DOCSLIB.ORG

Report-CHARTS WS GP Gastronomy Pelion Ju[...]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Report-CHARTS WS GP Gastronomy Pelion Ju[...] www.charts-interreg4c.eu Project CHARTS “Culture and Heritage Added value to Regional policies for Tourism Sustainability” Workshop J: Local Products and Gastronomy Event Report 7 June 2013 South Pelion Municipality, Greece June 2013 1 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu Table of contents 1. Introductions..................................................................................................................3 2. Summary of Thematic Workshop ................................................................................. 4 “Local Products & Gastronomy as Intangible Heritage” ............................................................ 4 Session 1: Opening ............................................................................................................... 4 Session 2: Local Products and Gastronomy as Intangible Heritage ............................................ 5 Discussions .......................................................................................................................... 8 3. Contacts .................................................................................................................... 10 Annex I Workshop programme ........................................................................................... 11 Annex II List of Participants ............................................................................................... 13 2 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu 1. INTRODUCTION The thematic workshop on good practice related to ‘local products and gastronomy’ with study visits, took place on 7 June 2013 in Milies, South Pelion Municipality, Greece, organised in the frame of the INTERREG IVC project CHARTS. It was the first time when Lead Partner of CHARTS project Municipality of South Pelion organised and hosted thematic workshop, as extraordinary event for CHARTS project implementation, in order to exchange experience on this topic of good practice in cultural tourism particularly for tourism destinations among project partners. This topic was in addition to those originally planned. This extraordinary event have been held for experience exchange on additional good practice topic considered important for potential transfer between partners. ‘Local gastronomy’ has been proposed as intangible heritage candidate have been treated as cultural tourism attraction with strong European significance for sustainable tourism development. The topic of this Thematic Workshop was „Local Products and Gastronomy as Intangible Heritage”. The sustainability of tourism related with culture and heritage has to be ensured by promotion of local products with denomination of origin certification, awareness about local cuisine and traditional recipes, provided diet for visitors and creative cuisine and by local identity through eno-gastronomy and culinary practices. Workshop was supplemented by four Study Visits to Vizitsa village (local architecture and women’s cooperative), Koropi (local cuisine displays), Old Trikeri island (religious tourism and local gastronomy) and Olive & Oil Museum at Ano Gatzea, all proven workshop topic for cultural tourism in South Pelion Municipality. In this Thematic Workshop participated six project partners: Vidzeme Tourism Association - Latvia, Consell de Mallorca - Spain, Welsh Government CADW - UK, Vastra Gotaland Region - Sweden, European Cultural Tourism Network (ECTN) - Belgium, Greek National Tourism Organization (GNTO) together with Municipality of South Pelion from Greece. The workshop and study visits are recorded in video and photos. 3 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu 2. SUMMARY of Thematic Workshop “Local Products & Gastronomy as Intangible Heritage” Session 1: Opening Welcome address by Mr. Kostas Papamarkakis, Chairman of Municipal Council of South Pelion, Greece Mr. K.Papamarkakis welcomed all participants and project partners on behalf of project Lead Partner Municipality of South Pelion. He shortly introduced participants with history and cultural assess of Milies, as well with workshops programme during thre days. He hopes that exchanging of ideas in three days will award each regions who participate and wished pleasant stay to participants. Welcome address by Mr. Athanassios Fleris, Deputy Mayor of South Pelion, Greece Mr. A.Fleris welcomed participants at the South Pelion, the capital of Culture. And wished success to event. He was convinced that effort for ehchange experience will grant all partners regions and give strengths for every project regions to develop more sustainable tourism with culture and heritage. Welcome address by Mr. Kostas Chalevas, President of European Cultural Tourism Development Mr. K.Chalevas welcomed participants. He said that South Pelion region investing in tourism development and relay on tourism development to get out from present economic crisis. He wished pleasant stay and good results from workshop. 