BYZANTINE CUISINE

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

SALADS AND APPETIZERS

«Myttoton»: Olive Paste with Herbs, «Favata»: Broad Bean Spread, «Amanite»: Salad with Pears and Mushrooms, Boiled Spinach with Honey and Sesame Paste, Artichokes with Olive Oil, Beetroot Salad, Carrot and Cabbage in Vinegar, Rocket Salad with Dried Fruit, Fried Aubergines with Yoghurt and Cumin Seeds, Smoked Fish Platter, Salad with Lentils and Cereals, Salad with White Cabbage, Carrots  and Parsley, Octopus and Squid Salad, Fried Fish, «Sfougato»: Omelette with Herbs, Onions and Leeks

MAIN COURSE

«Ornis Monthyleuti»: Stuffed Chicken with Dried Fruit and Pine nuts served with Sweet Wine Sauce and Prunes

DESSERT

«Koptoplakous»: Byzantine Baklava with «Anthina Tiros» Fresh Cheese with Honey

Price 8 euros

Glossary – Byzantine Cuisine

Upon hearing the word ‘Byzantine’, in our mind we conjure the image of a land of splendour, ritual and mystery. Its cuisine seems complex, secretive and mysterious. Historians can only speculate on the exact ingredients and cooking procedures needed to replicate the delicious meals we read about, since there are not many Byzantine cookbooks. What we know about this cuisine is based on what has been handed down to us from travellers, church rules and doctors writing about diets, and reconstruction of Byzantine cuisine is like the restoration of a damaged mosaic.

Byzantium, later named Constantinople, originally was a Greek fishing colony, founded in 667 BC by Greek settlers, led by a man named Byzan. During the Roman Empire, it became known by its Latin name Byzantium. In 324 AD, the Roman Emperor, Constantine I, designated Byzantium as the second capital of the Roman Empire to look after the eastern half of the empire,  renaming it Constantinopolis in 330 AD.  

Byzantine cuisine began as the merging of ancient Greek and Roman cuisines, and later became the bridge that carried the food of the ancient world into modern day Greece and Turkey. Byzantium,  being a vibrant trading centre, had an influx of spices, herbs and other ingredients and Byzantine emperors placed the spice sellers just under the windows of the imperial palace so they could get a whiff of scented breeze every time the wind blew in their direction. Constantinople imported everything that could excite the discerning palate.

What has been lost from this cuisine is the use of the famous garum sauce (fermented fish sauce) of the Romans. The average Byzantine table had a special container for garum soup or sauce and it seems that garum was poured on all sorts of foods.

It was also in the Byzantine world that the culinary traditions of the Greek-Orthodox religion took root. These traditions survive today in Cyprus,  since we follow the same Orthodox gastronomical heritage. As far as the cooking methods and recipes are concerned, we can easily spot similarities: the use of olive paste, herb and vegetable omelet, baklava-style desserts, the use of pulses (spreads or boiled), dry fruit, nuts and the combinaton of dairy products with honey.  

“Myttoton”: Finely chopped garlic, combined with olive oil and black olive purée

“Favata”: Boiled dry fava beans (broad beans), crushed with a wooden spoon and mixed with olive oil, salt and pepper.

“Ornis Monthylefti”: Small chicken marinated in wine or vinegar, with some spices (pepper, cloves, cinnamon and nutmeg) and stuffed with bread crumbs, nuts and other spices. Raisins, pine nuts and finely chopped mushrooms are often also added. The chicken is simmered in wine or baked in a buttered, sealed clay.

“Amanite”: Sliced mushrooms with seasoning and fried with slices of pear

“Sfougato”:  Shredded sauted onion with herbs and eggs                                                                                                                                  

“Koptoplakous”: Byzantine Baklava: Dessert with baklava dough ‘leaves’, almonds and nuts. (This dessert survives to our day and can be identified as a popular specialty in Greece, Turkey, Cyprus and the Middle East).

“Anthinas Tiros”: Cheese with Honey: An accompaniment touch for desserts – a tradition that survives to our days.

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Kaledonia Falls

They are situated on the river bed of Kryos Potamos at the Troodos National Forest Park at an altitude of 1330m north of the Pano Platres village. The water fall is 13 meters high. The rocks of this area are composed mainly of wehrlite and other rocks of the Troodos ophiolite complex. The flora surrounding the falls comprises mainly pine trees, both Pinus brutia as well as Pinus nigra ssp. pallasiana and the endemic Quercus alnifolia as an understorey.

The riverine flora with the various forms and colours is characterized by the Platanus orientalis, Alnus orientalis and Hedera helix which prefers shady and moist areas. According to tradition, the fall derives its name from the Scottish visitors who were enchanted by the beauty of the scenery that reminded them of their own country which was called Kaledonia in ancient times, so they called these falls “Kaledonia Falls”. The Kaledonia falls are thought to be the most attractive falls in Cyprus also because of the fascinating scenery and the tens of thousands of travelers visiting the place every year.

The visitor may reach the falls through the Kaledonia nature trail which has two starting points. One of them begins at the point on the “Kryos Potamos” river near the summer Presidential Residence at Troodos, and the other from the “Psilon Dentron” point near the village of Platres. The trail is two and one kilometers in length respectively.

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Chantara Falls

They are situated on the Trooditissa or Diplos Potamos river bed north of the village of Fini, within the state forest, at an altitude of 1035m. The water fall is 8 meters high. The rocks in the area are composed mainly of gabbro. The surrounding vegetation comprises mainly pine forests with Pinus brutia and the Quercus alnifolia as an understorey, Arbutus andrachne and many other bushes and shrubs.

Plane trees (Platanus orientalis) and Alder (Alnus orientalis) are dominant in the river bed together with other riverine plants. According to tradition the falls took their name from the word “andara” which for the surrounding villages means “noise of the waters”.

The visitor may reach the falls either from Foini village, a 1,5 km long road (0,3 km is asphalt and 1,2 km dirt road), the Trooditissa Monastery (3,5 km dirt road) and from the village of Pano Platres 5,5 km (2,9 km asphalt and 2,6 km dirt road).

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Mesa Potamos Falls

These are situated on the river bed of Arkolachanias river or Mesa Potamos, northwest of Saitas near the Timios Prodromos Monastery at Mesa Potamos at an altitude of 1000m. The height of the waterfall is 7 meters. The rocks comprise mainly gabbro. The vegetation of the area is similar to that of the Chantara falls described above.

