public overview cp

- Dairy -Products

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of Mediterranean

This publication has been produced as part of LACTIMED project with the financial

assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Pro-

gramme. The contents of this document are the sole responsibility of ANIMA In-

vestment Network, LACTIMED coordinator, and can under no circumstances be re-

garded as reflecting the position of the European Union or of the Programme’s mana-

gement structures.

LACTIMED aims to foster the production and distribution of typical and innovative dairy

products in the Mediterranean by organising local value chains, supporting producers in

their development projects and creating new markets for their products. The project is

financed by the European Union for an amount of EUR 4.35 million (90%), through the

ENPI CBC MED Programme.

The European Union is made up of 28 Member States who have decided to gradually

link together their know-how, resources and destinies. Together, during a period of

enlargement of 50 years, they have built a zone of stability, democracy and sustainable

development whilst maintaining cultural diversity, tolerance and individual freedoms.

The European Union is committed to sharing its achievements and its values with

countries and peoples beyond its borders.

The 2007-2013 ENPI CBC Mediterranean Sea Basin Programme is a multilateral

Cross-Border Cooperation initiative funded by the European Neighbourhood and Part-

nership Instrument (ENPI). The Programme objective is to promote the sustainable and

harmonious cooperation process at the Mediterranean Basin level by dealing with the

common challenges and enhancing its endogenous potential. It finances cooperation

projects as a contribution to the economic, social, environmental and cultural develop-

ment of the Mediterranean region. The following 14 countries participate in the Pro-

gramme: Cyprus, Egypt, France, Greece, Israel, Italy, Jordan, Lebanon, Malta, Palesti-

nian Authority, Portugal, Spain, Syria, Tunisia. The Joint Managing Authority (JMA) is

the Autonomous Region of Sardinia (Italy). Official Programme languages are Arabic,

English and French.

© Copyright LACTIMED 2015 - No part of this publication may be reproduced without

express authorisation. All rights reserved for all countries.

Electronic version available on the website: www.lactimed.eu

Development and writing: Jeanne Lapujade

Graphic design and layout: Inmaculada Ruiz, Jeanne Lapujade

Cover design: Mathieu Léger

Other contributions: Lauriane Ammouche (dairy sector), Mahjouba Zaiter (Bizerte

and Béja), Raffaella Ponzio, Alessandro Marzo and Caterina Di Grigoli (Sicily),

Panagiota Sarrou and Dimitra Gaki (Thessaly), Fady Abou Fayad (Bekaa), Marion

Kußmann and Nadine Gouda (Alexandria and Beheira)

Tunisia : © 2015 Google – Landsat

Italy : © 2015 Google - 2009 GeoBasis-DE/BKG

Greece : © 2015 Google – Landsat

Lebanon : © 2015 Google - ORION-ME - Landsat

Egypt : © Google - Basarsoft 2015 - Landsat - 2015 ORION-ME

© Armando Rotoletti, p. 22, 25

© Alberto Peroli, p. 24, 25

© Slow Food Archive, p. 24, 25

© www.funkycook.gr, p. 41

CC BY 2.0 - Kirti Poddar, p. 70

© 2015 dynasegyptiancooking.blogspot.fr, p. 70

© 2015 MiddleEastKitchen.com, p. 70

© 2015 mideats.com, p. 71

© 2015 tofo.me, p. 71

© 2015 zamanfrance.fr, p. 71

All pictograms and icons used in this document are under Public Domain and Creative

Commons License with an allowed commercial use.

These graphic elements come from www.all-free-download.com and www.freepik.com

websites.

Do you like cheese and dairy products? Did you know that Mediterranean coun-tries have a strong tradition in this field? To discover it, we invite you to go and meet women and men who love their land and want to share it with others. Your journey will take you from Bizerte in Tunisia to Alexandria in Egypt, passing through Sicily, Thessaly and Lebanon. You will hike through pastures, learn how sheep, goats and cows are raised, how Pecorino, Halloumi and Rumi cheeses are made, and taste delicious local specialties.

This new way of travelling is called agri-tourism and is experiencing growing success with tourists who have a strong appetite for exchange, discovery and authenticity. It consists of visiting a farm or any agricultural business with an educational and recrea-tional purpose. In fact, it is part of the wider world of rural tourism, which covers alterna-tive accommodation services (rural gest-houses, bed & breakfast, etc.), catering (guest meals, tasting wines and local products, etc.) as well as leisure activities (hiking, out-door activities, cookery courses, etc.).

By offering these types of activities, farmers and other local people can generate addi-tional income, come into direct contact with the consumer and share their love of their job and countryside. For the traveller, it is a chance to rediscover rural life and to get to know farming and craft techniques as well as savouring healthy, traditional cuisine and meeting authentic individuals. The result is a unique and mutually rewarding expe-rience!

p. 8

p. 22

p. 38

Accommodation at owner's place On-site restaurant

Activity suitable for children

Access guaranteed to persons with reduced mobility

Provider reachable online

p. 50

p. 68

The Bizerte and Béja Governorates, located in the far north of Tunisia and of Africa, occupy a strategic position in the centre of the Mediterranean; a position which has exposed them to many foreign invasions and occupations down through the centuries. Together, they account for approximately 4% of the country’s area (3,750 km² for Bizer-te and 3,740 km² for Béja) and 8% of its population (561,700 inhabitants for Bizerte and 306,300 for Béja, out of a total of almost 11 million). The region comprises a wide ran-ge of landscapes, including mountainous areas, valleys and green plains .

As the region enjoys abundant rainfall and has fertile soil, it emerged as a natural agri-cultural hub. The Bizerte and Béja Governorates have respectively 55% and 67% of farmable land and 222 and 230 km² of rangeland. Forage and cereal crops are intense-ly cultivated there. The region also plays a highly-active role in market garden, tree and livestock production. Livestock totals around 87,000 cattle (including 50,900 dairy cows), 257,797 sheep (including 3,000 dairy sheep) and 44,640 goats in Bizerte, and 16,700 pure-bred cattle, 26,100 local-bred cattle, 225,500 sheep and 17,600 goats in Béja. Thanks to its mountainous areas, its valleys and its green plains, the Bizerte Go-vernorate was the perfect environment for developing traditional breeding and for ma-nufacturing typical dairy products, in particular sheep dairy products.

Owing to its considerable cattle population (mainly Holstein cattle), and sheep popula-tion (exclusively Sicilian-Sardinian), the region is one of the largest milk-producing areas in Tunisia. Goats, whether local, Maltese, Damascene or Alpine breeds, also feature prominently. The prevalence of small-scale farms that favour a family environ-ment is undeniable and indicates a strong sense of tradition. Sheep’s cheese (Sicilian, cooked or fresh, Rigouta, Testouri, etc.) constitutes a significant part of production. Sheep’s milk processing, a technique handed down from father to son, is totally in kee-ping with regional tradition, and is enhanced with family variants that are closely-guarded secrets.

Founded about 3000 years ago by the Phoe-nicians, the city of Bizerte, due to its strategic location, its port and its channel, has always been coveted by foreign countries. It has been occupied successively by the Greeks, the Romans, the Arabs, the Spanish, the Turks and the French. The entrance to the old port is guarded by the Kasbah to the north and the Ksiba to the south. The Medina was formerly surrounded by ramparts, including the Spanish Fort, which still exists today. Strolling through the area, visitors can admire the Great Mosque, built during the 17th cen-tury and can browse the shops in the souks.

Founded by the Phoenicians, Utica was only really mentioned in texts once Carthage came into existence. At that time, it had a port and a large fleet of ships. After the des-truction of Carthage, it enjoyed sustainable prosperity. The main remains existing today date back to this period. Ghar el-Melh, which was Utica’s outer-port during the Roman period and the main port for privateers du-ring the 18th century, has now become a quiet fishing village. To the north lies the Raf Raf plain, its market garden crops, its vines and its magnificent beach.

Ichkeul National Park, located 25 km south-east of Bizerte, is listed as a Biosphere Re-serve, a RAMSAR site and is recognized as world heritage by UNESCO. It comprises a 90 km2 lake, marshes and the Jebel Ichkeul Mountain (511 m). Every winter, it is a stopo-ver point for 200 to 400,000 migrating birds. Furthermore, the Park is home to over 200 animal and 500 plant species. Local inhabi-tants have maintained a rural lifestyle, based on agriculture and craftsmanship.

The Mogods are a range of mountains stret-ching from Sejnane to Rass al-Koran and peak at 500 m. The massifs are covered with oak forests and undergrowth. During the Arab invasions, the Berbers sought refuge there and developed traditional agriculture and craftsmanship. This well-irrigated region is composed of rich natural heritage, inclu-ding the Jebel Chitana - Cap Négro National Park. Cap Négro still preserves remains from the trading post founded in the 16th century by the Royal African Company.

Traditional butter made from cow’s milk after extracting the Leben. Method inherited from pastoral traditions.

Typical hand-moulded cream cheese made from cow’s milk from the village of Testour (north Tunisia). Sometimes flavoured with pepper or parsley.

Typical dairy products on offer are mainly cheeses (Rigouta, Testouri), milk-based bevera-ges (Raieb and Lben), as well as traditional butter, yogurt, etc. The top-selling product is still milk (for which consump-tion has increased by over 10% over the last 10 years), followed by yogurt, which is increasingly in-demand and more and more diversified and, finally, cheese, whose share remains low.

Cheese has one of the lowest consumptions for Mediterranean countries, especially in rural areas. 4 major categories of cheese exist: fresh cheeses in brine, cow’s milk and/or sheep’s milk-based products; pressed cheeses, Gouda and Saint-Paulin types; pro-cessed cheeses; cheese specialities, veined cheeses and soft cheeses with bloomy rind among others, which are still marginal.

Cooked fermented clarified butter made from Zebda arbi. Used in cooking or for pastries.

Refreshing drink made from fermented milk served with traditional dishes such as couscous. Ancient reci-pe. Customarily churned with a goat kid’s skin. Someti-mes served with pieces of butter.

Soft cheese made from cow or sheep milk and whey.