4 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu Introduction to CHARTS Project and scope of the Workshops on ‘local products & gastronomy’, ‘traditional skills & trades’ and ‘railway heritage’ by Mr. Manos Vougioukas, CHARTS Project Coordinator Mr Manos Vougioukas presented to participants the CHARTS project, objectives, approach, actions and achievements, results todate and next events in future till project completion in 2014. He then briefly outlined the history of ECTN creation through previous EU initiatives like INTERREG IIIC (2003-2006), CHRON and CultMark. He also introduced participants with detailed programme in 3 days activities. Session 2: Local Products and Gastronomy as Intangible Heritage Greek Cuisine and Award of Quality Label in Greece by Ms. Penelope, Head of the section of Tourist Investments and Information of Investors of GNTO – EOT, Greece Ms. P.Nompilaki started her presentation with introduction of “Dissemination and establishment of Greek Cuisine” programme what was planned by the GNTO with the support of the 3rd CSF, The Federation of the catering business. She outlined that this program aimed at supporting business to disseminate and establish Greek traditional cuisine as national, local, and creative cuisine and as an important and easily identifiable element of the Greek tourism product. The other objectives of this program were the support of local businesses so that they could receive the GNOT certification as well as the dissemination of the Greek quality label, offering a competitive advantage to certified companies. In order to participate in the program, a firm should have a catering area (and a relevant license), where Greek Cuisine products are served, a functional and working preparation room, positive “Earnings Before Taxes” and depreciation during the last 3 years (2002, 2003, 2004) and belong to the following categories of business (restaurants as taverns, fish-taverns, ouzo-taverns, steakhouses, hotels and camping with dining facilities, conference centres, ski resorts etc. with dining facilities, cruise-boats and short-sea shipping companies with dining facilities). Participating companies should respect food safety and hygiene rules according to the Legislations, be controlled by the National Authorities, apply certified food safety systems, put a special poster, where the hygiene rules are written, in public display in the food preparation area, offer training on food safety to the owner or the manager of the business in collaboration with Authorities and offer training on food safety to the employees working in the food preparation area, with the use of the instruction book on hygiene rules edited by the Public Authorities. She said, that GNTO has been established as an agent of the State (in collaboration with the federation of the catering business) to control the quality of services offered in dining with administration of the Special Quality Label of Greek Cuisine supported by Law (2741/28-9-1999) and by the above program is mandatory. 5 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu The granting of the Special Quality Label for Greek Cuisine for catering businesses supported by the above program is mandatory. Outside the supported program, the administration of the special Label is optional, and regards as many catering companies wish and meet the criteria. The Special Label for Quality Greek Cuisine is administered to catering and leisure businesses at the request of the operator and is valid for three (3) years. The programs of subsidies began in 2005 and divided into A and B circle. The label was administered to
Load more

Recommended publications
  • Diachronic Land Uses Changes in Semi Mountainous Areas Next to Urban and Tourist Areas
    International Journal of Innovative Technology and Exploring Engineering (IJITEE) ISSN: 2278-3075, Volume-4 Issue-10, March 2015 Diachronic Land Uses Changes in Semi Mountainous Areas Next to Urban and Tourist Areas Vasileios C. Drosos, Anastasia Stergiadou, Vasileios J. Giannoulas, George Doukas Abstract— Land cover data documents how much of a region A timely and accurate change detection of various distinctive is covered by forests, wetlands, impervious surfaces, agriculture, features on the surface of the Earth is extremely important for and other land and water types. Water types include wetlands or understanding the relationships and interactions between open water. Land use shows how people use the landscape – human and natural phenomena to manage and better utilize whether for development, conservation, or mixed uses. The of natural resources [12]. Land use, land-use change and relationship between the land ownership status and the rate of forestry (LULUCF) is defined by the United Nations Climate coverage by trees or shrubs do the unconscious people to put fires. The timeless control of changes and land use maps prevent Change Secretariat as “A greenhouse gas inventory sector fires aimed at creating plots. In the context of this research, land that covers emissions and removals of greenhouse gases cover maps of previous years and recent ones were compared, resulting from direct human-induced land use, land-use with the help of aerial photographs and analytical and digital change and forestry activities” [7]. photogrammetric stations in representative regions of Greece. The Greek landscape, as in all Mediterranean countries, Generally we observe that where intense coastal tourist traffic has undergone a significant change.
