SouthernWineRoads

Άγαλμα του Ηρακλή στην Πλατεία Αγίου Πέτρου στο Άργος, την αρχαιότερη συνεχόμενα κατοικήσιμη περιοχή της Ευρώπης (τα τελευταία 5.000 χρόνια τουλάχιστον). Το άγαλμα, ύψους 3.20 μέτρων, τοποθετήθηκε το 2022 (που αν κρίνουμε και από τον Κένταυρο του Βόλου, ήταν μια καλή χρονιά για την Ελληνική μυθολογία) και είναι πιστό αντίγραφο αυτού που φιλοτέχνησε ο σπουδαίος αρχαίος γλύπτης Λύσιππος. Statue of Heracles (Latin Hercules) in St. Peter's Square in Argos, the oldest continuously inhabited area in Europe (the last 5,000 years minimum). The statue is 3.20 meters tall, was placed in 2022 (which, judging by the Centaur of Volos, was a good year for Greek mythology) and is a faithful copy of the one created by the great ancient Greek sculptor Lysippus

Ma anche la cucina greca è meravigliosa. Veramente ci sono sapori squisiti

No one is doing Ketch up in Greece

Grecia dove il turchese del mare esplode negli occhi di chi cerca l’infinito in un’onda. L’aria sa di fico dolcissimo sotto il sole cocente, di mirto aspro e di finocchietto selvatico #photo

“Menu” in the Epic Sasna Tsrer The 10th-century Armenian epic Sasna Tsrer, also known as David of Sasun, represents a unique encyclopedic account of the life and everyday culture of the Armenian people, particularly those of Sasun, Mush, and Alashkert. Alongside descriptions of various social and cultural phenomena, the epic also contains references to national dishes. In many epic traditions, heroes are distinguished by their heroic physique and prodigious appetite, and Sasna Tsrer is no exception. In oral versions of the epic, several heroes, especially David, are portrayed as great lovers of food. For instance, David assists peasants by plowing their land, works as much as seven men, and eats as much as seven men. Nevertheless, references to food in the epic, together with ethnographic evidence, make it possible to reconstruct a notional “menu” of the epic’s heroes. Below are the principal national dishes mentioned in the epic, many of which are still prepared today by the inhabitants of Sasun and beyond. 1. Thāl (Arm.) or Gavourma Thāl is a favorite dish of the people of Sasun, traditionally prepared from game, lamb, or beef. It is consumed both on its own and as an ingredient in other dishes. As described in the epic, Thāl is made from the meat of animals hunted by David and Mher. 2. Jazhik In the epic, jazhik is regarded as food for the poor and is used by the inhabitants of Japaghjur in an attempt to deceive David and avoid paying taxes: “David is a merchant, a child, a boy; A few pieces of jazhik, Let us give him a few sheep entrails.” According to ethnographic data, jazhik is one of the favorite dishes of the people of Sasun and is still prepared today by Armenians from Sasun. Jazhik, or zuzvag, which closely resembles curd cheese, is prepared as follows: during the process of making cheese from goat’s or sheep’s milk, after the unfiltered milk is removed, the remaining whey is boiled, poured into a cloth bag, and strained. 3. Harisa Harisa is mentioned in numerous episodes of the epic. It is prepared especially often during the “Time of Wrath,” when, in order to protect themselves from natural disasters, villagers undertook pilgrimages to sacred places, offered sacrifices, cooked Harisa in cemeteries, celebrated, rejoiced, and drank vodka. In the epic narratives, David, upon learning during a feast that Harisa is being distributed in a village or at a nearby holy site, goes there and brings Harisa back to his companions. “He went to the church, So that they might come, sit, and eat Harisa. The women took salt, Harisa, and bread; They stood there to eat their fill. David arrived; the woman ate. He poured salt into the Harisa, Crushed it with his kopal (staff), mixed and ground it, melted it in the mortar. He took it on his shoulder, broke bread, and went on his way.” Meanwhile, when David arrived in the village, demons came and stole the calves he had kept. David pursued them and found that they were also boiling the stolen meat. He killed the demons and brought the undercooked meat back to the villagers so that they could prepare Harisa. 4. Rice Pilaf with Lamb Before his battle with Melik, David vows that he must eat lamb and rice pilaf in his tent: “At that time David arose, The elder Khesht went to the tent of Msramelik, And a great multitude gathered. He sat at the table, placing his sword at his belt. And David said: ‘Let there be a vow: Until I eat rice pilaf, I shall not fight.’” In another episode, David tells his uncle Toros: “For seven days I shall not eat lamb and rice pilaf, Nor shall I fight Msramelik.” In some versions of the epic, young Mher, David’s son, also eats lamb pilaf. In Sasun, various types of pilaf were prepared, mainly with bulgur and rice; rice pilaf with lamb was typically made in this manner. 5. Pokhindz for the Feast of Saint Sargis One of the most revered saints among the people of Sasun is Saint Sargis, the liberator of captives and the most powerful patron of lovers. In the epic Sasna Tsrer, Saint Sargis is portrayed as a relative and protector of the heroes, who are referred to as the “Spirits of Sargis,” the Tsrer. Before the feast of Saint Sargis, the inhabitants of Sasun fasted for three days, then brought offerings to the saint and baked bread. However, the highlight of the festive table was pokhindz. 6. Honey and Butter In addition, honey and butter are described as the favorite childhood foods of the epic’s heroes. As recounted in the epic, when the infant David is sent to Msar after the death of his parents, he refuses the milk of his wet nurses, and Sasun sends him honey and butter instead. This episode may be interpreted as a symbolic image of the Armenian hero preserving his national identity in a foreign and hostile land. 7. Beverages Like the inhabitants of Sasun, the heroes of the epic prepare and consume pomegranate wine and strong fruit vodka. Pomegranate wine is mentioned repeatedly throughout the epic. 8. Desserts As desserts, the epic mentions dried fruits, raisins, and akhandz (roasted green wheat grains).

Musaka sin reposar. Mañana estará mucho mejor!

Taste Crete: tasteatlas.com/crete May is one of the best times to visit Crete. Located in the southern part of Greece 🇬🇷, the island has stable, warm weather, long days, and green landscapes that haven’t yet dried out from the summer heat. Crete’s food culture is shaped by its land and sea. The cuisine is based on simple, local ingredients, olive oil, wild herbs, and traditional cooking methods. Common dishes include dakos, made with barley rusks, tomatoes, and soft cheese like mizithra, and slow-cooked lamb with herbs. Mornings usually start with Greek yogurt and honey or pastries like bougatsa, filled with custard or cheese. Local producers across the island make cheeses such as graviera and mizithra, which are used in everyday cooking or served on their own. In May, ingredients are in season, temperatures are manageable, and the island is noticeably less crowded than in peak summer, making it a practical time to visit. Photos: @crete.secrets @stomio_tavern @dourakis_winery @balantinos @terracretaoliveoil

Greek Easter 🕊️✝️

Οι γιαγιάδες μας την έλεγαν Κουφοεβδομάδα. Άρχιζαν να ασπρίζουν,να καθαρίζουν και έκαναν όλες τις δουλειές για να προετοιμάσουν το σπίτι για το Πάσχα.

L'acropole d'Athènes est le témoin magnifique de ce duo improvisé, imparfait et improbable. Bob Dylan & Van Morrison - Crazy Love

People love to talk about ‘historical accuracy’ until you bring up the fact that for most of the Middle Ages, northern Europeans mainly drank rosé

Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride. Anthony Bourdain