to marinated for at least 30 minutes to one hour at room temperature. • Remove meat from the marinate, reserve the marinate, drain the meat on kitchen paper. • Heat oil in a saucepan and fry the meat until brown. • Remove cinnamon sticks from the reserved marinate, add to meat and leave to cook. Almost all the liquid should evaporate to leave a thick sauce. Ingredients ½ kilo skinless boneless chicken breast cut into strips ..................................... 125 ml Commandaria wine ..................................... 2-3 Cinnamon sticks ..................................... Corn or sunflower oil for frying ..................................... Salt and pepper 21 �OCTAPUS COOKED IN RED WINE This is a lovely dish, best accompanied with rice. • Wash the octopus with water and then with lemon juice. • Cut in small pieces (about 2-3 cm each) • Put oil, octopus pieces, wine, tomatoes, bay leaves, salt and water in a saucepan with the lid. • Leave over low heat till the octopus is cooked. If necessary add more water. HALLOUMI KEBAB Halloumi cheese can be enjoyed raw, grilled or fried. It is an essential part of the Cypriot diet. • Cut halloumi cheese into 2.5cm cubes. • Cut and deseed pepper and tomato into 2cm cubes • Thread the halloumi, pepper and tomato onto skewers and sprinkle with the mint or oregano • Preheat the grill and cook the halloumi kebab turning regularly until the halloumi cubes obtain a golden – brown colour. • Serve with pitta bread and green salad. Ingredients 1Kg octopus (fresh or frozen) ..................................... Juice of1 Lemon ..................................... 1glass of oil (preferably olive oil) ..................................... ½ glass of red dry wine ..................................... ½ glass of water ..................................... 2-3 tomatoes coarsely grated ..................................... Bay leaves ..................................... Salt Ingredients 1 packet of halloumi cheese ..................................... 1 large green pepper cored and deseeded ..................................... 1 large tomato ..................................... Dry mint or oregano RICE PUDDNG • Add the rice into boiling water stir and leave to cook till all water is absorbed. • Dissolve corn flour in a cup of cold milk • Add the rest of the milk in the rice and as it reaches almost boiling point add the sugar and dissolved corn flour. • Leave to boil. • Remove from heat and stir in the rosewater. • Divide the pudding in small individual bowls and when they cool down refrigerate. • Before serving sprinkle with cinnamon. MACHALLEPI A popular refreshing summer dessert. • Dissolve the maize powder starch in two cups of water. • Heat almost to boiling point the rest of the water and add the dissolved maize powder starch stirring continually till it boils. • Pour the machallepi into individual bowls and add a little rosewater. • Leave to cool and refrigerate • Machallepi is served cold. Before serving add sugar to taste and top up with cold water. Ingredients MILOPITTA (APPLE PIE) 1 cup of rice (Carolina) ..................................... 6 cups water ..................................... 1½ ltr milk ..................................... 4 tablespoons corn floor ..................................... 8 tablespoons sugar ..................................... 2-3 tablespoons rosewater ..................................... Cinnamon powder Ingredients for pastry Ingredients 10 tablespoons maize powder starch ..................................... 12 cups of water ..................................... Sugar ..................................... Rosewater 1 cup flour ..................................... 3 /4 cup light brown sugar ..................................... ½ cup unsalted butter ..................................... Cinnamon powder Ingredients for the filling 6-8 big apples ..................................... 1 tablespoon dark brown sugar ..................................... 1 cup of almonds or walnuts chopped ..................................... 