    [Show full text]
  • SUPPLEMENTARY SECTION 12,800 Years Ago, Hellas and the World on Fire and Flood Volker Joerg Dietrich, Evangelos Lagios and Gregor Zographos
    SUPPLEMENTARY SECTION 12,800 years ago, Hellas and the World on Fire and Flood Volker Joerg Dietrich, Evangelos Lagios and Gregor Zographos Supplements 1 The Geotectonic Framework of the Pagasitic Gulf 1.1 Alpine Tectonic Structures 2 Surficial Cataclastic and Brittle Deformation 2.1 Macroscopic Scale (Breccia Outcrops) 2.1.1 Striation and Shatter Cones 2.2 Microscopic Scale 2.2.1 Planer Deformation in Quartz 2.2.2 Planer Deformation in Calcite 2.3 Metamorphic and Post-Alpine Hydrothermal Activity (Veining) 3 Geophysical Investigations of Pagasitic Gulf and Surrounding Areas Gravity Measurements and Modelling 1 The Geotectonic Framework of the Pagasitic Gulf The Geotectonic frame of the Pagasitic Gulf is best exposed in the sickle shaped Pelion Peninsula (Figs. 1&2) and applies to all mountain ranges and coastal areas around the gulf, which are part of the “Internal Alpine-Dinaride-Hellenide Orogen”. Fig. 1 Google Earth image of the Pagasitic Gulf – Mt. Pelio area; bathymetry according to Perissoratis et al. 1991; Korres et al. 2011; Petihakis et al. 2012. White Circle on the western side of the image: The Zerelia Twin-Lakes: Two Possible Meteorite Craters (Dietrich et al. 2017). 0 1.1 Alpine Tectonic Structures The internal structure of Pindos and Pelagonian thrust sheet units is extremely complex and has not yet been worked out in detail. In addition, towards north overthrust units of the Axios-Vardar realm cover the Pelagonian thrust sheets (Fig. 2). Fig. 2 Synthetic cross section through the Olympos region between the “External Hellenides” and the “Axios/Vardar tectonic nappe system” after Schenker et al.
    [Show full text]
  • Barcelona, Catalonia's Capital of Gastronomy Barcelona, Symbol Of
    Barcelona, Catalonia’s capital of gastronomy /2 On the street /3 The Literature of Flavours /4 A burst of rhythm, images and aromas /4 Courses and competitions to improve /5 A meeting point for the public and professions /5 Quality Food Tourism on the rise /6 One of the best types of cuisine in the world /7 Project ALÍCIA /8 Barcelona, symbol of mediterranean cooking /9 Fresh and elaborated products /9 Benefits of the Mediterranean Diet /9 A very characteristic lifestyle /10 A great offer and prestige /10 The restaurant business as an economic engine /11 Eating as a leisure activity /11 Trade fair activity /12 Gastronomy as a potential tourism hook /13 Barcelona, 600 years of a gastronomy culture /14 The first successful cuisine: Mediaeval Cooking /14 The fusion of «new» Americas products /15 The first inns /16 Exquisite and bourgeois Cuisine /17 The gastronomic difference: antropology and culture /18 Barcelona, the year of food, cuisine and gastronomy /20 Publish: Turisme de Barcelona Photographs: Turisme de Barcelona (David Armentano, Carmelo Esteban, Bob Masters, Alfons rodríguez, Jordi Trullàs, Jordi Vilà); Imatge i Producció Editorial-Ajuntament de Barcelona (F. Ontañón); Ojo x Ojo. Barcelona, Catalonia’s capital of gastronomy The capital of Catalunya, a benchmark country for gastronomy, is organising the Year of Food, Cuisine and Gastronomy. From March 2005 to March 2006, the city is celebrating 600 years of gastronomy culture with more than 100 events and activities, amongst them trade fairs for the sector, cinema and music festivals, congresses, international symposia, food routes new books with the city’s restaurants, fairs in the streets and markets, wine and Cava tasting, fiestas, cooking competitions, an exhibition of literature on gastronomy and the creation of new, special menus.
