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Lania, Limassol - Cyprus
Lania, Limassol - Cyprus
Lania is a charming restored village that rests on the rolling hillsides to the north of Limassol and the south of the Troodos Mountains in the heart of rural Cyprus. Lania has become an artist's haven. The shops are filled with their works as well as more traditional souvenirs. There is a small supermarket and a post office. The tavernas have traditional local food as well as a host of colourful local characters telling tales of beekeeping, almond growing, pear harvesting, walnut cultivation ...
Cyprus lags behind on ...
Cyprus lags behind on internet use
Feb, 10, 2008 ONLY 38 per cent of Cypriots have used the internet in the past three months, the fourth lowest figure in the EU27.Additionally, only ten per cent shopped online, with another 19 per cent saying they were victims of a computer virus.The figures were released by the European Commission ahead of Safer Internet Day on Tuesday.The day is part of a global drive to promote a safer internet for all users, in particular younger ...
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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