The rural life and its activities, the variety of local products, the traditional cuisine, the observation of the rich ecosystem of the region and even the adventure sports or the rejuvenating walks in nature await the friends of agrotourism. In the region of Kilkis, the visitor has the opportunity to explore the rural areas, the local products, the cultural elements and the original characteristics of this area, in respect to the environment and the tradition.
One can experience the customs through the multitude of cultural and folk events that are held throughout the year in the entire region of Kilkis, such as the celebrations in various towns on St. John’s Day. On January 8 the custom of "Mpampo" revives in Aspros, in Kalindria, in Terpyllos etc, when women impose absolute power for this one day. Honored person is the midwife ("mpampo”) of the village, and the finale of the celebration is a feast accompanied with traditional dances and songs.
The visitors can also enjoy the traditional cuisine and wines of exceptional quality, such as the wonderful wines with Designation of Origin of Superior Quality "Goumenissa". One can also taste the famous grappa and tsipouro, fine cheeses, delicious local meat, sausages with leek, huntings, pies, traditional sweets, pure honey, pontian cheeses and pasta in Ragian in Kilkis and Vathi, and a plethora of delicious products and traditional dishes of Pontians, Stenimachites and Anatolikoromyliotes.
To enjoy the taste of carp in the fish restaurants of Doirani, while in the local cooperatives the women put all their creativity into their products. In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.
At Kilkis, one can find amazing farm houses where there is the opportunity to get acquainted with agricultural activities, enjoy homemade traditional cuisine and the everyday life of the residents in a beautiful natural environment. This way, one can come in contact with the nature and outdoor activities, in which one may be involved, be entertained and feel the joy of touring, learning and discovering.
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The local cuisine, as well as the entire prefecture, is intensely multicultural. The Greek diaspora is concentrated on the table with all its features! In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.
King of all ... the Pontian cuisine! Here, the famous pontian cheeses and pasta "Ragian" are produced in the village of Vathi, in an amazing, visitable production facility. Fine dairies, such as the cheese Doirani, dairies from Koukakis, Lykas and Kolios are also produced in this region. Parparas produces homemade pickles. Goumenissa is the center of the wine production with OPAP wines from the varieties Ksinomavro and Negoska. Wineries made with care, like Boutari and Aidarini, small wine museums, real gems, such as the Eftichides and Tatsis, traditional cauldrons like Archontakia, exceptional units with organically grown vines like Akrothea winery, but also new, modern and well-equipped ones like Hatzivaritis, are all waiting to guide you and accompany you to the wine roads, with aromas of grappa and tsipouro.
In this region you will try traditional dishes and sweet preserves in Filiria, in the home of Mr. Alekos, in Gerakona, in the corner of Mr. Vassilis with the genuine honey and in Fanos, in the traditional oven of Costas you will taste homemade bread and pasta made from traditional organic cultivation and stone-crushed cereals. From the taverns in Kroussia to the restaurants in Kilkis and from Livadia in Paiko to the scenic Kastaneri and the lush Kotza Ntere, exquisite meats from local free-range animals promise you unforgettable culinary delights. Fresh fish at Doirani, cooked in every way, supplements the list for the lovers of "Well Living".
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Blessed with a particularly rich and diverse natural environment, the prefecture of Kilkis is ideal for excursions and naturalistic trips from the nearby Thessaloniki for those who seek a beautiful and peaceful destination for their vacation.
It features beautiful landscapes with rivers and lakes and idyllic mountain paths, which can delight the simple hikers and the demanding mountaineers equally.
From the only cave in the hill of St. George, which is one of the most remarkable caves of Greece (and ideal for cave-therapy) to the monument of Nature "Hilia Dentra" in Lake Doirani or the Lake Pikrolimni which has medicinal properties, as well as many other natural sites, the visitor will be impressed and calmed.
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At Kilkis, trails of culture lead the visitor to significant archaeological sites, folklore museums with wonderful exhibits of folk tradition and refugee chests filled with memories, uniquely preserved buildings and traditional houses, countless churches and chapels, many of which date back centuries, along with historical monuments that remind us of the important role that Kilkis and its surrounding villages have played in Greek history. The past and its long history are etched across this region and are spurting from every place like water.
