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Since 1400, Arahova is famous for its traditional textiles, olive and vineyards from which a very fine black wine is produced.

Today, Arahova’s women continue the tradition of the famous «Arahovian» textiles make handmade textiles, using looms-traditional woven machinery- and natural stain colors. Savories which are based on local recepies such as: marmelades, sweets, drinks, «chilopites», «trahana» and many others, are made by women hands who are following the traditional ways of preparation.

Visitors have the opportunity to become involved in the art of textiles and also to participate in the every day agricultural activities that the place can generously offer.

For information: (0030) 267 -31519, 31701.

Arahova, still a great place to shop the above-mentioned products and for "flokati" rugs, or brightly colored shoulder bags.

Visitors also enjoy eating out the town’s many taverns and trying local delicacies like "contosouvli" (grilled meat), fine wine, the unique very famous cheeses produced here called "formaella" and "opsimotyri".

Also, Arachova is very famous for its embroidery, Feta of Parnassus.

formaella.jpg (4101 bytes) Formaella Arachova’s Parnassou (a local cheese that is served grilled or fried) is traditional Greek cheese with Controlled Denomination of Origin (DOC). The cheese has been produced in the Arachova mountain area for at least a century and is highly esteemed for its special flavor by the areas inhabitants and the tourists who visit the archaeological site at Delphi and the Parnassos skiing center. It is produced using traditional technology and ripened in installations within the defined geographical area. The milk used for the cheese comes from sheep and goat breeds reared traditionally in the Arachova mountain region. These breeds are fully adapted to the ecological environment and their diet is based on the flora of the Parnassos area. It is a hard cheese with piquant taste and rich flavor, which is consumed as table cheese after ripening for at least for 3 months. It is also consumed fresh as "saganaki" (shallow-fried cheese). The mean composition of Formaella of Parnassos is moisture 34.6%, fat 32.9%, proteins 27.7% and salt 2.1%.

Feta of Parnassus. This cheese is the most popular and widely consumed of the Greek cheeses and has a worldwide reputation. It has been produced in Parnassus area since ancient times (since the time of Homer). It is made from sheep’s milk or from sheep’s and goat's milk using traditional technology. The milk used for the cheese comes from sheep and goat breeds reared traditionally in the defined area. The animals are fully adapted and their diet is based on the flora of the Parnassus.