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GASTRONOMY OF DRAMA

1. LOCAL PRODUCTS, LOCAL PRODUCERS AND LOCAL DISHES Region of Drama: a combination of flavors from East and West along with the influence of the local history. Drama has a rich cuisine, with a special combination of ingredients, a fusion that combines elements of different culinary traditions. This region was inhabited from the ancient years by Thracian tribes who met through the centuries Macedonians, Sarakatsans and refugees from Asia Minor and Black Sea (Pontians, Kappadokians, Minor Asia inhabitants) as well as Armenians, Jews and Ottomans, all blending cultures that made new traditions and tastes, formed through the multicultural character of people of different origins and each one adding something gave us a cuisine especially fine and impressively tasty. Local products such as cereal, vegetable and fruits, meat, chicken and fish mostly from sweet waters combine a tasteful mosaic. Dishes are also enriched with the flavors of traditionally made sausages (the so called petala), pastourma (dried aged beef recepy), kavourma (boiled meat in its fat with spices), soutzoukakia with oriental mixtures (meatballs), pligouri (crashed wheat) and trachana (cracked wheat dried with yogurt, or milk and vegetable pulp) and also fresh yoghurt, giofkades (traditionally made pasta) and different spoon sweets with simple ingredients – fruit or nut, or vegetable, or petal, sugar, a touch of lemon and carrying the fragrance of almond. Travelling from north to south we first meet the Municipality of Nevrokopi, on the border with Bulgaria, its rich mountainous beauty and its variety of local products leave us with the best of impressions. The potatoes produced in Nevrokopi are considered to be of high quality and are Protected Designation of Origin (PDO). Beans are also very popular and along with potatoes, are the main sources of income for the population of the municipality. Due to low temperatures during winter these products have a unique flavor. But let us not forget the significance of livestock in the region. It is a must to have a taste of the widely known Volakas sausages, the high quality meat, cold meat products and local cheese. And last but not least the wild hunting, which is very popular during winter among fellow hunters. Also from the glorious mountain of Falakro the visitor can collect aromatic herbs, free of chemicals, rich in healing properties. Next stop the municipality of Prosotsani. It is between the river of Aggitis and the two important biotopes of Greece, Falakro and Menikio. In this amazing environment the population of the municipality having respect for the natural beauty, has taken action and has to offer a huge range of local products like rich flavored cheese, cold meat products and locally produced wine. A great traditional feast of chestnuts takes place every year before winter comes at Mikropoli a picturesque small village, only 15 kilometers away from Prosotsani. Right before autumn ends there is also the Feast of Tsipouro that takes place at Kali Vrisi. Tsipouro is a strong distilled spirit containing 40-45% alcohol by

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volume and is produced from the pomace (the residue of the wine press). It comes in two types: pure or anise-flavored. The excellent quality of tsipouro of this area is considered to be the best aperitif. Municipality of Drama: It is worth trying the well known feta cheese and dairy products coming from the milk industry NEOGAL, the cold meat products, the rich variety of fresh vegetables and the widely known blueberries famous for their beneficial healing properties to diabetes. The visitor can also find the wines of Mikrochori to enrich his or her winery. For the food lovers a visit at Sidironero will give him the opportunity to taste the meat of wild game, cut steaks or mountain trout. Leaving behind the municipality of Drama, we come across the beautiful municipality of Doxato full of traditional settlements and architectural monuments. Fine varieties of grape flourish thanks to the rich soil of the area, which produce the widely known wines and tsipouro of the region of Agora Kyrgion. The visitor can also find the traditional production of chalva takes place up to our days giving the visitor the opportunity to choose among a rich variety of flavors. The summer feast of corn in Kalabaki during summer time confirms the intense cultivation of corn in the area. Pomegranate juice is being produced in Agios Athanasios and a few kilometers away there is the beautiful village of Kefalari with its cool rivers and widely known for its trout. In Kefalari there is the only facility in the region for breeding sturgeon. Last stop to our journey the municipality of Paranesti. Paranesti is a mountainous region, rich in vegetation, full of colors and unique natural beauties. Livestock and woodcutting are the main activities for the locals. Apart from livestock and woodcutting products there is also the production of wine. In Adriani there is the largest wine factory in the Prefecture of Drama where one can buy fine quality wine. Pelitis and Mesochori can show us the traditional side of our municipality and it’s the place where the visitor can find traditional seeds to cultivate for free. We end our journey by getting to know the products of the feminine cooperatives made with love and pure local ingredients.

