The Municipality of Sotira organizes again this year in collaboration with the Cooperative Company for the Sale of Agricultural Products Sotira the 43rd Pancyprian Festival of Kolokassi® with the aim of promoting the traditional product of Sotira which since 2016 has been officially included in the recognized with a Certificate of First Name. OP) products of our country.
New recipes with zucchini
This is one of the longest running festivals organized on our island, while this year the public will have the opportunity to get to know and try for free tasting both traditional and more than ten alternative and new recipes with courgette which they created especially for the festival professional chefs. Among other things, the public will be able to try kappama canapé, zucchini salad with quinoa, and cranberries and spicy zucchini dip with truffle oil.
Christos Nikolopoulos, Pizza Papadopoulou, Stelios Dionysiou, Aspasia Stratigou
The artistic program will be undertaken by some of the most important artists of the Greek music scene, Christos Nikolopoulos, Pizza Papadopoulou, Stelios Dionysiou and Aspasia Stratigou accompanied by a multi-member orchestra.
The Festival will take place on Friday, September 20 at 19:00 at the Municipal Stadium Sotira. Admission is € 5 for people over 12, while the public will have the opportunity to try free traditional and new recipes with courgette.
The Festival is under the auspices of the Deputy Minister of Shipping Natasa Pileidou.
Gold Sponsor is the Giovani Group.
Communication sponsor: Famagusta.News, CheckInCyprus
Invitation for volunteers with rich gifts
At the same time, the Municipality of Sotiras invites those who wish to participate as volunteers in the Festival to register for the opportunity to enter a draw to win rich prizes, such as 3 air tickets offered by Orthodoxou Aviation Orthodoxou Travel LCC, Table for 2 people in the restaurant Brazeiro in Protaras, offer of Sunrise Hotels, Table for 2 people in the circle tavern in Protaras, offer of Sunrise Hotels and accommodation for 2 people in Cosmelenia Hotel Apartments
INFORMATION - APPLICATION FORM:
By phone: 23821416, 99123178
On the page of the Municipality of Sotira on Facebook or Instagram
By email at culture@sotira.org.cy
The Municipality of Sotiras aims to highlight and promote the colocasia
Through the Festival, the Municipality of Sotiras aims at the further promotion and promotion of the product but also its promotion abroad. Already since 2016, when the certification of the Products Kolokasi Sotiras (PDO) and Kolokasi-Poules Sotiras (PDO) was completed, the Municipality in collaboration with the producers of the Cooperative Company for the Sale of Agricultural Products Sotiras ( SEDIGEP) has launched significant promotional campaigns abroad, while agreements have been signed with large supermarket chains for export and distribution of the product abroad.
Important distinctions and certifications
In 2016 the products Kolokasi Sotiras (PDO) and Kolokasi-Poules Sotiras (PDO) have been declared "Best Agricultural Product" at the "Gourmet" Awards and have been awarded the title "Product of the Year" ”During the Time Out Eating Awards 2017.
In August 2016, the European Commission proceeded with the registration of Kolokassiou-Sotiras / Kolokasi-Poules Sotiras in the register of designations of origin and protected geographical indications, while in 2017 the registration of the name "Pancyprian Festival Kolikos" in the European Union was completed in the European Union.
2000 tons per year
According to various historical sources, the colocasia was served at a dinner to celebrate the marriage of Richard the Lionheart to Berengaria in 1191 AD. while it was cultivated in Cyprus five centuries before the cultivation of potatoes. The best quality Cypriot colocasia were produced in Lapithos and Paphos. However, important arable lands with zucchini existed in Agios Andronikos Karpasias and in Syrianochori until 1974.
Today, Kolokasi is cultivated mainly in the province of Famagusta, and especially in Sotira. According to data from the Statistical Service for the Census of Georgia, the total crop for the year 2012 in Cyprus was 748 tens and 168 producers, of which 660 tens and 126 producers come from the province of Famagusta, of which almost all belong in the group of colossus producers of Sotiros. In simpler words, Sotira currently produces more than 2000 tons of courgette per year while 85% of its cultivation in Cyprus comes from Sotira and the wider region.
Remarkable for the biological value of courgette is that courgette is not sprayed, unlike other vegetables, thus being a purely organic vegetable. In Sotira, the courgette growers call the courgette "koukouma" because the product has a significant advantage. It can remain in the soil for a long time without being altered and collected whenever the producer wants.
Since 1978 Sotira has been organizing the Kolokassi Festival, which is one of the longest-running festivals in Cyprus, while since 2014 the “Sotiras Kolokasios Tasting Night” has been organized every two years as part of the product promotion by the Municipality and the Producers Organization Savior.
Its nutritional value
Its nutritional value is considered a healthy food, very nutritious and significantly shields the immune system. Zucchini is rich in protein and carbohydrates, is a good source of vitamins A and C, and also contains fiber and amino acids. It also has a low glycemic index, which means it causes a lower rise in blood sugar levels, which automatically makes it a food that helps prevent diabetes.
However, it should be consumed carefully because the leaves and bulbs of the plant contain calcium oxalate, a substance that helps build kidney stones. With proper cooking, however, this substance is neutralized and if you want to be absolutely sure of its safe consumption, keeping the bulbs in water overnight before cooking is a very good solution.
Uses and cooking
The colocasia also has an ornamental use due to the shape of its large leaves. Its starch is digestible and is often used for baby food. It thrives in abundance in Cyprus and is widely used in Cypriot cuisine. It is usually eaten grilled, boiled or yahni and goes well with pork or beef but also with fish. It is cooked as a main course but also as a side dish. It will be good to avoid washing it before cooking it, because after baking it sticks and melts. But if it must be washed, dry it well with a towel.