Yeast bread made in a terracotta tile oven
Take this journey with us and experience unique Arcadian flavours like the vanilla honey of Mainalo, Moschofilero wines, the spicy “graviera” cheese of Tripoli and the traditional bread, baked in a wood oven.
Day 1
ATHENS-TRIPOLI-MT MAINALO-PLANITERO-MANTINEA-TRIPOLI
Arrival in Athens, boarding the bus and departure for Tripoli.
In our first stop we visit the traditional Big “Kafeneio” of Tripoli, a neo-classical building which dates back to late 19th century.
Gather strength from the rich aroma of traditional Greek Coffee on ember, served in the traditional briki (small brass pot). We begin the tasting journey of the region.
On the road you will gaze upon the majestic mountain range of Mainalo. A rare variety of honey is found in the lush fir-tree forest, the vanilla honey of Mainalo. This honey is a product of Protected Designation of Origin and stands out by its pearl colour and unique flavour. Visit at an apiary in the region where we take a closer look at honey processing.
In the afternoon we visit the fish farms of the Planitero region where you can sample fresh salmon and trout, prepared with the finest recipes.
Next stop is a creamery in the Mantinea plain. Learn all about the preparation secrets of the spicy “graviera” cheese of Tripoli, yogurt and traditional Greek feta cheese…
Arrival in Tripoli for overnight stay.
Day 2
TRIPOLI-AGIOS PETROS-ANO DOLIANA-TEGEA-TRIPOLI
We take a very early breakfast at the hotel, because the visit of Agios Petros of North Kynouria must take place in the early hours of the morning.
We have the opportunity to look closely at the preparation procedure of authentic home made bread. Make your own loaf and watch it bake in a traditional wood oven. The aroma of freshly baked bread will stay with you forever…
At noon we visit a traditional tavern in Ano Doliana for lunch. For dessert, you should try the Chestnut spoon sweet or the yogurt with sweet quince… They are both excellent local products.
In the afternoon we visit a winery in the region of Tegea.
The unique grape variety of Moschofilero grows in the region of Arcadia, which produces fruity white and rosé wines. During our visit to one of the largest wineries in Greece we will see the vineyards, the laboratory and the cellars. You have the opportunity to try the different varieties of wine.
At night we return to the hotel in Tripoli.
Day 3
TRIPOLI-KARYTAINA-PSARI ELLINIKOU-TRIPOLI
Breakfast at the hotel and boarding on the bus. Between Megalopolis and Karytaina we visit an “Animal Farm”. There, while enjoying a cup of coffee, you have the opportunity to closely observe the breeding process of various species including deer, ostriches, ducks, geese, pheasants, etc.
Next, we visit the "Arcadian", located in Psari Ellinikou, a "Centre of Flavours and Homemade Cooking".
There, we see a library of 1500 cookbooks and 650 old culinary publications as well as hundred of relative papers and documents regarding cooking in Greece. In well maintained old buffets there is a huge selection of old artefacts and precision tools such as the impressive collection of salt castors, mortars, lemon squeezers and graters.
In the sunny workshop we can see how traditional Arcadian products are prepared, such as spoon sweets, trahanas, hylopites (Greek egg noodles), and much more. Of course, we get a chance to try them!
In the afternoon we return to the hotel and take a walk around Tripoli.
Day 4
TRIPOLI-ATHENS
Breakfast at the hotel and an optional walk around the market in Tripoli. Departure for Athens.
Προβολή Arcadian Flavours σε χάρτη μεγαλύτερου μεγέθους
