Page 26

It is located in the eastern Aegean Sea, at a distance of only 800 m from the coasts of Asia Minor. It has a population of about 44,000. Its capital is called Vathi. Other remarkable regions include Karlovassi, Pythagorio, Marathokambos, Kokkari, Pyrgos, Spatharaioi etc. There are 34 picturesque villages in total built either on the coast or the mountain. They stand out with their particular traditional colour and the large number of remarkable monuments.

It is a lushly-greened island which, despite fire outbreaks, has preserved its rich nature and biodiversity. Olives and vineyards, pines and bush vegetation adorn its slopes, while excellent wine and oil are produced in its fertile fields. Moreover, the indented coastline of this island forms wonderful beaches such as Kokkari, Tsamadou, Lemonakia, Psili Ammos and many others. Mt Ambelos and Mt Kerkis have an altitude of over 1,000 m and are ideal for mountaineering, climbing and trekking.

Samos has been inhabited since the Neolithic Age. It greatly flourished in the 6th century BC. It was the birthplace of Pythagoras, Aristarchus and other important ancient figures. The Heraion (the temple of Hera), the aqueduct of Eupalinus and the Roman baths of the island are ranged among the most important sights of those times. If you are bold and experienced, you can head for the cave where Pythagoras lived the last years of his life after his exile by Polycrates.

Other sights of the island include the medieval castle of Lazaros at Vourliotes, the Art Gallery of Samos, the lion statue at the square of Pythagoras and the waterfalls at Potami next to Karlovassi. There is also a large number of old monasteries built, of course, at sites affording the best view. Their architecture and ornamentation are outstanding.

Don’t forget to visit the museums of Pythagorio and Karlovassi exhibiting two remarkable folklore collections. The archaeological museum of Samos, located in the heart of the chief town of the island, displays important findings that date back to the archaic period and onwards. The Palaeontological museum of Mytilinioi is also noteworthy. Its exhibits are invaluable, as they relate to animal fossils going back to millions of years ago!

Finally, there are shipyards and boatbuilders’ yards that are revelatory of the important tradition of the island. Today, only few boatbuilders’ yards have been preserved but it is worth your while to see them by visiting either Aghios Isidoros or Karlovassi.
Samos is linked with the rest of Greece by sea and air.

In SAMOS with Agrotravel

The WINE of Samos

The Association of Wine-Maker Cooperatives, which exclusively controls the vinification activities that take place on the island of Samos, has been operating since 1934. In fact, it exports approximately the three quarters of local wine production thus considerably boosting not only the economy of this island but also of the entire country.

Samos produces wines with an appellation of origin, including the most famous SAMOS NECTAR which is worldwide considered as one of the finest sweet wines . It is made from muscat grapes that dry in the sun for several days so that the wine acquires its renowned sweetness. It ages in oak barrels for 3 years. The SAMOS NECTAR wine has won many international awards. Other recognised wine labels of excellent quality are Samos Doux, ANTHEMIS, SAMAINA, SAMAINA GOLDEN, Selana, Doryssa and many others.

Every year, the above-mentioned association and the municipality of Vathi co-organise a wine festival comprising musical and dancing events, fetes, plays, folk happenings and, of course, abundant quality local wine!

"GIORTI"

With its origins in Asia Minor, “giorti” is one of the oldest food customs taking place in the municipal department of Skoureika on Samos. More specifically, on 22-23 August, the locals gather at the yard of the chapel of Theotokos, just outside the village.

Made from goat meat, onions and wheat, the dish “giorti” is cooked in huge cauldrons in the yard of the church throughout the night of 22 August, mainly under the surveillance of men experienced in cooking who spent the night beside the fire, keeping an eye on the food. The latter is distributed to the faithful on 23 August and is consumed right away, in the shadow of olive trees.

In the past, the fete was succeeded by a traditional music event. In fact, today the municipality of Skoureika tries to revive the former splendour of this custom.
The nine-day period of prayers and services preceding the Assumption is a good occasion for observing the custom. When the religious feast coincides with fasting, the dish consists of chickpeas and rice.

Information from the official webpage of Marathokampos