1 tablespoon cinnamon powder • Peel, core and cut apples in small cubes. Mix with the nuts, sugar and cinnamon and put in ceramic flan. • Sift the flour and cinnamon powder. • Cream together the butter and sugar, then stir in the sifted flour. • Use your hands to create small patches of thin pastry, to cover the filling. • Bake in a medium oven for 1-1½ hours. More recipes available on www.visitcyprus.com 22 23 �OCTAPUS COOKED IN RED WINE This is a lovely dish, best accompanied with rice. • Wash the octopus with water and then with lemon juice. • Cut in small pieces (about 2-3 cm each) • Put oil, octopus pieces, wine, tomatoes, bay leaves, salt and water in a saucepan with the lid. • Leave over low heat till the octopus is cooked. If necessary add more water. HALLOUMI KEBAB Halloumi cheese can be enjoyed raw, grilled or fried. It is an essential part of the Cypriot diet. • Cut halloumi cheese into 2.5cm cubes. • Cut and deseed pepper and tomato into 2cm cubes • Thread the halloumi, pepper and tomato onto skewers and sprinkle with the mint or oregano • Preheat the grill and cook the halloumi kebab turning regularly until the halloumi cubes obtain a golden – brown colour. • Serve with pitta bread and green salad. Ingredients 1Kg octopus (fresh or frozen) ..................................... Juice of1 Lemon ..................................... 1glass of oil (preferably olive oil) ..................................... ½ glass of red dry wine ..................................... ½ glass of water ..................................... 2-3 tomatoes coarsely grated ..................................... Bay leaves ..................................... Salt Ingredients 1 packet of halloumi cheese ..................................... 1 large green pepper cored and deseeded ..................................... 1 large tomato ..................................... Dry mint or oregano RICE PUDDNG • Add the rice into boiling water stir and leave to cook till all water is absorbed. • Dissolve corn flour in a cup of cold milk • Add the rest of the milk in the rice and as it reaches almost boiling point add the sugar and dissolved corn flour. • Leave to boil. • Remove from heat and stir in the rosewater. • Divide the pudding in small individual bowls and when they cool down refrigerate. • Before serving sprinkle with cinnamon. MACHALLEPI A popular refreshing summer dessert. • Dissolve the maize powder starch in two cups of water. • Heat almost to boiling point the rest of the water and add the dissolved maize powder starch stirring continually till it boils. • Pour the machallepi into individual bowls and add a little rosewater. • Leave to cool and refrigerate • Machallepi is served cold. Before serving add sugar to taste and top up with cold water. Ingredients MILOPITTA (APPLE PIE) 1 cup of rice (Carolina) ..................................... 6 cups water ..................................... 1½ ltr milk ..................................... 4 tablespoons corn floor ..................................... 8 tablespoons sugar ..................................... 2-3 tablespoons rosewater ..................................... Cinnamon powder Ingredients for pastry Ingredients 10 tablespoons maize powder starch ..................................... 12 cups of water ..................................... Sugar ..................................... Rosewater 1 cup flour ..................................... 3 /4 cup light brown sugar ..................................... ½ cup unsalted butter ..................................... Cinnamon powder Ingredients for the filling 6-8 big apples ..................................... 1 tablespoon dark brown sugar ..................................... 1 cup of almonds or walnuts chopped ..................................... 1 tablespoon cinnamon powder • Peel, core and cut apples in small cubes. Mix with the nuts, sugar and cinnamon and put in ceramic flan. • Sift the flour and cinnamon powder. • Cream together the butter and sugar, then stir in the sifted flour. • Use your hands to create small patches of thin pastry, to cover the filling. • Bake in a medium oven for 1-1½ hours. More recipes available on www.visitcyprus.com 22 23 �GLOSSARY CREDITS Afelia: pork cooked in red wine crush coriander seeds Koupes: cigar shaped wheat cases with meat filling Loukoumades: doughnuts in syrup Published by the Cyprus Tourism Organisation Arni: lamb Loukanika: Cyprus sausages Text by Gilli Davies Lountza: smoked and marinated loin of pork Photography by Action Photo Library, CTO Archives, Helen Stylianou, Marcus Bessler Moussakas: a pie made from layers of minced beef, spices and vegetables with a cheese topping Produced May 2012 Avgolemono: egg and lemon soup Baklava: filo pastry with nuts and syrup Bourekia: small puff pastries with