11-Day Agritour to Greece with Jane Eckert March 29 - April 8, 2022 optional Aegean cruise extension April 8-11! Day 1, Tue, Mar 29 Depart USA abandoned, its hillside tower houses continue to faithfully stand watch over the rugged coastal terrain. We continue our touring Day 2, Wed, Mar 30 Arrive Athens with a visit to a company that processes cactus fruit, known Arrive today in Athens. Time permitting, we have a panoramic as prickly pear fruit. The process begins with peeling, removing orientation tour en route to Elia Ermou Hotel, where we check-in seeds, and then mashing the fruit in order to produce the prickly and have the remainder of the afternoon at leisure.. A welcome pear puree, which is then deep-frozen to preserve freshness. After dinner is included at the hotel this evening. (meals aloft,D) that, the puree is used throughout the year for the manufacturing of pasteurized prickly pear juices. The producers’ aim is to Day 3, Thu, Mar 31 Epidaurus / Mani / Areopolis manufacture organic juices of the best quality and to preserve We depart from Athens this morning and drive over the Corinth all the beneficial properties of the fruit, using lemon as a natural Canal, which connects the Gulf of Corinth in the Ionian Sea with the preservative and premium agave syrup as sweetener, which has a Saronic Gulf in the Aegean Sea and separates the Peloponnese very low glycemic index. After our time here, we return to Areopolis from the Greek mainland. Completed in 1893, the canal is too for dinner and overnight. (B,L,D) narrow for modern ocean freighters and today is mostly used by smaller recreational boats, requiring larger vessels to sail about Day 6, Sun, Apr 3 Sparta / Nafpaktos 430 miles around the Peloponnese. Our day begins with a visit This morning we drive north to the glorious town of Sparta. to the stunning ancient amphitheater of Epidaurus, which seats Here we visit the Museum of the Olive and Greek Olive Oil. up to 14,000 people and boasts exceptional acoustics. As with The museum walks its visitors through the culture, history and other Greek theaters, the view of the lush landscape behind technology of the olive and olive oil production in the Greek realm the stage is an integral part of the theatre itself and makes for from prehistoric times to the early 20th century. The museum’s a striking backdrop. From Epidaurus we continue to a hidden objective is to highlight the ineffable relationship between the olive treasure of Greece, the area of Mani, where we will enjoy three and the identity of Greece. The olive and olive oil are presented days of authentic Greek life, culture, and traditions, combined here from a variety of angles, such as the economy, nutrition and with experiencing their agricultural life and production. The locals the olive’s uses, religious worship, art and technology. From there are so welcoming, making you immediately feel comfortable in we continue north to the Gulf of Corinth. There we cross the Rio- your new Greek home! Our destination tonight is Areopoli, a well- Antirrio Bridge, officially the Charilaos Trikoupis Bridge, one of preserved historical town with stone paths and traditional tower the world’s longest multi-span cable-stayed bridges, and longest houses that were built for both social and defensive reasons. The of the fully suspended type. It crosses the Gulf of Corinth near town took its name from Ares, the Greek God of War. Like the Patras, linking the town of Rio on the Peloponnese peninsula to rest of the Mani settlements, Areopoli is known for its contribution Antirrio on mainland Greece by road. After crossing the bridge, we during the battles of Greece against the Ottoman Empire. Upon continue driving along the coast to the picturesque and historical arrival we check into Petra & Fos Hotel, with dinner included this waterfront town of Nafpaktos, where we check into NAFS Hotel evening. (B,D) for dinner and overnight. (B,D) Day 4, Fri, Apr 1 Mani / Areopolis Day 7, Mon, Apr 4 Missolonghi / Nafpaktos Today we continue to immerse ourselves in the agricultural The lagoon of Missolonghi, the largest wetland complex of Greece, treasures of this region. While Olympia is known worldwide for is a natural paradise of islets, dunes, forests on the banks and hosting the ancient Olympic games, fewer people are aware a rich flora and fauna that provide salt and fish to the locals. But that the greatest density of bee colonies in Europe is located in the precious secret of its salty and shallow arms is the renowned Greece. Families have passed along the beekeeping tradition avgotaracho (fish roe), and today we visit an avgotaracho for generations, allowing Greece to be the second-largest honey producer. Fine foods are part of the