Traditional cuisine of Crete

World-renowned for its ancient civilization and its unique natural beauty, Crete is Greece’s top tourism destination attracting more than two million visitors in the space of a year.

Nevertheless, Crete boasts a significant productive population involved in the primary sector, chiefly in the production of oil, in the cultivation of vineyards and wine-making, in bio-dynamic agriculture (early vegetable production), in cattle breeding and in cheese making.

The most significant products of the Cretan land are olives and olive oil, grapes, citrus and fruits in general, wine and tsikoudia – the Cretan fire water-, dairy products, apaki (pork coated in aromatic herbs, marinated for 2-3 days in vinegar and wine before it is slowly smoked over a fire of olive and cypress branches), vinegar-tinged sausages, bread and rusks, thyme honey, stamnagathi (a wild green with a bitter and sweet flavour and an exquisite aftertaste), wild greens and vegetables, sultanas, locust beans, herbs and aromatic plants.

Μore at Greek Gastronomy Guide…

Source: www.greekgastronomyguide.gr

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