meat, cheese or cream cheese filling. Daktyla: almond finger pastries Octapodi krasato: octopus in red wine Eliopitta: olive bread Pitta: flat envelope of unleavened bread Feta: salty white cheese usually crumbled on village salads Psari: fish Sheftalia: minced pork and herb rissole Flaounes: Cypriot Easter cakes made with cheese and spices Souvla: large chunks of lamb cooked on a spit Glyko: preserved fruits in syrup Souvlakia: kebabs Halloumi: firm goats or ewes milk cheese, often served grilled Stifado: rich beef and onion stew Hirino: pork Taramosalata: dip made from smoked cods roe Hiromeri: marinated, smoked and pressed ham Horiatiki salata: village salad Tahini: sesame seed paste, served as a dip Trahanas: soup from cracked wheat and yogurt Keftedes: meat balls Tavas: lamb or beef cooked in earthenware pot Kleftiko ofto: lamb or goat baked in a sealed oven Vodino: beef Kotopoulo: chicken Yemista: baked stuffed vegetables with rice and minced beef Koupepia or dolmades: stuffed vine leaves 24 Design by Karamella - McCann Erickson Consortium / Christina Papalexis 25 �GLOSSARY CREDITS Afelia: pork cooked in red wine crush coriander seeds Koupes: cigar shaped wheat cases with meat filling Loukoumades: doughnuts in syrup Published by the Cyprus Tourism Organisation Arni: lamb Loukanika: Cyprus sausages Text by Gilli Davies Lountza: smoked and marinated loin of pork Photography by Action Photo Library, CTO Archives, Helen Stylianou, Marcus Bessler Moussakas: a pie made from layers of minced beef, spices and vegetables with a cheese topping Produced May 2012 Avgolemono: egg and lemon soup Baklava: filo pastry with nuts and syrup Bourekia: small puff pastries with meat, cheese or cream cheese filling. Daktyla: almond finger pastries Octapodi krasato: octopus in red wine Eliopitta: olive bread Pitta: flat envelope of unleavened bread Feta: salty white cheese usually crumbled on village salads Psari: fish Sheftalia: minced pork and herb rissole Flaounes: Cypriot Easter cakes made with cheese and spices Souvla: large chunks of lamb cooked on a spit Glyko: preserved fruits in syrup Souvlakia: kebabs Halloumi: firm goats or ewes milk cheese, often served grilled Stifado: rich beef and onion stew Hirino: pork Taramosalata: dip made from smoked cods roe Hiromeri: marinated, smoked and pressed ham Horiatiki salata: village salad Tahini: sesame seed paste, served as a dip Trahanas: soup from cracked wheat and yogurt Keftedes: meat balls Tavas: lamb or beef cooked in earthenware pot Kleftiko ofto: lamb or goat baked in a sealed oven Vodino: beef Kotopoulo: chicken Yemista: baked stuffed vegetables with rice and minced beef Koupepia or dolmades: stuffed vine leaves 24 Design by Karamella - McCann Erickson Consortium / Christina Papalexis 25 �www.visitcyprus.com 26 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Κυπριακός Οργανισμός Τουρισμού Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Cyprus Tourism Organisation Contributor An entity responsible for making contributions to the resource Στη συγκέντρωση και την τεκμηρίωση του υλικού συνέβαλε η κα Μύρια Στασουλή Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Flavours of Cyprus Subject The topic of the resource Cyprus--Cookery--Guidebooks Κύπρος--Μαγειρική--Οδηγοί Cyprus--Tourism--Guidebooks Κύπρος--Τουρισμός--Οδηγοί Creator An entity primarily responsible for making the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Source A related resource from which the described resource is derived Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Publisher An entity responsible for making the resource available Library of Cyprus University of Technology Digital Heritage Research Lab of Cyprus University of Technology Contributor An entity responsible for making contributions to the resource Cyprus Tourism Organisation Κυπριακός Οργανισμός Τουρισμού Rights Information about rights held in and over the resource Απαγορεύεται η δημοσίευση ή αναπαραγωγή, ηλεκτρονική ή άλλη χωρίς τη γραπτή συγκατάθεση του δημιουργού. Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource EN Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context Flavours_of_Cyprus_eng_lrg Description An account of the resource Γεύσεις της Κύπρου, ένας οδηγός διατροφής για τους επισκέπτες Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 35.151625, 33.375048 Cyprus--Cookery--Guidebooks Cyprus--Tourism--Guidebooks Κύπρος--Μαγειρική--Οδηγοί Κύπρος--Τουρισμός--Οδηγοί