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Agia Paraskevi

Agia Paraskevi, Kassandra Halkidiki

Agia Paraskevi, Kassandra Halkidiki

Agia (Saint) Paraskevi is located in the inland of Kassandra, surrounded by a pinewood. It was named after the church of Agia Paraskevi, which is in the village. The Agia (Saint), as the habitants call it, has a rich historical tradition and it was ruined three times by the Turks conquerors, the last one was in 1821.

The visitor has the chance to wonder around the peaceful alleys of the village and escape through beautiful routes that are traced in the woods. The habitants of the village are very simple and hospitable people and will be glad to show you their secrets of beekeeping, which along with the olive cultivation is their main occupation.

In the village there are a lot of small, picturesque taverns where you can taste delicious traditional food and snacks of Halkidiki, always by drinking some local ouzo or tsipouro (kind of ouzo, only stronger).

Do not forget to visit the Thermal Spa Center of Agia Paraskevi, unique for their healing properties.

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Afitos

Afytos Kassandra Halkidiki

Afitos (Athitos), Kassandra Halkidiki

Afytis, Afetos, Athitos

“Places where with the moon’s forget flower and with the sun’s juices nourished me, today I dream of you” Sun the First
Odysseas Elytis

Afitos (Athitos) of the painters, Athitos of the men who love and dream of it. Its characteristic location with a view to the Toronaios Gulf, the architecture of its houses, its benevolent and often “archaic” habitants. Athitos, is the third village in row after the isthmus of Potidaia, which lies there from about 3,000 b.c.Ancient Afytis was an important town of Pallini and it is mentioned by the ancient writers (Herodotus, Thoukidis, Xenofon, Aristotle, Pafsanias, Stravonas e.t.c). The alter of Xenofon (8th century b.c) and the temple of Ammon Zeus (4th century b.c.) contributed in making Athitos famous during these years. A prosperous town during the ancient and classic years.

Afitos (Athitos) had a dynamic participation in the revolution of the 1821 however with a lot of victims. After the Chaos the habitants of the village were scattered in various safer regions. Around 1827 the fugitives came back and Athitos was for many years the largest village of Kassandra. In the middle of the 19th century a great constructive activity was presented. In 1859 the church of St. Dimitrios was built. The church was built in the central square of the village, it was a wooden roof basilica with a dome and it was considered as the village’s “ornament”.The visitor should look at the unique architecture of the church, the old images and the stone anaglyph in the exterior part of the south wall. It is also worth visiting the big chapels that followed it. (1867 St. George, 1885 Assumption –St. Athanasios, St. Nikolaos).

The old stone-built houses with the inscriptions and the stone anaglyphs are very characteristic of Athitos. (1860 Katasanis, 1864 Papavasileiou, 1876 Galani, 1889 Aletras, 1898 Athanasiadis, e.t.c). The house of Aletras in the central square has been converted into a folklore museum. If you take the road from the square you will be leaded to Brahos, the balcony of the village, where you gaze Toronaios Gulf, Sithonia and Kassandra peninsulas. Then you go on Koutsomylos in the windswept acropolis of Athitos with a panoramic view. Athitos is efficient in rented rooms, hotels, taverns and restaurants with good food, coffee shops and bars. The visitor when walking in the stone paved alleys of Athitos, following Elytis in his Aegean walkabout can enjoy the calmness of the sea, in Barkes, in Pounta, in Liosi, in Dafni. Many cultural events take place during the summer. All these are organized by the habitants of Athitos and thus make Athitos a reference point for the tourist of Halkidiki.

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GIOYVETSI/ LAMB STEW IN CLAY

Ingredients:
1 kg of lamb(chops/neck,
whatever)
Three sliced onions
1 litre/1 quart of tomato pureé or
tomato paste for cooking
Some olive oil
1kg/2lb of ‘rice’ pasta available in
Italian or Greek delicatessens
(called Kritharáki)
Salt, pepper and oregano
seasoning

In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of ‘rice’ pasta. When the pasta is cooked (another 10 minutes), remove and serve hot.

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Mousaka

Ingredients:
1 kilo / 2 pounds potatoes
1/2 kilo minced meat
1/2 chopped onion
1 cup tomatoes from a can
1/2 glass white or red wine
1 cup of olive oil
1/2 cup chopped parsley
Salt, pepper and nutmeg

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Cheese Pies – Tyropita

CHEESE PIES / TYROPITA

Ingredients:
1/2 kilo / 1 pound of Féta cheese,
either whole or in pieces
Four tablespoons butter or
margarine
6 eggs (or 3 eggs)
1/2 cup chopped parsley
Pastry called Filo composed of
very thin pastry sheets (can be
found at specialist delis in North
America or Frozen in Europe
3 cups of white bechamel sauce
(optional)
Salt, pepper, nutmeg

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Touba – Agios Mamas

Touba was inhabited by the end of the Neolithic period till the Iron Era in consecutive layers. It is about one of the most important prehistoric positions in Halkidiki as far as the duration of inhabitancy and magnitude are concerned. At the west of Touba an organized cemetery was found of the Early Cooper Era, the oldest cemetery ever found in Macedonia.

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Toroni

Toroni is located at the Southwest of Sithonia peninsula. It was founded by Halkidis of Evoia during the 8th É-7th century b.c. In 480 b.c. the town helped the Persians against the expedition of Xerxis against Greece and few years later became a member of the Athenian alley.

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Ancient Stagira

Ancient Stagira Halkidiki

The Ancient Stagira is located about 500m Southeast of today’s settlement of Olympiada, on a small, mountainous and beautiful peninsula, which is called Liotopi. The town took both hills, one coastal at the North and one bigger at the South, which are divided by a low neck.

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