finer things in life, and in producer in Europe after Spain. However, in spite of the quantity Greece, one of the most unique Protected Designation of Origin of honey produced, Greece actually imports more honey than it (PDO) food products is Bottarga Missolonghi, otherwise known exports due to the high demand for, and appreciation of, honey as the “Greek caviar,” made from the eggs of grey flathead mullet. within its own borders. We visit a local honey farm to learn about It is both flavorful, described as a combination of salty and spicy, beekeeping practices and the production of honey. Of course, and colorful, typically yellow or orange in color. And the taste is no visit to Greece would be complete without visiting an olive oil truly delectable. Making Bottarga Missolonghi is a process that is producer, and today we will visit a local olive oil refinery. Also long, slow and special. This delicacy is still produced using ancient today we participate in a cooking class, preparing our mid-day production methods and ultra-specific, bio-climactic conditions. meal with fresh local products. After enjoying your creation, finish That’s what makes Greek caviar so special – it is produced in your meal with a cup of Greek coffee and tasty local desserts. a way that simply cannot be rushed. Ancient culinary traditions Later this afternoon we drive through the charming fishing village are very much a part of what makes Greek caviar so unique. of Oitylo and then return to Areopolis with dinner included this The surrounding area was colonized by fishermen who lived in evening. (B,L,D) cabins built on stilts and made of waterproof reeds. Some of these houses still remain today. Weather permitting we will enjoy a boat Day 5, Sat, Apr 2 Mani / Areopolis ride and meet some of the locals living in these unique houses. Today, another local “secret” is revealed to us: the production Also today we learn about the crucial roles that salt has played in of Singlino – salted pork (you’ll find it as “pasto” throughout the the history of civilization and in Greece. In fact, in ancient Greece southern Peloponnese), which dries salted and is then smoked it was used as a commodity for trading slaves. It is said that the for many hours with a fire of green sage. This ancient way of expression “not worth his salt” came from this practice. There are preserving meat was used in Greece before the days of electricity salt marsh gardens that extend for miles on end in Missolonghi, and refrigeration and creates tender, tasty, and long-lasting pork. Greece, and we will visit one of them. This region is said to produce In Mani, locals usually eat this cut into thin slices with fresh 60 percent of the country’s salt. In fact, the Missolonghi–Aetoliko oranges cut in half. After lunch, we go to visit the producers of lagoon system is considered to be one of the most important famous local Fleur De Sel sea salt. This afternoon we drive Mediterranean lagoons. Following our time here, we return to by the breathtaking “ghost village” of Vathia. Though completely Nafpaktos for dinner and overnight. (B,D) Day 8, Tue, Apr 5 Itea / Arachova or continue on an “Iconic Aegean” cruise extension, We check out of our hotel this morning and drive to the small featuring port visits to Mykonos, Kusadasi (Ephesus), waterfront town of Itea. The town’s view of water and imposing Patmos, Crete, and Santorini! mountains along the horizon make for a pleasant seaside stroll or coffee spot. This part of the Gulf of Corinth offers a naturally (see insert for details) sheltered harbor, which provides ideal conditions for raising fish, All sites listed in the itinerary will be covered but the sequence and days and today we will visit a local fish farm. Sea Bass and Sea Bream may be altered to adjust to religious holidays, special closings of sites, are among the most common in this area, and the vast majority of air schedules, etc. Hotels listed subject to confirmation. This tour is not fish raised here are exported to other European countries. There recommended for those who have mobility limitations since it includes significant amounts of rigorous walking on uneven terrain. If a passenger is is more to the local economy than seafood, however. The local unable to get on and off the bus and walk without the assistance of another Amfissa olive trees that cover the surrounding hills are protected individual, the passenger must bring someone with them to assist them. by UNESCO, and the area is sometimes referred to as the “sea Please note that the Americans With Disabilities Act is not applicable outside of olives.” The poems of Homer refer to olive oil as “liquid gold,” the USA and facilities in other countries may be sharply limited.