Epikouria Spring Summer 2012

52
Issue 14 Spring / Summer 2012 www.epikouria.com €6.50 ISSN 1790-5141 Small Business Odyssey

description

From its celebrated virgin olive oil and its historic wines to its flavoursome tomatoes, ripe, sun-drenched fruits and wonderful cheeses, Greece offers a stunning array of fine foods and drinks unique to its islands, its traditional villages and regions. Many of these gourmet delicacies are unknown or unappreciated outside of Greece – but this is changing now. In the Fall of 2005, Triaina™ launched a new magazine – Epikouria™ – whose mission is not just to promote but to celebrate the extraordinary products available for export from Greece. Published twice yearly in English, the magazine covers a range of topics tailored to the interests and needs of our exclusive readership. Epikouria’ s mission is to function as an export gate for the Greek Specialty Food and Drink companies to the International market.

Transcript of Epikouria Spring Summer 2012

Page 1: Epikouria Spring Summer 2012

Issue14 Spring / Summer 2012 www.epikouria.com

€6.50

Issu

e14 S

prin

g / S

umm

er 2

012

Sm

all

Bu

sin

es

s O

dy

ss

ey

ISS

N 1

790-

5141

Small Business

Odyssey

EPIK_COVER.indd 1 5/14/12 2:19 PM

Page 2: Epikouria Spring Summer 2012

Project1_Layout 1 05/04/2012 11:55 π.μ. Page 1

EPIK_COVER(final).indd 2 5/11/12 4:59 PM

Page 3: Epikouria Spring Summer 2012

1_5_HEPO.indd 1 5/15/12 4:21 PM

Page 4: Epikouria Spring Summer 2012

The Hellenic Foreign Trade Board, HEPO, realizing the vital role of exports in the recovery of the Greek economy and its growth prospects, continues its ef-forts to design and implement new and innovative actions that contribute to strengthening the image of Greek businesses in the international market.

HEPO implements numerous increasing actions every year. In particular, 32 actions had been scheduled for 2010, in 2011 this number increased to 45 and for 2012, with a view to further strengthening extroversion, 79 actions are being planned. The above figures show an increase for 2011 by 30% compared to 2010 and an increase of 43% for 2012 compared to 2011.

Contrary to the adverse conditions prevailing in the mar-ket due to the current economic climate, shortages in human resources and costs reduction, HEPO continues its difficult daily efforts to maintain a balance between successfully implementing actions and reducing costs. It is steadily close to the exporters and despite adversi-ties goes against current regaining target markets and customers. It works with a view to: a) meeting the needs of exporters, b) opening new markets, and c) enhancing actions with a new image and identity for Greece.

Based on the National Extroversion Strategy, it has imple-mented in recent years several branding initiatives in key

sectors of Greek commerce as “DesignGreece” to link design with the export community and the brand “Taste like Greece” for strengthening the image of the Food and Beverage sector.

Specifically, the brand “Taste like Greece” was first presented in the international fair of ANUGA 2011 and goes on in all international food - drink fairs in 2012, where HEPO coordinates the Greek participa-tion. The participation of Greek firms exporting to all international Food and Beverages fairs for the rest of the year and the parallel promotional actions will be branded by the “Taste like Greece” brand, adjusted accordingly. A similar brand is planned for other sectors of products and services.

During the first half of 2012, HEPO has participated in major exhibition events of the food and beverages in-dustry around the world, as it annually does. The Greek participation with the brand “Taste like Greece” was Positively commented on or received, adding to the Greek products the national identity that they lacked.Specifically: HEPO coordinated the Greek participation in the International Fair ISM - 42nd International Sweets and Biscuits Fair, 30/1-1/2/2012, Cologne. The fair was attended by Greek food companies with products such as sweets, chocolate products, biscuits, snacks,

Advertorial

2 epikouria

1_5_HEPO.indd 2 5/15/12 11:34 AM

Page 5: Epikouria Spring Summer 2012

candies, honey, nougat, etc. It has also organized with great success, the participation of Greek exporting firms in the International Exhibition FRUITLOGISTICA 2012, 8 – 10 February 2012, Berlin. This exhibition is the top exhibition event for fresh fruits and vegetables. Inside the 500 Sq m HEPO’s stand, representatives from 33 enterprises from various parts of Greece presented their quality, certified products and held important meetings with foreign purchas-ers. Guests at the Greek pavilion had the opportunity to see the Greek fruits and vegetables, learn about them and of course taste them in a specially designed fruit salad bar that was run by HEPO throughout the duration of the fair.

An equally dynamic presence of Greek exporting firms un-der HEPO’s coordination occurred in the 20th International Exhibition PRODEXPO 2012, 13 - 17 February 2012,

Moscow. This is one of the biggest food - drink fairs tak-ing place in Russia. The 300 Sq m. HEPO’s stand accom-modated 22 companies, with a variety of products such as wine, olive oil, cheeses and dairy products, baked goods, honey etc. Foreign visitors had the opportunity to taste a variety of Greek wine in the wine bar that HEPO ran during the exhibition.

The Organization has also coordinated with success the presence of 18 Greek exporting enterprises of the organic food and beverage industry at the International BIOFACH WORLD ORGANIC TRADE FAIR, 15 – 18/2/2012, Nuremberg. In the Greek stand of an area of 150 Sq m, the participating companies showed biological products such as fruits and vegetables, wine, olive oil and olive prod-ucts, sweets, snacks, etc. whose image was reinforced by the brand “Taste like Greece” adopted by HEPO in all exhibition events of the industry.

HEPO participated once again at the Food and Food Equipment GULFOOD international exhibition, 19-22/2/2012, Dubai, coordinating the presence of 48 Greek exporting companies with food products such as olive oil, Baked goods, dairy, etc. products and hotel equipment, food processing and packaging machinery, catering equipment etc. in a 611 Sq m stand.

Advertorial

3epikouria

1_5_HEPO.indd 3 5/15/12 11:34 AM

Page 6: Epikouria Spring Summer 2012

An equally successful Greek participation was that or-ganized by HEPO in the International Wine and Spirits Trade Fair PROWEIN 2012, 4 - 6 March, Dusseldorf. This fair is considered the most important professional exhibition event for wine worldwide. In the Agency’s stand, covering a total area of 507 square meters, marked by the brand “Taste Like Greece” and the brand “New Wines of Greece”, representatives from 50 important exporting enterprises in the wine and drink sector from various areas of Greece displayed their products. In order to enhance the image of Greek wines, HEPO accompanied its exhibition presence with parallel promotional events such as wine bar operation, where visitors could get acquainted with and taste selected Greek wines, wine show in the Press Center of the fair, involvement in tasting contest at the fairgrounds, where several Greek wines were distinguished and creation of a directory of exhibitors and wine list.

The Hellenic Foreign Trade Board organized for the first time the participation of 15 Greek export enterprises in a stand measuring 189 sq.m at the International Exhibition

SIAL CHINA 2012, 9-11 May 2012, Shanghai. The ex-hibition was held for the 13th consecutive year, attract-ing major and specialized trade visitors. China is a target market for the Agency, particularly regarding food and beverages industry and the presence at the exhibition was yet another attempt by the Agency for approaching the Chinese market.

HEPO again par ticipates in the 58th International Exhibition SUMMER FANCY FOOD SHOW, to be held in Washington, in the Walter E. Washington Convention Center exhibition space, 17 – 19 June 2012. The Greek pa-vilion covers a total expanse of 396 square meters and is located in a central area of the exhibition, the rooms “EXHIBIT HALLS AC”, accommodating about 45 Greek export businesses, associations and chambers in a total number of 44 booths. HEPO plans to advertise the Greek presence by registration in the central exhibition catalog, to characterize the pavilion with the brand “Taste like Greece” and to publish a printed list of Greek exhibitors to be distributed free to all visitors. With these promotion actions in conjunction with the larger size Greek participa-tion HEPO aims to attract representatives from the retail, catering, wholesale, distribution, foodservice and food and beverage industry and the press which are the main visi-tors to this event.

Once again the Hellenic Foreign Trade Board is organizing the presence of Greek exporting companies from the food and beverages industry at the SIAL PARIS 2012 interna-tional exhibition. This exhibition taking place from 21 to 25 October at the PARIS NORD VILLEPINTE Exhibition Park in Paris is one of the most important International Food - Drink fairs in the world, held every two years, attracting large numbers of trade visitors. This year, the Greek stand is

Advertorial

4 epikouria

1_5_HEPO.indd 4 5/14/12 5:26 PM

Page 7: Epikouria Spring Summer 2012

expected to be larger and extend in many themed rooms. For better and more effective promotion and communi-cation of the Greek stand HEPO plans to install banners in high accessibility indoor spaces, put advertisements in specialized magazines and newspapers and publish a func-tional and elegant list of Greek participants, where each participating company could be advertised. It also plans to create a degustation lounge for hosting journalists and buyers but also to conduct live cooking demonstrations and aims to coordinate B2B meetings in collaboration with the French group SOPEXA.

