Attica is Athens …but also much more.
The peninsula of Attica is actually the area of mainland Greece surrounding Athens and its suburbs. Following the history of Athens since prehistoric times, Attica combines a busy town with mountain forests, coastal places, and large vineyards. Surrounded by the Aegean Sea on three sides and bordered by a mountain range on the northern side, the peninsula of Attica has a large basin where Athens and its suburbs are spread, four mountains (Hymettus, Egaleo, Parnitha and Penteli) and a large plain on the eastern side (Mesogia) where vineyards are cultivated.
The Region of Attica, corresponding to the geographical area of Attica, is one of the 13 administrative Regions for Greece and includes the City of Athens, capital of the country, the city port of Piraeus, the historical Salamis and the other Saronic islands up to Kythira south to Peloponnese (!) and many the historical places from Eleusis to (cape) Sounio and Marathon Tomb – and Acropolis. In short, the wider area is home to some of the world’s most important and fascinating museums and archaeological sites, indicating its long and prominent role in world history.
The Place
Attica is a triangular peninsula, which enters the Aegean Sea like a wedge. According to Plato, the borders of Attica were defined by the Isthmus of Corinth in the west, and, towards the mainland, extended to the heights of Kithairon and Parnitha. The border line towards the sea was bounded by the region of Oropos on the right (northeast) towards the Aegean and the Saronic in the South. However this is a little misleading; in ancient times, Attica corresponded mostly with the Athens city-state and its suburds. It was the most prominent region in Ancient Greece, specifically during the Golden Age of Athens in the classical period, the period that Acropolis was developed and Democracy was establised. The modern administrative region of Attica is more extensive than the historical region, closer to Plato’s defionition, and includes Megaris as a part of the regional unit of West Attica, the Saronic Islands and Kythera, as well as the municipality of Troizinia on the Peloponnesian mainland.
Thus in Attica, three large zones have been defined since ancient times: 1. between the mountains of Aigaleo, Parnitha, Penteli and Ymitto, lies Athens and, further south, Piraeus, 2. the coastal front, centered on Piraeus, stretches between Elefsina and Sounio and 3. around the city in the inner part of the peninsula (Mesogea), it is the area east and north of the mountains Ymittos and Penteli – while in recent years, the islands of the Argosaronic have been added, as mentioned above.
Pine and coniferous forests cover the area around Parnitha, while Ymittos, Penteli, Myrinnous and Lavrio are areas wooded with pine trees; the rest are covered with bushy vegetation, olives and vines. Kifissos is the largest river of Attica, pours into the Falirikos Bay, (the other two, namely Ilissos and Eridanos are buried now), while the landscape is completed by the many beaches, with many small ports.
Cities & Destinations of Attica
Η Αθήνα είναι η πρωτεύουσα της Ελλάδας από το 1834 και η μεγαλύτερη πόλη της χώρας. Βρίσκεται στην Αττική και είναι από τις αρχαιότερες πόλεις του κόσμου, με την καταγεγραμμένη ιστορία της να φθάνει ως το 3.200 π.Χ.
Τα βόρεια προάστια των Αθηνών είναι συγκρότημα δήμων και διάσπαρτων συνοικιών που αναπτύσσονται στη Βόρεια και στην ΒΑΑ οικιστική τάση των Αθηνών. Ιστορική έδρα των βορείων προαστίων είναι η πόλη της Κηφισιάς και των βορειοανατολικών το Χαλάνδρι.
Η Σαλαμίνα, γνωστή από την αρχαιότητα και ως Κούλουρη, είναι το μεγαλύτερο νησί του Σαρωνικού Κόλπου και το πιο κοντινό στις ακτές της Αττικής. Βρίσκεται στο βορειοδυτικό τμήμα του Σαρωνικού Κόλπου και έναντι του Κόλπου της Ελευσίνας.
Products & Tastes of Attica
Gastronomy of Attica has emerged since antiquity as a complete diet proposition of superior value. Attica soon became well-known world-wide for its local products and agricultural tradition. The temperate climate and surrounded by mountains, makes is protected from extreme weather conditions; it enjoys a high level of sunshine and an extended coastline, so that the sea breezes meet the easterly, northerly and westerly winds to ensure a healthy atmosphere for both residents and crops. In addition to its unique natural, historical and cultural heritage, the land of Attica is notable for its primary products, with a variety of nutritional goods and dishes.
