The stone bridge of Plaka in Epirus and Greek baked fish with onions and tomatoes

The most intrepid thing I’ve done in ages…

During my Christmas break in Epirus where my husband and I stayed in the historic city of Arta, we visited the mountain area of Tzoumerka for a day. Our first stop was the famous stone bridge of Plaka dating from 1866.

An earlier attempt to build it was made in 1863, but the bridge had collapsed on the day of its inauguration!

During WWII, it was bombed by the Germans near its centre but the damage was easily repaired.

This bridge is the biggest of its kind in the Balkans and the third biggest in Europe. The arch is 40 metres (130 ft) wide and 17.61 m (57 ft 9 in) high.

This marvelous single-arch stone bridge was demolished in February 1, 2015 during a flood caused by a heavy rainfall. Only a small bit on either side remained, only what touched the ground. The rest of the bridge, all parts that hovered in the air, collapsed.

It was on the news in Greece at the time, and everyone got upset about it, seeing that the stone bridges of Tzoumerka, just like those in Zagori, are legendary, unique in their mastery, and it’s not easy to replicate these nowadays.

Still, the architects and engineers at the Athens Polytechnic University stepped in, worked diligently, and were able to reconstruct this magnificent bridge, while trying their best to make it look as similar as possible to the original one.

The undertaking was huge. The university team comprised of 30 professors and 40 researchers. Committed to reconstructing the bridge just as it was originally, they used no modern technology, no hidden supports, and not a single kilo of metal.

As I admired it during my visit, I was particularly impressed by the coloring of the stone. It doesn’t look at all brand new, as one would expect. In fact, if one looks at pictures before and after the collapse, the sight is identical!

The bridge was given back to the public in 2020, a little over five years since its destruction.

I was thrilled on the day of my visit to find out that I was actually traveling on the coach with one of the people who had made the reconstruction of the bridge possible! That person was a reporter who works in one of the major Athens newspapers. She read a published article of hers to everyone on the coach, which she’d written about the bridge of Plaka, as we made our way there on the mountains.

It was a treat for everyone to listen to her article as we traveled up and down on windy mountain roads, amidst a lush landscape that was crowned with heavily snowcapped mountains and thick cloud formations.

At the end of her beautiful and highly descriptive article, the lady reporter informed us that she had last visited the bridge a few days before it collapsed. She had taken several photographs that day, and, would you believe, those wound up playing an integral part in the reconstruction of the bridge!

This is because when the professors at the Athens Polytechnic University heard about her article they contacted her, hoping to acquire photographs of the bridge, so they could reconstruct it as closely as possible to its original design.

It turned out she had a wealth of photographs from all possible angles from surface level to give them, and these photographs made up the model they managed to recreate.

Sadly, I do not know the name of the reporter to give her credit here, but I am sure those who used her photos have already honored her by name for her contribution to this amazing reconstruction. I cannot help but think it was fate she had visited just a few days before the catastrophe to take all these photos.

 
 

As we took the beautiful paved path alongside the river Arachthos from the large parking area to the bridge, we couldn’t help but marvel at both its size and its beauty.

The lush mountains crowned by the fog that quiet Christmas eve morning when we visited served as the ideal backdrop that encouraged everyone to keep taking photographs and made the atmosphere even more enchanting.

Walking on this bridge remains to this day an unforgettable experience for me. I have walked on several stone bridges in Zagori, but the incline on this one towards the center was that something else. The top of the arch is on a much higher level than one would expect, because of the steep incline leading up to it near the center from both sides.

I found walking on the bridge very difficult near the top, especially coming down from it.

Plus, seeing that the ledge was low, there was nothing to hold on to up there. Therefore, I wouldn’t recommend walking on this bridge near the top unless you are confident on your feet, or, at least, without having someone strong to hold on to.

 
 

Just look at me on this photo. It may not show, but I was getting ready to faint😵‍💫hehe

No, seriously now, it was a wonderful experience. The view from up there was fantastic.

Go here for a super-short video that shows a 360-degree view from the top of the bridge.