The program of the Organization always includes business delegations. For 2012 HEPO plans to implement 18 missions, multisectored and not in markets - goals such as South Africa, India, Brazil etc. In particular the first half of 2012:On 17 and January 19, 2012 a business mission took place to U.S.A to promote the Greek technology and its integration into the ecosystem of Silicon Valley, under the auspices of Synergies, Connecting Changemakers. With the sup-port and co-organization of the Hellenic Semiconductor Industry Association (ENEVI), the Hellenic Association of Mobile Application Companies (SEKEE) and sponsored by HEPO, thirty entrepreneurs from twenty-five Greek companies of technology industry had the chance to visit Silicon Valley, in California and meet with leading industry professionals, investors, academics and local authorities. The representatives of Greek companies had the opportunity to learn about the business environment of the area and the potential of the Silicon Valley ecosystem. Upon comple-tion of the business mission, participants and attendees expressed their desire to establish the Synergies business mission in Silicon Valley for tech industry on an annual basis, congratulating the organizers for the work provided. In collaboration with the Association of Greek

Manufacturers of fiberglass boats (S.E.KA.PL.A.S) and the Commercial & Economic Section of the Hellenic Embassy in Moscow, HEPO organized a successful business mission to Russia from 18 to 22 March 2012. The mission took place in the context of the International Exhibition for yachts «Moscow Boat Show» which gathers almost all industry professionals. The 8 Greek companies involved had the op-portunity for private meetings with 30 Russian companies as well as other of their choice among those participating in the exhibition and be informed of this market conditions. It is noteworthy that the above action was the first col-laborative effort of the kind abroad for the yacht industry with very fruitful results.

HEPO organized a multidisciplinary mission in Amman, Jordan from 22 to 25 April 2012, with the participation of Greek companies operating in the sectors of food, building materials (mainly marble), pharmaceuticals, construction and renewable energy. The purpose of this mission was to promote relationships and explore opportunities for cooperation with businessmen in Jordan given that the region, characterized by stability, is considered the gate-way to the surrounding states and has several investment opportunities.

Hellenic Foreign Trade Board, is a dynamic institution promoting the national export policy, an effective meeting point for extroversion. With basic tools in ex-port marketing, design and implementation of parallel actions and promotional activities, creates the right conditions to facilitate access by the Greek exporter in target markets, who would not be able to approach new foreign markets, with a view to strengthening the Greek exporting firms and further expansion and strengthening of Greek exports.

Advertorial

5epikouria

1_5_HEPO.indd 5 5/14/12 5:26 PM

Page 8: Epikouria Spring Summer 2012

6 epikouria

A few years ago a group of friends and I spent a long weekend at an inn in the hamlet of Ano Pedina. Ano Pedina is one of the villages of the Zagori – an area

in the Pindus Mountains of Epirus of striking natural beauty. The villages themselves, mostly built in the 18th-19th centu-ries, are calm and quaint, boasting shaded central squares, cobblestone foot paths, impressive manor houses and many small bridges. The local cuisine is also unique. For one thing, the surrounding woods are full (in season) of truffles. It was a delightful place to spend the weekend, but there was something eerie about it. On day two, I realized what was off: no children.

Greece, like most of the Western world, was once a rural society. And like most of the Western world, the population moved to the cities, chasing better opportunities. Unlike people in most of the Western world, Greeks keep ties to their home villages. Many still own land that once belonged to their grandfathers. These they visit on holidays, especially Pascha or Easter. The rest of the year, the villages are the province of black clad grandmothers and aging farmers.

Until recently, the average age of a Greek farmer was 57. Then the crisis hit. Private sector unemployment soared, especially effecting the younger generation. Now this gen-eration is in search of opportunities and many are looking not to Europe, the US or Australia, but to their ancestral villages. One young friend of mine returned to the island of Tinos, where she is now growing artisanal vegetables. Another is tending pistachio trees in Aegina. Yet another is planning an olive oil co-op in Evia.

Greece’s unique climate makes it ideal for raising of certain specialty products, such as olives, olive oil, saffron, oregano, and indigenous varieties of wine grapes. It also has a proud tradition in artisanal foodstuffs, such as cheeses and sausages, though production was never high enough to garner inter-national attention. Perhaps this will change. Perhaps there will be an upside to this terrible crisis. Perhaps there will be children in the villages again.

Ellen GoochEditor-in-chief

editorial

It May Take a Village

6_7_EDITORIAL.indd 6 5/14/12 5:27 PM

Page 9: Epikouria Spring Summer 2012

7epikouria

6_7_EDITORIAL.indd 7 5/14/12 5:27 PM

Page 10: Epikouria Spring Summer 2012

8 epikouria

contents

12Small Business OdysseyNext generation food entrepreneurs

20Adventures in Greek RedsEric Asimov of the NY Times talks wine

26World RecipesGreek ingredients, haute cuisine

3610 Plus One SardinesThe fish prized by connoisseurs

48Last LookTall boys look good in skirts

+Advertiser

Indexpage 10

Sourcing Guidespage 38

Cover Edible Argo

PhotoGeorge Drakopoulos

StylingTina Webb

8_9_CONTENTS.indd 8 5/14/12 5:29 PM

Page 11: Epikouria Spring Summer 2012

8_9_CONTENTS.indd 9 5/14/12 5:29 PM

Page 12: Epikouria Spring Summer 2012

10 epikouria

advertiser index

recipe index

AGREXPO S.A. Dried figs, oranges, potatoes, watermelons, potato seeds www.goumas.gr 31 ELAIONOlive oil www.elaion.gr 39 ELGEA L.T.DOlive oil, Olives, Olive pastes, Feta, Avgotaraho www.elgea.com.gr 41 EZA PROTYPOS HELLENIC BREWERYBeer www.eza.gr 11 HEPOForeign Trade organizationwww.hepo.gr 2,3,4,5 IONIKI SFOLIATA S.A.Frozen dough and pastry products www.ionikigr.com 25 KALLONI S.A.Mediterranean aquaculture products www.kalloni.gr Inside front cover MINERVA S.A.Olive oil, Olives, Olive paste, margarines, butter, seed oil, cheeses www.minerva.com.gr 7, 9 NUTRIA A.E.Olive oil, Olives, Olive pastes, Feta, Avgotaraho www.nutria.gr 1 ROI S.A.Olives, Olive paste, dressing www.lelia.gr 45 SIMOS FOOD GROUP A.E.Dairy products www.simosfg.com 23 TRIKALLINOSAvgotaraho, traditional premium fish roe products www.trikalinos.gr Back cover UNION OF VINICULTURAL COOPERATIVES SAMOUSamos muscat wines www.samoswine.gr 43 WINE ROADS OF NORTHERN GREECEAssociation of wine producers of the vineyards of Northern Greece www.wineroads.gr Inside back cover

APPETIZERS Baked Fish, Fez Style 24 Cretan Pies stuffed with onions and cheese 28 Spiced Fig Cakes (Sykomaïtha) 29 Warm Manouri Cheese with Fragrant Kalamata Olives 30 Marinated Eggplant with Capers, Mint and Feta 31 SALAD Chicken Salad a la Grecque 32 Warm Barley Salad with Aegina Pistachios and Pear 33 MAINS Spicy Meatballs 34 Tomatoes stuffed with Rice and Lamb 35 Grilled Steak with feta caper and olive spread and grilled red peppers 36 Ultimate Greek BLT 37

10_11_INDEX_ID.indd 10 5/15/12 4:45 PM

Page 13: Epikouria Spring Summer 2012

FounderTriaina Publishing – Kyriakos KorovilasPublisherNikos Korovilas

Editor-in-ChiefEllen Gooch

Assistant EditorDiane Pappas

Art DirectorDimitris KoumpatisPhotosGeorge DrakopoulosFood StylingTina Webb

PublishingAdvertising ManagerKaterina GitsiDistribution ManagerValia FotiouEktoras Chatzigeorgiou

Information TechnologyPhilippe WatelAccountingNiki Gavala

Triaina PublishingOffices: 110, Syngrou Avenue117 41 Athens (4th floor)Tel.: +30-210-9240748Fax: +30-210-9242650www.epikouria.come-mail: [email protected]

COPYRIGHT 2012 Triaina Publishing (ISSN 1790-5141), all rights reserved.Epikouria is a trademark of Triaina Publishing. Reproduction in part or in full is strictly prohibited without written consent. Epikouria assumes no liability for either the content or presentation of advertisements.

10_11_INDEX_ID.indd 11 5/14/12 5:30 PM

Page 14: Epikouria Spring Summer 2012

Small Business

OdysseyBy Katerina Mathioudaki

1 Photo: George Drakopoulos 1 Food Sty l ing : Tina Webb

12 epikouria

12_19_COVER STORY.indd 12 5/14/12 5:32 PM

Page 15: Epikouria Spring Summer 2012

With a focus on quality and diversity, three small companies impress with their increased activity. Applying business models that prevail even in this time of economic crisis, they are creating, innovating, organizing and expanding their business horizons, and growing – obstinately – in adverse conditions.

The people behind successful strategies explain their philosophy, talk about their targeted actions, analyze their next steps and reveal the secrets of a creative business, proving that the most powerful weapons in the battle for success are fresh ideas, innovations and insistence on quality.

13epikouria

12_19_COVER STORY.indd 13 5/14/12 5:32 PM

Page 16: Epikouria Spring Summer 2012

Aiming at the creation of the first production unit for ready mushroom cultivation substrates,

Lefteris Lachouvaris and Thanasis Mastroyiannis began an enterpris-ing endeavor in 2003 that would soon yield spectacular results. The primary skills required to achieve cultivation of such a difficult and demanding nature included their deep scientific knowledge of the subject as well as their many years of experience, both in research and on a business level, in Greece and abroad. “With the help of highly technical knowledge and technol-ogy, and without much funding, we managed to create the first mushroom cultivating satellite sys-tem, first operated in March 2004. Our objective was to implement a mushroom production system in Greece, such as those successfully applied and implemented for 30 years abroad. It involved both the expansion of mushroom cultiva-tion through the sale of prepared cultivation substrates and technical advice on production,” explains Mr. Lachouvaris to “Epikouria.”Until that time, only four Pleurotus

cultivating units existed in Greece, with a large portion of the coun-try's demand met by imports from Poland and Italy. Nine years later, there are now more than 40 culti-vating units, Pleurotus imports are minimal, and these mushrooms are widely known in Greece.