All of Attica abounds in nutritional products with an exceptional production of crops like peanuts, figs, olive oil, citrus fruits, garden vegetables, and aromatic-therapeutic herbs, as well as products of animals like dairy, meat (sheep, goats, and poultry), honey seafood from fishing and fish farming.
The cuisine of Attica, apart from all kinds of roast meat which has roots from ancient times, has been shaped by the influence of immigrants from the shores of Asia Minor, the Pontus region and Constantinople (Istanbul), north Epirus (part of modern-day Albania) and later during the post-war period from almost all the regions of Greece, who all settled in the capital in search of a better life. The locally produced meat is mainly from sheep and goats which graze on the aromatic herbs that cover the mountain slopes of Attica (sage, thyme, oregano, rosemary, wort, wild parsley, etc.), resulting in particularly flavor some meat.
Among Attica’s most interesting dishes are those of Arvanites (north Epirus) origin which spread to the Mesogeia, western Attica, and to parts of the Peloponnese and Euboea, such as different pies, tiganopsomo (pan-fried bread), strifopita (a twisted pita stuffed with cheese or greens), tiropita, hortopita, all with homemade filo and special cheeses. There are also the famous tzolies or goglies, similar to the Italian gnocchi, served either alone with grated cheese or with baked cockerel.
From Pontus, we have peinirli which is prevalent in the northern suburbs (Drosia, Stamata, and neighbouring areas where Pontic immigrants settled).
An iconic dish of Attica is ‘Athenian salad fish mayonnaise’, boiled fish (grouper or sea bream) with herbs, carrots and potatoes, capers and pickled gherkins. The fish is cleaned and its flesh is dressed with homemade mayonnaise and chopped vegetables, while its original shape is preserved by keeping the fish head whole for serving.
The wines of Attica – Retsina
In the broader region of Mesogea, where vineyards are traditionally cultivated, the ancients worshipped Dionysos, while its modern inhabitants continue to produce exceptional wines, as well as the renowned Mesoghian retsina under ideal conditions for viticulture in a 6,500 ha vineyard. Modern wineries respect the age-old winemaking tradition and indigenous superior quality varieties such as Savatiano will take you on a unique palatable journey across Attica. The history of the Attican vineyards goes hand in hand with good quality, while modern technology helps to enhance the production of fine wines. Many wineries are open to visitors.
Retsina is the traditional Greek wine and Attica its birthplace. According to archaeological finds and countless written accounts regarding its production and consumption, retsina, has been steadily produced for thousands of years. The main reasons for the use of pine resin used were to seal the mouth of amphorae (ancient ceramic vessels used for storage and transportation of wine). Today retsina wine is produced by the addition of the natural resin extracted from pine trees (commonly known as Aleppo Pine) during fermentation of white and, in rare cases, of rosé wines. The main grape variety used in the production of retsina is Savatiano and, to a lesser degree, Rhoditis.
[main source: gastronomytours.com]
Local products of Attica
Sightseeing in Attica
Even if archaeological remains are found almost all over the Attica region, the most important are those found in the Acropolis and Thissio, Sounio and Eleusis – the cult of the goddess Demeter (Dimitra) and her daughter, starting from the Mycenaean period, continued until the last years of antiquity.
Attica also has a number of fortresses as, during the classical period, Athens was fortified to the north by the Eleftheri fortress, which is well preserved today.
Other fortresses were also of Oinoa, Decelia and Aphidna.
Attica is also characterized by its monasteries, such as those of Daphni, Faneromeni in Salamina, the Dormition of the Virgin Mary in Penteli, the Monastery of Agios Ioannis Kareas, Panagia Myrtidiotissa and many more.
Other attractions include the Vasilissis Tower, the Tatoi Palace, the beaches of East Attica and Corinthia, Plaka in Athens, Lake Vouliagmeni, the Ancient Theater of Thorikous etc.
** photos from the official website and facebookPage of Region of Attica