Gardoumia

Gardoumia is a special meze from lamb intestines that is made on the island of Naxos, just like in Crete; besides, the strong connections between the two islands are well-known. Meze holds a special place in the Greek culinary tradition and could be described as an appetizer, a treat to share with friends in a relaxed environment. Gardoumia is a popular dish among mountain and pastoral farming/shepherds’ communities where meat eating prevails. Although roasted meat is regarded as the king in their... διαβάστε περισσότερα

The Religious Fete in Honor of Konstantinos and Eleni at Komiaki

A landscape of riotously grown plane trees, flowing springs and small vegetable groves and vineyards growing supported by dry-stone walls is the scenery housing the village of Komiaki in Naxos built in amphitheatric fashion at 550 above sea level overlooking the Icarian Sea. The village had 2,000 inhabitants in the past but nowadays, it only counts 500. The precious little religious fete (panigyri) in the honor of the two saints is celebrated in front of two one-aisled vaulted small churches,... διαβάστε περισσότερα

O Fournos tou Veloni (Velonis Bakery)

The wood-fired bakery of Velonis in Naxos Velonis Bakery (O Fournos tou Veloni) in the Chora of Naxos gives a courageous battle against developing trends and is one of those few bakeries left still making bread, delighting locals and travellers with the splendid smell of freshly baked bread spreading all around the neighbourhood. Wood-fired bakeries are becoming more and more scarce on the islands of the Cyclades. Little by little, the taste of the fluffy loaf of bread is vanishing. The people... διαβάστε περισσότερα

Vallindras Distillery

Kitron Naxou is a liqueur obtained by the distillation of pure alcohol in traditional copper stills. The leaves of the citron tree (citrus medica, kitria in Greek), reach in essential oils with a strong aroma, are the raw ingredient used in the distillation process and were originally used by wine growers in the distillation of raki. On the island of Naxos, the cultivation of citron trees dates back to the 17th century. In 1896 in Chalki, a village at the central semi-mountainous part of Naxos, Markos... διαβάστε περισσότερα

Tyrokomiki Naxou (Naxos Cheese-Making Industry)

Emmanuel Vas. Koufopoulos Driven by the long tradition of cheese making in his island and utilizing the technological advances as a stepping stone, Manolis V. Koufopoulos, a cheese maker from Naxos, founded in 1990 his dairy farm in the area of Agios Isidoros, at Galanados village, in Naxos. The Dairy Farm of Em. Koufopoulos “Naxos Cheese-Making Industry”, despite its small-scale production as compared to the one of the Union of Agricultural Cooperatives of Naxos, is famed not only for its excellent... διαβάστε περισσότερα

Union of Agricultural Cooperatives of Naxos

EAS Naxou The Union of Agricultural Cooperatives of Naxos (EAS Naxou), founded in 1926 and rapidly growing ever since, is the driving force of the agricultural sector of the island and a powerful engine for its economic growth. Currently, the Union of Agricultural Cooperatives of Naxos counts 26 member cooperatives and a total of 3,274 participating members (farmers, stock farmers). Cheese making constitutes the main field of activity of EAS Naxou. The Union created its first dairy farm in 1961... διαβάστε περισσότερα

Organic Islands

Organic Islands, founded in Naxos in 2010, is a firm that cultivates, processes, packages and sells organic aromatic plants and herbs. Nikos Hatziandreou, founder of the firm, did not decide to leave Athens and seek a better future in the Greek countryside just because of the economic crisis in Greece. Nikos, holder of a BA in International Policy and Administration and a MA in Diplomatic Studies with a successful carrier in two multinational consulting firms as a high-ranking executive, came... διαβάστε περισσότερα

Cheeses of Naxos

Naxian cheeses In Greek myth, god Apollo, worshipped with special affection by Naxiots, left on the island of Naxos his son Aristaios, who was an excellent cheese maker, to teach the islanders the art of cheese making. Although tens of centuries have passed since then, Naxos, being an island blessed with fertile plains, abundant water resources, mountains with rich vegetation and endless grazing lands, is still characterized by a particularly developed livestock sector and produces some of the best-known... διαβάστε περισσότερα

Naxos potato

Spanish Conquistadors conquered Peru in the “New” World, discovered the flavours of the potato, and carried them to Europe in the 15th century. From Spain, the cultivation of potatoes gradually spread to the rest of the countries of Europe and potato soon become the last resort of the have-nots in Europe who were unable to make their own bread, the nobles and the ruling class possessing at the time all the fertile and long stretches of land and the strong animals to draw the plough for wheat... διαβάστε περισσότερα

Graviera of Naxos

Graviera Naxou, a cheese with a sweet buttery flavour, is one of the best Greek graviera cheeses and is considered to be one of Greece’s most beloved table cheeses. Graviera Naxou means graviera of Naxos. In Greek, the word graviera is a transliteration of the Swiss gruyere. Recently added in the rich tapestry of Greek cheeses, graviera was made for the first time in the 20th century in the region of the Peloponnese and soon became known in the hinterland and in Grete where cheese makers succeeded... διαβάστε περισσότερα