The name of the falls is derived from the name of the river. The visitor may follow the road from Saitas, a 5 km long dirt road, from the Moniatis village a 5,5 km dirt road, from the village of Platres, a 6 km long dirt road, from the village of Kato Amiantos a 7 km dirt road and from the Mesa Potamos picnic area through the 200 meter downhill trail.

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Myllomeris Falls

They are situated in the Kryos Potamos river bed southeast of the Pano Platres village at 980m altitude near the Panayia Phaneromeni church. The height of the water fall is 20 meters and it is the highest of the Troodos falls. The rocks in the area are composed mainly of diabase. The surrounding flora is almost the same as in the Kaledonia falls. It comprises mainly pine forests (Pinus brutia).

Platanus orientalis and Alnus orientalis thriving along the narrow river bed and they enhance the feeling of coolness experienced by the visitor. Cupressus sempervirens is found on the rocky slopes as well as the endemic Asperula cypria, Helichrysum italicum, endemic Ptilostermon chamaepeuce and many other interesting plant species. According to tradition the fall took its name from the words “millos” which means moist and the word “meros” which means area.

The visitor can reach the fall from Pera Pedi village, a 4,2 km distance (2,1 km asphalt, 1,9 km dirt road and 0,2 km cement road) and from Pano Platres towards Moniatis, a 3,8 distance (2,8 asphalt, 0,3 dirt road and 0,7 cement road). Also from the Phaneromeni Church in Pano Platres there is a one kilometer long nature trail leading to the falls.

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Armenian Cuisine

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

Armenian Cuisine

Cold Appetizers and Salads

“Nivik”: Salad with Spinach and Chickpeas, Armenian Potato Salad, “Eetch”: Salad with Bulgur and Tomatoes, Dip with White Beans, Salad with Carrots and Dry Nuts, Spicy Pasta Salad, “Jajukh”: Salad with Cucumber and Yoghurt, “ Hamim”: Red Pepper Paste

Main Course

“Vospor Kuften”: Pies with Lentils,  “Lahmajoun”, “Losh Kebab”: Armenian Burgers, Stuffed Pork with Apricots, Chicken with Lemon Sauce, Fish Fillet with Sweet Spices, Rice Pilaf with Pomegranate, “Kibbeh” made from Potatoes and Onions, Vegetables with Cumin, Aubergine Casserole

Dessert

Semolina Walnut Cake served with “Khoshab” Fruit Compôte, Armenian Croissant, Fresh Fruit/Fruit Salad

 Bread

Savoury Bread with Dill

Price 8 euros

ARMENIAN CUISINE

The Armenian presence in Cyprus dates back to 578 AD, during the Byzantine Era. Armenians are recognized as one of the minority ‘religious groups’ in Cyprus. The number of Armenians in Cyprus increased significantly following the massive deportations, the massacres and the genocide perpetrated by the Ottomans and Young Turks. Cyprus welcomed 10000 refugees with about 1500 of them making the island their new home. Upon arrival, they introduced new dishes and sweets to Cyprus. Examples are Armenian bastourma, baklava, dried apricots, gassosa, gyros, halva, ice cubes, koubes, lahmajoun, lokmadhes and pompes.  Armenian cuisine is one of the oldest in the world

GLOSSARY

• “Nivik”: Chickpea with spinach casserole dish prepared with tomato sauce. “Nivik” can also be consumed cold during the summer.
• “Eetch”: A side dish based on bulgur, tomato sauce, parsley and onion. What makes it different from other bulgur based side dishes like tabbouleh is that the bulgur is cooked in tomato sauce and cooled before the other ingredients are added to it.
• “Jajukh”: If this term sounds familiar to you, then you are correct, since it is similar to the well-known Greek tzatziki
• “Hamim” This red pepper paste is a hallmark of Armenian dishes. Typically, it is made from super ripe Aleppo peppers; after being prepared it is dried in the sun and sealed in jars.
• “Vospov Kufta”: Red lentil patties: “Vospov” means “lentils” and “Kufta” means “patties”. There are 180 fast days in the Church and this dish is a Lenten dish.
• “Byoreks” are small triangular-shaped pies made with phyllo pastry. They may include spinach, cheese, ground meat or other combinations of vegetables. Byoreks can be found as street food snacks or as appetizers in restaurant menus.
• “Lahmajoun”: This is often referred to as Armenian pizza and is from the Arabic term     لحم بعخين   lahm bi ajiin (meat with dough).  Lahmaoun was introduced to Cyprus by Armenians and is a best seller in Armenian street food restaurants.  
• “Losh Kebab”: Armenian hamburger.  This recipe is originally prepared with lamb meat. Nowadays, it is also common to find it prepared using ground beef. What makes it different from western burgers are the spices added, namely, coriander, red pepper paste and allspice.
• “Kibbeh” this dish shares the same name as the Middle Eastern fritter made from bulgur wheat and ground meat. Potato kibbeh is actually a baked pie made with layers of potatoes and onions.  
• “Khoshab”: Fruit compôte

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Ayia Napa: Greek Folk Gramophone

AYIA NAPA CULTURAL WINTER 2017 Performance by Maria Zintili`s music group and the Ayia Napa Municipal Dancing Group Thursday 09/03/2017, 8:00 p.m. Ayia Napa Town Hall.

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Politiki, Smyrneiki and Turkish Cuisine

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

SALADS AND APPETIZERS

Tomato, Onion, Mint and Feta Salad, Salad with Courgettes and Yoghurt, Aubergine Salad with Hot Peppers, “Politiki” Salad, “Piazi” Salad with Tahini, Tomato and Onion Salad, “Gialatzi Dolmades”: Stuffed Vine Leaves, “Mitsveri Politiko”: Courgette Fritters, “Kessaria” Meat and Cheese Pies, Rocket Salad, Broad Bean Salad, Olive and Pepper Salad

MAIN DISHES

“Mpoulama”: Baked Fish with Herbs, “Imam Bayildi”: Aubergines with Onions and Tomatoes, “Soutzoukakia Smyrneika” Piquant Meatballs, “Mpourani Smyrneiko”: Rice Pilaf, “Tas Kebab”: Meat Stew, Artichokes a la Polita, Baked Potatoes with Onions, “Giaourtlou Kebab”: Marinated Chicken

DESSERTS

“Kazandibi”: Caramelized Milk Pudding, “Ekmek Kataifi”: Creamy dessert with bread Fresh Fruit/ Fruit Salad

Price: 8:00 euros

Politiki, Smyrneiki and Turkish Cuisine – Glossary

Politiki Kouzina means Cuisine of the City and refers to the Cuisine of the city of Constantinople.