    [Show full text]
  • Report-CHARTS WS Railway Heritage Pelion[...]
    www.charts-interreg4c.eu Project CHARTS “Culture and Heritage Added value to Regional policies for Tourism Sustainability” Workshop I: Railway Heritage Event Report 10 June 2013 South Pelion Municipality, Greece June 2013 1 _________________________________________________________________________________________ Report on the Workshop Workshop I “Railway Heritage” on 10 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu Table of contents 1. Introductions..................................................................................................................3 2. Summary of Thematic Workshop ................................................................................. 4 Session 1: Pelion Heritage Railway Study trip .......................................................................... 4 Session 2: Railway Heritage Preservation and Promotion ........................................................ 4 3. Contacts ...................................................................................................................... 8 Annex I Workshop programme ............................................................................................. 9 Annex II List of Participants ............................................................................................... 11 2 _________________________________________________________________________________________ Report on the Workshop Workshop I “Railway Heritage” on 10 June 2013 in South Pelion Municipality, Greece by CHARTS
    [Show full text]
  • Enjoy Greece out of Season Idyllic Ionian Harbour Guide Heart Of
    GO FURTHER I SAIL BETTER I BE INSPIRED DIGITAL SUPPLEMENT | SPRING | sailingtoday.co.uk Med islands Get o the beaten track in Cyprus, Malta and Mallorca SPORADES Enjoy Greece out of season LEFKAS Idyllic Ionian harbour guide MARMARIS Heart of Turkey’s beautiful south MED_Cover.indd 1 30/03/2016 15:45 CONTENTS 04 SPORADES HAVE THE NORTHERN ISLANDS ALL TO YOURSELF OUT OF SEASON 14 LEFKAS THE FINEST SHELTER IN THE IONIAN MAKES A GREAT BASE FOR EXPLORING 22 MED ISLANDS CRUISE AWAY FROM THE CROWDS IN MALLORCA, MALTA AND CYPRUS 30 MARMARIS YOUR GUIDE TO THE GATEWAY TO TURKEY’S SOUTHWESTERN COAST MED_Welcome/Contents.indd 2 30/03/2016 14:33 Welcome EDITORIAL EDITOR Sam Fortescue 020 7349 3752 [email protected] DEPUTY EDITOR Big blue Emma Bamford 020 7349 3753 [email protected] SENIOR SUB-EDITOR Henry Giles [email protected] CHARGE UP YOUR SAILING BATTERIES ART & PRODUCTION EDITOR WITH OUR SUNNY MED GUIDE Claire Wood PUBLISHING CONSULTANT Martin Nott ADVERTISING TAKE ONE PART ADVERTISEMENT MANAGER Jodie Green octopus stew, one part 020 7349 3722 [email protected] heady local tipple, two SALES EXECUTIVE parts warm wind and Charlie Whitcombe 020 7349 3742 as much turquoise [email protected] ADVERTISEMENT PRODUCTION water as you like - mix Allpoints Media Ltd allpointsmedia.co.uk together well and Published by: you have the essence The Chelsea Magazine Company Ltd of Mediterranean cruising, as you’ll Jubilee House, 2 Jubilee Place, London, SW3 3TQ see from the pages that follow. Tel: 020 7349 3700 If you fancy sheltered waters, head for MANAGING DIRECTOR Paul Dobson the Sporades, where our intrepid Deputy [email protected] DEPUTY MANAGING DIRECTOR Editor weathered a few gusts of wind out of Steve Ross [email protected] season in May.