2. LOCAL ENTERPRISES

WINERIES-DISTILLERIES

1. Property of KOSTAS LAZARIDIS SA 66100, ANDRIANI DRAMA P.O 157 Tel.: 25210 -82348, FAX: 25210-82320 Email: cm@domaine-lazaridi.gr Website: www.domaine-lazaridi.gr

Visiting Monday to Friday 10:00pm to 15:00 am

2. Property of NIKOS LAZARIDIS SA

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66100 AGORA MEGALOU ALEXANDROU DRAMA P.O 101 Tel.: 25210 -82049, FAX: 25210-82047 Email: n.lazaridi@otenet.gr and info@nikolazaridi.gr Website: www.chateu-lazaridi.com

Visiting Monday to Friday 10:00pm to 16:00 am

3. Property of MANOLESAKI – GENIMA PSYXIS ( ANDRIANI) 66100 ANDRIANI, DRAMA Tel.: 25210 -82010 AND 6946902900 FAX: 25210-82015 Email: info@manolesakis.gr Website: www.manolesakis.gr

Visiting Monday to Friday 10:00pm to 15:00 am

4. Property TECHNI OENOU (WINE ART) ( MIKROCHORI ) PAPADOPOULOS I. – KALAITZIDIS I. OE 66100 MIKROCHORI, DRAMA Tel/FAX: 25210-83626,32325, 83585 Email: info@wineart.gr Website: www. wineart.gr

5. Property of PAVLIDI SA 66100 KOKINOGIA, DRAMA Tel.: 25210 -58300, FAX: 25210-58310 Email: info@ktima-pavlidis.gr and nkaratz@hotmail.com Website: www.ktima- pavlidis.gr

Visiting Monday to Friday 8:00pm to 16:00 am

6. Property of MICHAELIDIS 66100 AGIOS ATHANASIOS DRAMA Tel.: 25210 -68394, 198 and 6944379822 FAX: 25210-68394 Email: info@domain-michaelidi.gr 7. Property of OENOGENESIS SA IPEIROU 41 66100 DRAMA P.O 195 Tel.: 25210 -34774, 30082 FAX: 25210-34774 Email: info@oenogenesis.gr and tsalkosbakis@yahoo.gr Website: www.oenogenesis.gr

8. Property of CHRISTOS KLONARIDIS 66031 NEROFRAKTIS DRAMA Tel.: 25210 -52671, 2, 3 , FAX: 25210-674 Email: cm@domaine-lazaridi.gr Website: www. domaine-lazaridi.gr 9. KAMPANTAI - DISTILLERY 25210-81332 kampba@hol.gr,

www.ouzoice.gr, , 661 00 Milopotamos - Drama

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10. Macedonian Distillery AVEE, 25210-81212,7- 6948837755- info@mdw.gr www.mdw.gr, 661 00 Industrial Zone of Drama

11. Lenikaki’s winery , 6936940244, ktimalenikaki@gmail.com, Ftelia- Drama 12. BLUEBERRIES – PRODUCTION MANAGER: NIK. PAPOUTSIS (Liqueur made by blueberries), Filippou 45, Drama 66100, Tel.: 25210-24469 and 6909168941 , Email: info@blueberry.gr and biodrama@yahoo.gr Website: www.blueberry.gr 13. VOREAS DISTILLERY (PATKAS) 25210-55610 info@voreas.gr

www.voreasdistillates.gr 66100 Industrial Area of Drama

14. Dimitriadis I. – DISTILLERY, 25210-36067, MIKROCHORI ,MUNICIPALITY OF DRAMA

CHARCUTERIE - COLD MEAT FACTORIES

1. SARRY SA – SARIBOGIAS – PROSSESING – MEAT AND COLD MEAT TRADING SA – INDUSTRIAL AREA OF PROSOTSANI

66100, Tel.: 2522-021031- Website: www.sary.gr 2. GALENTZOU E.-GATIDOU & SIA O.E., TERMA 1ST IOULIOU, 66100