Dirfis soon expanded its product line to include high quality mush-rooms as well as products com-prised of both edible and medici-nal mushrooms, advancing rapidly despite obstacles. “The very nature of the work itself is challenging. It is a very difficult and demanding job that requires knowledge of mycology, climatology, soil micro-biology, great patience and insight. Compound this with the additional difficulties from public officers of the State, who hinder us in whatev-er we do. They are especially suspi-cious and negative when they face an unknown topic, and mushrooms are unknown to them.”

In 2006, Dirfis launched its Pleurotus "Fillet 2Kg” product. This altered the status quo in bulk mushrooms, formerly supplied to the market

Lefteris Lachouvaris

Dirfis MushrooMs MiLestoNes:Working with Zhaowang Peng, renowned "inventor" of the commercial cultivation of the Lentinula (Shiitake) mushroom in 2006, Dirfis has achieved the first large-scale cultivation of this spicy mushroom in Greece, for domestic consumption as well as for expor t to a large Dutch company.

activities iN ProGress:An immediate pr ior i ty i s "Pleurotus slices for Pizza," with the objective of replacing im-ported white mushrooms used on pizzas.

ProDucts:Fresh mushrooms in different

forms, including• baby mushrooms (tiny, just

three days old), • fresh mushroom fillets (500gr

and 2kg packages), • gourmet series with dried

wild Greek mushrooms, in collaboration with collectors from Epirus and Macedonia,

• truffle products, and • pasta made with semolina and

Dirfis mushrooms.

14 epikouria

12_19_COVER STORY.indd 14 5/15/12 10:07 AM

Page 17: Epikouria Spring Summer 2012

in a plastic or wooden 4kg crate, without prior selection and with costly and time-consuming conse-quences for the professional cook. “We first applied the term "fillet" in collaboration with Ms. Lena Pefanis. It describes large and impressive mushrooms, each placed in luxury black paper crates. This product truly established us in the Greek market and made us recognizable outside our borders as well, since none of the countries currently ex-porting to Greece has managed to produce a product of similar qual-ity,” explains Mr. Lachouvaris.

Dirfis’ founders consider their col-laboration with Ms. Pefanis, and her distribution network, among their greatest assets. The mushrooms' short life (a mere 10 days from the date it’s picked) requires a finely tuned coordination between pro-duction and sales in order to pro-vide the product in the quantities and at the quality demanded by the market. “With Ms. Pefanis’ profound passion and organization, we have managed to distribute our prod-ucts the very same day or within 24 hours from harvest. It is a battle against time, or else a battle with the rapid growth of the mushroom, which we fight every day, 365 days a year. And this is one of the "secrets" of success that Greek production

failed to understand, or was unable to perform, all these years.”

Today, Dirfis’ annual production includes 350,000 kilos of fresh Pleurotus and 8,000 kilos of fresh Shiitake. Additionally, approximately 6,000-10,000 kilos of wild gourmet mushrooms (Porcini, Chanterelle, Black Trumpets, Morcella, etc.) are “hunted” (common parlance among the wild mushroom gather-ers), many of which are intended for the European markets. Dirfis' executives work abroad as consul-tants on farming and new produc-tion methods, as well as in coop-eration with transnational research programs. Through various par t-nerships of this type, products are exported to selected companies in Italy, France and the Netherlands.

“Our main objective is to continu-ously improve the quality of our mushrooms, maximize the satisfac-tion of our customers, participate in rapid technological develop-ments, and maintain a strong hy-gienic and nutritional value in our products. To this end, we cooper-ate with universities, NAGREF and other research bodies, as well as similar agencies abroad. Our inno-vations are based on the creation of mushroom products in collabo-ration with other notable Greek food producers. This is how the Dirfis pasta line was created (with Nikos Konstantoulis from Chian Cellar). We created original reci-pes in which his pasta is mixed with our mushrooms, and the results are products of high nutritional and cu-linary value.”

aDvice for YouNG eNtrePreNeurs

<<A<strong<knowledge<of<your<subject<is<your<greatest<asset.<Find<out<where<the<experts<are<located<and<try<to<work<there,<even<if<it’s<halfway<across<the<world.<>>

15epikouria

12_19_COVER STORY.indd 15 5/15/12 10:07 AM

Page 18: Epikouria Spring Summer 2012

With a trademark bear-ing the sea lily, a dis-tinctive element of the flora of Lemnos,

CHRYSAFIS SA promotes the tradi-tional products and has revived tra-ditional recipes of this Aegean island. It utilizes exclusively local ingredients: sheep and goat milk, “Mavraganis” flour, and local eggs.

The company, a family business, was founded on Lemnos 28 years ago. Its “soul” are Michael and Makis Chrysafis, cousins, who decided to promote the traditional, exquisite flavors they have grown up with, and they have unquestionably succeeded. From its founding, the company has been on an ascent, harmoniously combining tradition, expertise and modernization. It is not an acci-dent that one of their products, the "Basket of Lemnos," won the Golden Prize at the 2nd Milk and Cheese Festival in 2009, collecting one of the highest scores from among the

hundreds of cheeses submitted from all over Greece.

“Our biggest advantage is the organ-oleptic characteristics (color, aroma, flavor) of the products themselves, which are the direct result of the raw materials we use and directly linked to the uniqueness and peculiarity of both the soil and the climatic condi-tions of the island. The direct identi-fication and recognition of our prod-ucts in the difficult, demanding and highly competitive Athens market confirms this,” states Mr. [Michael] Chrysafis.

In the company's cheese factory, traditional techniques and modern methods of production and qual-ity control are combined in order to produce a series of fine cheeses. The company's flagship product is the PDO “Basket of Lemnos,” a cheese rich in flavor and exclusively from goat's milk. The animals are a native breed and graze freely in the

MichaeL aND MaKis chrYsafis

MM chrYsafis sa MiLestoNes:Gold Award in 2009, the con-quest of the Athens market in 2011

activities iN ProGress:New product codes in the cheese and pasta categories are in preparation and will be launched by the end of 2012. A new category of frozen prod-ucts, hand-made Lemnos pies, will soon be released.

ProDucts:• Traditional Lemnos Flomaria

noodles, • wheat and barley rusks, • Venizelika (walnut chocolate

bites),• the PDO cheese “Basket

of Lemnos,• feta cheeses, and • the traditional Melichloro and

Kaskavali cheeses

16 epikouria

12_19_COVER STORY.indd 16 5/15/12 10:07 AM

Page 19: Epikouria Spring Summer 2012

lush, green pastures of the island. The name is derived from the shape the cheese gets when, in the pro-duction process, it is placed in knit-ted baskets to drain. Afterwards, it is dry salted and stored in brine at room temperature to ripen. Another goat's milk cheese is Melichloro, which initially acquires a texture be-tween fresh and dry (melichloror). When the dehydration proceeds, the cheese becomes hard. Another dis-tinctive cheese, this one from sheep’s milk, is Kaskavali. One of the oldest cheeses of Lemnos, it has a strong, buttery flavor. It has been in produced by shepherds (kechagiades) here since the Middle Ages, but its precise origin has been lost over time.

In addition to its cheeses, the com-pany’s traditional products catego-ry also includes wheat and barley rusks (in ancient times, Lemnos was the granary of the Aegean Sea), as well as “Venizelika”: delicious wal-nut chocolate bites originally cre-ated by Lemnos housewives to honor Eleftherios Venizelos’ visit to the island in 1912, after the island’s liberation.

Until recently, CHRYSAFIS was pri-marily focused on the local market of Lemnos itself. A year ago, howev-er, it broadened its view to the rest of the Greek market and abroad. Today, its products are exported to France and the United States.

In the next few months, they will create a new series of packages in accord with international standards, which will facilitate entry into markets abroad; this will be especially helpful for its dairy products. Additionally, it will participate in international ex-hibitions in Europe and America, in order to enhance the company’s im-mediate expansion plans.

“Expanding abroad is not easy, since competition is even tighter than in the domestic market. But with prop-er planning and strategic marketing, even a small company can seize the opportunities that arise and claim the place it deserves in the international market,” says Mr. [Michael] Chrysafis. Speaking about the greatest difficulty

he has faced so far: “ It has always been, and continues to be, training and in-forming both the general public and the retail and catering professionals – making them aware of the specific characteristics of our products, so that the value proposition becomes clear to them and provides them with op-portunities for diversification as well.”

Today, Chrysafis' products star in delicacy and traditional product shops in Athens and Thessaloniki; selected restaurants that feature local products; as well as fine wine shops and modern wine bars, which have realized that these distinctive local cheeses not only pair beauti-fully with wine, but also differentiate them from their peers.

aDvice for YouNG eNtrePreNeurs

<<The<economic<crisis<is<a<fact.<But<it<is<also<a<huge<opportunity.<The<keys<to<success<are<focusing<on<quality<and<individuality,<maintaining<faith<in<your<values,<perseverance,<and<patience.<>>

17epikouria

12_19_COVER STORY.indd 17 5/15/12 10:07 AM

Page 20: Epikouria Spring Summer 2012

It began i n 2007 w i t h Fereoikos-Helix, the first company in Greece to impor t snails and estab-

lish open biological snail farming. Fereikos Gefsis is a natural evolu-tion of its sibling. Founded four years later, in April 2011, the company offers “prêt a porter” snails to the Greek consumer – without shells, pre-cooked, and ready for recipes.