    [Show full text]
  • Paradores De Turismo
    Food & Wine Catalonia - Paradores' menus - Spanish cuisine - Spanish stews A Tour of Catalan Cuisine with Paradores Thursday, 9 January, 2014 Paradores Parador de Aiguablava Parador de Artíes Parador de Cardona Parador de La Seu d’Urgell Parador de Tortosa Parador de Vielha Catalonia, which cuts a large, triangular swath of land in Spain’s northeastern corner, is the home of the brilliant architecture of Gaudí, the graceful Romanesque churches of Lleida, the beautiful beaches of the Costa Brava, and, of course, some of Spain's most delicious food! Get to know the flavours of Catalan cuisine with luxury hotel chain Paradores, whose world-class restaurants offer numerous regional delicacies for curious foodies to try during their stay. Mountain stock The northern province of Vielha is made up of deep valleys surrounded by mountains. Much of the cuisine here is based on regional game and the heavy use of sauces and spices. The Arán Valley, for example, used to be isolated from the rest of Spain during much of the winter due to the heavy snowfalls. The construction of a special tunnel remedied the issue, but not before the area developed its own unique mountain cuisine that relied on the ingredients available locally. Wild boar and mountain goat are popular here, as well as hearty stews like olla aranesa, boletus mushrooms, blackberries, and river trout. An influence from France across the Pyrenees has led to the creation of a variety of local pâtés, as well as a Catalan spin on the crêpe, prepared with cognac and vanilla. Book now at Parador de Artíes The kitchens of area Paradores hotels are always cooking up this mountain fare.
    [Show full text]
  • 20 Top Things to Do in Pelion
    20 Top Things to Do in Pelion https://travelgreecetraveleurope.com/2017/01/31/top-things-to-do-in-pelion/ 1) Damouhari Port: Mama Mia Filmed Here The traffic-free coast of Damouhari has a more recent claim to fame as the location of the “Dancing Queen” scene in the Hollywood movie Mama Mia (2008) starring Meryl Streep. After our hike through Tsagarada we walked through the scenic port. I loved taking in the stunning rocky landscape, which seemed to be both wild and stunning at the same time. Damouhari Port, Pelion, to the right. Meryl Streep was here! 2) The Pelion Train The Pelion Train, also known as the Little Train of Pelion, is a narrow gauge (60 cm) train that seemed to me like a toy train with its maintained vintage look. It’s even parked in a colorful little train station. The train began operating more than a century ago between Volos and Lehonia in 1895 and between Lehonia and Milies in 1903. It covers 29 kilometers, on tracks that run through verdant forests and across 12 bridges. Tip: Return tickets are 18€ for adults and 10€ for kids. Further information for tickets, timetables, contact the Travel Office of Volos TRAINOSE +30 24210 39723. 3) Taksiarchon Church / Church of the Archangels I rate a visit to this church as one of the top things to do in Pelion because the stunning interior frescoes took me off guard. Located in the main square of Millies, the actual construction date of the church is unknown. However, it was renovated in 1741.