DRAMA, 25210-21134, 3. PAPADOPOULOS GEORGIOS – PAPAKRET, KYRGIA -Tel.: 25210-72040 4. STEFANOS VOGIATZOGLOU ANONYMOUS TRADING COMPANY OF

FOOD AND MEAT – KAPLANIDI FARM SA; CHORISTI -Tel.: 25210-57080-83

MILK INDUSTRY – CHEESE DAIRIES- alternative DAIRY PRODUCTS

1. NEOGAL – MILK INDUSTRY DRAMA SA (milk, yoghurt, curdled milk,

chocolate milk), Cheese Products (soft, hard, medium-hard cheese), Ice Creams. Neogal Dairy S.A. was set up in 1964, in the town of Drama, by a cooperative of cattle breeders. TERMA 1st IOULIOU, 66100, DRAMA , Tel.: 25210 -21134, Email: info@neogal.gr, Website: www.neogal.gr

2. CHR. MILIOS – MILIOU M. OE – PETROUSA DAIRY PRODUCTS OF MILIOS - Tel.: 25210 -39829

3. PAPAMARINOS FARM – SHEEP’S YOGHURT, 66200 PROSOTSANI, DRAMA GREECE, Tel.: 6936 138341, FAX: 25220-22125

4. “Menikio” Dairy products– tel : 2522022203, 66200 PROSOTSANI, DRAMA GREECE

5. PELECHRAS ST. – dairy products –2522022868- Municipality of Prosotsani

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6. VIOTROS S.A., subsidiary company within the ELGEKA Group, is the largest Greek manufacturing company that produces and packages processed cheeses and alternative dairy products that are based on vegetable fat. Factory, Tel: 0030 25220 22 223- Fax: 0030 25220- 21 018, Municipality of Prosotsani, info@viotros.gr

OLIVE OIL PRODUCERS 1.Ktima Efthimiadi, Charitomeni 66200 Prosotsani, info@elirisgreece.com , www.elirisgreece.com , “Eliris” a Drama olive oil that stood out in the global competition “Flos Olei” that is hold every year in Italy. The “Flos Olei” is a guide that highlights the best producers of extra virgin olive oil worldwide. 2. Ktima Omfakio - Mikropoli 66200 Prosotsani - New venture export-oriented -restricted and fine production.

OLIVE OIL MILLS • CHAMPIDIS ANASTASIOS - 2522022502- MUNICIPALITY of PROSOTSANI. • ATIGONI Co. MALEA 2521068880 - Municipality of DOXATO

REMADE RURAL PRODUCTS

1. ASOP - GREEK POMEGRANATE – CULTIVATION – PROCESSING AND

TRADING OF POMEGRANATE 66100 AGIOS ATHANASIOS DRAMA Tel.: 25213-00928, Sales: 6971985355 2. BLUEBERRIES – PRODUCTION MANAGER: NIK. PAPOUTSIS, Tel.:

25210-24469 and 6909168941 (liqueurs, jam, tea and others made by blueberries) , Filippou 45, Drama 66100, Tel.: 25210-24469 and 6909168941 , Email: info@blueberry.gr and biodrama@yahoo.gr Website: www.blueberry.gr

3. “IDIOTROPA” DEHYDRATED VEGETABLE AND FRUIT KOKINOGIA,

DRAMA Tel.: 25220-60430, Mob: 6977 087731 Email: bchatzis@otenet.gr

4. DIMITRIA – PSARRA ABEE – PRODUCTION – TRADING OF CANNED

VEGETABLES, 66031 AGIA PARASKEVI, KALABAKI DRAMA , Tel.: 25210-51598, Fax: 25210-52223

5. KARATZAS DIMITRIOS, “Pickles-Piccalilli” Adriani, Municipality of

Paranesti 6. Chatzigeorgiou co. “ Almond Products”, Nikiforos , 2521082082-

82110, Municipality of Paranesti 7. “HELIOS”, various nuts – Ftelia, 2521068060 - Municipality of Doxato.