Smyrneiki Kouzina means Cuisine of Smyrni, a city on the south west coast of Turkey. Before 1922, nearly half of the city’s population was Greek.

“Politiki” Salad: Based on cabbage, celery and carrot, this salad has many variations. Greeks will often make cabbage salads in the cold months with the most popular one being “politiki salata”. “Politiki” refers to a Constantinople dish and this salad is just one of the many to be enjoyed by Greeks in all corners of the country.

“Piazi” Salad with tahini: This salad is a perfect way to reuse the leftover beans the next day. It is perfect for a warm summer day and includes raw onion, parsley, sumac and fresh olive oil. It is also a must dish for Turkish traditional meze. 

 “Gialatzi Dolmades” (“Gialatzi” Stuffed Vine Leaves): If dolma (which means stuffed in Turkish) do not contain meat, they are sometimes described as Gialatzi dolma meaning “fake” dolma. The main stuffing in “Gialatzi Dolmades” is rice. Depending on the season and wrapper availability, we can use lettuce or cabbage instead of vine leaves.   

 “Mitsveri Politiko”: Courgette Fritters are very common in Greek cuisine. Actually this dish comes from Constantinople and is often served with yogurt dip. 

“Kessaria” Meat and Cheese Pie: This pie got its name from its place of origin, Cappadocia in Turkey. The dish was introduced into Greek cuisine by Greek refugees, and its distinctive ingredient is the beef pastourma (cured beef side) flavoured with cumin, paprika and garlic.

“Mboulama” fish with herbs is traditionally prepared with large, white, fresh fish. It started as a fish stew but it can be cooked in oven and the sauce is prepared separately.  

“Imam Bayildi”: Aubergines stuffed with onions and tomatoes. Several stories recall that an imam, upon tasting this dish for the first time, fainted in pure rapture, thus giving the name “The Imam Fainted” to this famous dish. This dish may also be found in other countries of the region.

“Soutzoukakia Smyrneika”: Meatballs cooked and served in tomato sauce. Soutzoukakia have their origins in Smyrni. The characteristic spice used is cumin. In a variation recipe from Constantinople, no tomato sauce is used, the meat is shallow fried and then transferred to another casserole where it is deglazed with wine.

“Mpourani Smyrneiko”: Rice Pilaf with fresh spring herbs and tomato sauce.

“Tas Kebab” is a well-known Turkish dish also known as ‘bowl kebab’. It is a Turkish stewed kebab made of lamb or beef pieces stewed along with tomatoes, herbs and spices and eaten with pita bread.

“Giaourtlou Kebab”: Kebabs served with yoghurt sauce as a basic accompaniment. Lamb is preferred though chicken can sometimes be used, and the meat is usually marinated overnight.  The dish is accompanied with Ezme sauce (a piquant tomato salsa type sauce) employed to add a spicy flavour to the otherwise bland kebab.

“Kazandibi”: Caramelized Milk Pudding. The term Kazandibi literally means ‘bottom of a kazan or cauldron’ and is attributed to the accidental burning of bottom of the kazan. It was developed in the kitchens of the Ottoman Palace, and today is one of the most popular Turkish desserts.  Since then this milk pudding has been served with a thin caramelized layer accounting for the exotic aftertaste.

“Ekmek Kataifi”: Creamy dessert with bread believed to have its roots in a city in western Turkey, Afyonkarahisar. It dates back to the years of the Ottoman Empire. Bread was used in this recipe as a structural ingredient to hold the rest of the pudding. Turkish Ekmek Kadaifi is often topped with kaymak, a clotted cream with a buttery consistency.

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Why Agrotourism in Cyprus?

Traditional Accommodation and activities in the countryside

Cyprus enjoys an enviable worldwide sun and sea holiday destination with year-round sunshine, blue skies and warm waters. However, this fascinating island has much more to offer. Away from the tourist areas, the Cyprus countryside has a diverse wealth of its own with traditional villages, vineyards and wineries, tiny fresco-painted churches.  Enjoy a different kind of holiday in Cyprus off the beaten track in peace and tranquillity by staying in a restored traditional house or a hotel in one of the island’s many picturesque villages. Awaken to the sound of a cock crowing, or a donkey braying, take your breakfast in the shade of a vine with the smell of jasmine or wild thyme in the air, go for a long walk in the pine-scented forest, watch how the local bread and halloumi cheese are made and experience rural living at first hand. And when the sun goes down, just lie back and enjoy Cyprus’ magical evenings gazing at one of the starriest skies you will ever see, lulled by the gentle sounds of the night crickets.

You will be given the warmest of welcomes, as Cypriots have a reputation for being hospitable, and you will certainly end up making many good friends before you leave.  Try everything by ordering mezes and wash it all down with one of the local beers or wines.  Cyprus’ sweet Commandaria wine is one of the oldest in the world, and if you’re brave enough, have a shot of zivania which is almost pure alcohol and packs a neat punch. More than just for summer, Cyprus is perfect at any time of the year. Blessed with an abundance of sunshine and warm year-round temperatures, it is a great place to enjoy winter sun, to avoid the crowds in the autumn and to marvel at nature’s springtime tapestry of colour. With rugged coasts and mountain peaks, sunny vineyards and cool pine forests, flat expanses of wheat fields and lush citrus orchards, the island has something for everyone. And when you’ve had your fill of relaxing, you’ll find that in Cyprus there’s much to see and do. Play a round of golf, go cycling, or hiking round the countryside, or take up a new sport. Or wonder at spectacular Greek temples, remarkable Byzantine churches and ancient artefacts that are the remnants of a civilisation going back 10,000 years. The properties we offer are a great base from where to explore the island. Carefully renovated to maintain their distinctive character, while including all modern conveniences, they are ideal for those seeking comfort and privacy in friendly and attractive surroundings.

Cyprus Agrotourism Company has members’ more than 86 owners of traditional lodgings and small hotels in the rural areas.  The houses are spread over 60 villages, near the coast of Larnaka and Pafos regions and in the Troodos Mountains, covering Limassol and Nicosia regions.

Visit our new website www.agrotourism.com.cy and a central reservations system, which the visitors can find all the details for each house/hotel, the villages, the activities, the events and festivals taking place in the hidden land of Cyprus.

Like us on Facebook Agrotourism Cyprus

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10 INTERNATIONAL PRODUCTIONS OF THE EUROPEAN CAPITAL OF CULTURE – PAFOS2017 THAT SHOULD NOT BE MISSED

The European Capital of Culture – Pafos2017 is preparing to host its biggest productions for 2017. Well-known artists from the international and domestic music and theatre scene meet in exceptional performances.

