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 cultivation. Potato, on the other hand, thriving in any kind of soil (sloping, poor or rocky), could be also grown at home and, thus, became a tasty and nutritious solution for the poverty-stricken rural population.
It is said that potato started being cultivated on the island of Naxos at the end of the 18th century. However, it was only in 1830 that its cultivation expanded throughout the lowland of Naxos and became one of the most significant produce of the island affording financial growth and prosperity to the rural population.
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’... Read more
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)... Read more
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... Read more
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... Read more
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... Read more
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... Read more