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...Varvara
Thracian
Ingredients for 10 people
500ghard wheat
1 cup walnuts
1 tablespoon cinnamon
5-6 dried figs
1 teaspoon salt
1 cup sugar
1 cup raisins
2 tablespoons sesame seeds
2 tablespoons flour
to serve:
pomegranate seeds
Directions
Soak the wheat overnight and the next day boil it over low heat with plenty of water, until the seeds 'open'.
Add the sugar, raisins, cinnamon, salt and the figs and boil all together until the soup thickens.
Grate the walnuts, dissolve the flour in some broth, cook the sesame seeds in a the pan and add all these ingredients in the Varvara.
Serve with pomegranate seeds.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Milk-pie
Macedonian
Ingredients for 6 people
1 litre milk
4 tablespoons fine semolina
1 cup sugar
5 eggs
3 phyllo sheets
zest of 1/2 an orange
3 tablespoons butter
Directions
Whisk the eggs in a mixer until they turn white and set aside.
Boil the milk with the sugar and the semolina over low heat; when the milk starts to thicken, remove from the stove and stir slowly while adding the eggs and orange zest.
Melt the butter and spread some in a small pan; place two phyllo sheets on the bottom of the pan.Pour the mixture of milk and semolina in the pan; crash the third phyllo sheet and put it in the mixture as well.Pour the remaining butter in the pan.
Bake in a preheated oven at 180 degrees for 30-40 minutes, until the pie forms a crust.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Yellow Pumpkin
Eastern Romelia
Ingredients for 4 people
4 large pieces of yellow pumpkin
1 cup sugar
water
to serve:
3 tablespoons honey
grated walnuts
cinnamon
Directions
Clean the pumpkin pieces from the fibers and the seeds.
Put them in a pan with the sugar and some water.
Bake in a preheated oven at 180 degrees, until they melt. Serve with honey, walnuts and cinnamon.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Grape preserve
Ingredients for 6-10
1 kg sultanina grapes
1kg sugar
1 vanilla powder
a few drops of lemon juice
Directions
Remove the grapes from their stems and rinse them thoroughly under water.Then place them in a saucepan with the sugar and leave them overnight.
The next day, boil the mixture over medium heat and skim occasionally. Before removing from the stove, add the vanilla and the a few drops of lemon juice.The preserve is ready when the syrup thickens so much that it can stay on a spoon.
You have to mix the preserve by shaking the pot while holding its handles, not using a spoon; this way the grapes will remain intact.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Mikikia
Eastern Romelia
Ingredients for 10 people
1 kg flour
½ kg water
20gfresh yeast
1/2 tablespoon sugar
frying oil
salt
to serve:
honey
sugar
Directions
Heat some water and when it is warm, pour in the yeast, salt, sugar and a little flour to make a batter.Then, add the remaining flour and water in the batter and mix until the dough is soft.Leave it in a warm place for an hour,covered with a towel,to rise.Once the dough is inflated, prepare the Mikikia.
Pour oil in a pot, until it is half-full, and let it burn.
Hold the dough with the right hand and a spoon with the left.Cut the dough into pieces with the spoon (small or large depending on our preference) and place the pieces in the frying oil, until they turn golden.
Serve with honey or sugar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Felia- French toast
Pontian
Ingredients for 4 people
4-5 eggs
3 tablespoons milk
2 tablespoons sugar
butter
4 large slices of bread
to serve:
sugar
Directions
Beat the eggs and the milk in a bowl, until the mixture is homogenous.
Dip the bread slices in the mixture, on all sides, until the bread is soaked well.
Burn the butter in a pan and, using a fork, place the bread slices in and fry them.Once one side of the bread is baked, turn it over.
Serve the french toast with sugar on top.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Retseli
Macedonian
Ingredients for 4 people
30 ripe figs
1kg sugar
2 glasses water
150ghoney
vanilla
juice of 1/2 lemon.
Directions
Remove the stems from the figs and boil them in water for 7 minutes.
Rinse them thoroughly under cold water and drain them gently with your hands.Dissolve the sugar and the honey in water and boil the syrup.Once it thickens, place the figs in the syrup.
Continue to boil, skimming the top layer, until it starts forming large bubbles; then, remove from the stove and add the vanilla and the lemon juice.Leave the preserve for one day and if it isn’t thick enough, boil it again for another 10 minutes.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Houssaf compote
Pontian
Ingredients for 6 people
500gdried plums
150 gdried apples
150 g black raisins
100 gdried Pears
2 cups sugar
to serve:
orange peels
Directions
Place all the ingredients in a large pot and add enough water to cover them.Bring to a boil over low heat until the fruits are tender. Serve the Houssaf cold with some orange peels for flavor.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
