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Maria Calafati

Athens, Greece
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About Maria
Maria Calafati is a journalist/editor based in Athens, Greece. 
Her background lies in editing, researching, and pursuing stories, writing news and articles, consistently meeting deadlines, and producing energizing content to attract audience attention. She's also familiar with various topics, such as Politics, Energy, Economy, Travel and Culinary Travel.
Languages
Greek English Italian
Services
Interview (Video / Broadcast) Documentaries News Gathering
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Skills
Business Finance Politics
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Portfolio

Politics- Italy

NIGERIA - BEYOND THE GRID: A Big Challenge and a Huge Opportunity

21 Feb 2022  |  LinkedIn
The article discusses Nigeria's efforts to address its electricity access issues, particularly for the 55% of its population that is underserved or unserved. It highlights the country's reliance on problematic electricity sources and the high costs of petroleum products in rural areas. The Nigerian government has undergone power sector reforms and is focusing on increasing on-grid capacity and supporting off-grid initiatives, aiming to electrify 80% of the population by 2035. The article mentions the World Bank's approval of a $2.1 billion loan for Nigerian electrification and the growth of solar power in Africa, led by South Africa, Egypt, Kenya, and Nigeria. It details the Nigerian government's partnership with Azuri Technologies and ASOLAR to provide PayGo solar light systems to rural areas, creating jobs and training opportunities. The Bank of Industry's launch of a 1 billion Nara off-grid solar energy fund is also covered. The article emphasizes the need for larger systems to power more appliances and the positive impact of the 'Beyond the Grid' project on Nigerian communities.

What to eat in Greece? Learn about the unforgettable “flavors” of Greek landscapes and dishes

01 Jul 2019  |  Cardamom Magazine
The article, written by Maria Calafati, explores the rich culinary landscape of Greece, highlighting the diverse and flavorful dishes that are a must-try for visitors. It emphasizes the connection between the country's beautiful geography, including its islands and mainland regions, and its delicious cuisine. The author provides an insider's view on traditional Greek dishes from various regions, such as pastitsada and sofrito in Corfu, tsipouro and seafood in Thessaly, tyrovolia and mostra in Mykonos, rasko and kathoura on Ikaria, dolmadakia on Milos, and dakos and kalitsounia in Crete. The article invites readers to experience Greece not only for its ancient ruins and stunning landscapes but also for its unique and tasty cuisine, which is an integral part of the country's culture and allure for tourists.
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