Lysistrata, 12 & 13 May 2017, House of Aion Archaeological Site, 20:30

A different version of Aristophanes’ comedy; an international production with actors who come from countries experiencing all sorts of conflicts. A unique production based on the collaboration of 12 young actors from Cyprus, Brazil and Nigeria, under the sounds of a four-member ensemble from Germany and directed by Brian Michaels. The performance will take place in a special venue, next to the House of Aion, at the Pafos Archaeological Park. The choice of venue acquires further significance, since this special site will be lit for the first time.

With the support of the Folkwang University of Germany.

Tickets: 10€

One Touch of Venus and More, 20 May 2017, Pafos Castle Square, 20:30

A performance dedicated to the passion of love and life, starring the distinguished Ute Lemper, in a programme that includes, among others, highlights from Kurt Weill’s music and Bertolt Brecht’s poetry. Ballads and songs come together with orchestral parts from the works “The Rise and Fall of the City of Mahagonny” and “The Threepenny Opera” by Kurt Weil and Bertolt Brecht. The great singer is accompanied by the Cyprus Symphony Orchestra, conducted by Yiorgos Kountouris.

Tickets: 20€, 30€

Trojan Women, 7 & 8 July 2017, Pafos Ancient Odeon, 20:30

Euripides’ Trojan Women is presented in an international production with actors from divided cities in Cyprus, Bosnia and Palestine. The lament of the women of Troy, after its defeat and destruction, remains timely and refers to similar tragedies that breathe in the territory of divided cities such as Nicosia, Mostar and Jerusalem. The world-famous director Theodoros Terzopoulos, with associates from the international theatrical sphere, the great actress Despina Bebedelli as Hecuba, highlight the international drama of division and the deeply rooted human need for co-operation, co-existence, peace. Savvas Stroumpos is the assistant director and Panagiotis Velianitis is responsible for the music composition. Participating actors: Ajila Hamzi, Prokopis Agathocleous, Evelina Arapidi, Erdogan Kavaz, Andreas Fylaktou, Niovi Charalambous, Sara Ipsa and others.

With the co-operation of the Attis Theatre.

Tickets: 20€, 15€ (students, unemployed, pensioners)

Luz Casal, 29 July 2017, Pafos Castle Square, 20:30

The Travelling Stage hosts the warm and soulful voice of the Spanish singer in a unique concert that will take place in 2017 in front of the Castle of Pafos. The “Diva of the Iberian”, as she is called, will present a unique musical journey into the world of senses, along with an orchestra of great soloists, and she will sing songs that celebrate life and love (remember the legendary “Piensa en mi” and “Un Ano de Amor”), together with favourite melodies of bolero, tango and flamenco.

Sponsor: Cytamobile Vodafone.

Tickets: 20€, 30€

Moons and Stars

Second Life, Eleftheria Arvanitaki, 4 August, Petra tou Romiou, 22:00

In the context of the Capital of Culture, Eleftheria Arvanitaki gives a unique performance of poetry set to music at the place of beauty and love, proving once again how the art of her singing can bring out extreme sensitivity, expressive dynamics and the intense meaning of every single verse.

Orchestration: Alexandros Drakou Ktistakis, Musicians: Giorgos Georgiades (bass), Alexandros Drakos Ktistakis (drums), Yiannis Kyrimkyrides (piano), Nikos Mermigkas (lafta, bouzouki, laouto, mandolin), Dimitris Tsakas (saxophone).

Sponsors: OPAP, AEC.

Tickets: 20€, 25€

Weddings and Funerals – Goran Bregovic, 5 August, Petra tou Romiou, 22:00

At a place where cultures meet and where Aphrodite rules as the goddess of love and of the dead, Goran Bregovic builds a world of unique sounds and exciting musical performances. The sounds of his Orchestra for Weddings and Funerals, with strong influences of Balkan tradition, stand out for the brass instruments, the traditional Bulgarian polyphonies, the electric guitar, the traditional percussions, the string instruments, as well as the influences from Orthodox and Roman Catholic hymns and Muslim prayers.

Sponsors: OPAP, AEC.

Tickets: 20€, 30€

Marguerite Yourcenar – C. P. Cavafy, 11 August 2017, Pafos Ancient Odeon, 20:30

The British actress Charlotte Rampling, the Greek-French actor Polydoros Vogiatzis and guitarist Varvara Gyra, present on stage the literary encounter of the Constantine Cavafy and Marguerite Yourcenar, edited by Jean-Claude Feugnet. The poetry of Cavafy prevails in the performance, while Yourcenar’s texts – one of the leading literary figures of 20th century France – highlight the poet’s work, emphasising the parameters of love and death, loneliness, the political dimension, the existential and physical deterioration. The fact that the atmospheric area of the Ancient Odeon is hosting the recitation of such great literary works makes the performance even more special.

Sponsor: OPAP.

Tickets: 20€, 15€ (students, unemployed, pensioners)

From Odyssey to C. P. Cavafy, 12 August 2017, Pafos Ancient Odeon, 20:30

The poetry of C. P. Cavafy, which carries a nostalgia for a lost human voice, allows Thodoris Economou to approach it with his music, in an attempt to shed light on man’s passions and faults. With an eye on Bob Wilson’s Odyssey, the lights dim out and the music navigates the myth of Odysseus, as envisioned by Thodoris Oikonomou. Cavafy’s “Ithaca” is accompanied by the recitations of the actor Giorgos Kimoulis.

Sponsor: OPAP.

Tickets: 20€, 15€ (students, unemployed, pensioners)

 Cassandra, 16 September 2017, Pafos Castle Square, 20:30

A production by the Comédie de Genève, which was presented at the Grand Opéra d’ Avignon. Based on Christa Wolf’s work, the opera presents the last hour before Cassandra, defeated by gods and people, falls into the hands of the Achaeans. Director Hervé Loichemol highlights the strength of his heroine, while composer Michael Jarrell dresses the performance with symphonic orchestra music and other unexpected sounds. Fanny Ardant interprets exquisitely the tragic figure of Cassandra, thus confirming her reputation as one of the greatest actresses of French theatre. With the participation of the Commandaria Orchestra, under the direction of Francis Guy. Set / Light design: Seth Tillett. Costumes: Nicole Rauscher. Conductor: Jean Deroyer.

