Greece · Fermentation craft; Viticulture; Greek heritage
Σαντορίνη Ασύρτικο — Κουλούρα Αμπελουργία
The Santorini Assyrtiko wine making tradition — the production of wine from the indigenous Assyrtiko grape variety grown on the volcanic soil of Santorini (Thera) island using the unique kouloura (basket) vine training method, which protects the grapes from the Aegean winds by training the vine into a self-supporting circular basket nest. The Santorini ampelourghós reads the correct grape maturation quality through a crush-and-taste assessment specific to the Assyrtiko grape.
Risk level: Stable · Not listed; Santorini viticulture on the Greek national heritage inventory; EU PDO Σαντορίνη
The Epirus dry stone masonry tradition — the building of the distinctive Zagori stone village architecture without mortar (ξερολιθιά) whose specific technique of selecting and placing local gray Zagori limestone blocks by shape and weight…
The Cretan paximadi (rusk bread) tradition — the double-baking of barley or wheat bread to produce the characteristic Cretan dried rusk that has been the staple food of Cretan shepherds and sailors for millennia, extending bread shelf life…
The Greek livestock copper bell making tradition — the production of the distinctive handmade copper and brass bells worn by Greek sheep and goats whose specific cast-and-hammered form produces a unique tone that identifies each individual…
The Greek beeswax candle making tradition — the production of the specific Greek Orthodox beeswax candles (κηροί) from the pure Greek beeswax that is the required material for Orthodox liturgical candles, whose characteristic warm honey…
The Ioannina silver filigree tradition of Epirus — the most significant Greek silversmithing tradition, centered in the city of Ioannina (the capital of the Ottoman Epirus pashalik under Ali Pasha), whose specific combination of Ottoman…
The Greek Karagiozis shadow puppet theater tradition — the making of the flat, jointed figures from treated animal hide that are the puppets of the Greek shadow puppet theater, which adapted the Ottoman Turkish Karagöz tradition into a…
The Belgian witloof (endive) forcing tradition — the two-stage cultivation process that produces the characteristic pale yellow-white chicory heads (chicons) from chicory roots forced in darkness and warmth, a technique accidentally…
The multi-day fermentation, pounding, and floor-cooking of cassava flour into kondowole, a dense, sticky staple porridge of northern Malawi, particularly associated with the Tumbuka and Tonga communities around Lake Malawi's northern…
The Sachertorte making tradition — the dense chocolate sponge cake with a layer of apricot jam and smooth dark chocolate glaze invented by Franz Sacher for Prince Metternich in Vienna in 1832, whose specific combination of dense yet moist…
Production of incense sticks on Awaji Island, Hyogo, which makes about 70% of Japan’s incense.
The Styrian pumpkin seed oil pressing tradition — the production of the dark, nutty, aromatic oil from the specific hull-less Styrian oil pumpkin (Cucurbita pepo var.
The Ardennes ham curing tradition — the dry-salting and cold-smoking of the distinctive Walloon cured ham whose specific combination of dry salt cure, cold smoking over beech and oak, and extended drying in the Ardennes forest air produces…