The word Fereoikos literary means “carrying my house” (as a snail does). It is a smart idea from two sisters, Maria and Panayiota Vlachou who, being exemplary young entrepre-neurs, took a risk and dared to in-novate. Today, Panayiota Vlachou (29) remains the “soul” of Fereoikos-Helix, sharing her expertise in semi-nars and events on snail farming, while Maria Vlachou (31) holds the reins of Fereoikos Gefsis, the newly founded company that has already impressed.

“From the time of antiquity, the snail has held a special place in the hu-man diet, and it is inextricably linked

to the traditional Greek diet. It is both a healthy and a traditional dish. However, its preparation is particu-larly difficult and time-consuming, requiring a great deal of clean-ing up prior to reaching the table. Consumption was additionally re-stricted by the snail’s seasonal avail-ability. In creating Fereoikos Gefsis, we dared to offer standardized snails to Greek consumers, providing them with the ability to cook snails effort-lessly and year-round. This has dra-matically increased the consumption of snails and expanded the menu of consumers and food service shops alike. Until now, the consumer could only find either fresh snails (mainly in spring and summer) or frozen snail ready-meals “a la Bourguignon” in the market,” Ms. [Maria]Vlachou explained to “Epikouria” She adds: “Our snails are sourced exclusively from Greek farms with integrated biological cycles and have the seal of confidence, assured quality, and careful selection of our sister com-pany Fereoikos-Helix. They do not contain additives or preservatives. They are cleaned, pre-cooked and

Maria vLachou

fereoiKos Gefsis MiLestoNes:The “Golden Snail” award in 2009, as the best company for the development of this activity in Greece, by the International Institute of Snail Farming, and the recent distinction of the "Stelios Hadjiioannou Award – Business Start of the Year 2011."

activities iN ProGress:The primary objective of the newly established company is to move “at a snail’s pace” (pun intended) – slowly and steadily consolidating existing product codes.

ProDucts:• Pre-cooked snails with shell, • pre-cooked snail fillets, • frozen snails with shell, • snails with shell in tomato

sauce (ready-meal), and • fresh snails in net.

18 epikouria

12_19_COVER STORY.indd 18 5/15/12 10:07 AM

Page 21: Epikouria Spring Summer 2012

ready for use. Essentially, within five to 10 minutes, they can be incorpo-rated into any recipe the consumer dreams up.”

“The decision to create a company was a great risk, especially since it was so different from our literary studies [the sisters’ university de-grees have nothing to do with ag-riculture]. Our ability to overcome our fears and doubts, spread our wings, and follow our dream, which

we believed in with all our heart, was our greatest achievement.” It should be noted that when Fereoikis-Helix was founded in Corinth’s Lechaio, the field was not even in its infancy, and snail farming in Greece was un-heard of – a very different condition than exists today.

Ms. Vlachou continues: “Our great-est challenge initially was support-ing our dream with our own funding. Fortunately, we could afford it and

were able to proceed, but how many young entrepreneurs have seen their dreams lost due to a lack of personal resources? The lack of funding, we believe, is the biggest challenge faced by all young entrepreneurs when starting their business activities.”

From their founding, the course of both companies has continued on solid foundations: courage for evo-lution, respect to tradition, product innovation, reliability, and responsi-bility towards both the consumers and the environment. “Our aim was to innovate and inspire our con-sumers with the certainty of tradi-tion coupled with the boldness of innovation.” The first products were placed in delicacy and traditional product stores, mainly in Attica. “But every day, we have the pleasure of seeing the acceptance of our prod-ucts by consumers and distributors alike, and the size of our clientele is constantly growing, with new out-lets in Attica and the rest of Greece. Abroad, the countries that attract our interest are those in which the snail is par t of the food culture, specifically France, Italy and Spain. At the moment, our cooperation with these countries is mainly fo-cused on fresh snails.”

aDvice for YouNG eNtrePreNeurs

<<The<secret<is<to<believe<in<yourself<and<your<vision,<and<to<advocate<it<with<short-<and<long-term<plans,<organization,<imagination<and<flexibility.<>>

19epikouria

12_19_COVER STORY.indd 19 5/15/12 10:08 AM

Page 22: Epikouria Spring Summer 2012

By Eric Asimov

© A

lex

Bram

wel

l | D

ream

stim

e.co

m

Adventures in

New GreekReds

Wine Guide

20 epikouria

20_25_WINE THE NEW REDS.indd 20 5/14/12 5:34 PM

Page 23: Epikouria Spring Summer 2012

MAVROTRAGANO and mandelaria; lim-nio and vlahiko; and of course, agiorg-tiko and xinomavro. I know: it’s all Greek. That’s what is so exciting.These indigenous red grapes represent a new wave of Greek wines now avail-

able in the United States. While whites remain the most familiar Greek wines (it’s wonderful this year to see more restaurants serving assyrtiko by the glass), Greece also of-fers a fascinating extension of the spectrum of world reds.

Not that these wines are radical departures from the familiar, as with retsina, the pungent, resinated Greek wine that is more often discussed than consumed, or the sad oxidized reds that years ago epitomized Greece’s efforts to enter the global market. These are up-to-date reds, familiar yet subtly different from other modern reds, with an herbal inflection here, an earthiness there.

It’s not just the names of the grapes that may seem daunt-ing, but the geography. While the names of Greek islands have become more familiar on wine bottles as Greek whites have gained popularity, most of the reds come from northern and central Greece, even as you will also find a few reds from Santorini, Rhodes and Crete. More likely are wines from regions of Macedonia in the north-east (like Naoussa, Kavala, Epanomi and Côtes de Meliton), from Epirus in the northwest and from Nemea on the Peloponnese peninsula.

Adding to the confusion is that many labels are in Greek and English, and the transliteration of Greek into English is, shall we say, not yet codified. You will find Greek words with multiple English renderings, like xinomavro or xyno-mavro, and mandelaria or mantilaria. Sometimes multiple spellings are on the same label.

Nonetheless, these wines promise adventure. The payoff is not merely the pleasure of discovery, but the affirma-tion that even jaded palates can find something new. It’s

the flip side of globalization: yes, when little-known wines are taken from their home territory and sent around the world, a danger exists that they will end up homogenized, airbrushed of their distinctive characteristics. But the joy of diversity beckons, and if the wines retain their moor-ings, then you have something exciting.

In search of excitement, the wine panel tasted 20 Greek reds from recent vintages, 2006 through 2010, but primar-ily 2008. For the tasting, Florence Fabricant and I were joined by Thomas Pastuszak, wine director at the NoMad, and Laura Maniec, proprietor of Corkbuzz Wine Studio.

The wines came from all ends of Greece, and included many different grapes. Not surprisingly, they were all over the map, ranging from light-bodied and fresh to dense and tannic. Some were sweetly fruity, though dry, while others were more savory. Some were lush and soft, others more focused. Happily, very few had the overly polished sheen that indeed signals a wine made with the international market in mind.

“My impression is almost exactly like I’m visiting Greece,” said Laura, who has made the trip. “They’re open-minded and experimental, but within their traditions. These wines are not plush-modern, but they are up to date.”

What made us think of Greece? Some of the wines, like the 2008 Kir-Yianni Ramnista from Naoussa in Macedonia, our No. 2 bottle, and the 2008 Thymiopoulos Uranos, also from Naoussa, our No. 5 bottle, offered intriguing and unusual aromas of red fruit and menthol that reminded us a bit of nebbiolo, though with herbal accents all their own.

Both of these wines were made of the xinomavro grape, which is generally translated as “acid black.” Indeed, they both offered good acidity, which provides liveliness, but they were also both quite tannic. They will benefit from a few years of aging.

<My impression is almost exactly like I’m visiting Greece. They’re open-minded and experimental, but within their traditions >>

21epikouria

20_25_WINE THE NEW REDS.indd 21 5/14/12 5:34 PM

Page 24: Epikouria Spring Summer 2012

Our No. 1 wine, the 2008 Atlantis from Argyros on Santorini, offered a very different sort of flavor profile. It was focused, harmonious and well structured, with an unusually meaty, savory aroma and underlying fruit and mineral flavors. Is that typical of a wine that’s 90 percent mandelaria and the remainder mavrotragano? I confess, I don’t know. But I’m certainly eager to drink a few more similar wines to find out.

Our No. 4 wine, the 2009 Rossiu di Munte from Katogi Averoff, was completely different. It is from Epirus, near the vicinity of Ioannina, where the grape of choice is the vlahiko. The wine was a bit paradoxical, with aromas of lush fruit, but dry and savory on the palate and refreshingly bitter.

In Macedonia, our No. 6 wine, the 2006 Avaton from Gerovassiliou in Epanomi, was the oldest and, at $48, the most expensive in our top 10. It was a blend of three grapes (limnio, mavrotragano and mavroudi) and, like the Katogi Averoff, managed to be both savory and lush, though the Avaton was much denser. The 2010 Porto Carras from the Côtes de Meliton, a Macedonian peninsula in the Aegean, was a completely different limnio: light, fresh and fruity, and immediately accessible.The outlier among our favorites was our No. 3 bottle, the 2008 Biblia Chora Estate, from the Kavala region of

Macedonia. It was made roughly half of cabernet sauvignon and half of merlot. Indeed, while Greece has hundreds of indigenous grapes, it also has a few international varieties. This wine was beautifully executed, with spicy fruit, herbal and mineral flavors. While I may prefer wines made of the less familiar grapes, it’s hard to argue with the quality of this bottle.