Tickets: 20€, 30€

Alkinoos Ioannides – Κarine Polwart, 22 September 2017, Pafos Castle Square, 20:30

The Open Air Factory welcomes two artists whose musical journeys are characterised not only by lyricism and authenticity, but also wider social and philosophical quests. Alkinoos Ioannides shares the stage with Karine Polwart from Scotland, bridging Cypriot, Greek and Celtic sounds in what we share and love. The Cyprus Youth Symphony Orchestra participates in this meeting of cultures, in the spirit of the motto of the European Capital of Culture – Pafos2017 “Linking Continents, Bridging Cultures”.

Business Partner: Cooperative Central Bank.

Tickets: 20€, 15€ (students, unemployed, pensioners)

Platinum Sponsor of the European Capital of Culture – Pafos2017: Bank of Cyprus

Information: 2693 2017, www.pafos2017.eu

Tickets: www.soldoutticketbox.com

The post 10 INTERNATIONAL PRODUCTIONS OF THE EUROPEAN CAPITAL OF CULTURE – PAFOS2017 THAT SHOULD NOT BE MISSED appeared first on Cyprus Highlights.

Middle Eastern Cuisine

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

COLD APPETIZERS AND SALADS

“Muhammara”: Red Pepper and Walnut Dip, “Baba Ghanoush”: Aubergine Dip, “Ful Mudammas”: Broad Bean Salad, “Salatat Shamandar”: Beetroot Salad, “Salatat Khyar wa Zabeed”: Cucumber and Raisin Salad, “Fattoush”: Salad with Arabic Pita Bread, “Tabbouleh”:  Parsley and Bulgur Wheat Salad, “Salatat Βatata”: Syrian Potato Salad, “Arnabeet Mekli ma Tarator”: Salad with Cauliflower and Tahini Paste, “Hummus”: Chickpea Dip

MAIN HOT DISHES

“Shish Taouk”: Barbequed Chicken, “Hamuth Helou”: Lamb Stew with Dates, Samke Harra” Oven Baked Fish with Chili Sauce, “Kafta lahme”: Beef Kebab, “Ruz bil-loz”: Rice Pilaf with Almond Flakes, “Batata Harra”: Spiced Potatoes, “Bamya bil-Banadurah”: Okra in Tomato Sauce, “Falafel”: Chickpea Fritters, “Fatayer Jebneh”: Cheese Pies

BREAD

“Mana’eesh bi Za’atar”: Flatbread with Za’atar

DESSERTS

“Mouhalabieh”:  Lebanese Milk Pudding, “Asabi Gullash”: Egyptian Phyllo Pastries

Price: 8 euros

MIDDLE EASTERN CUISINE Glossary

• The Middle East is often referred to as the “Cradle of Civilization,” and this part of the world is home to many of humanity’s earliest accomplishments. The influential Abrahamic religions (Judaism, Christianity and Islam) originated in this area. This affected the cultural as well as the eating habits of the people living in this area. It is the cuisine of numerous countries and peoples, but this diversity has a degree of homogeneity.
• It was the Middle Eastern cuisine that introduced and established the culture of skewered and grilled foods, stuffed vegetables and the extensive use of dried fruit and nuts in stews and casseroles. Another significant gastronomic input was the meze philosophy that is still a common menu style in many Arabic restaurants. The word meze مزه is of Persian origin.
• “Muhammara”: Red Pepper and Walnut Dip – In Arabic ‘muhammara محمرة ’means ‘reddened’. It is a hot pepper dip  originally from Aleppo, Syria, made from fresh or dried peppers, usually Aleppo peppers, ground walnuts, breadcrumbs, olive oil, garlic and salt.
• “Baba Ghanoush”: Aubergine Dip – In Arabic ‘Baba Ghanoush بابا غنوج’ means ‘flirtatious papa’ perhaps with reference to a member of the royal harem. It is a traditional for the aubergine to be grilled or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. The second most important ingredient is the tahini paste. In Israel mayonnaise is used. Mutabbal (متبل meaning. ‘spiced‘) is a hotter version.
• “Ful Mudammas”:  (فول مدمس) ‘Ful’ means ‘broad beans’ in Arabic.  It is believed that this dish originated in Pharaonic Egypt. The word ‘mudammas’ was originally Coptic and meant “buried,” and its use here might mean that the beans are buried in the pot. Ful Mudammas is very common in the Arabic World and is eaten at breakfast with pita bread or as an appetizer.
• “Fattoush”: Salad with Arabic Pita Bread – Fattoush فتوش is derived from the Arabic word fatt “crush” and the suffix of Turkish origin -ūsh. Coining words this way was common in Levantine Arabic.  It is a fresh seasonal salad. Vegetables are cut in relatively large pieces and the two characteristic ingredients are sumac and fried or toasted crushed Arabic pita bread.
• “Tabbouleh”: Parsley and Bulgur Wheat Salad – Tabbouleh تبولة comes from the Arabic wordtabil (“to spice”), and is based on finely chopped parsley, this salad includes bulgur wheat, tomato, mint, onion, lemon juice and olive oil.
• “Hummus”: Chickpea dip. The word hummus حمص means ‘chickpeas’ in Arabic. Hummus is a famous dip made from mashed chickpeas. Food historians believe that this dish was first prepared by Saladin, the Sultan of Egypt and Syria, in the 12^th It includes chickpea purée, tahini paste, lemon, olive oil and garlic.
• “Samke Harra”: سمكة حرة Oven Baked Fish with Chili Sauce – This recipe from Lebanon underlines that the fish must be lightly marinated with lemon and chili. The sauce (based on tahini) is prepared and added at the final stages.
• “Kafte lahme”: كفتة اللحم Beef Kebab – This is a mixture of mincemeat and spices, popular in countries from Greece to the Far East. The Arabic version is made from lamb of beef and it is mostly grilled or broiled.
• “Batata Harra”:  بطاطا حره Spiced Potatoes – Ingredients include red peppers, garlic, chili, coriander and olive oil. It is believed to be a Lebanese recipe.
• “Falafel” فلافل are deep fried fritters made from chickpeas or broad beans or both. The word falafel may descend from the Arabic word falafel, a plural of the word filfil, meaning “pepper.” It is a traditional Middle Eastern food and nowadays it has become very popular across Europe as a street food, wrapped in pita bread with hummus or tahini and tabbouleh salad.
• “Fatayer Jebneh”: فطاير جبن Cheese Pies – Triangular or boat-shaped cheese pies baked in a traditional wood oven.
• “Mouhalabieh”: مهلبية Lebanese Milk Pudding – This summer dessert is popular in many Arabic and Mediterranean countries. In some cases milk is substituted with water.