Soft cheese made from raw Sicilo-Sarde sheep milk. Can then be preserved in brine, dried and grated.

Matured cheese from Béja made with Sicilo-Sarde sheep milk and moulded into 2kg rounds.

Fermented Sicilo-Sarde sheep milk.

Rigouta from Beja is an artisanal whey cheese made entirely from Sicilo-Sarde sheep milk. The presence of this breed in Tunisia is an illustration of centuries-old exchanges across the Mediterranean. To optimise the production of various chee-ses, producers use the whey by-product to make rigouta by adding fresh milk. Rigouta is set in perforated cylindrical pots of 0.6 to 1.5 litres. It is very popular in Tunisia and can be eaten as is but also used in many of regional dishes.

This distinctive cheese, which can also be made from sheep milk, is very popular. The method for making Rigouta from cow milk has not changed. The technique for transfor-ming sheep milk is passed down from father to son, giving it a strong regional identity. However each producer adds their personal touch and subtle nuances to enhance their own Rigouta.

Rounds of cooked cheese made from Sicilo-Sarde sheep milk.

2. Henchir Dheb

1. "La petite Suisse"

3. Tunisiaecotourism.com

5. Atka and Zied Ben Youssef’s farm

6. Ali Mastouri’s farm

4. Amina Najar Baccouri’s farm

Image © 2015 Google - Landsat

Adel Maiz was born in Ghar el-Melh, a village located 23 km from the farm. He arrived in Switzerland at the age of 17, where he pursued studies in mechanical design engineering and then worked there. In 2002, he decided to return to Tunisia as he missed his country and wanted his children to become familiar with the culture. He purchased 8 ha of land, situated 9 km from Utica and, in 2003, began cultivating legume crops

and breeding. In 2010, he turned to organic breeding, with the help of the Abel Garnier Association for Environmental Agriculture. His collaborator Khawla Ben Salem, senior agri-food technician, manages the farm and is responsible for milk processing.

"La petite Suisse" has been welcoming visitors since 2009 and proposes the following activities:

Breakfast, including milk, butter, fresh cheese, eggs and honey from the farm, ac-companied by traditional bread made by a local woman;

Visit: stable, cattle livestock (around fifteen Holstein, Montbéliard, etc. cows), crops (barley, durum and ancient wheat, sulla), beehives, olive trees and hen house;

Participation in evening milking;

Demonstration of processing milk into yogurts, butter, cheeses, etc.;

Visit to a goat breeding farm, thirty kilometres from “La petite Suisse”;

Salad and grilled-food catering (depending on the season);

Accommodation for up to 4 persons (2 bedrooms on the first floor of the farm).

Nearby attractions and activities Utica ruins Ghar el-Melh fishing village and its 3 Turkish forts Bizerte, the old port, the Kasbah, the Spanish Fort, the Great Mosque

Best season Spring and autumn

Gift ideas Dairy products (milk, butter, yoghurt, Ricotta, "La petite Suisse" tomme and delight, camembert, mozzarella), wild honey, free range eggs and chickens, seasonal fruits and vegetables

La petite Suisse Mateur Road Km 9 from Utica 7060 Bizerte

Mob: (+216) 23 037 539 (+216) 20 274 395 [email protected]

Ferme "La Petite Suisse" en mode agriculture intégrée

9:00 - Sunset Upon reservation

Rates (per person) Visit + Tasting = 7 € Breakfast + Visit + Lunch = 23 € Night + Breakfast = 23 € Night half-board = 32 €

Distance from Bizerte: 25 km Tunis: 30 km Béja: 110 km

Nearby accommodation Henchir Dheb (see opposite page) Al Alia Tel: (+216) 24 909 904

Visit around an organic dairy cattle breeding farm

Jan Demeulemeester is a Belgian ar-tist and painter who has been attracted to Arab countries, their natural light and their culture since childhood. In 2005, he settled in Tunisia and married Leila Derouiche Rafrafi, a Tunisian woman who worked in the hospitality sector. In 2007, they purchased a de-relict old farmhouse on agricultural land where 200 olive trees, 60 pome-granate trees, 25 orange and lemon trees, as well as a few fruit trees were planted, surrounded by small-scale agricultural and livestock holdings. In 2009, they began renovating the farm using au-thentic materials, then decorated it with old furniture and contemporary works of art. In 2013, they opened their Henchir Dheb guesthouse; the name was written on an old nota-rial deed of the property and means the Golden Farm.

The guesthouse comprises 3 double bedrooms designed around inner courtyards, a spacious living room with a fireplace, and a patio overlooking a magnificent garden with swimming pool. Meals are prepared with fruits and vegetables from the kitchen garden, meat from local breeders or fresh fish from Bizerte. Henchir Dheb hosts family meals and receptions in its living area or on the patio, around the swimming pool, or on one of its terraces. Jan and Leila also organize lunch-concerts. They invite their guests to visit neighbouring farms and to purchase their products (free-range chickens and eggs, cow’s milk, vegetables, etc.). Jan, who previously worked as a tour guide in Tunisia, knows the country well and is never short of suggestions for cultural and natural visits.

Henchir Dheb Menzel Bourguiba Road then

at the milestone km 21 Agricultural road on the left

7016 Al Alia (Bizerte)

Tel: (+216) 24 909 904 (+216) 21 243 536

[email protected]

Henchir D'heb www.chambresdhotesbizerte.com

All year-round Upon reservation

Rates (per person) Night + Breakfast = 75 € /

double room Meal = 15 € (light meal) /

25 € (full menu)

Distance from Bizerte: 18 km

Tunis: 60 km Béja: 110 km

Nearby attractions and activities Trekking close to the house

Bizerte, the old port, the Kasbah, the Spanish Fort, the Great Mosque

Ichkeul Lake (National Park recognized as world heritage by UNESCO)

Utica ruins Ghar el-Melh fishing village and its 3

Turkish forts Raf Raf beach

Best season From April to October

Gift ideas Fruits (pomegranates) and garden vege-tables (potatoes, onions, fennel, carrots), cow's milk, free-range eggs and chicken

from surrounding farms

Relaxation and gastronomy at the "Golden Farm"

In 2007, Aymen Louhichi created Tu-nisiaecotourism.com, one of Tunisia’s first ecotourism agencies. He is sup-ported by two associates and, based on visitor group size, by local guides. Tunisiaecotourism.com proposes se-veral circuits in the Bizerte region:

One-day circuit in Sejnane Trek of 8km and 200 m of elevation (2h) in the Mogods, a range of moun-tains between Sejnane and Nefza, covered with oak forests and peaking at 500 m;

Arrival at Ahmed Chir’s farm around 11am: tasting experience, including tea, locally-produced goat’s cheese, and Tabouna and Mlaoui breads cooked on-site, farm visit (field crops, Damascene goat breeding, cheese and butter production) and exhibition and sale of artisan products and aromatic plants; Second part of the trek over 4.5 km and 400 m of elevation (2h), and wild boar hunting.

One-day circuit through the Ichkeul National Park Trek through the marshes then onto the north-west slope of the mountain to discover the fauna and flora of the Park, listed as a Biosphere Reserve (200 to 400,000 migrating birds during winter), a RAMSAR site and recognized as world heritage by UNESCO Ecomuseum visit; Tasting and sale of local products: honey, cheese, olive oil, tea (prepared with aromatic plants from the Park), traditional Tabouna and Mlaoui breads; Lunch in natural surroundings or at the home of one of the Park’s inhabitants.

Aymen Louhichi can organize other circuits for one or more days, upon request.

Nearby attractions and activities Bizerte, the old port, the Kasbah, the Spanish Fort, the Great Mosque


Gift ideas Goat cheese, honey, aromatic plants, essential oils and ceramic products (pottery from Sejnane)

Tunisiaecotourism.com 57 avenue Hassen Nouri 7000 Bizerte

Tel: (+216) 20 580 620 (+216) 24 442 444 [email protected]

Tun Ecotourism www.tunisiaecotourism.com

Every day 7:00 – 18:00 Upon reservation

Rates (per person) Variable depending on the circuit Circuit in Sejnane = 75 €

Distance from Tunis: 65 km Béja: 110 km

Nearby accommodation Dar El Janna Guest House (Dar El Jana Beach) Tel: (+216) 29 10 11 12

Dar El Kasba Guest House (Bizerte Medina) Tel: (+216) 24 99 08 41

An ecotourism agency located in the Bizerte region

Nearby accommodation Hôtel SPA (Mateur)

Rue de Rabat Tel: (+216) 72 47 56 33

Amina Najar Baccouri, an agricultural engineering graduate, grew up in Tunis. She began her farming activity, in 1990, on land that she rented before going on to purchase land from the State in 1998 and launching an integrated agricultural development project, which comprised field crops and Tarentaise cattle bree-ding. Amina has been a member of the Tunisian Organization of Tarentaise Cattle Breeders (GERT) since its incep-tion. The GERT totals around thirty breeders who are convinced of the va-lue of this race for cattle breeding in Tunisia. The Tarentaise has the advantage of being a race that is bred for both dairy and meat purposes, and has a great ability to adapt to feeding and climate changes. Down through the years, the GERT imported from France three herds of around a hundred head of heifers and reintroduced this race in Tunisia. The organization is currently wor-king on the promotion of Tarentaise meat and milk.

Wishing to pass on the love of her job, Amina has been welcoming groups of young peo-ple and enthusiasts to her home since 2004. As such, they have the opportunity of taking part in the various activities on the farm: the breeding of 70 Tarentaise cattle (milking, looking after, feeding, etc.), field crops (forage, prairies, pasture land), viticulture (grape harvesting at the end of August). Amina also invites guests to visit her stables where she breeds 80 Arab Thoroughbreds and to visit neighbouring sheep-breeding farms. And, last but not least, she organizes workshops on manufacturing Sicilian type fresh cheese and milk jam. She can accommodate 2 persons, in basic conditions, in her cattle farm.

