A gastronomic marathon for “tough” competitors and food-party animals brings the 40-day period of fasting to an end. It all starts when people return home from the midnight Resurrection Mass and have the traditional “mayirítsa”, a delicious lemon meat soup made with lamb offal and flavoured with fresh lettuce and dill. Spiced bread, fresh cheese and traditional boiled red eggs complete the event. The eggs are used for a special game this time of year. One player hits the bottom of the other player’s egg with the top of his own. Whichever egg loses, i.e. gets broken, is eaten.
Here we propose you some beautiful monasteries where you could drive by car these Holy Days and where you would feel the religious sentiments a Greek Orthodox proves during the Holy Week.
 |
| greek olives Traditional Greek cuisine… a total based on the pure products from Greek Mother Nature to form a balanced nutritional model that can ensure a better quality of life and physical health. Products with unique quality and unsurpassable nutritional value, such as the olive and extra virgin oil, dairy products, honey, ouzo, fish, juices, water, nuts, wines, mastic from Chios, crocus from Kozani and many more. These have blended together and created a noble cuisine rich in nutritional ingredients, which can satisfy the high gustatory and nutritional needs of modern man. |
 |
| Whoever has the toughest egg, wins! |
In 2011, Greek (Orthodox) and Catholic Easter coincide and are celebrated both April 24th. Traditionally, Greek families meet with children and go to their original villages from all over the world for the festival. The key event for Easter is midnight mass, often celebrated with fireworks. If you're lucky enough to be traveling in Crete during the Greek Orthodox Easter week, you'll have an opportunity to experience all of the rich pageantry and deep religious devotion expressed by the Greeks at Eastertime.
