Evia is the second-largest Greek island in area and population, after Crete, and the sixth largest island in the Mediterranean Sea. It is separated from Boeotia in mainland Greece by the narrow Euripus Strait (only 40 m (130 ft) at its narrowest point.

Evia was known by other names in antiquity, such as Macris (Μάκρις) and Doliche (Δολίχη) from its elongated shape, or Ellopia (after Ellops the son of Ion), Aonia and Abantis from the tribes inhabiting it, or Ocha/Oche (Ὄχη), which is also the name of the highest mountain on the island. 4Its ancient and current name, Εὔβοια, derives from the words εὖ "good", and βοῦς "ox", meaning "(the land of) the well(-fed) oxen". Strabo writes that it took the name Euboea either by the heroine Euboea or because of a cave on the island at the Aegean coast which was called βοὸς αὐλὴ (cow's stall) and there Io was said to have given birth to Epaphus.

Evia is home to many amazing holy people in the Orthodox Church. Most notably, in the 21st century, is St. Iakovos Tsalikis. We will learn more about his life and miracles. We will also learn more about St. David who founded a famous monastery outside of Rovies in Northern Evia and St. John the Russian whose relics were brought by Asia Minor refugees to Prokopi in 1924.

The dances of Evia are beautiful and similar to other islands. In circles and in couples, we will learn new dances or our traditional celebration on Friday evening. One of the characteristic dances of the island is “Kavontoritikos”.

The music of Evia reflects traditional island music but also influence from the local population of Arvanites. Violin, laouto, lyra, flute, and a variation on a tsabuna are frequently heard in local tunes.

One of the traditional foods of the island often consumed during the holidays, especially around Christmas, is kourkoubinia. This dessert, consisting of rolls similar to baklava, which is fried and seasoned with syrup; often eaten with fresh fruit and in particular with cherries. To prepare the kourkoubinia it is therefore necessary to take some phyllo dough and prepare some phyllo rolls, in which a grain of walnuts or almonds and pistachios must be inserted, together with sweet syrup, oil. This is just one of the many foods we will learn to make.