Horgota Beach and its jetty.
Metaxata; the village that was
the
home of Metaxa, the Prime Minister and the man who said 'No!' to
Mussolini during the war and the day Greeks still celebrate
as 'Oxi Day'. Nearby you can visit
the ancient, rock-cut Mycenaean tombs and wonder at the efforts they made to bury
their dead.
Trapezaki; sitting in its own rocky cove, Trapezaki has a fine sandy beach, several tavernas and a small supermarket.
Lourdas; is a bustling resort with lots of amenities to keep you busy!
Katelios; is a quieter, more laid-back village with a small harbour and a sandy beach. A visit here will help you unwind.
Skala; sit or swim on the sandy beaches and visit the site of the Roman Villa with its superb mosaics to be found on the edge of this rapidly developing, busy village. Drive up the main street and onwards to the ruined village in the hills behind; here you can find the remains of some of the original houses built in the hills to hide from pirates!
Poros; another small ferry port that has a different character. Sit with a coffee and watch with amazement as the large car ferries swing into the tiny harbour to disgorge their load, or relax on the pebbly beach with a long cold drink.
Paliki Peninsula; on the west of the island, now thought by some to be Homer's Ithaca, Paliki is the subject of ongoing research by British and Greek scientists. Here you will find many hidden beaches down the twisting, winding roads. Rocky coves and lonely tavernas serving local food are a great attraction and well worth the trip.
Lixouri; rival to Argostoli and just as busy, Lixouri is well worth a visit to enjoy its bustle and buzz! You can take the car ferry from one to the other and save a long drive around the lagoon.
WINERIES:
The Agro-Industrial Co-op of Robola Producers of Kefalonia, Omala: open daily 9.00am - 8.30pm. www.robola.gr
Gentilini Winery & Vineyard, Minies: Tours take place on Tuesdays, Thursdays & Saturdays from 5.30pm. www.gentilini.gr
Divino Winery, Pessada: Open daily 10.00am - 8.00pm.
Metaxas Wine Estate, Mavrata: Open weekdays from 10.30am - 6.00pm.
Sclavos Winery, Kechriona, Lixouri: Open daily from 7.00pm - 9.00pm.
Vitoratos Winery, Mantzavinata, Lixouri: Daily from 10.00am - 2.00pm & 6.00pm - 8.00pm.
RECENT ARCHAEOLOGICAL DISCOVERIES:
Fiskardo, with history going back to the Paleolithic age and its more recent Roman period, has revealed more of its past. In 50 BC Kefalonia was ruled by Gaius Antonius, younger brother of the better-known Marcus Antonius, a Roman politician and general known to us as Mark Anthony who is said to have once visited here with Queen Cleopatra. A Roman burial complex can be seen near to the local museum. During recent excavations for a new building a Roman tomb was discovered with its contents intact. This will be preserved in situ. Discovered at the same time was a portion of a fine theatre (7.65 x 5.45mtrs) with a stone backrest and a slot cut into the stone at the upper level, a unique feature probably forming a gallery. This feature casts some doubt on the interpretation of the structure as a theatre. You can find the excavations near the car park. From these finds it is known that a well-established Roman settlement existed in here. It remains a mystery how the tomb and theatre lay untouched long enough for them to have been buried under vegetation without anyone looting the tomb of its gold and jewellery. It may mean that Fiskardo was uninhabited for a long period and nature had enough time to reclaim them. Further excavations are planned.
Other excavations (2007/8) in Fiskardo have revealed the remains of another structure alongside the harbour (below left). Local speculation says that it's the bakery where Penelope baked bread for Ulysses but its character would appear to be Roman in style and construction. The picture below right was taken in the port of Sami where excavations are ongoing and have so far revealed what appear to be the remains of the ancient harbour walls once battered by the Romans.
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Food; perhaps the most renowned starter is the Greek salad. This lovely combination of ripe, juicy tomatoes, sweet and refreshing cucumber, red onion, peppers, herbs and black olives mixed together in olive oil and with a generous slice of white, tangy 'Feta' cheese.
Other starter dishes include 'Gigantes' which are like butter beans cooked in a tomato sauce with herbs and spices added. Saganaki ( fried cheese ), Dolmades (vine leaves stuffed with herb flavoured rice and olive oil with lemon juice), Taramasalata and Tzatziki.
Kleftiko; a casserole. It can be made from lamb, rabbit or beef. This is baked in a paper parcel with herbs, tomatoes, onion, potato and garlic.
Stifado; a casserole often made with veal, lamb, beef or rabbit. Slow cooked with onion, tomatoes, herbs and vinegar and a generous helping of garlic.
Moussaka; a minced lamb dish layered with potatoes, aubergines and white sauce.
Pastitsio; a layered pie of minced meat, macaroni and a tomato and white sauce dish with melted cheese.
Kefalonian Meat Pie; traditionally made from rice and three meats: lamb, beef and pork.
Other pies include tangy cheese pie.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grades of Olive Oil:
Grades or types of olive oil were developed by the International Olive Oil Council:
· Extra-Virgin Olive Oil. The A+ of oils. This results from the first pressing of olives. To qualify as extra virgin, the oil must be cold pressed, with no chemicals or hot water used during the process. Acidity levels must be lower than one percent, and the oil must have an excellent flavour and aroma.
· Virgin Olive Oil. This also results from the first pressing, but the fruit can be of slightly lower quality.
· Pure Olive Oil. The most common oil used, it is chemically refined to strip away undesirable taste and aroma. It is usually a combination of virgin olive oil mixed with refined olive oil.
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© 2010 RJP & ALW.