Farewell with some photos!

As a last post for this school year, I thought that I should upload a small number of photos taken last week in our home town Patras and which, I believe reflect the colours of our connecting sea the Mediterranean.
I wish you all a really nice vacation and, if you wish so, we may meet again next school year.
I've got to thank everyone for the really nice cooperation and sharing of projects, feelings and love.
COSTAS - 20th High School of Patras.

Scilla and Cariddi_a sicilian mith

A Sicilian Legend

Holy week in Caltanissetta_Sicily_Italy

Nineteen statuary groups are taken in procession on Holy Wednesday evening
The origins of the procession of Varicedde can be traced back in the mid 1800

Tarantella dance

The term Tarantella groups a number of different Italian couple folk dances characterized by a fast upbeat tempo, usually in 6/8 time (sometimes 18/8 or 4/4), accompanied by tambourines. It is among the most recognized of traditional Italian music

Holy Wednesday in Caltanissetta

By Angelo

Easter and its meaning

Easter is a holiday that Christians celebrate. It is a holiday to celebrate when Christians believe that Jesus Christ returned from the death. Easter is the holiest day in the year. It is celebrated on the first Sunday following the first full moon, following the first day of spring. Large dinners are usually held on Easter afternoon too.
The week of Easter begins on Palm Sunday and there are church services everyday commemorating the last week in the life of Jesus Christ. Easter preparations begin on Holy Thursday when the traditional Easter bread, tsoureki, is baked, and eggs are dyed red as well as a representation of the blood of Christ. The holiest day of Holy Week is Holy Friday. It is a day of mourning, not of work. It is also the only day during the year when the Divine Liturgy is not read. Flags are hung and church bells ring all day. This day also, some people carry the epitaphios, which is a large piece of cloth with the image of Christ which has been decorated with flowers. The epitaphios is taken from the church and it is carried through the streets. On the morning of Holy Saturday, preparations begin for the next day’s Easter feast. Dishes are prepared and in advance the traditional mayiritsa soup which will be eaten after the midnight. Special candles made for Easter are called “labatha” and are often given as gifts to children from their parents or God-parents. On the night of the Holy Saturday everybody goes to the church with his family holding his candles and at twelve o’clock, when the priest says<> all the candles are lighten up by the holy flame. Then, every family gathers at a home and makes a cross on the door. Then, they celebrate Easter with the traditional foods they have prepared and with traditional dances. They also clink the red eggs. On Sunday, which is the Easter Day, Greeks have dinners at their homes and they invite the whole family. They eat lamb, mayiritsa, Easter bread, Easter biscuits, Greek salad and whatever they like.
Greek Easter is one of the greatest Easters because of all those customs and traditional foods and it is a great time to visit Greece.
CREATED BY: KRILI SOPHIA AND KRILI ELPIDA

The Greek version of zeibekiko dance in Argentina!

zeybek dance (ege yöresi) harmandalı...ağır zeybek

The zeybek is a form of folk music and dance peculiar to Western Anatolia in Turkey. It is named after the Zeybeks (a Greek race of Thrace). The Greek popular dance form the Zeibekiko was originated from the Anatolian zeybek dance. İt is believed that this dance was created by zeybek warriors who try to simulate movements of hawks.
All zeybek dances have a common characteristic form, but the positioning of the arms and body differ according to the different regions. The rhythm is also very characteristic, a pattern of nine slow beats: 9/4 = 2+2+2+3 beats or 3+2+2+2 with occasional variations. This Video belongs to Agean side of Turkey İzmir which calls "Harmandalı Zeybeği" You may see the original costumes which belongs to the Aegean Patriots we called them "Efe" and you may hear the main characteristic folk instrument
of Baglama a stringed musical instrument shared by various cultures in the Eastern Mediterranean, Near East, and Central Asia. It is sometimes referred to as the saz (from the Persian ساز‎, meaning a kit or set), although the term "saz" actually refers to a family of plucked string instruments, long-necked lutes used in Ottoman classical music, Turkish folk music, Azeri music, Kurdish music, Persian music, Assyrian music, and in parts of Syria, Iraq and the Balkan countries. The bağlama is the most common of these, and is often called by the generic name; according to The New Grove Dictionary of Music and Musicians, "the terms "bağlama" and "saz" are used somewhat interchangeably in Turkey."^[1] Like the Western lute and the Middle-Eastern oud, it has a deep round back, but a much longer neck. It can be played with a plectrum or with a fingerpicking style known as şelpe.

In the music of Greece the name baglamas (Greek μπαγλαμάς) is given to a treble bouzouki, a related instrument. The Turkish settlement of Anatolia from the late tenth century onward saw the introduction of a two-string Turkmen dutar, which was played in some areas of Tu

RICE WITH RABBIT

INGREDIENTS:

Rice

Rabbit

Olive oil
Salt
Tomatoes
Peppers
Food coloring
Aromatic herbs to taste
Garlic

Elaboration:

Peel and laminate the garlic

wash and chop the peppers,

wash, remove skin and chop

the tomatoes and wash and

chop meat, or buy chopped.

.

Put oil in a deep casserole.

Season the meat and

vegetables with salt.

When it starts to heat

add garlic and peppers.

Then add the tomatoes.

Move and work until it is

fried, then add the meat

and brown it with the

vegetables.

When it is brown add hot water to

cook meat about 10 minutes.

When meat is cooked add the rice,

cook it takes 20 minutes.

(At home rice is calculated with a

measure.) Add a pinch of food coloring and

the aromatic herbs. Add water enough to

cook the rice. (two parts of water per rice

measure) When rice is cooked just right,

turned off and allowe to stand for five

minutes and serve.

Enjoy your meal!

By Ángela & Carolina Vellido 1º ESO IES Torre Atalaya Málaga Spain