    [Show full text]
  • The 1St Edition of the CHARTS Project NEWSLETTER
    Engaging Culture and Heritage for Sustainable Tourism Development Welcome to the st 1 Edition of the CHARTS project NEWSLETTER Issue 1 – December 2012 This is the first issue of the CHARTS project Newsletter. The Newsletter will be issued every 6 months in order to inform and promote the results and outputs of the project CHARTS In this edition: * Introducing the project partners * Kick-off meeting * Joint Training Seminar * Thematic Workshops on climate change, accessibility to heritage and effective partnerships * Staff Exchange programme * Participation in European Tourism Day 2012 and The 11th European Tourism Forum * Local dissemination event in Sibiu * Upcoming activities January-June 2013 “Welcome to the CHARTS project 1st Newsletter, “Dear Readers and Partners, the INTERREG IVC regional initiative that actively engages culture and heritage for sustainable I am very pleased to welcome you to our tourism! project CHARTS “Culture and Heritage In this project we are transferring good practices Added value to Regional policies for between the partner regions and producing valuable Tourism Sustainability”, in the web based tools for use by destination authorities in Interregional Cooperation Programme developing their cultural tourism potential. It is a great INTERREG IVC of the European Union. honour and pleasure to be the coordinator of such a I believe in collective effort and I think that widespread and competent partnership, working our collaboration within the project CHARTS together on a theme of strong European significance
    [Show full text]
  • ENG-Karla-Web-Extra-Low.Pdf
    231 CULTURE AND WETLANDS IN THE MEDITERRANEAN Using cultural values for wetland restoration 2 CULTURE AND WETLANDS IN THE MEDITERRANEAN Using cultural values for wetland restoration Lake Karla walking guide Mediterranean Institute for Nature and Anthropos Med-INA, Athens 2014 3 Edited by Stefanos Dodouras, Irini Lyratzaki and Thymio Papayannis Contributors: Charalampos Alexandrou, Chairman of Kerasia Cultural Association Maria Chamoglou, Ichthyologist, Managing Authority of the Eco-Development Area of Karla-Mavrovouni-Kefalovryso-Velestino Antonia Chasioti, Chairwoman of the Local Council of Kerasia Stefanos Dodouras, Sustainability Consultant PhD, Med-INA Andromachi Economou, Senior Researcher, Hellenic Folklore Research Centre, Academy of Athens Vana Georgala, Architect-Planner, Municipality of Rigas Feraios Ifigeneia Kagkalou, Dr of Biology, Polytechnic School, Department of Civil Engineering, Democritus University of Thrace Vasilis Kanakoudis, Assistant Professor, Department of Civil Engineering, University of Thessaly Thanos Kastritis, Conservation Manager, Hellenic Ornithological Society Irini Lyratzaki, Anthropologist, Med-INA Maria Magaliou-Pallikari, Forester, Municipality of Rigas Feraios Sofia Margoni, Geomorphologist PhD, School of Engineering, University of Thessaly Antikleia Moudrea-Agrafioti, Archaeologist, Department of History, Archaeology and Social Anthropology, University of Thessaly Triantafyllos Papaioannou, Chairman of the Local Council of Kanalia Aikaterini Polymerou-Kamilaki, Director of the Hellenic Folklore Research
    [Show full text]
  • Structural Reforms in Greece, 2010-2018
    STRUCTURAL REFORMS IN GREECE, 2010-2018 Final Report Centre of Planning and Economic Research (KEPE) Athens, Greece March 2019 This Final Report has been prepared for the European Commission (DG GROW) implementing the framework Service Contract entitled “Studies in the Area of European Competitiveness” (ENTR/300/PP/2013/FC-WIFO) and coordinated by the Austrian Institute for Economic Research (WIFO coordinator: Andreas Reinstaller). The study has been coordinated by Ersi Athanassiou, Agapoula Kotsi and Elisavet Nitsi. Written by Ersi Athanassiou, Agapoula Kotsi, Elisavet Nitsi, Ioannis Cholezas, Roxani Karagiannis, Aristotelis Koutroulis, Vassilis Lychnaras, Sotiris Papaioannou, Theodoros Tsekeris (Centre of Planning and Economic Research-KEPE) 2019 EUROPEAN COMMISSION Directorate-General for Internal Market, Industry, Entrepreneurship and SMEs Directorate A — Competitiveness and European Semester Unit A.2 — European Semester and Member States’ Competitiveness Contact: Tomas Brännström E-mail: [email protected] European Commission B-1049 Brussels 2 EUROPEAN COMMISSION Structural reforms in Greece, 2010-2018 Final Report Directorate-General for Internal Market, Industry, Entrepreneurship and SMEs 2019 Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). LEGAL NOTICE This document has been prepared for the European Commission however it reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://www.europa.eu).