Nearby attractions and activities Ichkeul National Park (Biosphere Reser-

ve, recognized as world heritage by UNESCO and RAMSAR site)

Joumine Dam Oued Zitoun geysers and waterfalls

Bizerte, the old port, the Kasbah, the Spanish Fort, the Great Mosque

Best season All year-round

Spring for breeding End of August for grape harvesting

Discovery of the Tarentaise cattle dairy farming

Amina Najar Baccouri Chegaga Road

7030 Mateur (Bizerte)

Mob: (+216) 98 673 201 [email protected]


Rates (per person) Variable depending on the activity and the number of

participants

Distance from Bizerte: 40 km

Tunis: 60 km Béja: 65 km

Groupement des Éleveurs de la Race Tarentaise

The Ben Youssef family have been Sici-lian-Sardinian sheep breeders for gene-rations in North Béja, an area that is cha-racterized by its highland pastures, the abundance of its fresh water sources and a mild climate from February to October. In 2007, Zied teamed up with two mem-bers of his family and established “From Art Béja”, Béja’s artisanal cheese dairy. To ensure they have an adequate supply of milk, the associates grouped their herds together in 2010 and created “The Three Farms”. The semi-intensive bree-ding combines natural pastures and

concentrated feed, mainly produced on the farm. The ewes are hand milked morning and evening. The cheese dairy produces fresh Sicilian cheese, mature cheese, ricotta, yogurt, butter and sheep whey, which are sold via a store in Béja and another in Tunis.

Seeing their customers’ curiosity, Zied and his wife Atka have been offering since 2012:

Breakfast with dairy products and other typical products from their farm;

Visit around the Sicilian-Sardinian sheep breeding farm (between 80 and 250 head of sheep, depending on the year) and participation in afternoon milking;

2-3 hour treks in the surrounding area of the farm;

Demonstration of processing 20 to 40 litres of milk into fresh cheese and ricotta;

Catering with traditional dishes like “Birzguen” (sweet couscous with meat) and “Ftet” (semolina flatbread with lamb) or grilled food and salads;

Accommodation for up to 4 persons (2 bedrooms in the farm).

Nearby attractions and activities 2-3 hour treks in the surrounding area of the farm (maps with trails made availa-ble) in a landscape that includes moun-tains, water sources, etc. Sidi Salem and Sidi El Barrak dams Amdoun, Thibar and Teboursouk forests Cap Serrat beach and lighthouse Tabarka and its fishing port

Best season From April to October

Gift ideas Sheep yogurt, butter and whey, Sicilian cheese from Beja, ripened cheese "The Three farms", ricotta, olives and honey from the farm, Tabouna bread, "Graeif" flatbread from Béja

Zied and Atka Ben Youssef Farm Km 16 on Béja-Nefza Road Béja North

"La Ferme" Outlet Avenue Habib Bourguiba 9000 Béja (Béja)

Mob: (+216) 96 136 326 (+216) 98 628 983 [email protected]

Trois fermes Trois fermes - Béja [email protected]


Rates (per person) Breakfast + Visit + Trek = 9 € Light menu = 12 € Typical menu = 18 € Night + Breakfast = 30 €

Distance from Tunis: 120 km Bizerte: 110 km

Visit to a sheep breeding farm in the Béja mountains

A native of Nefza, Ali Mastouri is the Chairman of the Local Organization for Agricultural Development and Fishing. His family has been farmers, breeders and beekeepers for several genera-tions in the Jebel Chitana-Cap Négro National Park. Aware of the Park’s vast natural and cultural wealth, Ali set him-self the objective of exploiting its poten-tial by developing organic fruit, vegeta-ble and honey production and commer-cialization, as well as proposing agri-tourism and ecotourism offers.

Since 2005, he has been proposing activities to discover the Park’s fauna and flora, traditional practices and culture, as well as its animal and plant production:

Participation in farming activities (milking the animals, extracting honey, harvesting the vegetables and wheat, extracting essential oils, etc.);

Hikes in the Park and environmental education;

Sea trip with traditional fishermen;

Tasting the farm’s organic products;

Sale of home produce and visit to the weekly market;

Catering with traditional dishes from the region prepared with seasonal fruits and vegetables;

Accommodation with locals (4 to 6 persons in his family home + 8 to 10 persons in neighbouring farmers’ homes).

Tel: (+216) 20 965 195 [email protected]

Nearby attractions and activities Jebel Chitana-Cap Négro National Park

Sidi El Barrak dam Cap Serrat beach and lighthouse

Tabarka and its fishing port


Gift ideas Dairy products (raw milk, traditional but-

ter and butter extract), honey, free range chicken and eggs, fruits and vegetables

Nearby accommodation Alrawabi Hotel (Nefza)

Route de Bizerte Avenue de la République

Tel: (+216) 78 470 576

Phenix Hotel (Béja) Avenue de la République

Tel: (+216) 78 450 188

Discovery of the Jebel Chitana-Cap Négro National Park

Ali Mastouri Cap Négro Road - Km 16

9010 Nefza (Béja)


Rates (per person) Visit + Night full-board = 45 €

Visit + Tasting + Traditional meal = 23 €

Distance from Béja: 55 km

Bizerte: 100 km Tunis: 170 km

Mastouri Ali

The largest island in the Mediterranean at 23,327 km², Sicily is situated between the tip of the Italian boot and Cap Bon in Tunisia. It is surrounded by the Ionian, Tyrrhenian and Mediterranean seas and comprises mainly valleys (62% of the land area) and mountains (24%). In the space of just a few kilometres, its stunning landscape ranges from the heights of Mount Etna, Europe’s highest volcano at 3,330 metres, to small sandy coves. North of Mount Etna, on the other side of the Alcantara Valley, rise the Sicilian Apennines, the island’s main mountain range. Running parallel to the Tyrrhe-nian coast for a distance of 200 km, it is an extension of the Calabrian Apennines.

With its rich and fertile soils, geographical situation and favourable climate, Sicily is perfectly suited to agriculture. With more than 1.7 million hectares of farmland, it boasts vast expanses of natural pastureland (making it the third most important region in Italy, with 76% of its livestock grazing), exceptionally high quality fodder, very diverse wildlife and sizeable herds of sheep and goats (the second most important region in Italy). Successive waves of foreign domination by the Greeks, Romans, Byzantines, Arabs, Normans, Angevins and Aragonese, made their mark on the landscape in the form of new crops and left traces in habits and lifestyles in the region and in food and cooking in particular.

Milk and cheese production in Sicily dates back to the Greco-Phoenician period, and some products can be traced back to pre-Hellenic times. Livestock products were, for a long period of time, the only currency used between different peoples - an ancient tradi-tion which endowed Sicily with the vast array of cheeses it boasts today. Cow’s milk (mainly from the Friesian and Brune des Alpes breeds, which are preferred due to their high milk yield) is most popular. Sheep’s milk (particularly from the Pinzirita and Comi-sana breeds) has been experiencing a slight decline, whereas the production of goat’s milk (breeds such as Maltese, Girgentana, etc.) and buffalo’s milk is steadily rising. A well-organised and effective dairy industry exists alongside more typical and traditional agricultural production, which has been long-established in the generous soils of Sicily.

© Armando Rotoletti

The westernmost section of the Sicilian Apennines, the Madonie Mountains, with their many springs, provide water for the city of Palermo. The island’s second highest peak, Pizzo Carbonara, reaches a height of 1,979 m. Its rich heritage is em-bodied in its many palaces and hilltop churches. Although it covers only 40,000 hectares, the park is home to a very large number of animal and plant species. The Park Centre in Petralia Sottana and its branches in Petralia Soprana and Castel-buono provide information on places of interest, activities and accommodation.

An extension of the Madonie Mountains to the east, the Nebrodi Mountains are cha-racterised by gentler slopes and rounded summits and are dominated by Monte Soro (1,847 m). Created in 1993, the Natural Park covers an area of 85,000 hectares and boasts the biggest oak and beech fo-rests in Sicily (approximately 50,000 ha). It is home to a wealth of wildlife, including vertebrates and invertebrates. The relative-ly wild natural surroundings offer countless possibilities for outdoor activities and fpr discovering rural culture. The Park Centre is in Caronia and there are branches in Sant’Agata Militello and Cesaro.

Covering an area of 1,570 km² and reaching an altitude of 3,323 m, Etna is Europe’s highest active volcano. Its south face is strewn with heaps of volcanic rock, whilst the north-eastern slopes are co-vered with lush vegetation. Established in 1987, the Park boasts many species of trees, mammals and birds, as well as va-rious fruit crops. A walk along the sign-posted paths provides an opportunity to enjoy all that this rich and complex area has to offer. The Park Centre is in Nicolosi.

Agritourism, which is highly developed in Italy, is one of the best ways of getting up close to nature and discovering local cul-ture, traditions and cuisine. Sicily has a large number of agritourism attractions, both on the coast and inland. This guide showcases activities designed to enable visitors to learn about Sicily’s typical dairy production.

Hard semi-cooked cheese made from cow’s milk or a mixture, clotted in a wooden vat then hand-pressed. Sometimes flavou-red with black pepper, Bronte pistachios, rosemary, etc.

Hard cheese made from raw sheep milk. Cylindri-cal cheese made from fresh, whole milk and clotted with lamb rennet. Pale-yellow rind, semi-hard. Re-tains the pattern of the reed baskets it is moulded in.

Sicily produces a diverse range of top-quality products thanks to the re-markable organolep-tic properties of its milk. These products draw their character from their regional grounding, native animal breeds and traditional know-how.

Indeed, Sicilian dairy production wins renown for its large variety of working methods, raw materials – for example some cheese makers use vegetable rennet such as fig sap – and key products, whether made from cow’s milk (Caciocavallo, Provola dei Nebrodi or delle Madonie, Tuma Persa, etc.), sheep milk (Maiorchino, Pecorino Siciliano, Pia-centinu Ennese, Canestrato), goat milk (from the Girgentana goat breed), or combina-tions of these (mixture of whey from cow, sheep or goat cheese).

All in all, a windfall for Italian consumers: currently over 90% of the country eats cheese at least 2 to 3 times a week!