View items...Fried Mushrooms
Ingredientsfor 2 people
1/2 kilo oyster mushrooms
flour
salt
pepper
oil
lemon juice
Directions
Clean the mushrooms thoroughly with a damp cloth and chop them in large pieces. Sprinkle them with salt and pepper and dip them into flour. Deep fry the mushrooms, until they are crispy. Serve the dish hot with lemon juice.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Mantzanoskordo
Eastern Thrace
Ingredientsfor 2 people
1 large eggplant
2 tablespoons olive oil
1/2 tablespoon vinegar
3 garlic cloves
salt
Directions
Bake the eggplant on the grill (or oven). Peel off its skin but keep the stem on to hold the eggplant together.Mince the garlic and sprinkle it over the eggplant along with some salt.Serve the eggplant with olive oil and vinegar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Bourani
Cappadocia
Ingredientsfor 2-3 people
3 beetroot bulbs
1 yogurt
olive oil
2 garlic cloves
Vinegar & Salt
some walnuts
Directions
Wash the beets and leave them in water for 5 minutes.
Then boil, drain and peel the beets.
Chop them vertically, in pieces of medium thickness, and place them around the edges of a plate; leave a gap in the middle and fill it with yogurt.
Sprinkle with the salt, the chopped garlic, oil and vinegar. Sprinkle with walnuts and serve.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Potato salad
Ingredientsfor 2-3 people
5 potatoes
2 small onions
some parsley leaves
some dill leaves
1 red pepper
salt
pepper
oregano
oil
lemon juice
Directions
Wash the potatoes thoroughly and boil them until they can be pierces easily with a fork.Let them cool and peel off the skin.Cut them into cubes.Place the potatoes in bowl and add the chopped onions, dill, parsley and red pepper.Add salt, pepper, lemon juice and olive oil.Stir gently and serve the dish.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Spicy Salad
Macedonian
Ingredientsfor 4 people
1 small cabbage
3 garlic cloves
6 celery leaves
2 leeks – only the white parts
4 medium carrots
10 dill sprigs
10 parsley sprigs
3 red peppers
3 tablespoons vinegar
1 small cup olive oil
salt
Directions
Rinse thoroughly all vegetables with cold water.Peel the top leaves off the cabbage and chop it into strips.Peel the skin off the carrots and grater them.Chop the leeks, dill, parsley, peppers, celery and garlic.Place all ingredients together in a bowl, add salt and massage them with your hands until they soften.Pour the vinegar and olive oil and let the mix soak up the liquid for a few hours before you serve.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Red peppers with cheese
Macedonian
Ingredientsfor 3 people
5 large red peppers
¼ kg feta cheese
olive oil
paprika
4-5 parsley leaves
1 garlic clove
vinegar
salt
Directions
Bake the peppers in the oven at 240 degrees on both sides.Let them cool and then peel their skin, cut out the stems of each pepper and remove the seeds.
Mix the feta cheese with paprika, garlic and parsley.
Stuff the peppers with the feta filling and bake for 10 minutes on the grill.
Then carve them vertically and serve them with a sprinkle of olive oil and vinegar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Pirpirim
Pontian
Ingredientsfor 2 people
1 bunch purslane
1 small cup olive oil
2 garlic cloves
2 tablespoons vinegar
salt
Directions
Rinse the purslane under cold water and remove any other greens (if any).
Then boil in hot water for a few minutes. Mince the garlic.Place the purslane in a bowl and add olive oil, salt, vinegar and sprinkle with the garlic.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Tinachta
Pontian
Ingredientsfor 2-3 people
1 tea cup, black eyed peas or cranberry beans
2 tablespoons vinegar
4 tablespoons olive oil
2 small green onions
Mint leaves
1 tomato
Salt
Directions
Soak the beans for 2 -3 hours and rinse thoroughly with cold water. Boil them until they are tender and drain the excess water. Chop the onions, the mint and the tomato.Place all ingredients in a bowl and mix with salt, oil and vinegar.Serve the dish cold, as a salad.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Omelet with Kavourmas
Thracian
Ingredients for 2 people
2 slices kavourmas*
4 eggs
olive oil
black pepper
salt
Directions
Pour some olive oil in a pan and cut the kavourmas in strips.
Beat the eggs and add them to the pan; cook them for a bit before adding the strips of kavourmas.Once they start melting turn off the heat and sprinkle with a little salt and black pepper.
Serve the omelet hot.
* Kavourmas: meat that was boiled in its fat.Available in grocery stores.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Pastourmaswith eggs
Caramanli
Ingredients for 2 people
8 slices pastourmas*
4 eggs
1 tomato
olive oil
black pepper
salt
Directions
Pour a little olive oil in a frying pan, break the eggs and place them carefully in the pan.
Just before the eggs are cooked, place the pastourmas in the pan, turn off the heat and put a lid on the pan to prevent our dish from drying out. Slice the tomatoes.
Sprinkle with black pepper and a pinch of salt; Add the tomato slices and serve.
* Pastourmas: A matured sausage with spices.Available in grocery stores.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