Part of what made the Biblia Chora interesting was its fine structure, a result of vineyards planted at a high enough elevation to offset the heat of the Mediterranean climate. In northern Greece, elevation does seem to be a crucial factor in determining the character of wines.

Two of the remaining wines, the dry, refreshing 2009 Gai’a Estate and the bright, earthy 2007 Tsantali Reserve, are both agiorgtiko, the grape of Nemea in eastern Pelopponese. These wines seemed a little more acces-sible than the xinomavros, but perhaps not as complex.Despite the variety of Greek reds available, it pays to be cautious when buying. With wines like these, which are gaining in popularity but haven’t truly caught on, storage issues are a concern. By all means, investigate recent vin-tages. But dusty bottles that look as if they’ve been on a warm shelf for too long? They may recall the oxidized reds of yore. Steer clear.

Wine Guide

TasTing RepoRTBestValue

Argyros Santor in i Atlantis, 2008, $20Unusual meaty, savory aroma, focused and well structured with ear thy fruit flavors. (Athenee Impor ter s , Hempstead, N.Y.)

Kir-Yianni Naoussa, Macedonia Ramnista 2008, $25Well balanced with high-toned aromas of menthol, herbs and flowers and firm tannins. (V.O.S. Selections, N.Y.)

Biblia Chora Kavala, Macedonia Estate 2008, $36Almost Bordeaux-like; structured and precise with aromas and flavors of spicy red fruit, herbs and miner a l s . (Cava Spiliadis, Astoria, N.Y.)

Katogi Averoff Epirus, Rossiu di Munte 2009, $30Dry, lively and compact, with savory, earthy flavors and a pleasing bitterness. (Frederick Wildman & Sons, New York)

1/2

Tasting Coordinator: Bernard Kirsch

22 epikouria

20_25_WINE THE NEW REDS.indd 22 5/15/12 4:47 PM

Page 25: Epikouria Spring Summer 2012

Wine Guide

Thymiopoulos Naoussa, Macedonia Uranos Xinomavro 2008, $25Tannic yet ba lanced; pleasant combination of red fruit, herbal and floral flavors. (Athenee Impor ter s , Hempstead, N.Y.)

Tsantali Nemea, Peloponnese Reserve Agiorgtiko 2007, $25Minty, earthy fruit aromas with juicy flavors of bright fruit. (Fantis Imports, Carlstadt, N.J.)

Dio Fili Macedonia, Xinomavro 2008, $20Tannic yet juicy and deeply fruity. (Nicholas Imports, Chantilly, Va.)

Gerovassiliou Epanomi Avaton, 2006, $48Dark and dense with savor y f r u i t a romas and lush texture. (Cava Spil iadis, Astor ia, N.Y. Astoria, N.Y.)

Porto Carras Côtes de Meliton,Limnio 2010Fresh and fruity with aromas of spicy, jammy f r u i t and c innamon . (Athenee Importers)

Gai’a Estate Nemea, Peloponnese Agiorgtiko 2009, $19Lively and refreshing with flavors of dark fruit and anise. (Athenee Importers)

1/2

20_25_WINE THE NEW REDS.indd 23 5/15/12 4:47 PM

Page 26: Epikouria Spring Summer 2012

Baked Fish, Fez StyleAdapted from La Mamounia, Marrakesh

By Florence Fabricant

Total time: 1 hourServes: 4

Preparation Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, if refrigerated.

Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.

Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in dish, season with salt and pepper, and place fish fillets on top.

Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Ingredients2 large cloves garlic, minced

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon minced cilantro leaves

1 teaspoon ground cumin

1 teaspoon paprika, preferably hot

1 pinch saffron threads, crushed

2 tablespoons white wine vinegar

Juice of 1 lemon

1 tablespoon tomato paste

1 1/2 pounds fish fillets (4 fillets): fluke, black

sea bass, hake

1 pound large Yukon gold potatoes, peeled,

in 1/2-inch-thick slices

3 tablespoons extra virgin olive oil

Salt and black pepper

1 red bell pepper, cored and slivered

1 pint (1 pound) cherry tomatoes, halved

1/2 cup pitted Kalamata olives.

At lunchtime by the pool at La Mamounia, the lavish hotel in Marrakesh, the buffet is global. The grilled lobsters were tempting to be sure, but a highlight was fish boldly baked Moroccan-style, with spices, herbs, tomatoes and olives. I left Morocco a few weeks ago with the recipe in my notebook and thought of it for our Greek reds. Though the wines could accept a broad range of dishes, one might detect a Greek accent in the fish dish, with its garlic, lemon, parsley, peppers, tomatoes, olives and olive oil. It’s an easy all-in-one recipe that can be served at room temperature. Double or triple it and you have the anchor for a summer party menu, even on a buffet that is less copious than the one in Marrakesh. Cool some Greek reds to pour alongside.

“From The New York Times on the Web (c) The New York Times Company. Reprinted with Permission.”

Wine Guide

24 epikouria

20_25_WINE THE NEW REDS.indd 24 5/14/12 5:34 PM

Page 27: Epikouria Spring Summer 2012

20_25_WINE THE NEW REDS.indd 25 5/14/12 5:34 PM

Page 28: Epikouria Spring Summer 2012

Greek ingredients, haute cuisineGreek ingredients, Greek ingredients, RecipesRecipesRecipesGreek ingredients, RecipesGreek ingredients, Greek ingredients, RecipesGreek ingredients,

WorldWorldWorld

26 epikouria

26_37_RECIPES.indd 26 5/14/12 5:36 PM

Page 29: Epikouria Spring Summer 2012

Phot

o: G

eorg

e D

rako

poul

os 1

Foo

d St

ylin

g: T

ina W

ebb

26_37_RECIPES.indd 27 5/14/12 5:37 PM

Page 30: Epikouria Spring Summer 2012

Preparation

Put all the ingredients for the dough into a large bowl and slowly add tepid water to form a pliable dough. Transfer the dough to a flat surface and knead well until smooth. Divide the dough into 24 balls, cover them with cling film and set aside to rest for 1 hour.Sauté the onions in a skillet over medium-high heat until they begin to brown. Add the sugar and tomatoes and tomato purée and stir until the liquid has been absorbed. Allow the mixture to cool and then add the cheese and salt and pepper to taste.On a floured surface, roll out all the balls of dough into circles. Place the filling equally on the bottom half of each of the circles making sure to leave the bottom lip free. Fold the top half of the pastry circle over the filling, but without covering the bottom lip. With your thumb and index finger fold the bottom lip over the top edge and press. Go all the way round folding and pressing. Deep fry the pies in batches in Canola oil, 2 minutes on each side. Drain and serve.

IngredientsFor the dough:

1 kg all-purpose flour

½ cup (120ml) olive oil

¼ cup (60ml) Ouzo

1 egg

1 level tbsp salt

Tepid water – enough to

make a pliable dough

For the filling:

4 large onions cut

into fine slices

6 cherry tomatoes quartered

3 cups (400 grams)

Greek anthotiro cheese

2 tbsp tomato purée

2 tbsp olive oil

1 tsp sugar

Yields 24

Total Time: 1 hour 50 minutes

Prep Time: 30 minutes

Cook Time: 20 minutes

Cretan Pies stuffed with onions and cheese

Appetizers

28 epikouria

26_37_RECIPES.indd 28 5/14/12 5:37 PM

Page 31: Epikouria Spring Summer 2012

Preparation:

Form the mixture into small, round balls. Brush each ball with grape must and wrap it in fig leaves, tied with kitchen string.Cook in a 125°F (50°C) oven for two hours. Serve with Ouzo. They will keep for 1 year.Put the figs in a large bowl and knead until they become a smooth mixture. Add all remaining ingredients: mastiha liqueur, remaining ouzo, walnuts, fennel, pepper, aniseed, cloves, and cinnamon. Knead all ingredients until well and evenly blended. Taste, and if too bitter, add a little sugar.When the mixture is well kneaded, form into balls the size of large meatballs (the traditional shape is round, however they can be made in almost any shape). Brush each ball with grape must to make it more flexible and shiny. Wrap each ball in fig leaves. Generally, one leaf on top and one on the bottom will be enough. Wrap edges of the leaves around the ball to cover, tie with string, knot, and cut off excess.Cook in a slow oven 120-125°F (50°C) for two hours.Serve with Ouzo. They will keep for 1 year.

Ingredients:2 1/4 pounds (1 kilogram)

dried figs

3 1/2 ounces of masticha

liqueur from Chios Island

31/2 ounces of Ouzo

7/8 cup (120 grams)

grape must

7/8 cup (120 grams)

crushed walnuts

1 bunch of fresh

fennel leaves

2 tablespoons freshly

ground black pepper

1 tablespoon aniseed

1 tablespoon

ground cloves

1 tablespoon cinnamon

fig leaves

string

Serves 4

Total Time: 2 hour 30 minutes

Prep Time: 30 minutes

Cook Time: 2 hours

Spiced Fig Cakes (Sykomaïtha)Sykomaïtha not sweets,

but a snack to go with Ouzo

Appetizers

29epikouria

26_37_RECIPES.indd 29 5/14/12 5:37 PM

Page 32: Epikouria Spring Summer 2012

Appetizers

Preparation

Heat olives, thyme, oil, zest, and pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature. Serve olive mixture over cheese. Cheese may also be warmed in the oven.