Dairy product obtained from the whey of cow, sheep, goat or buf-falo milk. Some varieties are dry cured, aged (Ricotta salata), smoked (Ricotta affumicata) or baked.

Pressed cheese made from raw whole sheep milk. A sprinkle of saffron is added to the cheese before it is pressed into reed baskets forming a cylindrical shape. Bright yellow dotted with black peppercorns.

© Slow Food Archive

© Alberto Peroli


Hard cheese made from sheep and raw cow’s milk. Cylindrical amber-coloured cheese that browns as it matures. Pale-yellow hard paste.

Soft cow’s milk cheese. Created by chance after an incom-plete fermentation of a Canestrato, the cheese’s surface is covered in Penicillin-type natural mould that gives the thin rind its green-grey colour. White, soft and compact paste.

Hard cheese made from cow’s milk. Raw milk clotted with goat kid rennet. Cheese moulded then left to age for 8 to 10 days before reaching an ochre colour that darkens during the “cappa-tura” (preservation in olive oil and ground pepper). Soft, light paste.

Stretched curd cheese made from raw cow’s milk. The Caccioca-vallo paste is kneaded according to traditional methods (accuppatina) into a oblong. Hard, smooth, pale-yellow rind with ivory white paste. Variants with butter and lime.

Caciocavallo Palermitano is traditionally made from the remarkable milk of Cinisara cows. This breed of cows produces very little quantities of milk that is remarkably fragrant and rich in fat thanks to the typical vegetation of the mountain scrubland around Palermo.

The rectangular stretched curd cheeses are aged in cool, natural cellars on wooden shelves. After maturing for a year, the Palermitano offers a long-lasting flavour, with hints of citrus, sage and straw, accompanied with a subtle spicy endnote..

© Alberto Peroli

Stretched curd cheese made from cow’s milk. Cheese made from raw whole milk clotted with lamb or goat kid rennet. Parallele-piped, smooth, thin, hard rind, pale yellow to straw-coloured, browns as it matures. Also comes in a smoked variety.




© Armando Rotoletti

2. Kalat Scibet

1. Invidiata 3. Fattoria Fabio

4. Fratelli Borello

6. Girgentana tour

5. Asilat

8. Massaria Ruvettu

7. Fattoria Vassallo

Image © 2015 Google - 2009 GeoBasis-DE/BKG

A qualified agricultural engineer, Sandra Invidiata grew up in Collesano, in the heart of the Madonie Natural Park. On the death of her parents, she de-cided to take over the family estate and set up a livestock farm and dairy-processing facili-ty. She makes original cheeses and other products from organic cow’s milk. Keen to teach people about her work and her region, she has been welco-ming visitors for over ten years.

She offers many different activities:

Farm visits and tasting of organic cheeses made on the farm;

Educational farm for schools and groups (animal care and feeding, milking, dairy processing, cheese ageing, packaging);

Accommodation in 3 detached cottages a few kilometres from both the farm and Collesano;

Buffets featuring local produce available (for groups of 20 or more);

Cheese making workshops and pottery classes;

Half-day nature and culture tours: Gibilmanna Sanctuary, Piano Battaglia, Piano Zucchi, towns and villages in the Madonie Natural Park, Cefalu, etc.

Dairy farm visit and accomodation in the Madonie Park

Best season Spring and autumn Gift ideas Ricotta, Provolla delle Madonie, mature Canestrato and Primo Sale cheese, raw cow’s milk, Badda di Polizzi beans

Restaurants in Collesano Casale Drinzi Contrada Drinzi Strada provinciale 9 Tel: (+39) 0921 664027

La Lanterne Via Isnello 76 Tel: (+39) 339 8881837

Nearby attractions and activities Madonie Regional Natural Park Starting points of hiking routes close to the farm Castle and churches in Geraci Siculo

Azienda Agricola Zootecnica Invidiata Contrada Santa Anastasia 90016 Collesano (PA)

Tel: (+39) 0921 661536 Mob: (+39) 328 4723440 [email protected]

Azienda Agricola Invidiata

All year-round Upon reservation only

Rates (per person) Visit / Educational farm + Tasting = 6 € Buffet lunch = 15 € Accommodation = 25-30 €

Distance from Cefalu: 30 km Palermo: 66 km Catania: 161 km

Situated in Calascibetta, near Enna, Stefania Greco’s farm covers 10 hectares and offers ma-gnificent views of Mount Altesina and Mount Et-na. Descended from a long line of olive growers, Stefania took over the family estate in 1999 and introduced Ragusano donkeys, a hardy breed indigenous to Sicily. She is currently rearing around twenty donkeys which graze freely in the pastures.

The milk produced is sold directly to consumers or is used to make cosmetics in a laboratory in Pachino, in the province of Syracuse. Therefore, Stefania

Greco offers a range of creams and soaps made with donkey’s milk and plants -some wild and some grown on the farm. In partnership with

the Madonie Outdoor association, based in Petralia Soprana, she also offers trekking expeditions of between 1 and 7 days in the Madonie Mountains. The donkeys accompany the walkers and carry their belongings, camping or birdwatching equipment, or small children. Treks between Calascibetta and the Madonie Mountains can also be arranged during the transhumance period.

Discovery and trekking with Ragusano donkeys

Kalat Scibet Farm c/da Casalotto, Manna

94010 Calascibett (EN)

Mob: (+39) 333 7110266 [email protected]

[email protected]

Kalat Scibet www.madonieoutdoor.it

Farm: All year-round (7:30 - 20:00)

Treks : April - October (upon reservation)

Rates (per person) Variable depending on the

circuit and the formula

Distance from Catania: 80 km

Palermo: 113 km


Gift ideas

Fresh Donkey’s milk, donkey’s milk soap and face cream, plant-based soaps and

body oils

Accommodation and restaurants in the Madonie Mountains Casale Villa Rainò (Gangi)

Contrada Rainò Tel: (+39) 0921 644680

Nearby attractions and activities

Madonie Regional Natural Park Gangi, winner of the 2014 Most Beautiful

Village in Italy competition Opportunities to explore paths through

the wheat fields between Gangi, Sperlin-ga, San Mauro Castelverde and Geraci

with Madonie Outdoor

Donkey’s milk is very rich from a

nutritional (it is similar to human

milk) and dermato-logical point of

view.

Treks with Madonie Outdoor around Petralia

Soprana

Founded in the 1990s, deep in the Nebrodi Mountains, Fattoria Fabio has, over the years, grown to become an educational farm. Howe-ver, it has lost none of its human dimension and traditional character. Having started out in market garde-ning, the Fabio family then began rearing local Galatese and Rocca del Castra sheep, both endangered breeds, along with Camosciata goats and dairy cows. A cheese-making facility was added in the 2000s. The cow’s, goat’s and sheep’s milk is used to make typical local cheeses.

Keen to pass on its enthusiasm for the beauty, craftsmanship and traditions of the Ne-brodi Mountains, Fattoria Fabio has been welcoming visitors for over ten years. Young and old alike can meet the animals and explore the farm’s fields, help to care for the animals, and watch the cheese-making process (from milking to ageing). Visitors can then sample the goods in a tasting session or as part of a full meal.

The menu includes a starter (a selection of cheeses, deli products, fried antipasti, and cooked vegetables), a first course (from a choice of 4 pasta dishes), a second course (lamb, mutton or braised Nebrodi black pork), fruits and a dessert. Fattoria Fabio has been listed in the Slow Food ‘Osterie d’Italia’ guide since 2005-2006 and the ‘Ristoranti di Sicilia’ guide since 2013. The family speak Italian, English, French and German.

Best season Spring and autumn Gift ideas Cheese (Provola dei Nebrodi, Canestrato, Ricotta) and other products from the farm and the local area

Nearby accommodation B&B Il Palmento (Galati Mamertino) Vico Abate Crimi, 6 Tel: (+39) 388 3558951 Agriturismo Il Vignale (Longi) Contrada Pado Tel: (+39) 339 8881837

Nearby attractions and activities Nebrodi Regional Natural Park Village of San Marco d’Alunzio Hiking routes from Alcara Li Fusi to Roc-che del Crasto and from Portella Scafi to Portella Femmina Morta

Fattoria Fabio Contrada Sciara (Baccì) 98070 Galati Mamertino (ME)

Tel: (+39) 0941 434042 Mob: (+39) 389 1628966 [email protected]

Fattoria Fabio www.fattoriafabio.it

All year-round Upon reservation only

Rates (per person) Cheese-making + Tasting = 10-15 € Full menu = 25-30 € (including demonstration)

Distance from Messina: 110 km Palermo: 160 km Catania: 200 km

Farmhouse fare and cheese-making

Gift ideas Cheeses (Provola, Ricotta and Canestra-

to), Nebrodi Black pork meat and pro-ducts and other local produce

Nearby accommodation La Sorgente Hotel (Sinagra)

Contrada Santa Lucia, 4 Tel: (+39) 329 5969102

Azienda Ponte Due Archi (Raccuja) Contrada Gridà

Tel: (+39) 3287182465

Nearby attractions and activities Nebrodi Regional Natural Park

Bosco di Malabotta nature reserve Medieval village of Montalbano Elicona

Cathedral and caves in Novara di Sicilia Milazzo Castle and the Sanctuary of

St. Anthony of Padua

Situated in the northeast of the Nebrodi Natural Park, the Borellos farm is a showcase for local cuisine. The trattoria opened in the 1970s and then, ten years later, the busi-ness diversified into livestock farming, market gardening, arboriculture and olive growing to enable them to offer top-quality, fresh local produce. Their livestock consists of Nebro-di black pigs, Girgentana goats, Cinisara cows and other endangered animal species, all of which roam free over an area of 100 hectares. The Nebrodi black pig is a hardy indi-genous breed which feeds mainly on acorns and roots and sleeps in dry-stone pigsties. Its delicious meat is cooked in the restaurant or is processed to make local deli products.

