Gigantes Plaki’s music can be described as self-willed/unconventional guitar pop with some electronics. The EP covers calm pieces, straightforward, guitar oriented songs and arrangements "that seem to have sometimes lost contact to reality."

TRACKS:
01. Alive again 05:53
02. Kindred souls 04:36
03. More than flying 04:12
04. Every single day 04:59
05. Closer to truth 04:56

ELECTRIC GUITARS WITH POP APPEAL
The calculation of the fresh music-maniacs comes up that simply. Against all trends, they do not
want to save rock music, but celebrate it manifold and so -with time- an own style has been
developed. A powerful and nevertheless melodious sound-frame, supplemented by application
of electronic elements, affiliates with the expressive, charismatic singing of Corinna Berninger.
Not least because of this voice the band oscillates between obliging catchy tunes and energetic
outbreaks – independently, creatively and modern. They present their ideas variedly, roughly and
intimately. Lived music which catches the listener with its individualism.

Besides numerous pop songs the repertoire covers also moments of nostalgia, genuine rockers
and of course the desirable Ottsch on the saxophone.

GIGANTES PLAKI ROCKS THE KWK
Hipoltstein (cbl) „…That has something from K’s Choice –says 23 year old Claudia. The music
reminds others rather of Alanis Morissette or No Doubt. But the band admits that their music is
difficult to define. They have finally agreed on energetic, wilful guitar pop with some electronic
sounds.” (Hipoltsteiner daily paper))

SINCE GIGANTES PLAKI DON’T EXIST IN THEIR ORIGINAL FORMATION ANY MORE
(Gregor Klepsch/key, Jörg Hofmann/bass, Stefan Goldmann/git, Christian Otto/sax, voc,
Corinna Berninger/voc, Oliver Herrmann/dr, RM1X) the EP „Burn out / freeze in“ is a TRULY RARE
PIECE!!!

GIGANTES PLAKI (for 4 persons)
500g broad kidney beans, 2 pounds tomatoes, 160ml olive oil, 280g onions (cut into thin slices),
1tsp tomato puree, 3 cloves of garlic, 1tsp sugar, salt & pepper, 3tsp parsley, 1tsp oregano,
1tsp thyme

1. Clean the beans, wash and drip them off; then soak them over night in cold water.
2. Drip the beans off and cook them for 30 – 40 min in water until they are al dente.
3. Drip them off and set aside.
4. Heat up the olive oil in a pot; add the onions, garlic, thyme and oregano.
5. Add the tomatoes ( if you use fresh tomatoes add 150ml water / otherwise add all of the juice
from the can tomatoes).
6. Add the tomato puree and the sugar, blend everything together and taste with salt and
pepper.
7. Cook about 30 min, until you have obtained the desired consistency.
8. Give the sauce as well as the beans and the parsley in a casserole and blend them well.
9. Cover lightly with black pepper and oregano.
10. Bake for 30 min in the pre-heated oven at 175 F until the surface is lightly crispy and dry.