In the Lands of the Panagia
The route stretches for 157 kilometers and takes about 3.5 hours by car or motorcycle, without stops. Visitors may choose to travel part of it or break it up over different days. Accessible all year round, it is ideal for travelers interested in local cuisine, wine, cultural, historical and religious monuments, as well as nature and outdoor activities such as hiking, mountaineering, cycling, or even winter sports in the snow.
In about 3.5 hours of driving, Imathia unfolds a route where wine and tradition walk hand in hand. Beginning in Veria, with the historic Bema of Apostle Paul, the journey continues through villages and slopes that live to the rhythm of the vineyard: Trilofos, with the Church of Saint Tryphon, protector of vine growers; Rodohori, famous for its cherries; Giannakochori and Naoussa, home of the Boules carnival and the noble Xinomavro grape, the finest Greek red variety. From Naoussa, Giannakochori, or Rodohori, it is an easy trip to the 3-5 Pigadia Ski Resort, one of the two major ski centers of Imathia.
The route ascends through Arkochori, with its rare oak forest, then to Seli and its ski resort—an alpine paradise for winter sports lovers. From here, the road leads to Kastania and the Panagia Soumela Monastery, a spiritual beacon for Pontic Hellenism. The path is lined with firs and mist, and the mountains breathe the scents of resin and damp soil.
The cuisine is deeply tied to the land and its people. In Naoussa, vine leaf rolls stuffed with minced meat and rice (giaprakia) steam in holiday-season kitchens and beyond. Pork with plums or quinces, the local soup koukoulia with fried meatballs (without rice), and various rich casseroles flavored with herbs are classic winter dishes. Meatballs and braised beef made with top-quality Imathia beef are cooked in a sauce with Xinomavro, which lends a distinctive aroma, while the semolina halva takes on another dimension when perfumed with the same wine. Finally, the most famous tsipouro appetizer is gavopsara: salted eggplants, sliced thin and fried in hot oil.
Local markets and shops offer treasures of Imathia: local cheeses, Naoussa peaches, Rodohori cherries, Vermio mushrooms, Kastania potatoes, tsipouro, handmade petoura (pasta sheets), trahanas, fruit or vegetable slices preserved in grape must (retselia), and game.
This is a route where wine acts as an invisible thread, weaving together aromas, flavors, arts, traditions, and people in perfect harmony. For overnight stays, many accommodations can be found in Rodohori, Seli, Koumaria, and of course in the towns of Naoussa and Veria.
Route Products
PDO Products: Batzos cheese, Feta, Kasseri, Manouri (Central Macedonia), Crunchy Rodohori cherries, Naoussa peaches, Naoussa wines
PGI Products: Wines of Imathia, Wines of Macedonia
Specialties: Veal, Gavopsara (salted eggplants), Retselia (fruit/vegetables in grape must), Pleksouda cheese, Tsipouro, Vermio mushrooms, Kastania potatoes, Petoura, Trahanas
Route Delicacies
Naoussa Giaprakia: A traditional Macedonian dish, especially common during Christmas. Similar to cabbage rolls but with local variations. Prepared with cabbage or vine leaves, stuffed with minced meat, rice, and herbs, and simmered gently in pots.
Gavopsara: The most famous appetizer of Naoussa. Salted eggplants cut into thin, elongated strips, dredged in flour, and fried in hot oil until crisp and flavorful.
Meat with Xinomavro and Batzos: Aromatic wines of Imathia—especially Naoussa Xinomavro—pair perfectly with meat dishes such as beef, game, or meatballs, slow-cooked in casseroles with rich sauces. The dish is topped with local Batzos or kefalotyri cheese, creating a robust, flavorful combination.