The farm also has a cheese-making facility where Provola dei Nebrodi, Canestrato and Ricotta cheese and other typical dairy products are made. Minuta olives (a rare variety) are also grown and pressed to make a refined oil. The farm produces 99% of the ingre-dients used in the restaurant and these are also on sale in the adjoining shop. For over 15 years, the Borello family have been offering their customers the chance to learn how these products are made. They have recently been awarded educational farm status .

Trattoria F.lli Borrello Contrada Forte

98069 Sinagra (ME)

Tel: (+39) 0941 594844 [email protected]

Trattoria F.lli Borrello www.trattoriaborrello.it

Lunch and dinner Closed: Wednesdays (except

August) and early July Farm: upon reservation

Rates (per person) Full menu = 20-25€

Visit + Lunch/Dinner = 30€ Tasting = approx. 10€

Educational farm + Lunch = 10-20€

Distance from Messina: 66 km Catania: 105 km

Palermo: 166 km


Discover the culinary specialities of the Nebrodi Park

Nearby accommodation Fattoria Vassallo in Licata (see opposite)

Fattoria Mosè (Agrigento) Via Mattia Pascal, 4a Tel: +39 0922 606115

Nearby restaurants Fattoria Vassallo (see opposite)

Fattoria Mosè (Agrigento) Via Mattia Pascal, 4a Tel: +39 0922 606115

Gift ideas Girgentana goat’s milk cheese speciali-ties (Robiola, Caciotta, Fiorita, Minnuzze Ficu) from Giacomo Gati in Campo Bello di Licata

Descended from the Markhor goat native to Afghanistan, the Girgentana is believed to have been brought to Agrigento by the Greeks in 500 BC and, later, taken further afield by the Arabs in 800 AD. This is probably how Agrigento got its name. During the 1970s, goat breeders, who up to that time had sold their fresh milk to their customers at their homes, were prohibited from taking their animals into the villages. As a result, the Girgentana goat population fell from 60,000 to just a few hundred at the turn of the century.

In 2002, a Slow Food Presidium was set up to protect this endangered breed. This led to the founding, in 2007, of the Association for the Protection and Promotion of the Girgen-tana Goat. The group now has a membership of 13 breeders. To raise public awareness of the Girgentana goat, the association has created a 100 kilometre long discovery tour (it can be covered in 1 or several days), which includes the following:

Visit to the Valley of the Temples in Agrigento, where 5 Girgentana goats have been reintroduced (panels and brochures providing info about the trail are available here);

Opportunity to meet and learn about various breeds of goat such as Girgentana, Comisana, Barbari, Maltese and Ionian at Calogero Contino’s farm in Favara;

Farm visit, meal and accommodation at Fattoria Vassalo in Licata (right-hand page);

Demonstration of how Girgentana goat’s milk cheese is made using lactic acid bacte-ria or animal or vegetable rennet at the Giacomo Gati dairy in Campo bello di Licata;

Visit to Canicatti to meet Giovanni Fazio, the man who saved the Girgentana breed by taking over the last remaining herd, which had belonged to his father;

Stroll through the pastures with the youngest breeder in Joppolo Ganciaxio.

Best season Spring and early summer

Starting point Valley of the Temples Strada Panoramica dei Templi 92100 Agrigento (AG)

Mob: (+39) 336401734 [email protected] www.capragirgentana.eu

Valley of the Temples: Everyday 8:30 - 19:00 Other activites: Upon reservation only

Rates (per person) Valley of the Temples = 5-10€ Prices vary for other activities of the tour

Distance from Palermo: 160 km Catania: 170 km

Discover an endangered breed of goat

Former director of the Agrigento branch of the Regional Directorate of Agriculture and secretary of the Association for the Protection and Promotion of the Girgentana Goat, Ignazio Vassallo set about restoring the family farm in 2002, converting it into an ethno-graphic museum featuring period objects and agricultural equipment. The business is now managed by his children Salvatore, Laura and Federica.

Covering approximately 45 hectares between the towns of Licata, Palma di Montechiaro, Naro and Camastra, it has about twenty Girgentana goats, hens, rabbits, along with vi-neyards, olive groves and almond trees, etc. There is also a dairy processing facility, where cheese and yogurt are made, and demonstrations and workshops are organised. Fattoria Vassallo was the first farm in Sicily to be awarded educational farm status and it regularly welcomes school groups who come to learn about agriculture. The farm’s own produce is used to prepare delicious local dishes, which can be enjoyed in the spacious restaurant. The Vassallo family also offer accommodation.

Fattoria Vassallo Contrada da Volpara

92027 Licata (AG)

Tel: (+39) 092223947 Mob: (+39) 3204430490 [email protected]

Fattoria Vassallo www.fattoriavassallo.it

Continuous and flexible working hours to meet the

needs of visitors

Rates (per person) Demonstration = 10 €

Sample of 7-8 cheeses = 20 €

Night (3 persons) = 70 €

Distance from Agrigento: 33 km

Catania/Palermo: 130 km Messina: 227 km

Gift ideas Yogurt, Girgentana goat’s milk cheeses

(Robiola and Caprini) and other farm products (wine, extra-virgin olive oil, al-

monds, cereals, etc.)


Nearby attractions and activities Girgentana tour (see opposite)

Valley of the Temples in Agrigento Church of Santa Maria dei Greci

Scala dei Turchi cliffs Torre Salsa nature reserve

Farm retreat and introduction to organic stock farming

When her baby son was diagnosed with a severe allergy to cow’s milk, Ketty Torrisi was advised to feed him donkey’s milk. So amazing were the results, that she decided to buy some donkeys and rear them to provide milk for her son. Reali-sing that other women face the same problem, Ketty then increased the amount she produced and set up Asilat. The farm currently has around a hundred donkeys, pro-duces approximately 30 litres of milk a day and regularly supplies about 60 families with milk. It has been open to visitors since 2002.

The following activities are on offer:

‘Milky Way’ Tour: farm visit with an opportunity to sample donkey’s milk, sweets and liqueurs made from it;

Educational farm (groups of 20 children or more): a fun way to learn about farm acti-vities;

Brunch (groups of 8-20 persons): farm visit and opportunity to sample a buffet of typical local dishes;

Donkey trekking (groups of 8-20 persons): half-day treks (9:30 - 12:00) in the Baron Nicolosi forest (zone B in the Etna National Park), followed by a farm visit and an opportunity to taste donkey’s milk.

Best season Spring and autumn Gift ideas Donkey’s milk and cosmetics (soap, creams, tonic lotion, make-up remover) Nearby accommodation Barone di Villagrande (Milo) Via del Bosco, 25 Tel: (+39) 095 7082175

Nearby restaurant 4 Archi (Milo) Via Francesco Crispi, 9 Tel: (+39) 095 955566

Nearby attractions and activities Etna National Park Etna Wine Route Walks above the Bove valley and on Mount Sartorius Seaside resort of Taormina

Asilat - Ketty Torrisi Via Miscarello-Salice, 41 95100 Giarre (CT)


Asilat srl www.asilat.com

Tuesday - Sunday 9:30 - 13:00 / 15:30 - 18:00 Upon reservation

Tarifs (par personne) ‘Milky Way’ Tour = 6-8 € Educational farm = 5 € Brunch = 22 € Donkey trekking = 15€

Distance from Catania: 30 km Taormina: 30 km Messina: 70 km

Donkey-themed activities at the foot of Mount Etna

Gift ideas Cheese (fresh sheep’s milk Ricotta, Pe-

corino primo sale, Pecorino Siciliano PDO, Vastedda della Valle del Belice)

Accommodation in Sambuca di Sicilia La Regina Di Adrano

Contrada Adragna Tel: (+39) 338 205 4646

Don Giovanni Contrada Pandolfina

Tel: (+39) 0925 942511

Nearby attractions and activities Mount Genuardo and Santa Maria del

Bosco Nature Reserve Hiking (10 km of signposted routes)

Santa Maria del Bosco Abbey

Built in the early 18th century, Massaria Ruvettu is situated 600 metres above sea level, on the slopes of Mount Adranone and the Mount Genuardo and Santa Maria del Bosco nature reserve. Surrounded by forests, vineyards, olive groves, meadows and pastures, it enjoys sweeping views of the Selinunte coast, Lake Arancio and the small town of Sambu-ca. It is managed by Melchiorre Mangiaracina and his family, who believe in cutting out the middle-men, and prefer to take charge of the whole pro-duction process themselves. They breed Valle del Bellice sheep (along with horses, donkeys and other farm animals), produce Pecorino Siciliano PDO and Vastedda della Valle del Belice cheese and run the restaurant which adjoins the farm. The sheep spend all year in the pastures, returning to the farm only for milking, and are fed on fresh herbs or hay grown on the farm.

Since 2010, the Mangiaracina family have offered visits to the cheese-making facility, including a demonstration of the different stages in the cheese-making process and an opportunity to sample hot Ricotta, Vastedda del Be-lice PDO and Pecorino primo sale cheese. Guided tastings featuring their cheese and locally produced wines can also be arranged. Finally, Massaria Ruvettu has a spacious restaurant, where diners can enjoy traditional and authentic Sicilian fare.

Massaria Ruvettu Contrada da Galluzzo

91016 Adragna Sambuca di Sicilia (AG)


Massaria Ruvettu www.ruvettu.it

Everyday Upon reservation

Rates (per person) Tasting = 10-15 €

Full menu = 25-30 €

Distance from Palermo: 80 km

Agrigento: 90 km Trapani: 90 km

Best season Spring

Discover the sheep and cheeses of the Belice Valley

A historic region of Greece, Thessaly has a coastline on the Aegean Sea and is si-tuated between Macedonia to the north and Epirus to the east. It has a population of 750,000, covers an area of 14,037 km² and is divided into 4 prefectures: Karditsa, La-rissa, Magnesia and Trikala. Its capital, Larissa, is ideally situated between Athens and Thessaloniki. The great central plain is surrounded by impressive peaks such as Mount Olympus, the Pindus range, Mount Othrys and Mount Pelion. It has access to the Ae-gean Sea through the Tempe Gorge and the Gulf of Volos.