But getting up there wasn’t the only reason why I used the word ‘intrepid’ on the heading earlier!

The more important reason is related to a sign that stands at the entrance of the bridge. According to it, the architects who rebuilt it in the recent years did not apply any modern reinforcement techniques whatsoever. This was so they could maintain the exact look that the stone bridge had always had.

Thus, they simply couldn’t vouch that it was safe! As a result, the sign warns visitors that by walking on the bridge they do so at their own risk!

I tell you, I haven’t taken that many risks in one day since I was a reckless teen 😂

GO HERE for all my photographs from the bridge as well as for beautiful vistas along the mountain roads.

My travel report from Epirus isn’t finished yet, by the way. See you in the next newsletters for the final two parts!

 
 

The secret of “Psari Plaki” is in the layers…

In Greek cuisine, “Plaki” is a type of cooking that involves either fish (psari plaki) or lentils, like broad beans (fasolia plaki).

Today, I am pleased to share my family recipe for ‘psari plaki’, meaning ‘fish plaki’. The word ‘plaki’ is probably derived from ancient Greek, as ‘plakion’ was the name of a marble or iron slab used for baking, a tradition that still survives today in some parts of Greece where housewives still use iron pans to bake breads or savory pancakes that they call ‘plakopitta.’

In the Greek language today, the word ‘plaka’ means a marble slab or a tile, and thus, in my understanding, ‘plaki’ means baking that requires some kind of laying, as in setting the food in layers.

Such is the case in my recipe, where the fish is cooked whole, covered with thick slices of tomato and onion, in this particular order. Under this covering, the fish absorbs the aromas and the juices of these vegetables and, thus, is kept soft during baking. The result is a succulent fish that tastes phenomenal, especially as this recipe also involves the rich aromas of dried oregano and garlic.

Please note that there isn’t one standard recipe of plaki, and that there are infinite varieties from all around Greece. Some recipes involve a rich tomato sauce and no vegetable covering for the fish, and others include potato and carrot chunks in the pan. My recipe is basic, and, thus, quicker to rustle up.

This is the classic ‘psari plaki’ recipe. My mother and her own mother never made it any other way.

The fish should be baked whole and thus only small to medium-sized fish must be used. I use mackerel in this recipe, but you can also try scorpaena, plaice, haddock, swordfish, sea bream etc. Basically, any fish with white flesh that comes from the sea will do.

So, what do you say? Will you try it?

GO HERE to get the recipe and enjoy!

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The alluring sea lake of Messolonghi and a family recipe for squid stew

I visited Messolonghi by coach during my Christmas break in Epirus where I stayed in the historical city of Arta.

On our way back to Athens, the driver took us for a ride around the sea lake of Messolonghi, a historical town that is famous for an amazing feat of bravery during the Greek war of Independence.

The town was under siege by Turkish forces for many months, and the people had suffered for a long time with hunger and thirst. Seeing that their demise was certain, instead of surrendering to the Turks, they decided upon a heroic exodus from within the city walls, attacking the enemy with what little strength they had left. It was the night between the 10th and the 11th of April, 1826, and their heroism is still remembered today, as one of the most humbling acts of bravery the Greeks have ever known.

Today, Messolonghi is a stunning bustling town, graced by its beautiful sea lake (lagoon) that offers a treasure of gifts to both locals and tourists.

In the quaint residential areas of Kleisova and Tourlida, where I took the photos you can see above, the landscape is dotted with colorful and charming stilt houses on the sea lake that the locals call “pelades.”

The salt produce of Messolonghi, which comes in various types, is famous and highly sought after all over Greece as it contains high nutritional value (92 different metals and other nutrients).

On the quiet beach where we made a short stop a little further away from Tourlida there is a small museum dedicated to salt. There, at the little shop, people can buy various types of salt.

Messolonghi is also famous for its fish produce, including sea bass, eel, and tarama (i.e. bottarga – a mediterranean kind of caviar). At the many exquisite tavernas in town cooks prepare fish dishes with flair, confident about the freshness and high quality of the fish on offer that the sea lake provides in abundance.

