New Publications Give A Gastronomic Tour Of Lesvos, Greece

Lesvos is known for it’s ouzo.

The impressive culinary culture of the island of Lesvos is introduced to the world through two new publications released recently by the Lesvos Local Development Company.

“The image of culinary Lesvos is highlighted in a special way through both projects,” the company said in an announcement.

According to the company, the publications reveal an image of a unique destination that has little to do with mass tourism and a lot to do with the primary sector. The island’s local products get the attention they deserve while a diversified and complete model of rural tourism is supported.

Touring Lesvos with a fork

The first publication is entitled “Touring Lesvos with a fork” and is considered a useful guide on what visitors can find on the largest island of the North Aegean.

The publication refers to the island’s rich gastronomy and includes references to wineries, oil and ouzo museums, traditional cafes, cheese of Homeric origin, renowned sardines, August food festivals, religious festivals with local products, spoon sweets and a bakery with works of famous folk painter Theophilos.

The author of “Touring Lesvos with a fork” is Despina Papadima and the photographs are works of Periclis Merakos.

Local products of Lesvos

The second publication is a book that presents the island’s products and prospects and aimed mainly to the island’s professionals that are engaged in the primary sector, manufacturing and tourism services.

Following extensive research and the recording of the island’s local produce, the authors present a series of proposals that relate to new perspectives and possibilities to make the best out of the island’s enormous natural wealth.

The book also includes a separate chapter on the need of the production of traditional products, their place in today’s market and possible necessary alterations.

The book concludes with valuable information on the development and marketing of local products.

Both publications are free of charge and available to the public. Information: 22510.29400.