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June
2007
Welcome to
our June newsletter.
Corfu is heating up for the summer and in this issue we have
decided to focus on the best beaches on the island and the ones
that have been awarded the “blue flag”. As a continuing service
to our newsletter subscribers, we will now be sending you
periodic ‘property updates’ featuring new and available
properties and plots. Occasionally these will be properties that
have just been brought into the office and not uploaded on our
website, thereby giving you the opportunity to express an
interest in advance.
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FEATURE PROPERTY:
GLYFADA
– West Corfu
A
newly-built apartment, located in the Meningos complex right
on the long sandy beach of Glyfada, west of the island. The
apartment is on the first floor with uninterrupted sea views
and it features one bedroom, an open plan living
room/kitchen and a bathroom. It is partly air conditioned
making it ideal as a holiday home in the hot summer months.
PRICE: 150.000 Euro
More information |
BLUE FLAG
BEACHES
The ‘Blue Flag’ awards originated in France in 1985 where the
first French coastal municipalities were awarded the Blue Flag
on the basis of criteria covering sewage treatment and bathing
water quality. 1987 was the "European Year of the Environment"
and the European Commission was responsible for developing the
European Community activities of that year - The Foundation for
Environmental Education in Europe presented the concept of the
‘Blue Flag’ to the Commission, and it was agreed to launch the
Blue Flag Programme as one of several "European Year of the
Environment" activities in the EU. In 1987, 244 beaches and 208
marinas from 10 countries were awarded the Blue Flag.
Since 1987 the Programme the number of Blue Flags awarded
annually has increased and the criteria have become stricter.
The award of a Blue Flag beach is based on compliance with 29
criteria covering the aspects of environmental education and
information, water quality, environmental management and
safety/services. All Blue Flags are only awarded for one season
at a time; some of the criteria is imperative and must be
implemented – if not, the Blue Flag will be withdrawn.
In
2001 the Foundation became a global
organisation
and the
Blue Flag Programme has already been implemented in the Republic
of South Africa, Canada, Morocco, New Zealand and in four
countries in the Caribbean region. Chile, Russia and Brazil are
currently in the pilot phase of the
programme.
In 2006 over 3200 beaches and marinas were awarded the Blue Flag
- 411
beaches and 5 marinas were in Greece. According to the Hellenic
Society for the Protection of Nature, which has handled the
"Blue Flags" programme in the country since 1992, this year,
Greece has come 2nd among 49 countries for clean
beaches, with 428 of its beaches and 9 of its marinas fulfilling
the necessary criteria to receive the "Blue Flag" certificate,
the most important being water quality.
Corfu
itself has its fair share of these Blue Flags – 31 beaches in
the following areas and also Gouvia Marina.
North:
Almyros, Astrakeri and Roda.
North East:
Apraos-Kalamaki, Avlaki, Barbati, Gimari, Kalamiones Kassiopi,
Kerasia, Nisaki/Krouzeri and Perithia/St. Spiridon.
North West:
Ag. Stefanos Beach (west of Sidari),
Agios Georgios, Arillas and
Canal d Amour.
West:
Agios Gordios, Ermones, Glyfada,
Kontogialos and Paleokastritsa.
South West:
Ag. Georgios, Beach located in Korision, Agios
Mattheos Prasoudi, Issos and Marathias.
South East:
Benitses and Agios Ioannis (Strongili).
East:
Alykes-Potamos, Kondokali, Kommeno, Dasia and Ipsos.
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Krouzeri, NE Corfu |
St.
Spiridon, NE Corfu |
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Glyfada, West Corfu |
LOCAL
CORFIOT SPECIALITIES
If you cannot make it over to our emerald isle this year but
want a taste of Greece we have included a Corfiot recipe for you
to try out and more will follow in future issues of our
newsletter …… Kali Orexi!
SOFRITO
INGREDIENTS
(Serves 4 to 6)
-
1kg
boneless beef fillets (preferably from the leg)
-
At least
10 cloves
of garlic – finely chopped
-
white
wine
-
Rosemary
(if desired)
-
2
bunches of flat leaf
parsley – finely chopped
-
Salt
-
Pepper
-
Flour for
coating
the fillets
-
Olive
oil for frying
METHOD
Heat some olive oil in a heavy based pan. Lightly season the
flour with salt and pepper and coat
the fillets. Add the fillets to the pan and fry gently on both
sides to seal in the flavours.
Remove the
meat.
Add to the
pan the garlic and parsley (and rosemary). Fry gently for approx
a minute. Return the meat to pan with any juices and coat both
sides with the garlic and parsley. Add enough wine to cover the
meat. Season with salt and freshly ground pepper. Cover the pan
and simmer over low heat for about 1 hour and 30 minutes - until
the sauce thickens and meat is tender.
Remove and
place
the meat on a platter and pour the sauce over them. Serve with
mashed potato or rice. |