One of the resident birds at the sea lake is the colorful Akyoni bird with its mournful song that resembles a kingfisher.

According to the ancient Greek legend, Alkyoni used to be a princess… She and her husband Ceyx were boastful and blesphemous towards Zeus and Hera. To punish them, Zeus killed Ceyx with a thunderbolt. When Alkyoni found out she threw herself into the sea. Then, the gods took pity on them both and turned them into Alkyoni birds.

On top of that, and as the Alkyoni birds made their nests on the rocks by the sea, the gods decreed that in the middle of winter there should be about 14 days of calm weather so that the alkyoni eggs can hatch safely.

Hence, the term the “Days of Alkyoni” (“Halkyone Days” aka “Alkyonides” in Greek) that traditionally come around the middle to the end of January in Greece every year, when it’s sunny and generally mild.

On our way out of the town of Messolonghi we stopped at the “Garden of the Heroes,” a grassy park of about 14 acres with tall palm trees, eucalyptus trees and pines that is dotted with 69 beautiful monuments, and even some tombs of local heroes, from various wars.

Some of the monuments were donated by armies of other countries that were allies or enemies to Greece in its many wars, such as Russia, Italy, Germany and France.

The buried remains here include those of the hero of the Greek war of Independence Markos Botsaris. In 1858, King Otto and Queen Amalia of Greece financed the planting of trees and donated a marble lion for the park.

I loved strolling around this beautiful park on a sunny day with the sound of birdsong delightful in my ears. However, my experience was considerably enriched, albeit with a great measure of sadness, to see the decrepit building of the town’s old hospital barely standing erect right beside the park.

Old image credit: Fourtounis.gr

Messolonghi’s old hospital was built in 1906 and was in operation until 1999. It is such a pity that it was abandoned and turned derelict to this tremendous extent in just over a couple of decades, having been totally left to its fate to battle the elements.

The marble plaque above the entrance reads: “Chatzikosta Brothers Hospital, founded 1906, during the years of the Mayor Sokratis…” (the surname is illegible).

Indeed, a bit of research confirmed the hospital was built and financed by brothers Georgios and Anastasios Chatzikostas. This is one of the oldest hospitals of Greece.

As I looked at it from behind the fence, unable to get closer, I tried to imagine its heyday, when it was busy with staff, visitors and patients coming and going in haste, the latter arriving by foot on stretchers, and others in army vehicles, during the many dark years of wars that my country has known since 1906. That’s two world wars, and the bloodiest one of all for my country, i.e. the civil war that followed WWII.

I look at the old photograph above which provides such a depressing contrast to the forlorn look of the hospital today and can only shake my head ruefully.

Still, I always aspire to a future in my country where gems of the past such as this one will be cherished and protected, instead of being left to go to ruin by neglect.

On a cheerful note, GO HERE to see all my photos from Messolonghi.

It was a swift visit, so I feel I need to go back there and stay awhile. For one, to absorb the beauty of the place and to walk along the seafront road that stretches for miles, the lake stunning, a splendid silver mirror under the blue sky.

I can see why Lord Byron loved Messolonghi so much… The great romantic poet was forever inspired by the brave Greeks, who fought for their freedom. He died in his cherished Messolonghi on April 19, 1824, at the age of 36, having been defeated by a high fever.

His body was embalmed to be sent for burial back to England, but the people of Messolonghi, who loved him just as much as he loved them, asked that part of him stays there. According to some sources, Byron’s heart remained in Messolonghi…

I don’t know about you, but all this talk about the sea lake of Messolonghi and its produce made me think ‘seafood’ LOL! So, I thought it would be apt to share one of my seafood recipes here with you.

It is my father’s recipe for cuttlefish (‘soupia’, in Greek)  in tomato sauce, but squid (‘calamari’), which is smaller, can also be used. This meal can be equally enjoyed with rice, potato or pasta.

GO HERE TO GET THE RECIPE

Enjoy!

 

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