“Mana’eesh bi Za’atar”: مناقيش زعتر Flatbread with Za’atar – Arabic pizza topped with the herbal mixture known as Za’atar (ground dried thyme, oregano, marjoram or toasted sesame seeds, salt and sumac) .

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“Human Rights: A Reality for All”

Address by the Minister of Labour, Mrs Zeta Emilianidou

It gives me great pleasure to welcome you all to Cyprus and to this Conference. Truly, it is a great honour for Cyprus to host today’s Conference, entitled “Human Rights: A Reality for All – Council of Europe Disability Strategy 2017-2023”. In particular, I would like to express my warmest thanks to all those, who contributed to the organisation of this Conference.

We hope that the new Council of Europe Disability Strategy 2017-2023, the implementation of which we are launching in Nicosia today, will inspire you, and give you additional knowledge and insight, new ideas and high-reaching goals that you will convey to your countries and pass down to all those involved and interested in disability issues. We expect and hope that the new strategy, the Nicosia Strategy, will become, as from this day, a new reference document, a new milestone in the history of the activities of the Council of Europe, a new catalyst for additional measures and actions strengthening and supporting all Europeans with disabilities.

The issues facing persons with disabilities are very high on the list of priorities of the Government of the Republic of Cyprus, and the Ministry of Labour, Welfare and Social Insurance. The Republic of Cyprus, as a member of the United Nations, the Council of Europe and the European Union, views the rights of persons with disabilities as fundamental human rights and guarantees them through the international conventions it has ratified, the pinnacle of which is the Convention on the Rights of Persons with Disabilities, which Cyprus ratified in 2011.

Despite the severe economic crisis, we have lived through the last few years, our efforts were constantly focused on the welfare of persons with disabilities. The policies, measures, programs and the actions we implement aim at strengthening and supporting people with disabilities, so that they may live with maximum autonomy, as equal members of society.

At the same time, our goal is to cultivate the attitudes, beliefs and values that will ensure that disability is accepted, respected and recognized as part of human diversity and this is because only in a society, where diversity is viewed and considered to be an opportunity, and where integrity as a concept is broadened to embrace an ever larger part of the population, the virtue and value of each person is highlighted and the uniqueness of each experience results in upgrading civilization itself.

It is within this framework that the Council of Europe Disability Strategy 2017-2023 has been shaped, guided by a rights-based approach and based on fundamental freedoms, namely independence, freedom of choice, full inclusivity, equality and human dignity. The emphasis given on cross-cutting principles underlying the Strategy clearly illuminates the directions, in which we should be moving and the actions we must take. In the context of the implementation of the Strategy, every action must be taken in line with the principles of inclusivity, cooperation and coordination, of Universal Design and reasonable adjustments, gender equality and combating multiple discriminations. These principles are often taken for granted and as self-evident, however, we must remember that often what is taken for granted and as being common, is exactly what is at more risk of being ignored. In this light, the Council of Europe Disability Strategy should become a safety net for persons with disabilities, but also for those in decision-making positions and in the provision of services, in order to make fair and informed choices.

During these two days, we will have the opportunity to thoroughly discuss the five priority areas of the strategy, namely: Equality and Non-discrimination, Awareness Raising, Accessibility, Equal Recognition before the Law and Freedom from Exploitation, Violence and Abuse.

Inevitably, the road leading to the realization of human rights for all is a long one and often becomes tortuous. What is important is to recognize both our positive actions and results, and our weaknesses so that, in cooperation and in a constructive spirit, we may move forward.

We eagerly await to listen to the prominent speakers will say and look forward to the exchange of knowledge, ideas and experience among participants. I am sure that the deliberations of our two-day Conference will be productive and beneficial for all participants and I wish you all a pleasant stay in Cyprus.

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The Cyprus Virtual Food Museum aims to record, study, preserve and disseminate the gastronomic culture of Cyprus

We would like to inform you about an initiative of the Cyprus Virtual Food Museum, member of the Green Cluster, that you might be interested. The Cyprus Virtual Food Museum aims to record, study, preserve and disseminate the gastronomic culture of Cyprus.

Within this framework, they plan a series of photoshoots of traditional recipes and ask people who would be interested in cooking in order to photograph the manufacturing process.

The recipes should be under the following categories or must be characteristic of a specific area/village:

Wild greens, Delicatessen, Hunts, Ttavades, Ofta, various pies, Fish

Photos and recipes will be posted on the website of the Cyprus Virtual Food Museum will be available to all interested parties.

For more information, please contact us 22458485

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Charis Paspallis Installation Pafos2017

Views of Infinity

With its austere, vertical lines juxtaposed to the horizontal, free flow of the waves, the marble installation enters into a fascinating play between the volumes, the voids, and the various views of the natural and the architectural environment, the sea and the city. Its geometric forms stand up like open windows, inviting us to a circular and cubist sight of things, where the medieval castle merges with the contemporary buildings in the background, the past unites with the present, eastern and western civilizations blend, memories of yester
years mingle with current experiences and future expectations.

Framed within the multiple openings, the cerulean infinity of the sea and the sky becomes a functional part of the work, diffusing to the city a caressing and invigorating breeze of exhilaration and optimism. Encapsulating the sublime and celestial beauty of the horizon, the sculpture, placed upon the rocks and rhythmically delineated in a position adjacent to the water, recalls an ancient temple dedicated to Kypris Aphrodite.

 Dr. Nadia Anaxagorou

Biography

Charis paspallis is a cypriot artist based in Cyprus. He was born in paphos in 1977. He graduated from the School of Fine Arts (1997-2002), in Athens, Greece, under the supervision of T. Patraskides and D. Mitaras. His work is based on the concept of change. Earth, nature and man’s respect for his environment is the main theme, investigated through the ways humanity can change or even destroy Mother Nature with wars, violence and envy.

An abstract work, emitting realistic messages that can be sent to the audience in order to bring about appreciation of nature and awareness of the importance of life, a”catharsis” and a way out to a common past and future that looks “the same, endless, untouched”.

Ηe participated in several exhibitions in Cyprus,Greece,Finland,Spain,Italy,Andorra,Brasil,France(“Stransbourg” Council of Europe Human Dignity and Peace-Building), Paris (Museum de Louvre “le troisieme Paradise”)Romania, Austria, Hungury, Venezia (Palazzo Zorzi “Biennale de Venezia”) and he represent Cyprus in the  Bienalle of Moldova in Chisinau’s

His artworks are in several collection and in Unesco at  the European council.

