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Podcasts created collaboratively by students of all countries to reflect:

some info about the dialect, where it is spoken, by whom, number of speakers, degree of being at risk

some info concerning its unit vocabulary, grammar or connection to other languages

how it is spoken

You can listen to the podcasts, here:

https://drive.google.com/drive/folders/1YaGU710jW_haJAbN2e6CwPaqD4EDiYQT?usp=sharing

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The cross- national teams of Language Teachers, whose goal was to create content for their local dialects and share it with peers from other countries gathered all material and collaborated so as to create a common ebook.

In this ebook you can:

find out info about the local dialects of the eTwinning project

hear how each dialect sounds

read and hear some common daily expressions are spoken in the dialects

read and hear a whole dialogue in each dialect

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Traditional pumpkin  pie by Dimitra 13 AgiosAndreas

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Traditional pumpkin  pie by Dimitra 13 AgiosAndreas

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τραχανόπιτα.mp4

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A tsakonian textile from Leonidion

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Leonidio’s sky full of aerostata(hot air balloons) on Holy Saturday’s night

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A traditional dish called kajanas.

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End of February Custom in Leonidio

•On Thursday, the 29th of February 2024, an old custom was brought back to life in Leonidio.

•The revived custom is about saying goodbye to winter and welcoming spring. Children and adults tie cans, tins, and any metallic object at the back of their bicycles and ride them along the main street of the village making as much noise as they can.

• This way, February goes out with a bang, making way for the beauty of springtime.

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JUDAS

Judas Iscariot was, according to the New Testament, one of the twelve disciples of Jesus. Judas was responsible for the treason of Jesus and his disciples, which led to his arrest

The burning of Judas in Tyros

•An effigy of Judas, made of explosives and hay, is hanged on Good Friday.

•At midnight on Easter Sunday, it is burnt in the sea.

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FIRST OF APRIL

April Fool's Day is a day full of lies and jokes, which we tell to trick our “victim”. In some regions,it is believed that whoever manages to trick the other will have luck on their side for the rest of the year.

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THE CUSTOM OF RED EGGS IN TYROS ARKADIAS

The custom of red eggsis observed on Maundy Thursday, to commemorate the crucifixion and passion of Christ. In fact, in the past, they were dyed late at night and they were always red, while now they are also dyed in other colours,such as yellow or blue. They symbolise the blood of Christ, that's why Maundy Thursday was also called Red Thursday.

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A wallpaper for your mobiles with textiles!

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A wallpaper for your mobiles with costumes!

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Aerostata- an Easter custom of Leonidion

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Good Friday is a day of fasting and mourning. After the morning service, at church, young girls and older women decorate the Epitaph with flowers, gathered from their houses and gardens, made in wreaths. Flowers like violets (white and purple), marigolds, carnations, roses and lilies are prominent in the decorations. During the evening service Epitaphs from all the churches gather at a central square in Leonidio and Good Friday's service is performed joinly from all the priests.

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Students of our school, Leonidio High School, dressed in the traditional woman's outfit called "tsoumbelou".

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Craftmen from Leonidio created an aerostato (air ballon) in the form of a woman dressed in tsakonian outfit (tsoumbelou). The event took place at a central square in Leonidio in April 2023 during the Easter Sunday special service.

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Aerostata in Leonidio, Leonidio High School

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Aerostata in Leonidio, Leonidio High School

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Aerostato-an Easter custom of Leonidio!

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Traditional aerostato in Leonidio Arkadias.Παραδοσιακό αερόστατο του πασχαλινού εθίμου που γίνεται στο Λεωνιδιο Αρκαδίας.

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A Tsakonian carpet from a traditional household 

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Inside a renovated tsakonian house in Leonidion. The arch is estimated to be 100years old.

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Inside a renovated tsakonian house in Leonidion. 

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Inside a renovated tsakonian house in Leonidion. The arch is estimated to be 100years old.

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Inside a renovated tsakonian house in Leonidion. The arch is estimated to be 100years old.

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ΣΠΙΤΙΑ ΑΝΤΙΠΡΟΣΩΠΕΥΤΙΚΑ ΤΗΣ ΤΣΑΚΩΝΙΚΗΣ ΑΡΧΙΤΕΚΤΟΝΙΚΗΣ ΣΤΟ ΛΕΩΝΙΔΙΟ

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ΣΠΙΤΙΑ ΑΝΤΙΠΡΟΣΩΠΕΥΤΙΚΑ ΤΗΣ ΤΣΑΚΩΝΙΚΗΣ ΑΡΧΙΤΕΚΤΟΝΙΚΗΣ ΣΤΟ ΛΕΩΝΙΔΙΟ

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https://docs.google.com/presentation/d/1-CzBDeRXwJ9F0s27OOvDSIzdCarT8ce0/edit?usp=drive_link&ouid=104795712105339124876&rtpof=true&sd=true

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An interactive poster about local and traditional architecture of Tsakonian, Banat, Majorcan and Picardie regions

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An interactive poster about local and traditional architecture of Tsakonian, Banat, Majorcan and Picardie regions

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Dear all, this is an interactive poster of local and traditional architecture of all our regions! Please, enrich the poster with info, photos and videos about your region,as well!