A highly diversified agricultural sector grew up in the Thessaly basin in classical times. At that time, wheat and livestock were the region’s main assets and a vital commodity. Thessaly was also known for its horse breeding and cavalry units. Today, the region produces olives, vines, almonds, lentils and fruits, but cereals remain the main crops. This region alone accounts for 9.5% of the entire country’s farms (more than 76,500). The agricultural tradition and a good communications network encouraged the develop-ment of food processing industries.

Thessaly is extremely proud of its cheesemaking tradition, a legacy of the nomadic and semi-nomadic origins of a large proportion of its breeders and cheesemakers. Pasture-land is vital to the breeding industry and livestock consists mainly of small ruminants. The dairy industry is also important in the region and traditional products made from sheep’s and goat’s milk, including the most iconic, Feta PDO and traditional yogurt, are increasing in demand. Although goat farming is in decline, sheep farming, on the other hand, is flourishing in response to ever-growing demand. Dairy farming has declined somewhat but has become more efficient and profitable. Thessaly is a key player in the dairy industry, accounting for almost 20% of the country’s milk production and more than 30% of all its Feta cheese! The preservation of traditional cheesemaking tech-niques, passed down from generation to generation, infuses the local cuisine, which is inextricably linked to the region’s identity.

The smallest of the four prefectures, Kar-ditsa occupies the southwestern part of the region. Its capital shares the same name. The terrain is semi-mountainous and reaches an altitude of over 2,000 m on Mount Agrafa, at the southernmost tip of the Pindus range. The region boasts a rich biodiversity and varied landscapes. Lake Pastiras is a designated Natura 2000 protection area which attracts tourists interested in flora and fauna and outdoors pursuits enthusiasts. The mountain vil-lages, with their inns and traditional festi-vals, have lost none of their authenticity.

Larissa covers an area of 5,412 km² in the northwest of the region. Mounts Olympus, Kissavoa and Mavrovouni rise to the north. To the east, the prefecture has 34 km of coastline and magnificent beaches on the Aegean Sea. The central area consists of a vast plain, drained by River Pineios, on whose banks the lively town of Larissa grew up. Mount Olympus, dubbed the Parthenon of Greek nature, is the country’s highest peak and. It has been classified as a natio-nal park since 1938 and is home to several endangered species.

Situated to the south of Larissa, Magnesia covers an area of 2,646 km², two thirds of which is mountainous. Its lush natural environment is complemented by myriad beaches and coves. The home of the Cen-taurs in the Iliad, the Pelion Peninsula is surrounded by the Pagasetic Gulf and the Aegean Sea. Volos, the Argonauts’ depar-ture point for their quest for the Golden Fleece, is now the main port for the Spo-rades. To the south stands Mount Othrys (1,760 m), famous for its narrow canyons.

Trikala covers an area of 3,384 km² in the northwest of Thessaly. Most of the terrain is mountainous or semi-mountainous. The main mountain range, the Pindus, is co-vered in forests, where deer, wolves and bears still roam. The prefecture boasts 3 Natura 2000 protection areas: Aspropota-mos, Koziakas and Meteora. Each year, the Meteora attract large numbers of visitors, who come to marvel at these monasteries which appear to be suspended in the sky.

Greece produces a large range of dairy products, cheeses in particular. Out of the 84 PDO products, 21 are cheeses. One of them is exclusively made in Thessaly: the Graviera Agrafon. Yogurt (cow, sheep or goat) is also one of the many traditional dairy products made in Thessa-ly, along with butter, creams, rice pudding, and more.

There are five main types of Greek cheese: cheese in brine like classic Feta and Mpatsos; soft cheese like Galotyri and Kopanisti; semi-hard cheese like Kaseri; hard cheese like Kefalotyri; low in fat whey cheeses like Anthotryo and Mizithra. Although several cheeses, such as Feta, are produced in several regions the richness of the Thessaly pastures gives them unique organoleptic properties. Cheese is an essential part of Greek cuisine, making Greece the largest consumer of cheese in the world (around 30 kg per annum and per capita)!

One of the oldest cheeses produced by Thessalonian traditional methods. Made from sheep and/or goat milk and aged for two months. Soft, malleable texture (spreadable), rind-less, fresh and creamy. Sharp, refreshing, pleasant flavour and aroma.

Semi-hard to hard white cheese made from sheep and/or goat milk in brine. Also eaten fried to release its full aromas.

White to yellow, soft to semi-hard cheese with or without holes; aged three months. Rich aroma, pleasantly delicate and slightly sour to taste.

Rind-less, generally cylindrical cheese made from whole sheep and/or goat milk. Light fragrance, deli-cate butter flavour.

Cheese made from sheep and/or goat milk. Fresh or ripened, semi-soft to semi-hard conical or spherical, dry and white cheese. Fresh variant less sharp and creamier.

The number one of Greek cheeses, Feta is made from sheep and/or goat milk left in brine and produced exclusively in Macedo-nia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and on the island of Lesbos. The breeds of animals that produce the milk have adapted to the region and feed mostly on natural vegetation, which gives the cheese its characteristic flavour, particularly in Thessaly with its rich biodiver-sity. Feta is a soft cheese aged for at least two months. It has a pleasant, slightly sour flavour and a strong aroma. It can be ea-ten on its own, as part of a meal or with fruits. It is also used to prepare pastries and traditional dishes. Organic Feta is also produced from organic milk. Feta has been held the European GPI label since 2002. The animals’ fodder of wild grasses, flowers and herbs means they produce one of the creamiest and most flavoursome milks in the world. It has notes of thyme, marjoram and pine. Feta is frim, compact and crumbles easily. It is rind-less and full of minute holes. Both goat and sheep versions have a salty tang and are rich in flavours that evoke the pasture.

Cheese made from sheep and/or goat milk in cylin-drical moulds. Rich, creamy aroma, slightly salty with spicy notes.

Spreadable fromage blanc with a slightly lumpy texture. Ancient cheese from the Elassona’s mountains made entirely from goat’s milk. Light, long-lasting salty and slightly sour flavour.

Fresh, smooth and creamy cheese made from sheep and/or goat milk, almost like yogurt. Made at the end of summer when the milk is very rich. Pleasantly salted and very slightly sour.

Slightly tangy cheese made from sheep and/or goat cheese. Lumpy or smooth yoghurt texture. Very low in salt.

Made from the whey of sheep, goat and/or cow’s cheese. Fresh or aged, rind-less spherical cone cheese.

2. Amarantos dairy

1. Kissas dairy

The Kissas dairy is a family busi-ness. In 1969, the father set up a small dairy in the 1,000-metre high village of Petrochori. The milk was heated in cauldrons over a wood fire to produce Feta cheese and other traditional dairy pro-ducts. To meet growing demand, Kissas first extended his dairy and later, in 2005, relocated to new premises in Mouzaki, where he can produce up to 20 tonnes per day. His son then took over as manager.

The equipment is now more modern, but Kissas still produces with respect for tradition and a passion for dairy products. Keen to transmit their passion to visitors, the family offer the following activities:

Tour of the dairy and its small museum of traditional implements;

Visit to milk suppliers (particularly a traditional farm in the mountain village of Elati);

Opportunity to help collect milk on the dairy’s refrigerated lorry;

Tastings featuring cheese, Tsipouro brandy and locally produced wines;

Buffets, featuring cheese and other local produce.

Kissas is also involved in a project to restore Patlias’ traditional sheepfolds on the moun-tains above Petrochori for use as accommodation for hikers.

Nearby attractions and activities Plastiras Lake Climbing and paragliding sites in Porti Hiking, motocross and jeep trails starting from Petrochori Hike from Karamanoli to Mount Boutsi-kakis (2114 m) through pastures

Nearby accommodation & restaurants Keramario Hotel (Drakotrypa) Traditional tavern and guesthouse Tel: (+30) 24450 61470

Megdovas Hotel - Zarnavalos Restaurant (Kalyvia Pezoulas) Tel: +(30) 24410 92377

Best season From May to August

Gift ideas Feta, Greek yogurt, Tsilafouti (salted liquid yogurt) and Graviera Agrafon

Kissas Petrochori Karditsa Branch 43060 Mouzaki (KA)


Fetakissas www.kissas.gr

Monday - Saturday 7:30 - 17:00 (on reservation) Max. 20 persons

Rates (per person) Visit + Tasting (1h) = 3 €

Distance from Larissa: 80 km Thessaloniki: 245 km Vólos: 138 km

Visit a family-run dairy in Mouzaki

Situated opposite the Meteora in Kalambaka, the Amarantos dairy gets its name from a village in the Pindus Mountains, where Grandfather Paidis, a breeder, set up a small dairy to process the milk from his herd. In 1997, his son Theodoros took over the dairy and stepped up production. In 2001, he relocated the business to a more modern buil-ding in Kalambaka. A genuine family business, the dairy is currently run by Theodoros, his wife and his two sons. They get their goat’s and sheep’s milk from around thirty small breeders, whose animals graze on pastureland all year (except when the ground is co-vered in snow). The dairy processes between 30 and 40 tonnes of milk a month, and even more between March and June.

The Paidis family offers tours of the dairy and visits to the farms with which they work. During the tour, visitors can see the whole process for making Feta PDO, Kaseri PDO, Manouri PDO and Kefalotyri, and can sample and buy these cheeses. One of the sons, Nikolaos Paidis, also organises tasting sessions in the Zythorycheio bar in Kalambaka. Finally, the Paidi family can organise tastings in collaboration with other local businesses which make deli products, jam, fruits, etc .

