Δύο καθηγητές, ο Αρης Μαβίδης και η Φωτεινή Ευαγγέλου, δύο μαθητές, ο
Παράσχος Νανίδης και η Μυρσίνη Αργυριάδη, ενημερώνουν για την
...επιχείρηση τους I Love Lesvos, αλλά παράλληλα και προβλήματα της
εποχής μας.
Πέμπτη 28 Μαρτίου 2013
Δευτέρα 4 Μαρτίου 2013
Lesvos Mansions
The mansions of the urban class, built in Provincial, Bavarian and neoclassical styles, are excellent examples of the eclectic architecture that dominated the city in the last century. These houses had attics, marble ornamentation, sachnisinia (balconies) and glassed in porches, elaborate gardens, marble staircases, painted ceilings, stone tiles, septic tanks, cast iron railings and cantilevers, ornate ironwork, and even statuary.These buildings were designed and built by the architects Argyris Adalis and Ignatius Vafeiadis (students of Ziller) and can be found both in the city (Kioski, Sourada) and in numerous villages (Molyvos, Petra, Moria, Plomari, and elsewhere).The island’s temperament is reflected in its flamboyant architectural traditions. The glamorous mansions of the previous century coexist harmoniously with the traditional vernacular settlements, the castles of the Ottoman occupation, the neoclassical and modern buildings as well as the recently built contemporary villas. Most of these grand houses were the country residences of the island’s wealthy townsfolk. Some have painted decoration on the ceilings and walls executed by local artists such as Vassileios Ithakisios from Akrotiri, a student of Nikiforos Lytras, Maleas and others.The stone used to construct these mansions was often brought from the Sarmusak quarry in Turkey, located near the entrance to the bay of Ayvalik. Many were also built of volcanic ignimbrite, the famous rock of Mystegna.Lesvos is also known for its impressive industrial buildings (tanneries, soap factories, olive-oil presses, etc), many of which have been renovated into cultural centers (in Mantamados, Agia Paraskevi, Polichnitos, Plomari and elsewhere).Fortunately, the inevitable destruction wrought by the siege of concrete and aluminum has been incapable of overwhelming the timeless reigning beauty of this place. Source:http://lesvosgreece.gr/en/
Making Tsipouro in Mesotopos
This photos are taken from Mesotopos Lesvou at 17/11/2012.Tsipouro : Greek traditional distillation from grapes .Three friends from Kalloni brought their grapes to John Doudounis distilery and they produced and share their production.Few word about tsipouro production.The grapes are carried from the vineyard in plastic vans or metallic baskets inside special tanks (cistern), usually made of concrete, and of a capacity of 4 to 20 tons. They are put inside the tanks, where they’re being brewed (production of fungus that converts sugar to alcohol). So, the time comes for the production of traditional tsipouro, a very special occasion for our land, and a procedure that constitutes a ritual for us. The months that signal the beginning of winter and the ending of a warm summer are October, November and December. But these months have always been very important to us, since they mark the continuation of a tradition, which survives to date. This is the time of the “cauldrons”, where the amvikes and the distillers work day and night around the fire, following the very same procedure of many years. In the beginning there was the stemfyla. The Stemfyla or Tsipoura are the solid deposit of the grapes after removing the must, which will be used for the production of wine. The deposits are the peels, the stems and the seeds. The stemfyla or tsipoura are being put in buckets inside the amvika (cauldron), which is a boiler of a capacity of approximately 130kgs. Part of the brewing liquid (tsipriaze) is added to the stemfyla with some water and various spices, for which the proportion and their kind are secret. However the most used spice is anise. Then, the cauldron is impenetrably shut with a bronze lid. Under the cauldron there’s a furnace, slowly burning, where the boiling starts. As soon as the stuff begins to boil, distillation starts. The steam go through a pipe to the top of the lid, and move to the bow (loulas), which is another pipe, in Ð form, that ends to a special socket at a larger pipe, called lantza, which is inside a big tank of cold water, so that the steam can cool and be liquefied. The steam continues down the tank inside more narrow pipes this time, that are located around the sides (serpantina), lightly inclined, in order for the liquid to move freely. The water of the tank is being replaced constantly in order to remain cool. We are now at the end of the first distillation. The degrees of the first distillation start from 27 and must reach 17, 15 or 14, by the end of the boiling. When they reach the relevant degrees, the first boiling, which lasted approximately one hour, ends. But the production of tsipouro did not finish. This first distillation is called “souma” or “hamiko”, because it smells a lot and is extremely spicy. êñýï). So it is being distilled for a second time, after we put it again in the cauldron, from where all stamfyla has been removed. This is called post-boiling, and is famous in our area, because this is when the good tsipouro is made. This second boiling refines the tsipouro and makes it more tasty. This whole procedure continues uninterrupted from the 15th of October until the 15th of December, in the cauldrons of our area. Usually the fire burns day and night, without stopping, in order for the producers of tsipouro to finish with the grape quantities they have, within weekends. It is part of the hard work, but also great pleasure, since the whole procedure is connected to eating and drinking and having fun. So the hours over the cauldrons pass quickly, joyfully, with friends, singing and sometimes dancing.
The spirit of Lesvoς
The Island of Lesvos is Know for its spiritual person which are international known about their intellectual work.Lets meet some of them...
Kalo Limani
Kalo Limani (Tsamour Limani), Skalohori Village, Lesvos, Mytilene, Greece Περιγραφή Kalo Limani is the tourist beach resort of Skalohori Village in the beautiful island of Lesvos. Kalo Limani, also known as Tsamour Limani, offers a fishing port, a restaurant/coffee house (kafeneio), and a set of rooms to let.
Plomari
Plomari is located due south of Mount Olympos. It offers scenic appeal as well as the presence of its famous ouzo distilling industry. Among several local brands, Varvayianni is the most famous but Yiannatsi, Arvanitou and Pitsiladi are thought to be its equal. They can all be sampled at the traditional kafenia. The local festival (or "panigiri") season kicks off in mid-July with an ouzo festival, and culminates towards the end month in celebrations honouring Agios Haralambos and including such rural activities as horse race. The seaside summer resort of Agios Isidoros lies on the east, two kilometers far from Plomari, while the picturesque seaside neighbourhood Ammoudeli, with its church of Agios Panteleimonas, is located on the west. Agios Isidoros has been voted as the seventh best beach of Greece, in a voting that took place through the internet for the program of clean coasts. West of Plomari 6 km away you can reach Melinda, a 700-metre sand-and-shingle beach at the mouth of a canyon choked with olive trees. It is an alluring place, with sweeping views west towards the Vatera coast and the cape of Agios Fokas. Another great beach is Tarti, about 22 km from Plomari, is a 400-metre-wide cove. Rocky capes gird it to either side, and the water in the bay is unique in colour and clarity.
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