Ingredients20 Kalamata Olives

3 fresh thyme sprigs

3 tablespoons (45 ml) extra-virgin olive oil

Pinch grated lemon zest

Pepper to taste (do not add salt as the olives

are salty enough)

1 Scoop Manouri Cheese, or other goat

cheese

Serves 4 as an hors d’oeuvre

Total time: 15 minutes

Prep time: 2 minutes

Cook time: 4 minutes

Warm Manouri Cheese with Fragrant Kalamata Olives

30 epikouria

26_37_RECIPES.indd 30 5/14/12 5:37 PM

Page 33: Epikouria Spring Summer 2012

Preparation

Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with olive oil. Broil about 4 inches from heat, turning once, until golden, approximately ten minutes.Stir together vinegar, mint, capers, salt, teaspoon pepper, and 3 tablespoons (45 ml) oil and toss with warm eggplant. Marinate at least 20 minutes. Serve with crumbled Feta.

Ingredients1 large eggplant, sliced into rounds

5 tablespoons (75 ml) extra-virgin

olive oil, divided

2 tablespoons (30 ml) red-wine vinegar

Handful chopped mint

20 small Greek capers, rinsed

Salt and pepper

Crumbled Feta to taste

Total time: 15 minutes

Prep time: 2 minutes

Cook time: 4 minutes

Marinated Eggplant with Capers, Mint and Feta

26_37_RECIPES.indd 31 5/15/12 4:18 PM

Page 34: Epikouria Spring Summer 2012

Preparation:

In a non-reactive dish, mix together marinade ingredients, add the chicken breasts, rubbing both sides in the marinade, cover the dish with plastic wrap and place it for 30 minutes to 4 hours in the refrigerator. For the dressing, place all ingredients in a small bowl and whisk together to combine. Shred the lettuce and place it and the other salad ingredients in a large bowl. Cook the chicken over high heat until well-browned, about 4 to 5 minutes on each side. Let the chicken rest for a few minutes, then slice it thinly. Pour the dressing on the salad, toss, and place the chicken slices on top.

IngredientsFor the chicken marinade:

Juice of one lemon

¼ cup (60 ml) olive oil

Generous pinch

of Greek oregano

Salt and pepper

4 boneless chicken breasts

For the dressing:

¼ cup (60 ml) extra virgin

olive oil

Juice of one lemon

Pinch of oregano

Dash of balsamic vinegar

2 cloves of garlic, minced

Salt and pepper to taste

For the salad:

2 hearts of Romaine lettuce

30 cherry tomatoes, halved

1 hothouse cucumber,

peeled and sliced

into rounds

1 small red onion,

sliced thinly

10 pitted Kalamata olives

¼ cup (32 grams)

Greek Feta

Serves 4

Total Time: 1 hour 15 minutes

Prep Time: 30 minutes

Cook Time: 15 minutes

Chicken Salad à la Grecque

Salads

32 epikouria

26_37_RECIPES.indd 32 5/14/12 5:37 PM

Page 35: Epikouria Spring Summer 2012

Preparation:

Boil barley until tender (takes about 30 minutes). While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Dice celery and radicchio. Peel and core and dice pear. Drain barley in a sieve and transfer to a bowl. Add Anthotiro or Feta to barley and add pistachios, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.

Ingredients1/3 cup pearl barley

3 tablespoons shelled Aegina

pistachios

Generous handful fresh

flat-leafed parsley leaves,

coarsely chopped

1 celery rib

1/2 small head radicchio

(about 1 1/2 ounces)

1/2 firm-ripe pear

1/4 cup crumbled Antithiro

cheese, or Feta

2 tablespoons fresh lemon

juice

1 1/2 tablespoons extra-

virgin olive oil

Serves 2 as a side dish

Total time: 40 minutes

Prep time: 10 minutes

Cook time: 30 minutes

Warm Barley Salad with Aegina Pistachios and Pear

Salads

33epikouria

26_37_RECIPES.indd 33 5/14/12 5:37 PM

Page 36: Epikouria Spring Summer 2012

Ingredients1 pound lean ground beef,

veal, lamb or pork

or a combination

1 cup finely chopped

fresh flat-leaf parsley

4-5 scallions (white plus most

of the green parts), finely

chopped

1/2 cup (64 grams)

coarse bulgur

1 large egg, lightly beaten

Dash of olive oil, plus oil

for sautéing

4 garlic cloves,

finely minced

Pinch of ground cumin

Salt and pepper to taste

1 large sweet onion, sliced

into rounds

1/2 cup (120 ml) dry red wine

1-2 boxes of Pomi chopped

tomatoes

1 cinnamon stick

Serves 4

Total Time: 1 hour 45 minutes

Prep Time: 30 minutes

Cook Time: 15 minutes

Spicy Meatballs

Preparation:

In a large bowl, combine the meat, parsley, scallions, bulgur, egg, 2 tablespoons of the oil, half the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.Shape the meat mixture into small balls. Dust with flour and fry in a skillet until brown on all sides. Set aside. In a deep skillet, sauté the onion until translucent. Add the rest of the garlic and sauté for 30 seconds. Add the wine. Stir in the tomatoes and cinnamon stick. Place the meatballs in the skillet and simmer over medium heat until the meatballs are cooked through. Remove the cinnamon stick and garnish with additional parsley.

Mains

34 epikouria

26_37_RECIPES.indd 34 5/14/12 5:37 PM

Page 37: Epikouria Spring Summer 2012

Ingredients8 large firm tomatoes (each 3

to 3 1/2 inches in diameter)

Olive oil for sautéing

1 large onion, chopped

1 pound (450 gr) ground lamb

1/2 cup (120 ml) dry red wine

Scant handful chopped

fresh mint

Scant handful chopped

fresh parsley

Pinch ground cinnamon

Pinch cumin

3/4 cup (100 gr) cooked

long-grain white rice, such as

Freshly grated Kasseri

cheese

Serves 4

Total time: 1 hour 30 minutes

Prep time: 30 minutes

Cook time: 1 hour

Tomatoes stuffed with Rice and Lamb

Preparation:

Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard. Sauté onion until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, half the parsley, cinnamon and cumin. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked white rice. Place tomatoes in glass baking dish. Spoon lamb mixture into tomatoes and sprinkle each with grated cheese. Bake until the cheese begins to turn golden, about 25 minutes. Sprinkle with remaining parsley.

Mains

35epikouria

26_37_RECIPES.indd 35 5/14/12 5:37 PM

Page 38: Epikouria Spring Summer 2012

For the Spread

In a bowl,

Combine thoroughly :

8 oz. Greek feta cheese

4 tbls (60 ml) heavy cream

Pinch coarse chopped

Greek capers

12 finely chopped Kalamata

olives

1 tbls finely chopped

parsley

Salt and pepper to taste

1 clove garlic, finely

chopped

Mix to a soft paste and

set aside

(may be prepared ahead of

time, chilled but returned

to room temperature 30

minutes before use)

Serves 4

Total Time: 1 hour

Prep Time: 30 minutes

Cook Time: 30 minutes

Grilled Steak with feta, caper and olive spread and grilled red peppers

Mains

For the peppersCook 4 peppers on grill turning to char all sides then place in a paper or plastic bag to steam.Peel when cool enough to handle and discard tops and seeds.Slice the soft peppers and set aside.

For the Steak

4 5 - 6 o z . r i b e ye s t e a k s approximately 2 inches (50 mm) thickRub with Greek olive oil, salt and pepperGrill on High heat, 5 minutes per side for medium rare turning only once.*It is important to let the Steaks rest for 5 minutes lightly tented with foil.

To Serve:

Plate each Steak and top with a dollop of Greek Feta Spread and lay 4-5 slices of red pepper on top.

Preparation and Ingredients

36 epikouria

26_37_RECIPES.indd 36 5/14/12 5:37 PM

Page 39: Epikouria Spring Summer 2012

IngredientsFor the spread

4 oz. Katiki cheese

2 tbls. (30 ml) Greek yogurt

5 coarsely chopped Greek

Green olives

5 caper berries coarsely

chopped (optional)

Dash Greek olive oil

Salt and pepper to taste

For the Sandwich

ingredients:

12 slices of good bacon,

cooked

4 lettuce leaves

8 slices of heirloom

tomatoes

Dash of sugar

Olive oil for grilling

8 slices peasant style,

crusty bread

Serves 4

Total Time: 30 minutes

Prep Time: 25 minutes

Cook Time: 5 minutes

Ultimate Greek BLT

Preparation:

Brush and grill the 8 slices of crusty bread and spread each slice with the Katiki/yogurt spread. Top 4 of the slices with 3 slices of bacon, 2 slices of tomato and 1 lettuce leaf. Top these 4 slices of bread with the remaining 4 slices of dressed bread.

Mains

37epikouria

26_37_RECIPES.indd 37 5/14/12 5:37 PM

Page 40: Epikouria Spring Summer 2012

38 epikouria

1. Sardines are not a fish: they are dozens of different small fish sharing one name. In the Mediterranean, they are pilchards, in North America, herring and in Norway, sprats.

2. The term “sardines” comes from the Ancient Greek word Sardellos. Small fish have been a mainstay of the Greek diet for millennium, especially for the poorer classes.

3. Greek fisherman hunt for sardines in much the same way as their ancestors. Small sailing boats go out at night with nets and flaming torches to attract the fish. Today, however, the torches are electric.

4. The Greek historian Strabo (64/63 BC – ca. AD 24) recounted a tale about a musician defeated by fish. Every day in Athens at a proscribed time, the fish mongers were allowed to sell their wares. To announce this event to the public, a bell was rung. One day a musician was playing his lyre for a rapt audience when the fish bell rang. All but one of his listeners hurried off. The musician thanked his audience of one for staying. It turned out he was deaf.

5. Sardines are high in nutrients, minerals and omerga-3 fatty acids, which helps prevent both cardiovascular dis-ease and Alzhiermers.