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A video with questions about Picard dialect by sophiaX14astros

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A video with questions about Picard dialect by sophiaX14astros

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Hi! My name is Sophia, I am a student in Gymnasio Astrous and I would like to learn some more info about the French dialect "Picard"! First of all, I would like to know where Picard is spoken! How many people are speaking this dialect? How easy is for young people to learn it?

Thank you very much!

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Tsakonian food contest by Gymasio and Lykeio Astrous!

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Tsakonian food contest by Gymasio and Lykeio Astrous!

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On 15 March Gymnasio and Lykeio Astrous held a gastronomy festival with food made by the students and parents of the eTwinning project. There were 15 diferent dishes made by the Tsakonian way! Diples, skasta makaronia , walnut cake with syrup were some of them

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1st Model High School of Ilion-Remake Homemade spaghetti Tsakonian recipe

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1st Model High School of Ilion-Remake Homemade spaghetti Tsakonian recipe

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Learning the first steps of the tsakonian textiles

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The breaking of the pomegranate

On new Year's morning,the family goes to church and the house holder keeps a pomegranate in his pocket to bless. Once he gets home, he has to ring the front doorbell,but the doesn't open it himself with his key. So he will be the first ti enter house,so that he can do a good footwork,with the rosy hand . Entering with right foot,he break the pomegranate behind the front door , that is he throws it down with force so that it breaks and the pomegranate seeds are thrown every where and says : with heind happiness and joy in the new year.Finaly the children who are gathered they look to see if the eyes are crimson

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Matina13Leonidio                                                  Traditional Halva

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Matina13Leonidio                                                  Traditional Halva

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Ingredients

2cups simigdali(semolina)

1 cup olive oil

2 cups sugar

5 cups water

2 lemon zests

one quarter cup walnuts

one quarter cup pine nuts

one teaspoon cinamon

Boil the water, sugar, lemon zest and cinamon for 2-3 minutes. Saute the semolina with olive oil in a wide pot, stirring constantly with a wooden spoon. Add the semolina little by little, stirring constantly wit a wooden spoon.If desired, add walnuts or pine nuts and continue mixing so that they don't burn. When the semolina turns a dark golden color, take the pot off the heat. Add the halva in a large form or in indevidual containers. Unmold on a plate, sprinkle with cinamon and serve.

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This is what we eat in Greece on Clean Monday!

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This is a Savoury cheese pie with handmade pastry!

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padlet τυροπιτα

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Vasilopita, according to Greek custom is the name of the pie prepared on New Year's Eve. It contains a gold flouri (coin) which according to tradition will bring good luck to whoever finds it. It is cut and shared in a family gathering, immediantely upon the arrivial of the New Year usually after a feast. The number of the New Year is written on the Vasilopita with a row of chocolate, sugar or almonds.

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Tsakonian traditional costume for women from Leonidio

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The Christmas tree is found in every house. It is decorated with colorful lights, the star on top, christmas ornaments and the manger at the bottom. And as the days go by and we are closer to Christmas, presents for all the people are plased aroynd the tree.

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The custom of marriage in Tsakonia-Το έθιμο του γάμου στην Tσακωνιά

A slideshow with the custom of marriage in Tsakonia in Greek and English

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Easter Sunday afternoon special service at a Church in Leonidio by Panagiota 13 Leonidio

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A traditional salad with eggplant from Tyros'  high school

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A traditional salad with eggplant from Tyros'  high school

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A traditional pizza with eggplant from Tyros' high school

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A traditional pizza with eggplant from Tyros' high school

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ΒΑΛΙΑ ΒΟΥΛΓΑΡΗ

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a traditional dessert with eggplant from Tyros' high school

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a traditional dessert with eggplant from Tyros' high school

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ΒΑΛΙΑ ΒΟΥΛΓΑΡΗ

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Homemade recipe of "Ficelles picardes" by Jennyfer

Ingredients

Crêpes

200 gms – 1 ½ + 1 tbsp flour

2 eggs

30 gms – 2 tbsp melted butter

330 ml – 1 ½ cups milk

Butter for cooking

Filling and Assembling

300 gms – 10 oz. mushrooms sliced

1 shallot chopped

2 tbsp extra virgin olive oil

150 ml – 2/3 cup white wine

Salt to taste

6 slices ham

180 gms – 6.5 oz. Emmental shredded

330 ml – 1 ½ cup béchamel sauce

Instructions

Crêpes

1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

2. Let it rest in the fridge for 30 minutes.

3. Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin.  About 2 mm – 0.08 inches thick will work nicely.  When the surface of the crêpe dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.

4. Keep aside.

You are here: Home / Recipes / Baking / Ficelle Picarde

FICELLE PICARDE

June 22, 2014 By Manu 4 Comments

Today I want to take you to France with a traditional dish: Ficelle Picarde.  It is a dish from Picardy in northern France, consisting of a savoury crêpe filled with mushrooms and ham, covered with either cream or béchamel sauce and cheese and then broiled.  It is pure comfort food, something I really need during these cold and rainy days.  There are a few variations, as many recipes use cream or crème fraiche to top the crêpe, while others use béchamel… I chose the latter as I like how soft it keeps the crêpes. The recipe is very simple and doesn’t require any exotic or hard to find ingredients, yet it will take you straight to France, a place I miss dearly.  Bon appétit everyone!

5 from 1 vote

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Ficelle Picarde

Ficelle Picarde - a delicious savoury crêpe filled with mushrooms and ham from the French region of Picardy.

Course Main

Cuisine French

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 6

Author Manuela Zangara

Ingredients

Crêpes

200 gms – 1 ½ + 1 tbsp flour

2 eggs

30 gms – 2 tbsp melted butter

330 ml – 1 ½ cups milk

Butter for cooking

Filling and Assembling

300 gms – 10 oz. mushrooms sliced

1 shallot chopped

2 tbsp extra virgin olive oil

150 ml – 2/3 cup white wine

Salt to taste

6 slices ham

180 gms – 6.5 oz. Emmental shredded

330 ml – 1 ½ cup béchamel sauce

Instructions

Crêpes

1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

2. Let it rest in the fridge for 30 minutes.

3. Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin.  About 2 mm – 0.08 inches thick will work nicely.  When the surface of the crêpe dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.

4. Keep aside.

Filling

1. Prepare the béchamel sauce following my tutorial.  Keep it aside.

2. Sauté the shallot in the extra virgin olive oil for a minute.

3. Add the sliced mushrooms and mix well.

4. Add the white wine and season with salt.  As soon as the alcohol from the wine evaporates, put the fire off.

5. Keep aside to cool down.

Assembling

1. Mix 2 tbsp of béchamel sauce with the mushrooms.

2. Put 1 slice of ham in the middle of each crêpe.  Top with 1/6 of the mushroom mixture.

3. Roll the crêpes and put them on a greased baking dish.

4. Top with the béchamel sauce and shredded Emmental.

5. Broil it in the oven at 180°C – 355°F for 10 minutes or until golden brown.

6. Serve warm.

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Here are some vocabulary games we created for you. You will have different themes (sports, school, family, clothes...) and two types of games (memory and pairs). You will need to associate the word in Picard and the picture.

Enjoy!

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Click here to see some interesting facts about the Greece's ancient market!!

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By clicking in this link you will be able to learn about the propyl in ancient Greece

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"Tsakonian Architecture" editing  by George14astros

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"Tsakonian Architecture" editing  by George14astros

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Father Georgios Petris is the parson of the vilage of Agios Andreas and an avid researcher of Tsakonia! This pdf is about the Architecture of Tsakonia according to his extensive research. We thank him for sharing it with us! Editing and English version by George14astros.

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Ἁρχιτεκτονικά στήν Τσακωνιά 1 - Αγγλικά.docx - Microsoft Word Online

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In this link you are given the opportunity to explore the ancient greek stadiums!

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Here you can see a variety of information about the : "Parliament House"

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Παρουσίαση χωρίς τίτλο

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Greek customs and traditions of wedding and carnival by the 1st Model High School of Ilion

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Greek customs and traditions of wedding and carnival by the 1st Model High School of Ilion

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English version!

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GEMISTA- Video to explain STEP 6-MAIN RECIPE

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GEMISTA- Video to explain STEP 6-MAIN RECIPE

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A traditional Greek recipe that you will definately find delicious!

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RAVANI Olga14Ilion - Eva14Ilion Konstantina14Ilion -  Nota14Ilion

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RAVANI Olga14Ilion - Eva14Ilion Konstantina14Ilion -  Nota14Ilion

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Ravani is a delicious dessert and quite loved and known in Greece!!

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Greek customs and traditions of wedding and carnival by the 1st Model High School of Ilion

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Greek customs and traditions of wedding and carnival by the 1st Model High School of Ilion

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greek version!

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Ήθη και έθιμα της αποκριάς στην Ελλάδα

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Here is a video for your better comprehention.

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OneDrive photos, enjoy, share & organize your photos

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This is the pptx for our traditional Greek dish 'Gioubetsi'. We have, also, uploaded a video to make the process easier.

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Here you can find some interesting information about the mausoleum.

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Τσακωνια-Σελιμου.mp4

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Tsakonian Makarounia kratsa or home made pasta by Chara14astros

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Tsakonian Makarounia kratsa or home made pasta by Chara14astros

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Hi I am Chara ,a student of Gymasio Astrous and I am sharing with you a traditional Tsakonian recipe for homemade pasta. In this video my grandma is making "skasta makaronia" with the traditional way!

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ΓΥΜΝΑΣΙΟ ΑΣΤΡΟΥΣ

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Τσακωνια-Σελιμου.mp4

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Cretan Kaltsounia by Soph14ilion, SophiaL14ilion, Kall15ilion, D1mitra15ilion and Evelina14ilion. 

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Cretan Kaltsounia by Soph14ilion, SophiaL14ilion, Kall15ilion, D1mitra15ilion and Evelina14ilion. 

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A delicious dessert you will definitely enjoy!

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Tsakonian custom "Kasmaki" by Giannis14astros

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Tsakonian custom "Kasmaki" by Giannis14astros

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Please, read to find about the Tsakonian custom of Kasmaki!

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εργασια τσακωνιας

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A panoramic view of Leonidio by George13Leonidio

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These are some wonderful and traditional houses of Tsakonian inhabitants

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Meat with Horta or Greek Greens by SophiaT14astros

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Meat with Horta or Greek Greens by SophiaT14astros

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Hello! My name is Sophia and I made this traditional recipe with my grandma and my mum! The Greek greens or horta are hand picked in the slopes of Parnonas by the women of my family!

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ΓΥΜΝΑΣΙΟ ΑΣΤΡΟΥΣ

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Τσακωνιά-ΤΑΜΠΑΚΗ.mp4

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Skasta makaronia (home made pasta) by Despina 14astros

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Skasta makaronia (home made pasta) by Despina 14astros

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Hello everyone! This is a recipe of my grandma!

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ΓΥΜΝΑΣΙΟ ΑΣΤΡΟΥΣ

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τσακωνια-ΛΥΓΔΑ.mp4

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1st Model High School of Ilion Textiles & Traditional Costumes Team

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1st Model High School of Ilion Textiles & Traditional Costumes Team

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This is what our team made for the folk greek costumes in the English language. This interactive poster contains the Cretan costume with a descriptive text and some pictures.

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Folk Greek Costumes

CRETAN COSTUMES

The Cretan traditional costume is one of the most significant elements of Cretan folklore. The traditional attire is worn sparingly nowadays, but during many festivals and official events, you will see men and women dressed in the diverse woven and embroidered costumes that became established after the 16th century. In the adjacent image, we observe an example of women's dressing style in Crete. From 1316 to 1525, Cretan women wore the ancient traditional dress of Byzantium, which remained unchanged for about two and a half centuries. After the fall of Constantinople, it began to be influenced by Venetian fashion. In 1920, Frankish fashion was imposed, and in recent decades, American fashion has prevailed. The women wear a skirt with a "saco" (jacket), "katinaki" (dress with a bodice sewn onto a wide skirt), "jeberi" (traditional headscarf) on the head, "brostopodia" (apron), "salvari" (long trousers), "pokamisa" (blouse), and black shoes. It is common, furthermore, to wear the "sakofistano" (jacket and skirt), which, along with the apron, is still worn today by elderly women in the villages of Crete. Special importance in women's clothing is given to head jewelery. The jewelery worn on the chest, neck, and waist signifies the economic and social status of Cretan women. The cross, a symbolic piece of jewelery, holds a distinct place among them. Additionally, Cretan women wear bracelets, rings, and coins sewn onto the scarf, chest, and waist. Finally, the women's attire is complemented by the "argyrobounialaki", the women's knife, which is similar to the men's but smaller in size and tucked into the belt of the Cretan woman. Η Βαγγελιώ από το Ρέθυμνο μας παρουσιάζει τις παραδοσιακές φορεσιές της Κρήτης #elladakonta

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Folk Greek Costumes CRETAN COSTUMES The Cretan traditional costume is one of the most significant elements of Cretan folklore. The traditional attire is worn sparingly nowadays, but during many festivals and official events, you will see men and women dressed in the diverse woven and embroidered costumes that became established after the 16th century.

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1st Model High School of Ilion Textiles & Traditional Costumes Team

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1st Model High School of Ilion Textiles & Traditional Costumes Team

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This is what our team made for the folk greek costumes in the greek language. This interactive poster contains the Cretan costume, the Costumes of Thrace and the Costumes of Argos with a descriptive text and some pictures.

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ΦορεσιΕς ΘρΑκης:

Οι παραδοσιακές φορεσιές της Θράκης χωρίζονται σε κατηγορίες ανάλογα με την γεωγραφική τους προέλευση:σε Φορεσιές Μακράς Γέφυρας, σε Φορεσιές Μεταξάδων και Φορεσιές Σουφλίου Έβρου. Οι παραδοσιακές φορεσιές της Θράκης: https://youtu.be/WIrNDjYf1Bc?si=gcTn6kYvUUHN3Yts https://www.foresia.gr/θρακιωτικες-φορεσιες.html https://www.archaiologia.gr/blog/photo/φορεσιές-της-θράκης-λαογραφικό-μουσε/

Φορεσιά Μακράς Γέφυρας

Οι παραδοσιακές φορεσιές αυτές αποτελούνται από οχτώ μέρη. Το χιμίς, που είναι μακρύ πουκάμισο, το στενό μονοκόμματο σαγιακένιο φουστάνι, το μάλλινο διμιτό φαρδύ ζωνάρι, τις ποδιές, το τερλίκ ή αλλιώς μοχαέρι, το τσεμπέρι, τα γουργουνουτσάρουχα και τις γιορτινές κοντούρες.

Φορεσιές Μεταξάδων

Οι φορεσιές Μεταξάδων προέρχονται κυρίως από την δυτική Θράκη και αποτελούνται από το πουκάμισο, το γιλέκο, τις κάλτσες, τα μέστια ( τα οποία είναι υφασμάτινα παπουτσάκια), τις ποδιές, τα μαντήλια και το ζωνάρι.

Φορεσιές Σουφλίου

Οι φορεσιές Σουφλίου προέρχονται από τον Έβρο. Οι Φορεσιές Σουφλίου Έβρου αποτελούνται απο το καφτάνι (μακρύ φόρεμα με μανίκια και ανοιχτό τριγωνικό άνοιγμα στο στήθος), το πουκάμισο, το μεσοφόρι, την ποδιά, το μεταξωτό μαντήλι, την πόρπη και τα φλουριά.

ΦΟΡΕΣΙΕΣ ΑΡΓΟΥΣ

Η φορεσιά του Άργους, η οποία φοριόταν και σε άλλα χωριά της περιοχής της Αργολίδας, έχει πλέον χαθεί. Την αποτελούσαν: · το πουκάμισο: ονομαζόταν κολονάτο, διέθετε γεωμετρικά μεταξωτά κεντήματα, κυρίως σε κόκκινο χρώμα και κατακόρυφες ταινίες-κολόνες. · ο μπούστος: είναι κοντός και συγκρατεί τα κεντητά μανίκια που φθάνουν ως τον αγκώνα, τα πανωμάνικα, στα οποία υπάρχουν όμορφα και ιδιόρρυθμα κεντήματα. Τα τελευταία χρόνια κατάργησαν τον μπούστο και στη θέση του βάλανε κατωμάνικα (τα μανίκια που πέφτουν κάτω από τα πανωμάνικα του διμινού και στερεώνονται πρόχειρα στα μανίκια του) · η τραχηλιά: ήταν γινωμένη από βαμβακερό ύφασμα, πανί δίμιτο του αργαλειού και είχε όμορφα γεωμετρικά σχέδια κεντημένα με μετάξια, σε παλιότατη παράδοση και ιδιόρρυθμα σχέδια. · το σιγκούνι ή η σιαγκούνα: ήταν ολόασπρη και μακριά. Το ύφασμά της ήταν μάλινο, δίμιτο του αργαλειού νεροτρουβιασμένο και το λέγανε ράσικο. Όταν πάλιωνε το έβαφαν σκούρο γαλάζιο. Είχε φάρδος 0,35 μ. πόντους όταν τη φέρνανε από τη νεροτριβή. · η ποδιά: δεν έλειπε ποτέ από τη φορεσιά. Ήταν από πανί που ήταν κατασκευασμένο στον αργαλειό. Το σχήμα της και ο στολισμός της αποτελούν μοναδικό υπόδειγμα ανάμεσα στις ελληνικές ποδιές. Η καλή νυφική ποδιά είχε σχέδιο κολονάτο που έμοιαζε με του πουκάμισου. Τον κεφαλόδεσμο σχημάτιζαν το τσεμπέρι (είδος μαντιλιού) και το μαντήλι, ενώ για κοσμήματα διέθεταν το γιορτάνι (αλυσίδες με φλουριά και τα μπελετζίκια). Οι γυναίκες του Άργους έπλεκαν τα μαλλιά τους σε δύο πλεξούδες σχηματίζοντας στεφάνι στο κεφάλι. Παλιότερα στο κεφάλι φορούσαν φεσάκι με παράδες, καπιτσάλι να το συγκρατεί και μπόλια, ενώ αργότερα αντικαταστάθηκαν από το τσεμπέρι. Από πάνω τοποθετούσαν το λευκό βαμβακερό μαντήλι με λουλούδια στις άκρες.

ΦΟΡΕΣΙΕΣ ΚΡΗΤΗΣ

Η κρητική φορεσιά αποτελεί ένα από τα σημαντικότερα στοιχεία της λαογραφίας της Κρήτης. Η παραδοσιακή ενδυμασία φοριέται ελάχιστα πλέον, αλλά σε πολλές γιορτές και επίσημες εκδηλώσεις θα δούμε άνδρες και γυναίκες να ντύνονται με την πολυποίκιλτη υφαντή και κεντητή στολή που καθιερώθηκε μετά τον 16ο αιώνα. Στη διπλανή εικόνα παρατηρούμε ένα παράδειγμα γυναικείου τρόπου ένδυσης στην Κρήτη. Από το 1316 και μέχρι το 1525 η γυναίκα της Κρήτης ντύνεται με το παλαιό παραδοσιακό φόρεμα του Βυζαντίου, το οποίο διατηρείται αναλλοίωτο για δυόμισι περίπου αιώνες. Μετά την άλωση της Πόλης αρχίζει να επηρεάζεται από την Βενετσιάνικη μόδα. Το 1920 επιβάλλεται η Φράγκικη μόδα και τις τελευταίες δεκαετίες η Αμερικανική. Οι γυναίκες φορούν φούστα με σάκο, κατινάκι (φόρεμα με μπούστο ραμμένο σε πλατιά φούστα), τζεμπέρι στο κεφάλι, μπροστοποδιά, σαλβάρι (μακριά βράκα), ποκαμίσα και μαύρα παπούτσια. Σύνηθες είναι, ακόμα, και το σακοφίστανο (ζακέτα και φούστα), που μαζί με την ποδιά, φοριέται ακόμα και σήμερα από τις υπερήλικες γυναίκες στα χωριά της Κρήτης. Ξεχωριστή θέση στη γυναικεία ενδυματολογία κατέχουν τα κοσμήματα της κεφαλής. Τα κοσμήματα του στήθους, του λαιμού, αλλά και της μέσης μαρτυρούν την οικονομική και κοινωνική θέση της Κρητικιάς. Ξεχωριστή θέση σε αυτά καταλαμβάνει το σύμβολο-κόσμημα, ο σταυρός. Επίσης, η γυναίκα της Κρήτης φοράει βραχιόλια, δαχτυλίδια και νομίσματα, ραμμένα πάνω στο μαντήλι, στο στήθος και στη μέση. Τέλος, τη γυναικεία φορεσιά συμπληρώνει το αργυρομπουνιαλάκι, το γυναικείο μαχαίρι, που είναι ίδιο με το ανδρικό αλλά μικρότερων διαστάσεων και περνιέται στη ζώνη της Κρητικοπούλας. Η Βαγγελιώ από το Ρέθυμνο μας παρουσιάζει τις παραδοσιακές φορεσιές της Κρήτης #elladakonta

Παραδοσιακές Φορεσιές Ελλάδος

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ΦορεσιΕς ΘρΑκης: Οι παραδοσιακές φορεσιές της Θράκης χωρίζονται σε κατηγορίες ανάλογα με την γεωγραφική τους προέλευση:σε Φορεσιές Μακράς Γέφυρας, σε Φορεσιές Μεταξάδων και Φορεσιές Σουφλίου Έβρου. Οι παραδοσιακές φορεσιές της Θράκης: https://youtu.be/WIrNDjYf1Bc?si=gcTn6kYvUUHN3Yts https://www.foresia.gr/θρακιωτικες-φορεσιες.html https://www.archaiologia.gr/blog/photo/φορεσιές-της-θράκης-λαογραφικό-μουσε/ Φορεσιά Μακράς Γέφυρας Οι παραδοσιακές φορεσιές αυτές αποτελούνται από οχτώ μέρη.

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Greek honey rolls - Diples Aggeliki14Ilion

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Greek honey rolls - Diples Aggeliki14Ilion

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Customs and the cultural heritage of Tsakonia by

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Customs and the cultural heritage of Tsakonia by

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By Dimitris and Akis, Agios Andreas.

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Tsakonian customs

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Interviewing Mrs Kounia, an expert on Tsakonian customs and culture!

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Καούρ εκάνατε καμπζία.
Καλώς ήρθατε παιδιά

Welcome kids!

Καούρ ερέκαμε νιούμου.
Καλώς σας βρήκαμε

Welcome here!

Καούρ εμαζούμαΐ.
Καλώς μαζευτήκαμε

Welcome to our house!

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Tsakonian plakopita (flat bread) by DimitraM14Astros

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Tsakonian plakopita (flat bread) by DimitraM14Astros

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Tsakonian Eggplant Imam By OrestisB15Astros

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Tsakonian Eggplant Imam By OrestisB15Astros

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Ingredients:

• 4 eggplants

• 2 tomatoes

• 3 green chilies

• 1 red paprika pepper

• 3 onions

• 6 cloves of garlic

• ½ bunch of parsley

• ¼ cup vegetable oil

• ¼ cup olive oil

• 2 tsp black pepper

• 2 tsp granulated sugar

• Salt to taste

• 2 tbsp of tomato paste

•local goat cheese

Cut the stalks off the eggplants and slice them shallowly.

Trim the edges and peel in stripes.

Soak in salted water.

Cut the onions into slices, peel the tomatoes and cut them into pieces, chop the parsley and cut the cheese into pieces.

Then fry the onions in half a cup of oil and when they get a good color, add the tomato, parsley, salt and pepper.

If you like you can also put garlic in it.

Let it boil for 5-6 minutes and turn off the heat.

Bake the eggplant in the oven at 200° C, until fried and roasted on the outside.

Add the parsley stalks on the bottom of a baking dish.

Layer the eggplants.

Cut open the eggplants halfway deep.

Put two tablespoons of filling and one or two pieces of cheese in each eggplant according to their length.

We put whatever is left over from the filling on top.

Pour half a cup of oil and put the tray in the oven with a little water for an hour or so until the food is cooked and remains with its oil.

If we want, put a few potatoes around the eggplants.

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Tsakonian Eggplant Imam by Orestis B 15 Astros.MP4

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Tsakonian egg plants with tomato sauce by KostasD and EvaggelosD14astros

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Tsakonian egg plants with tomato sauce by KostasD and EvaggelosD14astros

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Padlet with Tsakonian hand-woven textiles and costumes

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Padlet with Tsakonian hand-woven textiles and costumes

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All the Tsakonian students upload materials conerning Tsakonian hand-woven textiles and costumes and more!

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Κωνσταντίνα Καραδήμα

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Τσακώνικα υφαντά - Tsakonian hand-woven textiles

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Θέλετε να μάθετε για τα τσακώνικα υφαντά; Περιηγηθείτε στο padlet μας και γνωρίστε τα, όπως επίσης πληροφορίες για τη δημιουργία τους. Απολαύστε φωτογραφίες/εικόνες του τσακώνικου πολιτισμού.    Do you want to learn more about the Tsakonian hand-woven textiles? Browse through our padlet and get to know them. You'll also find information about how they are made. Enjoy photos of Tsakonian culture.

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Some Tsakonian customs by Konstantinos,  Sofia  and  Marilia 13astros

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Some Tsakonian customs by Konstantinos,  Sofia  and  Marilia 13astros

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Τσακώνικα Έθιμα

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Upload your dance videos and stay tuned for a video dance competion! For more info how to do it, go to " pupil login esep-pages-January activities"!

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"Baklava" the Tsakonian way by Marisa13astros

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"Baklava" the Tsakonian way by Marisa13astros

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Baklava

Ingredients for the fyllo

•1kg floor (whole wheat flour)

•Very a few salt

• lukewarm water

We put the flour, salt and the water in a bowl. Then we put some oil on our hands so they won’t stick. We roll the dough with the rolling pin or put the foil in the pan, then we spread it with oil.

Ingredients for the stuffing

•grated walnuts about 1kg

•some sugar

•some cinnamon

We mix all the ingredients and we put one layer on the pan, another layer on top, another layer up to 10 layers. The latter is spaded with some oil and sprinkled with linseed water, then we carve it into piece we put it in the wood oven for about 15 minutes and half an hour.

For the syrup

•2 glasses of water

•2 glasses of sugar

•Half a kilogram of honey

•A stick of cinnamon

•An orange peel

We boil the syrup. When it is lukewarm, the baklava is warm. We syrup it and cut it after it cools down first.

This recipe is my grandpa's who is from Kastanitsa, a Tsakonian village! Enjoy!

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" Sweet spoon walnut"  Tsakonian recipe by Marisa13astros

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" Sweet spoon walnut"  Tsakonian recipe by Marisa13astros

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" Sweet spoon walnut"

We cut the walnuts from the walnut tree around May-June. It should not be too ripe or too big, but small and soft. We peel it and Score it around a little to make it more bitter. Also, we cut it a little bit of the two ends of the waln. We put it in the water for 10-12, changing the water every 2 days to make it bitter. We taste it so that is not too bitter. We boil it, then it cools down and we change the water for two or three times. The water must be warm. Then, we strain it in the colander and then it is drained. We put it on a towel to dry.

Syrup

For 50 walnuts:

•1kg of sugar

•1kg of water

•Half a kilogram of honey

•50 walnuts

The syrup boil and we put the walnuts after boiling them for 15 minutes, let them cool. After 24 hours we boil them again, and we repeat this process three times. After the third time, we try them and after they have cooled. We place them in jars.

This is a local recipe I asked my grandfather Panagiotis to write it down and now I share it with you!

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Hello everybody! 'm Mike and i'm sending you a tsakonic custom.

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 "Sweet spoon eggplant" by Anna14agiosandreas

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 "Sweet spoon eggplant" by Anna14agiosandreas

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It's sweet, delicate and traditional home-made dessert!!!

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Sweet spoon eggplant

Materials

-1.6 kg of eggplant*
-1 kilo of sugar
-3 lemons
-3 glasses of water
-80 g of peeled almonds
-1 bag of cloves

Implementation

 1. Clean the eggplants from the stalk and put them in a pot with plenty of water and the juice of 1 lemon to bring to a boil. Pierce with a fork to check if they are tender and remove from the heat.
2. Remove the eggplants with a slotted spoon into a bowl of cold water. I had to change the water once or twice because the eggplants were hot. Squeeze a lemon into the water and leave for 15 minutes
3. In the meantime, put the almonds in a non-stick pan and roast them lightly
4. Strain the aubergines and press lightly with our hand one by one to remove the excess liquid. Embroider each eggplant with 2-3 cloves and insert an almond (you don't even need to pierce them with a knife, their flesh is very tender).
5. Put the water and sugar in a saucepan to melt and then add the eggplants. After boiling â you may need to skim during â remove and set aside overnight
6. The next day, put the dessert back on the fire and add the syrup.
7. Skim again any foam on the surface of the pot while the dessert is boiling
Here it takes experience â which I don't have in spoon sweets â to make the syrup correctly. First of all, not too high a fire and also the secret I read everywhere is that the syrup is ready when it flows like a string
9. Fill glass jars with the dessert while still warm and close tightly.

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"Tsakonian spinach pie" by Despina13agiandreas

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"Tsakonian spinach pie" by Despina13agiandreas

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1 kilo of flour

4 eggs

1 tablespoon of salt

2 tablespoons of olive oil

50 grams of water

1 kilo of spinach

50 grams of fresh onions

50 grams of leek

1 tablespoon of mint

We put the flour in an oven pan with the salt and the olive oil.

Then we knead the dough and make 6 small balls. We let it rest for 20 minutes.

After the 20 minutes, we start rolling it out until it becomes thin.

We then place it in a pan that we have already spread oil on so it doesn't stick.

Next, we put the stuffing and another layer of dough on top to cover it up.

We bake it in the oven for 1 hour at 170 degrees Celsius.

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"hare cooked with small onions" Tsakonian recipe by Kostas14 agiosandreas

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"hare cooked with small onions" Tsakonian recipe by Kostas14 agiosandreas

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Very tasteful and traditional greek-tsakonian dish!!!

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"Pumpkin pie" Tsakonian Recipe by Mike14 agiosandreas!

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"Pumpkin pie" Tsakonian Recipe by Mike14 agiosandreas!

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Delicious and very easy to make!!!Enjoy!!

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"Pasta with lentils like Bolognese sauce" Tsakonian Recipe by Eleni14agiosandreas!

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"Pasta with lentils like Bolognese sauce" Tsakonian Recipe by Eleni14agiosandreas!

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It's delicious!!!!Taste it and enjoy!!!