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8. "Drama caramelized NUTS" KYPRIZLIS, 25210-96541, 6974551161

FISH FARMS

1. G. BERBERIDIS & ‘STURGEON SA’ OE KEFALARI DRAMAS (Sturgeon and caviar) , 2521086147, 2521086044, 6974907860

2. SOUFLERIS KON/NOS – Trout Fish Farm – Saint John the Hermit, Kalikarpos Drama.

3. “Simvoli” – Trout Fish Farm - 6948144063 CHALVAS – TACHINI

1. ELEFTHERIOU – MASTIC FLAVORED CHALVAS (Papadopoulos

Eleftherios) 14th KILOMETER DRAMA – KAVALA, DOXATO 66300 DRAMA

2. PAPADOPOULOS APOSTOLOS AND SON OE, CHALVA PRODUCTION WORKSHOP, KYRGIA – AGIOS ATHANASIOS 66032 DRAMA

3. ANAGNOSTOPOULOS KONSTANTINOS K., TACHINI MANUFACTURER – AMINTA 2 DRAMA 66100

FEMININE COOPERATIVES

1. FEMININE AGROTOURISTIC COOPERATIVE OF KOKKINOGEIA Email: iliadouk@otenet.gr, Website: www.kokkinogeia.gr , Tel: 25220-60456

2. FEMININE COOPERATIVE OF BATHYTOPOS “E ORESIVIES” (=THE

HIGHLANDERS) , Tel: 25230-41376, 6936 582081 3. FEMININE RURAL COOPERATIVE OF KALOS AGROS “KALOAGRITISSA”,

Email: kaloagritissa@gmail.com, Website: www.kaloagritissa.gr , Tel: 25210-96500, 6977966973

4. FEMININE RURAL COOPERATIVE OF POTAMI «Natura», Tel. 2521027411, 6974071953

5. Heliodora, Social Company Kalambaki Drama iliodora.koisep@gmail.com , Chairaktopoulou Chr. 6972224325, Louloudi And. 6974042089

3. FEASTS FOR THE PROMOTION OF LOCAL PRODUCTS FEAST OF CORN: Cultural society of Kalabaki In Kalabaki takes place – during summer time – the celebration of corn under the Municipal Enterprise of Development of Kalabaki. This includes a three day cultural display ( folk music and dancing) during of which free boiled or baked corn is distributed along with bobota ( a cake made with corn flour), pop corn and other corn products.

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FEAST OF POTATO: Municipality of Nevrokopi The celebration of potato includes cultural displays and it takes place for the welcoming of the new harvest. AMATEUR WINE PRODUCERS COMPETITION: VINE AND WINE OF HIDONIAN LAND (society of amateur wine producers of Drama) Amateurs Wine Competition - Savory Knowledge. FEAST OF CHESTNUT – FOREST OF KASTANIA: Cultural Society of Mikropoli At the first fortnight of October the Chestnut Celebration attracts a large number of visitors. In every festivity there is the participation of local musical bands with bagpipes.

TRADITIONAL CELEBRATIONS OF THE PREFECTURE OF DRAMA DRAMA Santa Barbara Barbara soup KALABAKI – Feast of Corn Bobota Saint Athanasios Kourbani FTELIA Taxiarchon Kourbani Saint George Keskek KALAMONAS Holy Spirit Keskek with Kosares NEROFRAKTIS Second Day of Christmas Babo NEVROKOPI Saint Theodor Koulaki or Kolachi VOLAKAS Holy Spirit Kourbani PETROUSA Christmas Christbread PIGES Prophet Elias Keskek

TRADITIONAL RECIPES

SWEET BARBARA: It is made the day before the celebration of Santa Barbara. INGREDIENTS: 300 grammars wheat 300 grammars sugar 150 grammars dry plums 150 grammars dry apricots 50 grammars dry grapes (blond) 50 grammars dry grapes (black) 150 grammars broken nuts Cinnamon Boil the wheat in water until it mashes (if we want we can soak the wheat in water the previous night). When it mashes we put in the sugar, the dry fruit, the nuts and the cinnamon. Let it boil and it is ready.

