It has been described as the most important Museum of Natural History after the Goulandris Museum. The Natural History Museum in Axioupoli, housed in the impressive building of the old elementary school of this city. 

In the halls of the Museum impressive specimens of the fauna and flora of the region are exhibited, along with rare rocks and impressive illustrations from the creation of the universe to that of the planet Earth.

"Axioupolitika" are cultural and sporting events taking place in the period after mid-August (approximately between the 17th to 27th of August). This is the most important event in the region of Axioupolis and includes dancing performances of the cultural associations, theater performances, competitions and events, music festivals and conferences regarding the issues of the region and church praises.

Baked Quinces

Macedonian

Ingredients for 6 people

3-4 quinces

1 cup sugar

1glass water

1 cup sweet red wine

cloves

Directions

Rinse the quinces and remove their seeds (keep them in a separate bowl); chop the quinces in quarters without removing the skin.

Place the fruit in a pan with the skin facing up.Put 1-2 cloves in each piece of fruit. Mix the wine with the water and the sugar until the sugar melts and pour the mixture in the pan.Place the quince seeds in the pan as well.Cover the pan with aluminum foil and bake at 180 degreesfor an hour.Remove the aluminum foil after 30 minutes of baking to let the quinces brown.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Baked trout

Macedonian

Ingredients for 2 people

Two trouts

5 tablespoons butter

4 potatoes

salt

pepper

oregano

lemon slices

Directions

Remove the scales and the guts of the fish.Rinse under cold water and add salt.Slice the potatoes and place them on a buttered cooking pan.

Sprinkle the trouts with a little oregano inside their belly and add them to the pan with the potatoes, along with some water.

Melt the butter and pour it over the rest of the ingredients.Bake in a preheated oven at 180 degrees for 45 minutes.Just before our dish is ready, place the lemon slices on top of the trout.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Beans with rice and pickled cabbage

Eastern Romelia

Ingredients for 4 people

500gbeans

1/2 pickled cabbage

2 large tomatoes

1 cup olive oil

2 teaspoons paprika

1 cup rice

2 glasses of water

Directions

Soak the beans in water overnight. The following day boil the beans with half of the olive oil, using enough water to cover them.Boil until the beans are tender.

Chop the pickled cabbage, rinse it under cold water and drain.

Sauté the cabbage in a different pot along with the remaining olive oil, the chopped tomatoes and paprika.Bring it to boil.

Place all ingredients together in a pot; add the water and the rice.Bake in a preheated oven at 180 degrees for 30 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Beef with bulgur

Eastern Thrace

Ingredients for 4 people

1 kg beef

2 cups bulgur

1 cup olive oil

2 medium onions

paprika

5 mint leaves

6 cups water

yogurt

salt & pepper

Directions

Rinse the meat under cold water and cut it in servings.Chop the onions and boil the meat in the water.Skim a couple of times and then add the onions and the mint and let them over medium heat for an hour.

When the meat is tender, add the bulgur with some salt, black pepper and paprika.Stir once and cook over low heat for 30 minutes. When the bulgur is cooked, cover the pot with a towel and put the lid on, so all the moisture is absorbed. Serve with yoghurt.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Black Cabbage with Beans

Pontian

Ingredients for 4-6 people

500gwhite or red beans

1 tomato

1 onion

1 bunch black cabbage

1 cup olive oil

2 tablespoons corn flour

1 teaspoon paprika

salt

Directions

Rinse the beans under cold water and soak them in water overnight. The next day boil the beans in the same water where they were soaked until they are tender.Drain the beans and keep a couple of glasses of their broth.

Finely chop the cabbage, onion and tomato.Sauté the onion with some olive oil and paprika.

Boil the beans in their broth with the cabbage, salt and the tomato. Dissolve two tablespoons of flour in some broth and pour it in the pot.Simmer until the ingredients are well combined and add the olive oil with onion and paprika; leave the pot on the stove for a while longer and then remove.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Borts

Pontian

Ingredientsfor 4 people
800g beef, cut in cubes
3 medium potatoes
2 medium carrots
1 small cabbage, chopped

1/2 bunch of parsley
1 large onion
2 cups tomato juice
1 cup olive oil
2 glasses of water
1 chili pepper
salt
black pepper

Directions
Grate the onion and sauté in olive oil; add the chili pepper (chopped ) and then the meat. Sauté for 10 minutes and then add the tomato juice and let it boil for an hour. Chop the rest of the vegetables and add them in the pot. Add the parsley, salt and pepper and let them boil for another half an hour, until the potatoes are tender.

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

Cabbagepie

Sarakatsaniki

Ingredients for 6-8 people

1 pack phyllo sheets

1 small cabbage

250gfeta cheese

1&1 / 2 cup olive oil

2 teaspoons salt

Directions

Chop the cabbage in small pieces, blanch it in hot water until it’s tender and then drain it.Grate the feta cheese in the same bowl you have the cabbage; add half of the olive oil and mix well to combine all the ingredients together. Grease a baking tray with olive oil.

Oil each one of the phyllo sheets, placing them on top of one another. In every three layers of phyllo sheets, spread some of the filling in a horizontal line (from one end of the sheet to the other) and then roll the sheet up, creating acylinder.

Arrange the filled phyllo sheets in a spiral manner, starting from the edge of the pan and going towards the center.

Bake in a preheated oven at 180 degrees for 45 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer