Ο Poros, the beautiful island of Saronikos, acquired its local Greek Breakfast. It has been seven years since his adventure began Greek Breakfast. I remember how many "it can not be done" We faced it until its importance was understood and how long it took to establish itself in the consciousness of the hoteliers and the Greek public. The main tool for the development of the Greek Breakfast was our regional action where we tried to mobilize the local creative gastronomic forces of each region.

This is how its creation was attempted 36th Greek Breakfast and in Poros. Our collaboration with Dimitris Syxeris, president of the Commercial - Professional Association of Poros led to the desired result which, however, as it turned out, was unexpectedly impressive. We did not know about Poros gastronomically except famous Galata lemon grove and macaroons of the Dagli family.

The fragrant lemon forest is located opposite Poros, east of Galatas. Thousands of lemon trees spread their branches to the beach, watermills, running water and the small church of Agios Seraphim, there since 1900, create a magical setting. Of course, the 20.000 tons of lemons that were produced in the past have been reduced to 4.000 tons, but nothing diminishes the beauty of the landscape.

The confectionery of the Dagli family closes over 40 years of life and continues to feed the Poriotes with its irresistible macaroons and treats.

Ο Dimitris Syxeris in collaboration with the respective presidents of Galata and Methana, managed to mobilize not only all the producers of Poros and Trizinia, but also a number of hoteliers and catering professionals who presented much of the gastronomic wealth of the region.

The presentation of the Greek Breakfast of Poros together with its performance  First School of Tourism of Poros - expansion of the successful School of Tourism of Kalamata and Nafplio of the real estate Andreas Zagakou and Konstantinos Andrianopoulos - gave a number of professionals and hoteliers to be informed about the developments in the field of hotel, tourism and food industry.

The speeches and the briefing took place in the event hall of the imposing neoclassical building of Syggros, while the presentation of the Greek Breakfast took place in its bright courtyard. The event was prefaced by Eleni Dimopoulou, Authorized Tourism Advisor of the Attica Region, the Mayor of Poros, Giannis Dimitriadis, and the Mayor of Trizinia, Methana.

And what did not have the twelve meter buffet of the Greek Breakfast of Poros! A huge variety of dishes made by cooks. Poriotic lemon mizithra from goat local milk, cake with lemon Lemon forest, milk pie, orange pie, kiourles (Poriotic fries), omelette saganaki with Tracheas cheese, fennel and herbs and finally a salad of all these Katerina Sakelliou the cook doing cooking lessons, owner of the Odyssey hostel.

O Angelopoulou oven presented a large variety of local pastries including sweet crackers with olive oil and orange of Trizinia, raisin mustard cookies of Kalloni Trizinia, traditional dips with honey of Trizinia, barley and wheat rusks with Kalloni Trizino and lexani , sweet crackers with olive oil and lemon or orange.

Η Sotiria Aroni it was a surprise. He was born and raised in Poros. He studied chemical engineering at NTUA, majoring in food and biotechnology and with training abroad, but having grown up among his sweet flavors and aromas. family confectionery of Theodora Vessala's mother, won the creative confectionery.

With studies in Italy-Bologna (Carpigiani Gelato University - specialization in ice cream), then in France-Paris (Ecole Lenotre - specialization in viennoiserie) and finally in England (Chocolate Academy - in a Belgian school) he presented in a speech the current trends of European gastronomy and was placed theoretically and practically presenting its excellent chocolates (harmony of spices, mastic-lemon, fragrant bush, red almond).

The dynamic Cultural Association of Women of Poros "Poriotissa" - The beautiful collection at the Folklore Museum of the island is also located in the neoclassical Syggrou Building - it presented dishes including omelette with asparagus, Poros macaroons, rice pudding with lemon slices and the sweets of the Dagli patisserie.

The fruits of the lemon forest would not be missing from the presentation! For two years now confectionery of Dimitris Vlachos in Galata, in addition to the jams, produces a delicious natural lemon juice in beautiful bottles and distributes them throughout the surrounding area.

Products and delicacies were sent by several hoteliers and restaurants, such as cheesecake with Trachea cheese or lemon cake from his restaurant-cafe Panteli Kouneli - vice-president of the Commercial-Professional Association of Poros - and spoon sweets from Katerina Kontogiannopoulou.

Concerning the local products, presented the sausages of Themis Platanitis, Christos Koulis and Giannis Roussos, olive oil of Trizinia PDO by George Koutouzis, traditional sheep yogurt with local milk and traditional rice pudding and the famous cheeses from Tracheia Argolida.

It could not be missing Trizinia honey by Panagiotis Bakas, which produces 7 types of honey (flowers, spruce, heather, etc.), but also combinations of honey and pollen.

I will not forget the classic flora paste with fig jam!

Nor, of course, the orange pie from the oranges of Trizinia!

We say goodbye to the beautiful Poros - which of course we will return very soon for a much deeper approach - with the feeling that the spark in the flammable tourist-gastronomic environment has triggered situations. The Greek Breakfast and the First School of Tourism revealed that in Poros, there are opportunities, fresh minds and people who want to create, offer, train and work collectively to advance the place.

Congratulations to the organizers and of course to all who participated.