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BARENICA: Pont’s food. INGREDIENTS: (for about 45 pieces) For the pastry: About one kilo of flour 1 glass of water 1 egg Salt For the filling: Half a kilo of feta cheese or mitzithra For the boiling: 1 shot of olive oil For the serving: 150 grammars melted cow butter In a large bowl we put part of the flour, make a small hole in the middle and pour the water, the egg and the salt. We add some more flour and knead until the pastry becomes solid, velvety and soft. Let the pastry rest for half an hour and mix with the cheese. Divide the pastry in three parts. We use the rolling pin to make three thick layers. Use a glass to cut the layers in small circles. Take each circle in your hand and add a tea spoon of the filling, just enough to close it to a half moon. Squeeze the two ends to close firmly (by hand or by fork), so they don’t open up while boiling and place them on a clean towel. Barenica is now ready to cook. Pour water in a boiling pan add salt and throw in the barenica along with the olive oil as soon as it boils. They need about 15 minutes to soften up, get white and surface up. Take them out using a ladle, dry them and serve pouring melted butter on top. Barenica is beautifully eaten with yoghurt, ariani (cold yoghurt shaken with water and a touch of mint). BOBARI: Thracian food INGREDIENTS: Half a kilo cows intestine Half a kilo minced meat 1 medium sized onion 1 tea cup rice At your pleasure hearts and cow liver Wash thoroughly the intestine in boiled water and turn it inside out. Cut in pieces of about 20 – 25 cm long. Mix the rest of the ingredients with the minced

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onion and fry it lightly. Tie up the one side of the intestine using a thread and fill it up with the mixture using a funnel. Try not to put too much pressure so that there is room left for the filling to rise. Tie up the other end using a thread as well. Bobari is baked at 200 degrees Celsius for about 30 minutes. Turn over carefully so that the intestine doesn’t break and lose its juices. Use the excessive juices to bake some potatoes as well. SARAKATSANIAN CHEESE ROLL: INGREDIENTS: For the pastry: 1 kilo of flour (and some extra for the making of the layers) 1 tea spoon of salt (not too full) Warm water For the filling: 1 tea cup (about 250 grammars) warm melted butter 750 grammars feta cheese Knead the pastry and let it rest covered. Divide the pastry in to 10 to 12 pieces and use the rolling pin to make one layer out of every piece. Spread some butter on every layer and sprinkle some feta cheese. Roll up each layer and twist it to a snail shape at the centre of the baking pan. Go on the same way until your baking pan is full. Spread butter, spray some water and put the pie in the oven for 15 to 20 minutes to 180 degrees Celsius. Then lower the temperature to 150 degrees and bake until it gets brown, making sure the inner layers are baked properly. It can be served hot, warm or even cold. ISLI MEATBALLS: Minor Asia’s specialty INGREDIENTS: 3 teacups crushed grain 1 and a half kilo minced meat 1 teacup flour Some oregano Salt, black and red pepper 1 onion Some parsley Some cumin 2 lemons 3 spoons of butter For the pastry: Put water in a boiling pan, soak in warm water the crashed grain until it softens up, add the flour, oregano, salt, red and black pepper and half a kilo raw minced meat. Knead everything thoroughly (add some water if necessary) so that it becomes a mass.

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For the filling: Put in the frying pan the minced onion along with the butter, add the rest of the minced meat and roast. Sprinkle some parsley and red and black pepper, oregano and cumin. When they get brown they are ready. Take some of the pastry in your hands and make small balls, open a hole in them fill it with some of the filling, close it up and it’s a ball again. Repeat until your pastry is out. Boil water and throw in the little balls you have prepared, a few at a time. Serve in a plate pouring plenty of lemon. PORK WITH LEEK: Local traditional recipe. INGREDIENTS: 1 kilo pork chopped in pieces 1 kilo of leek Half a tea cup white wine Minced celery 1 minced onion Three quarters of a tea cup olive oil Salt, trimmed pepper Fry separately the onion and the pork browning it on both sides. Put in the leek, add wine and boil slowly until the pork is done. Make sure some liquid is left in the pan to use as sauce. End note:

Each company’s detail is checked on 2014 – Please feel free to contact with the

following address: pattykonstantinidou@gmail.com for any comments or omissions

or mistakes.