Something new was born in her gastronomy Hermione, a fact that we had the opportunity to find out in the gastronomic trekking us in the area that lasted about three months and had many routes.

Of course, he did not have my exclusive occupation - after all, as it appears from my publications, I threshed Greece this quarter - but the repeated trips with some specific goals, systematic research and enough luck brought the following results presented in first Gastronomy day of the Municipality of Ermionida.

Ο Dimitris Sfiris Architect-Engineer and Mayor of Ermionida, invited the gastronomy professionals of the area (restaurants-farmers-producers), representatives of the local community and journalists to present the steps for the promotion of Ermionida in Gastronomic destination. The mayor - an old friend - believed that it was time to use the gastronomic resources of the area and asked for my help, which of course I provided.

Thus, on Wednesday 12/7/2017 at the AKS Hotel Porto Heliou, the Mayor of Ermionida Dimitrios Sfiris in collaboration with the Tourism Committee of the Municipality and the Hoteliers Association presented the first phase of my project, which concerns the configuration of Culinary Portfolio of Ermionida, a project where the main factors that will be the backbone of the gastronomic development of the area were presented. The cooperation of the Mayor with Greek Gastronomy Guide had very good results, which was reflected in the attitudes of those present at the discussion that followed after the presentation.

The presentation consisted of three sections:

The first section was of a general nature and referred to its important role Gastronomy in the configuration of the Tourist product. In other words, how gastronomy has evolved as one of the most decisive weapons to strengthen Tourist identity and brand name of each area. How agri-food products can be made ambassadors of their places, and how different regions of Europe (San Sebastian, Tuscany) and Greece (Crete, Santorini, Tinos) developed the Gastronomic Tourism, as a new trend that may attract new categories of visitors.

The second section included his recording Portfolio of Ermionida  (including the gastronomic values ​​of the area) with the first 23 recorded topics (we will see them one by one at the end of the article). It was analyzed how the selection was made, how the interviews and the photos were done. Finally, the way in which the imprint for the gastronomy of Ermionida was translated into electronic information on the website was presented. greekgastronomyguide.gr and how Ermionida and these topics came in first place in terms of traffic (search engines) on Google!

The third section outlined the strategy for the next steps and the critical issues that need to be addressed and resolved. This is where her term came in gastronomic Mr.wine, that is, the mechanism that will manage the gastronomy network. The definition of common principles and values, such as locality, quality and climate of cooperation  what are the conditions for the success of the project. For the planning and implementation of training seminars, as well as other actions, it was planned after the end of the summer season the formation of the body that will manage the mobilization and the organization.

After the discussion with the audience - which was very interesting - the Folklore Workshop of Ermionida, always a pioneer in matters of volunteer work, offered to the guests a series of local delicacies and sweets, which I had the good fortune to meet and taste during my visit to their home in Kranidi, when I went to record their activities . They singled it out braised octopus, The pastries and pasta their, eggplants with trachana and tourlou-tourlou. Their contribution to the gastronomic community of Ermionida will be crucial, both for their gastronomic knowledge and for the enthusiasm and the spirit of cooperation which distinguishes them and which is so necessary for her formation of collectives.

Its presentation Portfolio of Ermionida started with the presentation of articles on sights of Ermionida, with first and best Franghti cave where a unique for the Greek data was revealed sequence of animal but also food material covering over 20.000 years.

The presentation of the Portfolio of Ermionida continued with the presentation of centuries-old olives of the area. There we really had the good fortune to meet the agronomist and his owner Hermes olive oil standard Vaggeli Dimaraki, who had the kindness to point us to their positions, one by one and so we saw olives that met the Byzantines, the Venetians, the Franks, the Ottomans and of course "lived" the Greek Revolution of '21. Descendants of these olives (which are still fruitful) are the plain of Kranidi and Ermionida in general, which produces the Kranidi oil PDO.

The third attraction is the Shipyards of the Valley which for decades produced traditional wooden fishing and transport boats. Today it is considered to be one of the last to build wooden boats.

The article of buildings of Kranidi describes and photographs three categories of stone buildings. The farms, the mansions and the shops.

Ο Joseph the Martyr is one of the most active formulators of pomegranate, citrus and vegetables based in Ermioni.

The visitable Baraiktari estate is one of the most interesting sights of Ermionida. It includes 800 organically grown olives, 250 pomegranates and 6.000 aromatic plants (2.500 rosemary, 1500 sage, 1500 oregano, etc.) and 600 beehives with a production of 15 tons of honey - 50% is exported - and various beekeeping products, while the most careful is very careful of the museum.

From the taverns of the area, it stood out Douglas tavern - in the Valley - thanks to the strong personality of its owner and them its well-groomed appetizers.

The old cafe today tavern of Maria Staikou It happily closes 50 years and is the epicenter of life in the port of Ermioni. Known for its delicious flavors, appetizers, Greek traditional food, sweets, coffees but mainly intimate and friendly atmosphere.

On the beach of Costa opposite Spetses is located - with 100 years of life - one of the most popular taverns of Ermionida, the Costa tavern of the Drouza family.

Η fish tavern of Lepitsa is located 800 meters behind the village of Koilada, about 6 km from Porto-Heli, on a small picturesque bay with white sand and shallow green-blue waters.

From the first five restaurants that stood out in Ermionida, the first place is occupied by Papadias, undoubtedly the most famous fish tavern in Porto Heli, as here the foam cream of the jet set of the Greek Riviera frequents.

The Hippocampus restaurant in Porto Heli is a new proposal in the gastronomic map of Ermionida. Created by the new chef George Korolis who returned to his hometown after 18 years of touring Greek and European cuisines.

The Ganosis restaurant is one of the most historic in the Peloponnese, is located in the port of Ermioni and operates from 1918. A century of Greek traditional cuisine and at the same time serving tens of thousands of visitors, is celebrated by Joseph Ganosis who is at the helm, as a representative of the 3rd generation of owners.

Restaurant with typical seafood… otherwise, alone but also married with pasta and rice! The story of the fish tavern Spirandrea begins in 1968 when the two twin brothers, Spyros and Andreas, created the fish tavern Spyrandreas and with their love for good food, but also their hospitable mood, they turned it into a sought-after fish-eating hangout.

In this insignificant and remote village, Karakasi, is the most famous tavern of Ermionida, famous French Marivon or French Maryvonne. Thanks to her housekeeping and her obsession with quality and good materials, she makes the whole jet-set that lives on the famous beaches of Costa, Agios Emilianos and Porto Helio travel half an hour to come to Iliokastro and have dinner.

Finally, our journey to Ermionida ended with his cuisine AKS HINITSA BAY in Hinitsa opposite Spetses, where the presence of the new chef George Lianos is a guarantee for the special gastronomic proposals in one of the three restaurants of the hotel.

Something new was born in the gastronomy of Ermionida and we are all waiting for his rebuke. The latest from autumn.