    [Show full text]
  • GR-PELION-2016.Pdf
    Pelion (Volos) Zona Pelion este formata din Peninsula Magnesia, zona adiacenta orasului Volos si a Golfului Pagasitikos. Pelion este un loc care oferă vizitatorilor peisaje de o frumuseţe unică, de la munte la mare, plaje aurii, mare de un albastru intens şi izvoare cristaline. Statiuni turistice precum: Kala Nera, Koropi, Afissos, Milies fac deliciul turistilor. Este locul ideal pentru a imbina zilele de plaja cu drumetiile montane sau croaziere de o zi spre insulele Skiathos sau Skopelos. La 150 km distanta se afla si statiunea Kamena Vourla renumita pentru izvoarele termale si zona invecinata Termopilae. Pelion este o destinatie recomandata pentru liniste si relaxare. NOTA: Tarifele din prezenta oferta sunt exprimate in euro, pe zi per persoana sau unitate, conform tabel. SEZON VALIS RESORT ***** MASA Mic dejun A B C D Loc in DBL Promo 49 52 56 59 Loc in DBL Pelion 54 59 62 64 Loc in DBL vm 66 72 76 80 Loc in SGL 102 111 117 121 Al 3-lea in DBL -30% -30% -30% -30% Copil 0-11,99 ani -100% -100% -100% -100% Family Mount. 4 pax 180 194 205 215 Supliment cina 21 eur/zi/adult; 13 eur/zi/copil A: 30.09-25.10; B: 04.05-16.06; 22.06-09.07; 16.09-29.09; C: 10.07-23.07; 19.08-15.09; D: 25.04-03.05; 17.06-21.06; 24.07-18.08. Situare: in Agria, la 6 km de Volos. Hotelul: restaurant, snack bar, piscina interioara, piscina exterioara, sauna, masaj, baie turceasca, sala de fitness, centru SPA, camera de jocuri, club de noapte, internet wiereless, parcare.
    [Show full text]
  • Book of Abstracts (PDF)
    TEAM 2020 Welcome WELCOME Dear Colleagues, The TEAM meeting is approaching. As you know, due to the special circumstances, we decided to change the format and make it a combined physical and virtual meeting. Thus far, around 200 participants have registered for the webinar and about 20 people will be physically present in La Grande-Motte. Thanks to this virtual format, we can already anticipate a large participation, which is a great satisfaction considering the context. The program of presentations is now finalized and can be consulted on the website. Most e-posters have been sent and we thank all the contributors for adapting the format of their work to better fit a screen. On Friday, October 9th, we will award prizes for best oral presentation and best poster, with a student category. The evolution of the health situation in France forces us to adapt constantly. We will take the greatest care to respect the regulatory sanitary measures and to protect the participants present. The technical visit has yet to be finalized. We do not know yet if it will be possible to organize it. Please excuse us for this. We truly hope that this meeting will be a success in spite of the sanitary context and will allow interesting scientific exchanges among participants. We are looking forward to seeing you on screen or in La Grande-Motte. With best regards, on behalf of the Local Organising Committee, Valérie Balmès Marc De Meyer Chairperson: Chairperson: Organising Committee, TEAM 2020 Scientific Committee, TEAM 2020 4th International TEAM meeting 5-9 October 2020 Book of abstracts 2 Tephritid Workers of Europe, Africa and the Middle East La Grande-Motte, France TEAM 2020 Acknowledgment Organisers ACKNOWLEDGMENT The Organisers would like to thank public partners for their support of the 4th TEAM meeting.
    [Show full text]