Meteorologist Sakis Arnautoglou talks about rising temperatures and a phenomenon called "donkey summer".
"Consistent with his appointment the “summer of Agios Dimitrios” the “donkey summer” the first days of next week, with a noticeable increase in temperature in places!» he says initially in his post on Facebook.
According to Mr.. Arnaoutoglou, similar warm period of autumn is called "Indian Summer" (indian summer) in the USA and Britain, «Indian summer» (summer of old women) in Germany, in Austria, in Switzerland, in Lithuania, in Hungary and Estonia. Alongside, in some Slavic-speaking countries -for example, in the Czech Republic, in Ukraine, in Poland, in Slovakia, in Russia and Slovenia- she is known as "(old) women's summer".
Teresa, the pasturmas and the "little summer"
In Bulgaria, adds Sakis Arnautoglou, it is known as "summer of the gypsies" or "summer of the poor", while in Serbia it is known as "Miholjsko leto", because Saint Michael or "Miholjdan" is celebrated on 12 October. In Gaelic Ireland the phenomenon is called "little goose autumn".
Citing Wikipedia, the experienced meteorologist notes that in the temperate regions of South America - such as southern Brazil, in Argentina, in Chile and Uruguay- the phenomenon is known as "Veranico", «Veranito» or «Veranillo» (literally "little summer") and it usually happens in early autumn, between the end of April and the middle of May, so it is known as "little summer of May" or "Veranito de San Juan" ("little summer of Saint John"). Its onset and duration are directly linked to the occurrence of El Niño.
In other countries, "donkey summer" is associated with autumnal feasts or saints' days, like Teresa of Avila (Portugal, Spain and France), in the summer of Saint Martin (Spain, France, Italy, Portugal and Malta), "the summer of Saint Michael" in Serbia, Montenegro and Bosnia and Herzegovina, "Saint Martin's Day" in the Netherlands and Italy, "Bridget of Sweden" in Sweden. In Turkey it is called "pastırma yazı", meaning "summer of pasturma", as the month of November was considered the best time for making pastourma!