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Cypriot Fasting Dishes

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

CYPRIOT FASTING DISHES

Appetizers and Salads

‘Louvana’ (Cyprus Vetch) Salad with Olive Oil and Lemon, Fried Cauliflower Salad, Beetroot Salad, Potato Salad, Green Salad, Mushroom Salad, Lentil Salad, Village Salad, Grilled Vegetable Salad, ‘Tarama’, Tahini, Crushed Green Olives

Main Hot Dishes

Village Pasta with Tomato Sauce and Rocket, Black-Eyed Peas with Swiss Chard, Boiled Seasonal Vegetables, ‘Kathisto’:  Octopus with Onions, Lenten Stuffed Vegetables, Village Potatoes, Chickpeas in Tomato Sauce, Oven Baked Cuttlefish, Rice Pilaf

Dessert

Lenten ‘Halvas’, ‘Mahalepi’ with Rose Water, Fresh Fruit/ Fruit Salad

Bread

Olive Bread

Price: €8,00

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North African Cuisine “MAGHREB”

The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price.  Places are limited and you are advised to reserve a table in advance.

The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.

For reservations TEL.: 22404847 and 22404800 FAX: 22314672

Appetizers

“Harissa”: Spicy Tomato Dip, “Ful”:  Broad Bean Salad, “Zaalouk”: Aubergines and Tomato Salad, Salad with Olives and Grapefruit, Salad with Bulgur, Asparagus and Chickpeas, Salad with Tomatoes, Cucumbers and Pita Bread, Moroccan Beetroot and Yoghurt Salad

Main Dishes

Couscous, “Chermoula”: Marinated Fried Fish, Spicy Chicken, “Tagine” of Lamb and Olives, “Kefta”: Tunisian Grilled Meatballs, “Medfouna”: Moroccan Stuffed Pizza, “Mhamar”:   Potatoes with Olives, Carrot and Raisin Casserole

Desserts

Yoghurt with Dried Fruits and Almonds, “Mehalabeya”: Moroccan Cream with Rice, “Kadaifi” Pastry with Fruits

Bread

“Khobz”: Flatbread

Maghreb Mint Tea

Price: 8 euros

North African Cuisine (Cuisine of the Maghreb)

Glossary

The Maghreb is the name given by Arab writers on geography and history to the north western part of Africa, the region which Europeans called Barbary in days gone by. The Arabic word ‘maghreb’ (المغرب‎‎) ‎‎ means ‘place where the sun sets’, that is ‘the west”. The cuisine of the Maghreb, comprises the cuisines of Morocco, Algeria, Tunisia, Libya and Mauritania.

The cuisine of the Maghreb was influenced by the Arabs but also by the indigenous Berbers (Moors) who were nomads and the first inhabitants of the Maghreb over two thousand years ago. They used local ingredients, such as olives, figs and dates to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians and the Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D. Maghreb cuisine was also influenced by Andalusian (part of Spain) dishes. The cuisines of Algeria and Tunisia have, in addition, been influenced by French and Italian cuisines respectively.

Four things are necessary for a nation to develop a great cuisine: abundance of fine ingredients, thus a rich land; a variety of cultural influences – the history of a nation, including its domination by foreign conquerors; a great civilisation; and lastly the existence of royal life with its royal kitchens where demands for tasty and imaginative food was the order of the day. These four factors were all present in the countries of the Maghreb, especially Morocco, and consequently this cuisine is classed amongst the world’s finest.

Maghreb cuisine is worth studying, because as is the case with Cypriot Cuisine, it was influenced by the cuisines of many of its conquerors and neighbouring countries with which it traded, many of which are common with Cyprus. The region, like Cyprus, has a high degree of geographic, political, social, economic and cultural diversity which influences both its cuisine and culinary style.

Harissa (Arabic: هريسة) is a blend of hot peppers, garlic, salt, olive oil and various spices. It acts as a flavour enhancer to stews, and serves as the national condiment of Libya, Tunisia, Algeria and Morocco, much like ketchup is used in the west. Harissa ingredients vary from neighbourhood to neighbourhood, as well as by country and ethnicity. It is interesting to note that chilies were introduced to the Maghreb in the 1400s by the Spanish, after they had acquired them during their voyages to Mexico.  From Spain, peppers travelled over the water to Morocco and beyond, where spices were added and a harissa pepper sauce was concocted.  The word ‘harissa’ is derived from the Arabic verb ‘harasa’ which means to mash or to squash.

Zaalouk   (Arabic: الزعلوك) is a delicious cooked salad made with aubergines, tomatoes, garlic, olive oil and spices. It’s a common side dish to many meals, usually served as a dip with crusty bread. 

Chermoula (Arabic: شرمولة‎‎) is a marinade used in the Maghreb, traditionally to flavour fish or seafood.

Couscous (Arabic: الكوسكوس) invented by the Berbers of North Africa is a staple food in the Maghrib that requires very little  in terms of utensils and preparation. It is an ideal food for both nomadic and agricultural peoples and is in fact tiny pasta made usually from wheat. Traditional couscous dishes combine meat, poultry, or fish with vegetables, dried fruit and spices.

Tagine (Arabic الطاجين ): Although originally a Berber dish, the tagine has evolved with history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine of the Maghreb. The word ‘tagine’ means ‘large pan’ or ‘earthen pan’ and it is a dish eaten by those that live in the desert.

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The unique beaches of Kythira! (Photo Gallery)

The quantity, as well as the variety of the forms of its coastline, constitutes a touristic asset for the island, as it features a combination of a discrete cosmopolitan atmosphere with the natural purity of a virgin environment. Specific organized beaches co-exist in harmony with the authentic paradise beaches.

The visitors can access a nearby beach from every spot of the island and in whichever beach they end up, they can enjoy the clear and cool waters of the sea of Kythera. The “parade” of beaches, beginning from the north side of the island, starts at Saint Nicholas near the impressive lighthouse of Moudario and continues along the beaches of Platia Ammos and Fourni.

Near Saint Pelagia, there are two beautiful beaches, Lorentzos beach and Langada, as well as a small lake next to the sea, formed at the ending of the impressive Paleochora gorge. A little towards the east, one will encounter Diakofti, which has a beach with white sand, and to the west, Limion and Likodimos with their unique sunsets.

East of the island, there is a series of wonderful beaches, such as Paleopolis and Piatsa, while further south, one can find the exotic Kaladi, Kombonada and Fyri Ammos, a beach that has won a European Union prize. Chalcos follows a natural course from the ravine, beginning from Kalamos and forming, at the ending of the gorge, one of the most picturesque beaches of the island.

Last, on the south side of the island, one can find Kapsali, Sparagario and Melidoni, the latter having a beautiful view to the rocky islet of “Chytra”, which hides a splendid beach within a huge cave to its west.

