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Kakopetria village in ...
Kakopetria village in Limassol Cyprus
Kakopetria with a population of approximately 2000 is situated at the southern and highest part of the Solea Valley, 2200-2800 feet above sea level in the evergreen Troodos mountains - a place that makes Kakopetria the ideal spot for all seasons. The Old Kakopetria village is built at the east bank of the Karkotis river which is full of old giant oak trees. The name (Kakopetria) originates from the two words "kaki-petra" which means "bad-stone". According to a legend the village got the name after a big ...
Platres (Πλάτρες) village ...
Platres (Πλάτρες) village in Limassol Cyprus
Brief history of the villageToday the village is known as Platres, without the word "Pano" (Upper) preceding it, in contrast to the neighbouring village Tornaritis that is referred to as "Kato Platres" (Lower Platres). It is a misperception that Platres is a new village founded during the recent years. Platres is a very old village. It is mentioned among the 119 villages of the Limassol district that existed during the Lusignan (Frank Rule, 1192-1489 AD) and the Venetian Era (1489-1571 AD). ...
Omodos (Όμοδος) village in ...
Omodos (Όμοδος) village in Limassol Cyprus
Omodos is located about 42 kilometres north-west of the city of Limassol, in the geographical region of the wine-making villages. It is built near the west bank of the Cha-potami river at an average altitude of 810 meters. The village is surrounded by tall mountaintops, the tallest of which are "Afames" (1153 m.) and "Kremmos of Laona" (Laona's Steep, 1092 m.). The village receives an annual average rainfall of about 760 millimetres; vines and various fruit-trees (apple, plum, pear, peach, ...
Askas Village in Cyprus ...
Askas Village in Cyprus (Nicosia)
Askas Village in Brief The village of Askas in the district of Pitsilia is situated southwest of Nicosia, at an altitude of about 900m above sea level. Its main features are the steep mountains which the river Askas crosses, deep valleys and various streams. The villagers' main occupation is viniculture, the cultivation of vegetables and pulses, fruit trees, olive trees as well as almond, hazelnut and walnut trees. Goats are bred mainly for the villagers' needs. Here you ...
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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