6. Freshly grilled sardines are a treat, but when most peo-ple think of sardines, they think of them packed in a tin. Canning technology made the sardine a s tar. Long before canning was invented, the peoples of the Mediterranean were packing the fish in earthenware containers and preserving them with olive oil.

7. The island of Mytilene in the North Aegean is famous for their Sardines. Each year, usually on the first weekend in August, the island hosts a Sardine Festival in the village square of Skala Kaloni. The sardines are free (and so is the ouzo).

8. These little fish maybe healthy in health, but they are low on the food chain, which means they contain fewer contaminants, like mercury, than their larger brethren.

9. The best sardines are always preserved fresh. Merely ordinary sardines are frozen, then fried and processed.

10. Some gourmands keep sardine cellars in much the same way oenophiles keep wine cellars. Vintage, or aged (sometimes for as long as 30 years), fine sardines are a rare delicacy. Sardine tins must be turned every 30 days to ensure consistent aging.

11. The close packing of sardines in a can inspired a chil-dren’s game in which one person hides and each suc-cessive person who finds the hider packs into the hiding spot until there is only one left out – whose punishment is to be the next hider.

10+1Sardines10+1

38_39_10+1.indd 38 5/14/12 5:39 PM

Page 41: Epikouria Spring Summer 2012

38_39_10+1.indd 39 5/14/12 5:39 PM

Page 42: Epikouria Spring Summer 2012

40 epikouria

CHEESE AMARI S.A. www.amarisa.gr

ARVANITIS S.A. www.cheese.gr

AVIGAL S.A. www.avigal.gr

BASDRAS S.A.www.basdras.gr

BIOFARM S.A.www.biofarm.gr

BIOPGALwww.biopgal.gr

BIZIOS S.A. www.bizios.gr

D. RODOS BROS S.A.www.lesvigal.gr

DELFI S.A.www.delfisa.gr

DODONI SA.www.dodonidairy.com

E. THIMELIS SAwww.thimelischeese.gr

EPIROS S.A.www.optima.gr

EVROFARMA S.A.www.evrofarma.gr

FAGE S.A.www.fage.gr

FILOTAS BELAS & SON S.A.www.belasfoods.com

FRIESLANDCAMPINA HELLAS S.A.www.nounou.gr

G. TROULIARIS & COwww.trouliaris.gr

GALAKTKOMIKI TRIPOLIS S.A.www.galaktokomikitripolis.gr

HELLENIC PROTEIN SAwww.hellenicprotein.gr

HOTOS S.A.www.hotos.gr

IRAKLIS KAIDANTZIS & CO www.kaidatzis.gr

KARALIS S.A.www.karalis.gr

KL. KLEPKOS & COwww.klepkos.gr

KOLIOS S.A.www.kolios.gr

LEADER A.E.www.leaderfoods.gr

LIMNOS DAIRY – G & S MARKAKIS S.A.www.kalathakilimnou.gr

LYKAS & Cowww.lykas.gr

MATIS BROS S.A.www.matis.gr

METSOVO S.A.www.metsovosa.gr

MEVGAL S.A.www.mevgal.gr

MINERVA S.A.www.minerva.com.gr

NEOGAL S.A.www.neogal.gr

NIKAS S.A.www.nikas.gr

OLIMPIAKI PARADOSI L.T.D. www.olpa.gr

OLYMPOS S.A. www.olympos.gr

PAPATHANASIOY S.A.www.papathanasiouabee.gr

PARADOSI S.A. www.paradosi.gr

PUREGREEK.COM LTDwww.puregreek.com

ROUSSAS S.A.www.roussas.gr

S.H.M. HELLAS S.A.www.shm.gr

TYRAS S.A. www.tyras.gr

U.A.C. OF RETHYMNOwww.easreth.gr

VIOTROS S.A.www.viotros.gr

VOULGARIS BROS S.A.www.voulgari.gr

sourcing info

40_47_SOUR.indd 40 5/15/12 5:23 PM

Page 43: Epikouria Spring Summer 2012

41epikouria

CAPER

MAKEDONIKI – HALVATZIS V. & CO.www.makedoniki.gr

OLYMPIA – XENIA S.A.www.olympia-oliveoil.com

ROYAL TSATSOULIS SAwww.royal.gr

SANTOWINESwww.santowines.gr

SIOURAS S.A. www.siouras.gr

TSAROUCHAS BROS S.A.www.tsarouchas.eu

LIQUER MASTIHA

D’ ARTEMIS – FILIPPOPOULOS VLAS. & CO. www.dartemis.gr

SKINOS MASTIHA SPIRITwww.myskinos.com

STOUPAKIS CHIOS DISTILLERY S.A.www.stoupakis-distillery.gr

THE CHIOS GUM MASTIC GROWERS ASSOCIATIONwww.gummastic.gr

TETTERIS DISTILLERYwww.tetteris.gr

VOREAS DISTILLATES S.A.www.voreasdistillates.gr

40_47_SOUR.indd 41 5/15/12 5:23 PM

Page 44: Epikouria Spring Summer 2012

42 epikouria

NUTS

ANT. DELIPOULIOS S.A. www.dekanuts.gr

BALLY NUTSwww.ballynuts.gr

COSMOS DRIED FRUITSwww.cosmosdf.com

NIKOS TZITZIS & [email protected]

THE NUT STORE – MENEXOPOULOS BROS CO.www.menexopoulos.gr

VAMVALIS FOODS S.A.www.pellito.gr

MAKIN DRY NUTSwww.makin.gr

NUTCO S.Awww.kalatheri.gr

OVAKIMIAN S.A.www.ovakimian.gr

OLIVES

AGRICULTURE OF ROVIESwww.roviesolives.gr

AGROMET S.Awww.banistradition.com

AGROKAN HELLAS S.A www.agrocanfoods.com

ALEA S.Awww.alea-sa.gr

ARI S.A www.arifoods.gr

BRETAS S.A. www.bretas.gr

CRETAN TASTE CO. www.cretantaste.gr

D.E. GEORGOUDIS CO S.A www.olives.gr

DANCO S.A. www.danco.gr

DEAS S.A. www.deasolives.gr

ELEONES OF CHALKIDIKI S.Awww.olive.gr

ELEOURGIKI CENTRAL COOPERATIVE UNIONwww.eleourgiki.com

ELGEA L.T.Dwww.elgea.com.gr

ELKO OLIVES www.elko-olives.gr

EN ALMI www.enalmi.com

FRIEDRICH BLAUELwww.blauel.gr

G. BAKOURIS - Ν. BAKOURIS COwww.bakouris.gr

GAEAwww.gaea.gr

GREEK LAND FOODS LTDwww.esti.com.gr

HELLENIC FINE OIL S.A.www.hfo.gr ILIDA SAwww.ilida.gr

I. M. STROFILIA LTD www.wermio.gr

INDIANA HELLAS LTD www.indianahellas.gr

INTERCOMM FOODS S.A. www.intercomm.gr

sourcing info

40_47_SOUR.indd 42 5/14/12 5:42 PM

Page 45: Epikouria Spring Summer 2012

KALLONI S.A. www.kalloni.gr

KANAKISwww.kanakis.com.gr

KAPA OLIVE FARM www.kapaolivefarm.gr

KEFALAS - SPARTA S.Awww.organicvillage.gr

KONSTANTOPOULOS S.Awww.konstolymp.gr

KOUKOUNARAS S.Awww.koukounaras.gr

LADAS FOODS S.A. www.ladasfoods.com.gr

OLIVELLAS S.Awww.olivellas.gr

PANTELOPOULOU BROS – “PANPROD”www.panprod.com

PELION BRAND – SAPOUNAS & COwww.olivefood.gr

PURE GREEK www.puregreek.com

ROI S.A.www.lelia.gr

ROYAL TSATSOULIS www.royal.gr

SAMOS VIN DOUX AD 89x247.qxp 2/13/12 4:37 PM Page 1

40_47_SOUR.indd 43 5/14/12 5:42 PM

Page 46: Epikouria Spring Summer 2012

44 epikouria

SEACRETS OF GREECE www.seacrets.gr

SIOURAS S.A. www.siouras.gr

THIN GREEN NATURAL GOODS www.thinkgreen.gr

U.A.C. OF MESSINIAwww.messiniaunion.gr

OLIVE OIL

“NEW ERA” AGRICULTURAL COOPERATIVE OF GARGALIANInewera-gargaliani.com

AGRICULTURAL COOPERATIVE OF THRAPSANOcretan-olive-oil.gr

AGRO.VI.M.www.agrovim.gr

AGROKAN HELLAS S.A www.agrocanfoods.com

AGROCRETAwww.agrocreta.gr

AGROTIKH S.A.www.agrotiki-sa.gr

ALEA S.Awww.alea-sa.gr

AMALTHEA LTDwww.amalthea.gr

ANDROULAKIS PAVLOSwww.androulakisp.gr

ASTRIKAS ESTATE – BIOLEAwww.biolea.gr

BOTZAKIS S.A. -CRETA OILwww.creta-oil.gr

BRAHIMO S.A.www.brahimo.gr

CANDIAS OILwww.candiasoil.com

COOPERATIVE OLIVE OIL INDUSTRY “ANATOLI”

www.abea.grCRETAN DELI TASTEwww.cretandelitaste.gr

CRETAN MYTHOSwww.cretanmythos.gr

CRETAN TASTE CO.www.cretantaste.gr

CRITIDA S.A.www.critida.com

DIAMOND MESSINIAN EXTRA OLIVE OILwww.diamonolive.gr

ELAIS – UNILIVER S.A.www.elais.gr

ELEA CRETAeleacreta.gr

ELEOURGIKI CENTRAL COOPERATIVE UNIONwww.eleourgiki.com

ELGEA L.T.Dwww.elgea.com.gr

EVRIPIDIS S.A.www.evripidis.com

FRIEDRICH BLAUELwww.blauel.gr

G. BAKOURIS - Ν. BAKOURIS COwww.bakouris.gr

GAEAwww.gaea.gr

GREEK LAND FOODS LTDwww.esti.com.gr

GREEK TASTE SUGGESTIONS – GTS www.gts.com.gr

GREEKPOLwww.greekpol.gr

sourcing info

40_47_SOUR.indd 44 5/14/12 5:42 PM

Page 47: Epikouria Spring Summer 2012

HELLENIC FINE OIL S.A.www.hfo.gr

KANAKIS HLIASwww.kanakis.com.gr

KEFALAS - SPARTA S.Awww.organicvillage.gr

KOLUMPARI SAwww.kolympari-sa.gr

KORE SAwww.kore.gr

LATZIMAS S.A.www.latzimasoil.gr

LIOKARPI PROTOGERAKISwww.oliveoil-kreta.com

LYXNARAS VERGINA S.A. www.verginaolives.com

MEDBEST SAwww.medbest.gr

MESSOLONGI FIELDS LTD.www.messolongifields.com

MINERVA S.A.www.minerva.com.gr

N.GERENTES SAwww.gerentesbros.com

NUTRIA S.A.www.nutria.gr

40_47_SOUR.indd 45 5/14/12 5:42 PM

Page 48: Epikouria Spring Summer 2012

46 epikouria

OLIO GRECO S.A.www.oliogreco.gr

OLIVE OIL SELECTIONS “MOLEON”www.oliveoilselections.com

OLYMPIA – XENIA S.A.www.olympia-oliveoil.com

“PANEGIALIOS”, U.A.C. OF EGIOwww.pesunion.gr

PANTELOPOULOU BROS – “PANPROD”www.panprod.com

PELION BRAND – SAPOUNAS & COwww.olivefood.gr

PEZA UNIONwww.pezaunion.gr

PREMIUM QUALITY FOODS S.A.www.pqf-oliveoil.gr

PSALTIRAS NICOSwww.psaltiras.gr

PURE GREEK www.puregreek.com

RAFTELI – PROTOULI MARIA & [email protected]

SKRIVANOS KONSTANTINOSwww.elaion.com

SEACRETS OF GREECE www.seacrets.gr

SPEIRONwww.speironoliveoil.com

TERRA CRETA S.A.www.terracreta.gr

THEAKOS EXPORT LTDwww.sofia-olive.com

U.A.C. OF ILIA & OLYMPIAwww.easho.gr

U.A.C. OF IRAKLIOwww.agrunion.gr

U.A.C. OF KORINTHOSwww.eask.gr

U.A.C. OF LESVOSwww.lesel.gr

U.A.C. OF MESSINIAwww.messiniaunion.gr

U.A.C. OF MESSARAwww.easmessaras.gr

U.A.C. OF MESSOLOGIwww.easmn.gr

U.A.C. OF SITIAwww.sitiacoop.gr

U.A.C. OF ZAKYNTHOSwww.zantecoopunion.com

VASILAKIS ESTATE www.vassilakisestate.gr

VINOLIO CRETA (AGIA TRIADA)www.agiatriada-chania.gr

ZYMVRAGOUDAKIS D. & TZITZILONIS I. CO.www.cretanearth.gr

OUZO

AGRICULTURAL WINERY COOPERATIVE OF TIRNAVOSwww.tirnavoswinery.gr

ARGO WINE APOSTOLAKIS S.A. www.apostolakiswinery.gr

B.G. SPILIOPOULOS S.A.www.spiliopoulos.gr

BARBAYANNIS LIQUOR DISTILLERIES LTDwww.barbayanni-ouzo.com

D’ ARTEMIS – FILIPPOPOULOS VLAS. & CO. www.dartemis.gr

sourcing info

40_47_SOUR.indd 46 5/14/12 5:42 PM

Page 49: Epikouria Spring Summer 2012

47epikouria

DISTILLERY-WINERY OF THRACE S.A.www.greek-ouzo.com

E. TSANTALIS S.A.www.tsantali.gr

GREEK DISTILLATION COMPANY (E.V.A.)www.ouzodimino.gr

IS. ARVANITIS S.A.www.ouzoplomari.gr

KATSAROS NIKOLAOS & CO.www.ouzotirnavou.gr

KOSTEAS DISTILLERYwww.ouzokosteas.gr

N. KALOYANNI BROS. S.A.www.ouzo12.com

PERNOD RICARD HELLASwww.ouzomini.gr

PILAVAS S.A.www.pilavas.gr

SPANOS BROS CO. www.ouzomagia.gr

STATHOPOULOS BROS www.ouzochris.gr

STOUPAKIS CHIOS DISTILLERY S.A.www.stoupakis-distillery.gr

TETTERIS DISTILLERYwww.tetteris.gr

THESSALIKI DISTILLERY S.A.www.ouzoharma.gr

THIN GREEN NATURAL GOODSwww.thinkgreen.gr

VANTANA DISTILLERYwww.vantana.gr

VOREAS DISTILLATES S.A.www.voreasdistillates.gr

WINE

ARGYROS ESTATEwww.estate-argyros.com

DIO FILI ESTATEwww.diofili.gr

DOMAINE BIBLIA CHORAwww.bibliachora.gr

DOMAINE GEROVASSILIOUwww.gerovassiliou.gr

E. TSANTALIS S.A.www.tsantali.gr

GAIA WINESwww.gaia-wines.gr

KATOGI & STROFILIA SAwww.katogi-strofilia.gr

KYR-YIANNI ESTATEwww.kiryianni.gr

PORTO CARRASwww.portocarraswines.gr

THYMIOPOULOS VINEYARDSwww.thymiopoulosvineyards.com

40_47_SOUR.indd 47 5/14/12 5:42 PM

Page 50: Epikouria Spring Summer 2012

48 epikouria48 epikouria

They are called the Evzoni – the well gir ted ones – a word found in Homer’s Iliad used to describe elite in-fantry units. Formed in 1867, the Evzoni fought with spirit and distinction as elite shock troops in the Balkan Wars, WWI, The Asia Minor Campaign and the Greco-Italian War. During the German invasion of Athens, a young Evzoni was guarding the Greek flag atop the Acropolis. The Germans ordered him to lower the Greek flag and replace it with the Swastika. He complied, but refused to hand the Greek flag over to the invaders. Instead, he wrapped the flag around his body and threw himself off the Acropolis hill to his death..

Today, the Evzoni’s duties are purely ceremonial – they act as the Presidential Guard. While they may not see combat duty, theirs’ is a tough job, demanding se-rious stamina and fortitude. Each Evzoni must stand guard one hour three times every 48 hours. Like the Beefeaters at Buckingham Palace, they may not move a muscle, even if provoked by playful tourists. In 2001, during a demonstration in front of Parliament, a Molotov cocktail was hurled into an Evzoni guardhouse, setting it on fire. The Evzoni himself did not react. He stayed at his post until ordered by a superior to stand down. One side of his uniform was scorched and smoking.

The uniform of the Evzoni is a reproduction of the outfit worn by the Klephts and other famous guerilla fighters of the Greek War of Independence against the Ottoman Empire. The key feature of the uniform is a skirt-like gar-ment called a fustenella, itself a derivation of a classical Greek era tunic called a chitonium which was worn by ancient soldiers. Soldiers must be over 6’1” to qualify for consideration as an Evzoni. Tall boys look good in skirts.

BoysThey are called the Evzoni – the well gir ted ones – a word found in Homer’s Iliad used to describe elite infantry units. Formed in 1867, the Evzoni fought with spirit and distinction as elite shock troops in the Balkan Wars, WWI, The Asia Minor Campaign and the Greco-Italian War. During the German invasion of Athens, a young Evzoni was guarding the Greek flag atop the Acropolis. The Germans ordered him to lower the Greek flag and replace it with the Swastika. He complied, but refused to hand the Greek flag over to the invaders. Instead, he wrapped the flag around his body and threw himself off the Acropolis hill to his death..

Today, the Evzoni’s duties are purely ceremonial – they act as the Presidential Guard. While they may not see combat duty, theirs’ is a tough job, demanding serious stamina and fortitude. Each Evzoni must stand guard one hour three times every 48 hours. Like the Beefeaters at Buckingham Palace, they may not move a muscle, even if provoked by playful tourists. In 2001, during a demonstration in front of Parliament, a Molotov cocktail was hurled into an Evzoni guardhouse, setting it on fire. The Evzoni himself did not react. He stayed at his post until ordered by a superior to stand down. One side of his uniform was scorched and smoking.

The uniform of the Evzoni is a reproduction of the outfit worn by the Klephts and other famous guerilla fighters of the Greek War of Independence against the Ottoman

Boys

48

Tall

48_LASTLOOK.indd 48 5/14/12 5:43 PM

Page 51: Epikouria Spring Summer 2012

Project1_Layout 1 05/04/2012 11:55 π.μ. Page 1

EPIK_COVER(final).indd 2 5/11/12 4:59 PM

Page 52: Epikouria Spring Summer 2012

Issue14 Spring / Summer 2012 www.epikouria.com

€6.50

Issu

e14 S

prin

g / S

umm

er 2

012

Sm

all

Bu

sin

es

s O

dy

ss

ey

ISS

N 1

790-

5141

Small Business

Odyssey

EPIK_COVER.indd 1 5/14/12 2:19 PM