The hidden magic of the island lies, of course, in the inaccessible to the visitor beaches. These are the kind of beaches that require time and effort so that the visitor can enjoy them. If you are willing to try, you must visit Koufo Gialo, Kalami, Diporo and Steno Avlaki. 

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The German diva Ute Lemper in Cyprus with “One touch of Venus and More”

20^th May 2017, Castle Square, 20:30

The programme of the European Capital of Culture Pafos2017 sheds light on the mythical homeland of Venus, with a performance dedicated to the passion of love and life, starring the exquisite Ute Lemper, in a programme that includes highlights of Kurt Weill’s music and Bertolt Brecht’s poetry, with the participation of the Cyprus Symphony Orchestra, conducted by Yiorgos Kountouris.

Ute Lemper is internationally known as one of Kurt Weill’s foremost interpreters of the German, French and American chapters of his compositions.  She continues to be an ambassador to this music and this very unique composer. A dedicated storyteller and historian, Ute brings intelligence, intensity and vocal variety to Weill’s songs and takes us on a journey through his life, through both his painful and glorious times.

Ute Lemper is the muse of famous artists who have created masterpieces exclusively for her, such as choreographers Maurice Béjart (“La Mort Subite”) and Pina Bausch (“Weill Revue”), the composer Andrew Lloyd (the musical “Cats”), directors Peter Greenaway (the film “Prospero’s books”) and Robert Altman (the film “Prêt-à-Porter”). Magnificent songs have been composed especially for her or entrusted to her by Elvis Costello, Tom Waits, Philip Glass and Nick Cave. Moreover, she has been chosen by the great conductor Zubin Mehta for the “bet of his life”, as the soloist of great classical orchestras (Boston, London, Israel) in the world’s most celebrated theatre halls, from La Scala in Milan to Piccolo Teatro and from Lincoln Centre to Royal Hall and Queen Elizabeth Hall, the Berliner Ensemble and the Sydney Opera House.

With the collaboration of the Cyprus Symphony Orchestra Foundation

Hospitality Sponsor: Elysium hotel

Media Sponsor: ΑΝΤΕΝΝΑ, ΑΝΤΕΝΝΑ RADIO, ANTENNA IWO

Tickets: 20€ &30€ (www.soldoutticketbox.com, Soeasy stores across Cyprus, Time Out kiosk, Pafos)

Information: 2693 2017, www.pafos2017.eu

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Results of the Photo Competition “UNCOVER NICOSIA”

Unique photographs of the city and the life of Nicosia were submitted to the photo competition “Uncover Nicosia” organized by the Nicosia Tourism Board. Participants could submit photos for eight different categories:

1. Heritage (e.g. Museums, Monuments, Religious and Archaeological sites)
2. Urban Life (e.g. Neighborhoods, street art, street life)
3. Natural environment (e.g. nature, trails, parks, gardens, water)
4. Architecture (modern and old)
5. Food photography (e.g. produce, wine, food)
6. Tradition (e.g. traditional products, customs)
7. Activities (e.g. festivals, sports, markets, events)
8. People (e.g. portraits, traditional professions)

The winners of the competition for each category are:

Heritage: Philippos Michael

Urban Life: Elena Georgiou

Natural Environment: Kyriacos Arcatites

Architecture: Katia Ioannou

Food photography: Kyriacos Arcatites

Tradition: Kyriacos Arcatites

Activities: Lia Papoui

People: Michalis Demetriades

All photographs were assessed by our Assessment Panel which consisted of:

-Paschalis Paschali, Associate Professor, Head – Department of Design and Multimedia, University of Nicosia

-Elena Stylianou, Assistant Professor in Art History and Theory, Department of Arts, European University Cyprus

-George Kyriazis, PhD-Candidate, Department of Architecture, University of Cyprus

-Nicolas Lampouris, Lecturer, Department of Applied Arts, Frederick University

-Kyriaki Costa, Artistic Director, Non-Profit Organization Phaneromenis 70

-Andros Papageorgiou, Senior Tourist Officer, Cyprus Tourism Organisation

The winning photos will receive a prize of 100 euros each, while the best photos of each category will be exhibited at the Gallery of the Cultural Centre “To Skali”, in Aglantzia, between 20 and 25 June 2017, 17:00-21:00. The opening of the exhibition and the awards ceremony will take place on Wednesday, 21 June 2017, at 20:00.

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Kythera Castles 

Mylopotamos: Built by the Venetians on a steep rock to the west of the island, it once controlled the traffic in the Ionian Sea. The lion of St. Marcus of Venice dominates over the fort’s impressive gate, bearing the Latin inscription “Pax tibi Marco evangelista meus (Peace be with thee, Mark, my Evangelist) 1565”. Within the castle, many churches of the 16^th-17^th century, demonstrating exquisite architecture, full of murals of splendid art, as well as houses, which were inhabited up to the 1950s, have been preserved. The castle encloses an actual necropolis.

Chora: Built on one of the most strategic points of the southern Aegean, it controls the Cretan, Ionian and Aegean seas. It was called “the eye of Crete and of the Greek Seas”. Because of its position, it attracted the interest of conquerors. Being a characteristic sample of the Venetian fortification technique, it assumed its current form in 1503, while it housed the administrative centre of the island, which had its own Prudent there since 1502. Restoration and highlighting works have been recently made on this monument, giving emphasis to its particular significance for the history of the island. 

Paliochora: On the north-east side of the island, hidden well from the rough rocky environment, stands the deserted Byzantine capital of the island, Saint Dimitrios. Despite its natural fortification, the wealthy and densely inhabited town could not prevent its absolute destruction after a well-planned attack made by the Turkish Naval Fleet Admiral, Hayreddin Barbarossa in 1537, who pirated the village and killed all its habitants. Those, who escaped death, left and the city has since been deserted. Relics of the wall, the palace and many churches have survived from the ruins that have been mercilessly exposed to the hardship of time and weather conditions. Saint Varvara of Monemvasian architecture, which is situated just outside the town, as well as the Lady of Foro (Forum-agora) at the entrance of the castle, stands out. A place of massacre, war and plunder, today it is possessed by a metaphysical silence that is interrupted only by the sounds of nature and of the winds that echo in its ravines.

Avlemonas: The Venetian fort-observation tower on the east coast of the island was built in the 16^th century at Avlemonas, which was one of the most significant ports of the island during that period. The locals named it “Castello”. Characterised by a pretty architecture, its main rooms and some of its canons have been preserved.

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