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Arsos Village (Paphos)
Arsos Village (Paphos)
The village of Arsos is one of the biggest wine producing villages in Cyprus. It lies 40 kilometres from Limassol and 45 kilometres from Paphos It is built on the slopes of Laona mountain, 1092 metres above sea level, with an open horizon on the Valley of the Diarizos River, as far as the sea of Paphos. Thanks to this geographical position, it enjoys a wonderful cool and dry climate in summer and attracts therefore hundreds of holidaymakers. There are two versions about its name. One says that it ...
Prastio Avdimou Village ...
Prastio Avdimou Village (Paphos)
The -mixed population -village Prastio of the Limassol district stands at a distance of about 38 kilometres west of the city of Limassol. Because of its adjacency to the village Avdimou, it is known as "Prastio Avdimou". It is built at an average altitude of 380 metres and receives an average annual rainfall of about 540 millimetres. Forage plants, cereals, vines (table and wine-making varieties), carobs, and olive trees are cultivated in its region. Regarding transportation, Prastio connects with the ...
Choletria Village (Paphos)
Choletria Village (Paphos)
According to tradition, the village Choletria has a life of about 500 years. The "Agia Eirene" (St. Irene) venue was the first area where Choletria was established in very old times, which is located very close to today's village. A half-ruined, small church, the rubbles of some houses, and an olive-press are still extant today in this venue. The main reason for abandoning the "Agia Eirene" venue was that it was placed upon a barrow across from the sea, that being a great disadvantage in that era; the Saracens ...
Emba Village (Paphos)
Emba Village (Paphos)
Emba is an unmingled Greek village of the district of Paphos, in the geographical periphery of the littoral champaign of Paphos. It is situated approximately 4km north of Paphos city, in the route Paphos - Tala - Monastery of Saint Neophytos. The village is built at 135m above sea level. The build-up area has mainly grown along the main road crossing the village and leading to Paphos.The village already existed by the Byzantine era and it is known from the Frankish rule with ...
Cyprus Articles [ Anogyra Village in Limassol ]
Anogyra Village in Limassol
Anogyra is situated halfway between Limassol and Paphos ans it is only a 30 minutes drive from Limassol.
A small winding lane leading westwards from Evdhimou village takes you to the village. The journey takes you past deeply cut ravines and gnarled carob and olive trees and as the road swings upwards in a steep bend you are rewarded with the stunning view towards the Episkopi coast. You are some 470km above the sea level and only 10 km from the blue sea.
Around the next bend you come to the village’s spring named “Apikreni” which means not bitter. It is the most romantic monument in Anogyra. Recently cleaned and restored, its cool and refreshing water once served as a grateful resting point for a traveler venturing up the winding road to anogyra. Local tradition says that whoever drinks water from this spring will forever remain a resident of Anogyra-get married there-care for a drink?
A huge mass of steep rocks rises up on the side of the next bend, which leads to a vast plateau where the village is.
Anogyra consists of about 250 Greek – Cypriot inhabitants and 90 foreigners who have bought houses and are living there.
Anogyra is the only village in which the tradition of "pasteli" making still goes on (carob-honey and sesame pie).
"Pasteli" is basically made during the months between September and May since it is not easily shaped when there is heat. Large and thick locust-beans are selected for the making of "pasteli' so that they will have sugar.
After they are washed and dried, they grind them in the traditional olive-press. Afterwards they are placed inside large vessels of water for about 20 hours to soak. Then they put them in hampers that are placed upon an inclining plank.
Out of these hampers drips the juice of the locust-beans, which is called "sierepetti" (sherbet), eventually being gathered in large vessels. The "sierepetti" is then taken and a large copper pot, named "chartzin", is filled with it and placed upon the fire, stirring every now and then.
The stir it with a wooden dipper (that action called "koutalefko") for 6-7 hours until it thickens and turns into carob-honey. Out of this decoction they fill two buckets at a time and place it in another "chartzin" that is also placed on a fire. They stir it for about 4 hours until it thickens into a black, shapeless lump.
They place this lump upon a clean slab and wait awhile until it cools off. Afterwards they take a quantity of 1-2 kilos every time and put it upon a wooden pole that's on the wall. A woman then starts pulling it with deftness. She stretches it, turns it to a plat, and pulls it again until it acquires a blonde colour and becomes like golden. Finally it is placed in small kneading troughs ("skafidia").
In older times the various vendors, the so called "pastellades", would sell it, cutting it piece by piece with a tools named "smilari". Today the "pasteli" is sold in small nylon bags. Many families in Anogyra are in the "pasteli"-making business.
A Pasteli Museum operates in Anogyra, the only one in Cyprus. It aims to present the traditional way of making Pasteli.
Pasteli is a traditional sweet; its main ingredient is carob juice. It is noteworthy that the inhabitants of Anogyra continue to produce pasteli in the traditional way.
The Museum is located at the old Turkish-Cypriot school, which was renovated in 2000. The renovation of the school was funded by the government and Cyprus Tourist Organization (CTO), appointed by the Expatriates’ Association.
The opening of the Museum of Pasteli and Folk Art was performed by former Justice and Public Order Minister, Mr. Nicos Koshis.
It must be noted that each September the Community Council, in cooperation with the Expatriates’ and Friends’ of Anogyra Council, organizes Pasteli Festival. The visitors can see the traditional way in which pasteli is produced.
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