Amarantos dairy Theodoros Paidis

42200 Kalambaka (TR)

Tel: (+30) 2432075206 [email protected]

greekcheeseamarantos www.greekcheese-amarantos.gr

Year-round (on reservation) (15 participants maximum)

Rates (per person) Visit and tasting at the

cheese dairy = free Tasting with a beer at the bar

’Zythorycheio’ = 4 €

Distance from Larissa: 82 km Vólos: 139 km

Thessaloniki: 229 km

Nearby attractions and activities Kalambaka and its cathedral

Village of Kastraki Suspended monasteries: St. Nicholas

Anapausas, Great Meteoron, St. Stephen Hiking and climbing in the Meteora

Nearby accommodation Patavalis Guesthouse

(Kastraki) Tel: (+30) 24320 22504

Nearby restaurant Taverna Gardenia

(Kastraki) Tel: (+30) 24320 22504


Gift ideas Cheese: Feta PDO, Kaseri PDO,

Manouri PDO and Kefalotyri

Cheese tasting with a view of the Meteora

Set up by a group of fifteen young breeders in 2007, the Voskos cooperative is based in Livadi, a hilltop village perched at an altitude of 1,200 m facing Mount Olympus. Blessed with a pleasant climate and fertile soil, the region is home to almost 60,000 goats. The members of Voskos work together to resist the trend of urbanisation around Livadi and the economic and social crisis which is gripping the country, and to offer customers fresh dairy products based on local resources and traditions dating back to the time when the region was known as Great Wallachia.

The breeders’ milk is processed in a dairy in Dolichi, below Livadi, where it is made into a wide range of typical local cheeses: Feta PDO (plain or with olive oil and herbs from Mount Olympus), Voskotiri, Myzithra, Kefalotyri and Graviera. Voskos’ manager is bree-der’s son Anastasios Antwniou. Dynamic and passionate about his work, he is married to a young Canadian woman of Greek origin. The cooperative welcomes visitors to the dairy and offers tours of its farms. Its products can be purchased directly from the dairy or from the main shop in Livadi. The shop also sells other typical local products.

Nearby attractions and activities Village of Livadi Hiking around Mount Olympus from the village of Kokkinopilos

Best season Spring and summer: high lactation Autumn: birth of the animals

Accommodation in Livadi Lanari Traditional Rooms Tel: (+30) 24930 41210

Gift ideas Typical cheeses (Feta PDO plain or with herbs from Mount Olympus, Voskotiri, Myzithra, Graviera, Kefalotiri) and other local products (wine and spirits, olives, honey, pasta, Trahanas, etc.)

Voskos Dairy: Xirolaki - Dolichi 40200 Elassona (LA)

Shop: Livadi Olympou 40002 Elassona (LA)


Every day (except Sunday in Autumn) Dairy: 8:00 -15:00 Shop: 9:00 - 21:00

Rates (per person) Free visits

Distance from Larissa: 74 km Vólos: 133 km Thessaloniki: 116 km

Restaurant in Livadi O Sofras Women Cooperative Tel: (+30) 24930 41820 Voskos

www.voskos.gr

Meet young goat and sheep breeders in Livadi

Dimitris Dimos is a breeder in Avra, a village near to the Meteora (Trikala). On his farm, nicknamed Dimos’ Ark, he breeds Katerini cows, a local breed which he has helped to save from extinction, and other endangered species such as Sykia cows, Karystos goats, etc. Dimitros Dimos’ ambition is to save these rare Greek breeds, stimulate agri-tourism in the region and reduce the impact of livestock farming on the environment. Visitors are welcome (advance booking required). Adress: Dimos Ark Farm Avra, Deligiorgi 20, 42100 Trikala Tel: (+30) 243 102 36 00 / Email: [email protected]

The orthodox Monastery of Saint George Karaiskaki is situated close to the village of Mouzaki (Karditsa). It was founded in 1550 and its frescoes date back to 1657. Many architectural features are reminiscent of monasteries and churches in other Balkan countries, such as Romania, from where many local residents originate. The nuns practise permaculture, breed small animals and make high quality local dairy products. E-mail : [email protected]

Situated in a valley on the west side of Mount Othrys, the village of Anavra (Magnesia) was al-most deserted twenty years ago. It now has a po-pulation of 700, who work mainly in livestock breeding. It has almost zero unemployment. This rare phenomenon in the Greek countryside attracts new residents every year. It all started in 1990, when Dimitris Tsoukalas returned to live in the village of his birth and decided to breathe new life into it. As President of the local community asso-ciation and then the Association for environment and culture, he is setting up a large number of projects, such as the creation of the Goura Envi-ronmental and Cultural Park. Web: www.gourapark.gr / Tel: (+30) 223 20 91210

Karditsa: Sofades, Mouzaki, Itea, Palamas, Krioneri, Leontino, Moschato, Loutro, Moloha, Potitsa, Grammatiko and Thrapsimi

Larissa: Larissa, Ambelakia, Gonnoi, Livadi, Dolichi, Verdikoussia and Elateia

Magnesia: Skopelos, Makrinitsa (Mount Pelion Museum), Kitsos Makris and Anaka-sia (Theofilos Museum)

Trikala: Trikala and Pialeia

Transhumance festival in Patlias (Karditsa) - July

Mountain festival in Anthohori (Karditsa)

Feast day of Saint Modestos, patron saint of animals, in Livadi (Larissa) - 30 April

Biennial Panhellenic Feta Cheese Festival in Elassona (Larissa) - late September

Livestock festival in Chaliki, near Aspropotamos (Trikala) - early September

“Meteorissimo” local produce and cuisine festival in Trikala - September

Learn about traditional stock breeding and cheesemaking

In spite of its name, the Bekaa Valley is, in fact, a large plateau between the Mount Lebanon range to the west and the Anti-Lebanon Mountains to the east. Its altitude ranges between 650 and 1,000 metres and it covers an area of 4,000 km², a third of the country’s total land area. In ancient times, the Bekaa was a corridor linking the Sy-rian interior with the coastal towns of Phoenicia. Waves of invading armies and trade caravans left traces throughout the valley, particularly the Umayyad city of Anjar and the magnificent temple complex at Baalbek.

Watered by the rivers Orontes and Litani, the Bekaa Valley has always been an impor-tant agricultural region. In Roman times, it was one of Rome’s main sources of grain. Today, it still boasts fertile soil and has vast expanses of pastureland and natural high-altitude meadows. The Bekaa alone accounts for 44% of all agricultural land in the country and investment associated with livestock breeding and food processing is ri-sing steadily. The valley is also known for its wine, which is gaining a growing reputa-tion around the world.

The dairy industry is well established in the Bekaa, which is the first milk-producing region in Lebanon. Dairy farming is highly developed: almost 75 to 80% of sheep, 45% of goats and 35% of cows are bred in this region and 188 tonnes of milk are produced each day. In the mountains which line the valley, heathland, scrubland, cherry trees, plum trees and wild bush vetch make it a perfect area for breeding (Awassi) sheep and goats. The Bekaa region has 1,500 dairy cattle breeders, more than 18,000 animals and about 150 dairies, most of which are small farms and traditional dairies. The dairy industry is underpinned by time-honoured experience: several dairies have a long his-tory, demonstrating how successfully the cheesemaker’s art has been passed down from generation to generation.

The capital of the Bekaa governorate and Lebanon’s fourth largest city, Zahlé has a population of around 200,000 in its metro-politan area. Predominantly Christian, the city is a place for recreation and holidays for the Lebanese, with whom the prome-nade and the restaurants along the banks of the River Berdaouni are particularly po-pular. On sunny days, local residents and visitors from Beirut head there to enjoy the best mezze in the country. In Brazil Street, you can also admire beautiful houses from the Ottoman period.

The area south of Zahlé has an abun-dance of water resources. 7 km south of Qab Elias, the Ammiq Reserve is an area of marshland covering approximately 280 ha. Lebanon’s most biodiverse site, it is home to a wide variety of birds and mam-mals. Visitors can view them from a specially built hide or take a walk around the reserve. Further south lies Lake Qa-raoun, an 11 km² reservoir which was created on the River Litani in 1959. It is surrounded by stunning mountain scenery.

Anjar, a small town with a predominantly Armenian population, was founded by re-fugees from the 1915 genocide. It is also the location of the country’s only Umayyad site, which probably dates from the reign of Caliph Al-Walid I (around AD 705 - 715). Unlike other archaeological sites in Leba-non, which can sometimes boast an un-broken history from their foundation to the present day, Anjar seems to have existed for only a few decades. The main monu-ments excavated on the site are the Great Palace, the Mosque, the Small Palace and the Roman-style baths.

Baalbek, known to the Romans as Helio-polis, is now the capital of Baalbek district. The ancient city, a Unesco World Heritage site, lies at the very heart of the town. It consists of Greco-Roman ruins, as well as vestiges of the Semitic period. Among other things, visitors can admire the giant temples of Bacchus, Jupiter and Venus - the most significant temples in the Middle East.

Typical dairy products in Lebanon (particularly Anbaris, Darfiyi, Chan-klich and goat Labneh) are traditio-nally prepared from goat and sheep milk, the latter being the consumer’s preference. Indeed, consumers pay particular attention to the nutritional properties of milk and endeavour to seek out and buy typical regional products. Demand is also national and international, mostly from the Lebanese diaspora.

Regional integration and a willingness to preserve specific skills play a key part. Many people, even more so in rural areas, make their own Laban or Labneh, which are a key part of Lebanon’s cultural heritage. Changes in consumer tastes also influence the diversity of products like Labneh, which used to be slightly sour and has progressively been produced with more neutral flavours.

Whitish to pale yellow, semi-hard cheese made from fresh or pasteurised cow, sheep or goat milk. Presented as rectangle folded in half. Can be eaten fresh or grilled.

Soft, homogenous cheese made from pasteurised cow, sheep or goat milk. Eaten by itself or with certain tradi-tional dishes (like Sfiha), particularly in summer.

Dairy drink made from cow’s milk, very popular in summer as a re-freshing drink. Goes very well with thyme pita or mincemeat.

Cheese made from sheep or cow’s milk coated in thyme, cumin and spices. Presented in brown or gree-nish balls and used in Lebanese mezzes.

Pale, very soft cheese made from cow or sheep whey. Popular at breakfast and dinner.

A vital part of Lebanese culinary cul-ture, Labneh is a white, soft cheese made from cow or goat milk. It comes in several varieties: Labneh balls from goat milk, garlic Labneh, Labneh balls preserved in olive oil, and more re-cently, Labneh with herbs, etc.

More that just a cheese, it is a central part of Lebanese cooking and is a component of many mezzes.

It is easy to spread and typically eaten for breakfast or dinner. Most Lebanese families eat Labneh every day and often make it themselves, particularly in rural areas.

Off-white powder mixture made from thick yoghurt (Laban), salted cow, goat or sheep milk and ground bulgur wheat with a distinctive aroma. Remarkable nutritional values and preservation qualities. Key ingredient for many traditional recipes.

Cheese made from cow, sheep or goat milk. Soft, homogenous and easy to cut. It can be put in brine to last longer and give it a very sharp fla-vour. Used in Lebanese mezzes.

Round white cheese made from goat’s milk and stored in a goatskin pelt. Mostly farm-produced. Very strong flavour with a slightly bitter note loved by adults, gour-met-lovers and eco-tourists.

White to pale-yellow cheese made from cow or sheep milk, like a pressed Baladi. Semi-hard and homogenous. Is used in certain traditional deserts such as Knafi.

Off-white to pale yellow semi-hard, compact and stretchy cheese strung into a plate. Made from cow, sheep or goat milk.

2. Darb el Karam

1. Tanail Domain 3. Vamos Todos

4. Rachaya Gardens

8. WADA - Deir El Ahmar

9. Mamlaket Al Lezzeb 7. Lakis Farms

5. Aita El Foukhar Cooperative

6. Skaff Farm

© 2015 Google - ORION-ME - Landsat

Owned by Jesuit brothers since 1863, the Tanail Domain is well known for the work it does to help disadvantaged people in the Bekaa Valley. Following a period of joint management between 2007 and 2009, the Arcenciel Associa-tion took over the running of the estate and now farms 230 ha of arable land using biodiversity-friendly methods. Acti-vities are divided into 4 categories: crops (wine production, arboriculture, market gardening), animals (cows, goats and beekeeping), processing (dairy and local products) and ecotourism.

To enable people to discover this historic site and learn about its impact on the region, Arcenciel has been offering various sociocultural and ecotourism activities since 2009:

Tours of its 230 ha of arable land (90 ha of vines, 20 ha of fruit trees, vegetables and fodder) and the educational farm (100 cows, which graze on lush green pastureland);

Tours of the dairy, where milk is used to make farmstead dairy products;

Meals made with produce from the domain and the Bekaa Valley and themed eve-nings in the Al Khan al Makssoud restaurant;

Accommodation in 7 traditional stone houses, each of which has a private bathroom (maximum 40 guests);

Camping (toilet and shower facilities and kitchenette available);

Other agritourism activities (see below for details).

Other possible activities at the domain Hiking Horse and carriage rides Cycling and horse riding routes Pedalos on the lake Outdoor games: archery, boules ...

Nearby attractions and activities City of Zahlé, the cafés du Bardouni and Notre-Dame Church Tour of the wineries of the Bekaa Valley

Best season Varied flora and fauna at all times of year

Gift ideas Dairy products (fresh and pasteurized milk, Labneh, Halloumi, Akkawi, Nabulsi, Kariche, Majdoule, Chanklich, double cream, Gouda aged for 6 months) and other local products (nuts, jams, honey, lime, floral waters, etc.)

Tanail Domain Damas Street 51211 Tanail (BK)


Domaine De Tanaïl www.domainedetanail-arcenciel.org

Domain: Winter 8:00 - 17:00 / Summer 8:00 - 19:00 Restaurant: 9:00 - 0:00

Rates (per person) Tour (by foot, bike or on horseback) = 1,5 € - 6 € Breakfast = 6 € - 9 € Restaurant = 22 € - 32 € Night = 32 € - 45 €

Distance from Zahlé: 9 km Beirut: 46 km Tripoli: 125 km

An educational farm in a remarkable eco-park

The Food Heritage Foundation works to preserve and promote traditional Lebanese foodstuffs and know-how. It has set up a gastronomic tour entitled ‘Darb el Ka-ram’ (the generosity tour) to highlight the seasonal nature and unique qualities of the products, traditional processing methods and, above all, the generosity of the hosts. The route winds its way along the west side of the Bekaa Valley and passes through the villages of Kherbet Qanafar, Ain Zebde, Saghbine and Aitanit.

Visitors can:

Help to pick apples, tomatoes, blackberries, olives and onions;

Pick edible wild plants in Ein Zebde;

Take a walk with a sheperd and his goats in the mountains between Saghbine and Ein Zebde and learn all about Baladi goats, the wild plants on which they feed, the milking season, breeding and milk production;

Visit a flour mill and a family-run dairy in Saghbine and learn about the processes involved in the production of bulgur and goat’s milk products such as Akkawi and Baladi cheeses, Labneh, Anbaris, yogurt and Kichk (made from bulgur and yogurt);

Enjoy fresh goat’s milk ice-cream in Saghbine;

Learn all about Mouneh, the Lebanese method for conserving fruits, vegetables, cereals, spices and dairy products in jars (depending on the time of year);

Stay with a family and enjoy a traditional meal prepared with local ingredients.

Food Heritage Foundation Head office at Zico House

Spears Street 174, Sanayeh 10011 Beirut (BA)


Food Heritage Foundation www.food-heritage.org

Upon reservation only Activities begin around 9:00

Rates Upon request (depending on

the number of participants and the selected activities)

Distance of the tour from Zahlé: 30 km Beirut: 60 km

Tripoli: 140 km

Nearby attractions and activities Château Kefraya wine estate

Ammiq Reserve and Lake Qaraoun

Accommodation and restaurants in the west of the Bekaa

Ein Zebde B&B In front of the town hall, Ein Zebde

Tel: (+961) 8 670 572

Aitanit B&B Main Road, Aitanit

Tel: (+961) 3 048 672

Best season Spring (milk production, edible wild plants picking, walk with the goatherds), summer

(milk, bulgur and Kichk production) and autumn (walk with the goatherds, Mouneh

preparation)

Gift ideas Dairy products, bulgur, Mouneh, home-made ice-cream, fruits and vegetables

A gastronomic tour in the west of the Bekaa Valley

Vamos Todos, whose name means “Let’s all go together”, is an ecotourism club which advocates a love of nature and life. It was founded in 2006, by keen walker Mark Aoun, to enable both Lebanese and foreign visitors to discover the country’s natural and cultu-ral wonders. Since Vamos Todos was founded, more than 20,000 people have partici-pated in the activities, which take place 2 or 3 times a week.

The club organises walks in the Bekaa Valley. To get the day off to a good start, partici-pants are treated to a delicious breakfast in one of the local dairies (Jabber, Jarjoura, Hedwan, etc.). They stop off there again on the way back to buy their products. Vamos Todos also offers workshops where visitors can learn how cheese and other dairy pro-ducts are made. Finally, a wine trail provides an opportunity to explore the Château Na-kad, Massaya and Domaine des Tourelles vineyards on the western side of the Bekaa Valley. On the way back, participants can also stop off at one of the region’s dairies to buy local dairy products.

Restaurants nearby activities Tawlet Ammiq Old village of Ammiq Tel: (+961) 3 004 481

Nearby attractions and activities Ammiq Nature Reserve Lake Qaraoun City of Zahlé Anjar Umayyad site


Gift ideas Products of local dairies (Jabber Jabber, Jarjoura, Hedwan, etc.)

Vamos Todos Head office at Farah Building Hantoushi Street 1200 Sarba, Jounieh (ML)

Tel: (+961) 9 635 145 Mob: (+961) 3 561 174 [email protected]

Vamos Todos www.vamos-todos.com

Weekends and holidays 8:00 - 17:00

Rates (per person) 27 € - 58 € (variable depen-ding on the activity)

Distance of the office from Beirut: 17 km Zahlé: 65 km Tripoli: 65 km Accommodation nearby activities

Tanail Domain (see page 56) Damas Street (Tanail) Tel: (+961) 8 544 881

Hiking, food tasting and vineyard tours

Early in the 2000s, the residents of the Rachaya Valley started to offer activities for tou-rists. In 2011, they decided to get together and form the “Rachaya Gardens” association. They now have a modern food processing unit which meets international standards. The women of the village work there, producing healthy and organic foodstuffs such as dairy products, jams, dried fruits, sauces and products which are suitable for diabetics.

Visitors can visit the processing unit and observe how different specialities, particularly dairy products, are made. They can also sample and purchase the products on the pre-mises. The association also offers tourism and cultural visits in Rachaya Al Wady. These last for around 6 hours and enable visitors to explore the old Roman fort, the old souk, a bee-keeping business, etc. It can also organise hikes in the El Sheikh and El Manara Mountains, with campsite accommodation as an optional extra. Finally, a number of the association’s members offer accommodation with dinner and breakfast. A great way to experience the way of life of the people of the Rachaya Valley!

Rachaya Gardens Hamra Street

55111 Rachaya (BK)

Tel: (+961) 8 592 500 Mob: (+961) 3 891 518

[email protected]

Rachaya Gardens

Every day 9:00 - 14:00 / 17:00 - 20:00

(upon reservation)

Rates (per person) Visit + Tasting = free

Cultural visit (with a guide) = 45 € / group

Night + Breakfast = 32 € Dinner = 14 €

Hikes (on request)

Distance from Zahlé: 45 km Beirut: 90 km

Tripoli: 165 km

Nearby attractions and activities Rachaya, with its old souk, 18th century

citadel and Roman fort and temple Aaiha plain and wetland

Mount Hermon (2,814 metres) Lake Qaraoun

Anjar Umayyad site

Best season Any season, even winter for walking in

the snow or skiing

Gift ideas Dairy products (Labneh, Kechek, etc.) and other local products (jam, tomato

sauce and paste, etc.)

The Rachaya women’s association

Set up in 2003 as a means of boosting its members’ incomes and opening up new em-ployment opportunities for the community, the Aita El Foukhar women’s cooperative now has 11 members. Its main activities are making goat’s and sheep’s milk cheeses (Kechek, goat’s cheese, etc.) and preserving foods in jars (vegetables in brine, vine l

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