Vibrant traditions of engagement and hospitality
In the village of Panagia on Kasos, nestled between the former trading harbour of Emporios and the hamlet of Poli, the annual panigyri (festival) of the Virgin Mary is held every 15th of August. Once, Panagia was the island's captains' village, and even today it stands out for its Kasian mansions, each boasting archaic-style columns at the entrances and intricately carved wooden front doors.
East of the village stands the church of the Koimisi tis Theotokou (Dormition of the Virgin Mary), also known as "Pera Panagia", featuring a wood-carved iconostasis and a pebble-mosaic floor. From its grounds, views open towards the open sea. The festival commences with a service and a procession of the icon through the village's narrow streets. Afterwards, people gather opposite, at the old school built in 1843 —the first school on Kasos— where large tables are laid out and it serves as a reception area for the festival.
Festivals represent a collective endeavour. Locals contribute through donations and personal labour, especially during the major summer celebrations. When it is time to serve, the men don aprons and form human chains from the kitchens to the tables. At the Panagia festival, Kasian rice pilaf with cinnamon, fresh butter, and tomato is served, alongside roasted goat, chips, and Kasian dolmadakia (stuffed vine leaves). The appetisers include boustia, stuffed offal with liver and rice, a traditional Kasian dish.
However, Lenten dishes are served at some festivals, such as those of the Stavros (Exaltation of the Holy Cross) or the Sotiros (Transfiguration of the Saviour). There, they offer saitia, a meatless pilaf deglazed with vinegar, as well as makarounes (hand-shaped pasta) with sitaka, the creamy Kasos cheese that simmers for many hours. After the meal, the festivities begin with violins and lutes, often lasting until dawn.
East of the village stands the church of the Koimisi tis Theotokou (Dormition of the Virgin Mary), also known as "Pera Panagia", featuring a wood-carved iconostasis and a pebble-mosaic floor. From its grounds, views open towards the open sea. The festival commences with a service and a procession of the icon through the village's narrow streets. Afterwards, people gather opposite, at the old school built in 1843 —the first school on Kasos— where large tables are laid out and it serves as a reception area for the festival.
Festivals represent a collective endeavour. Locals contribute through donations and personal labour, especially during the major summer celebrations. When it is time to serve, the men don aprons and form human chains from the kitchens to the tables. At the Panagia festival, Kasian rice pilaf with cinnamon, fresh butter, and tomato is served, alongside roasted goat, chips, and Kasian dolmadakia (stuffed vine leaves). The appetisers include boustia, stuffed offal with liver and rice, a traditional Kasian dish.
However, Lenten dishes are served at some festivals, such as those of the Stavros (Exaltation of the Holy Cross) or the Sotiros (Transfiguration of the Saviour). There, they offer saitia, a meatless pilaf deglazed with vinegar, as well as makarounes (hand-shaped pasta) with sitaka, the creamy Kasos cheese that simmers for many hours. After the meal, the festivities begin with violins and lutes, often lasting until dawn.
