Citrus groves, vegetable farms, pasturelands, the olive groves of Tragea, the vineyards at the northern part of the island; the goods provided by the fertile nature of Naxos on the one hand and the produce of the farmers inhabiting the mountain villages of Filoti and Apeiranthos (calf, goats and sheep, dairy products, oil, olives, grapes, honey, citrus fruits, potatoes and other vegetables) on the other hand have formed through their longstanding presence the traditional cuisine of Naxos.
Even though Naxos is not such a large island like Crete for instance, what is most interesting is that the cuisine of Naxos did not used to be uniform. Well before there was a road network on the island to link together the villages of Naxos, the Naxian cuisine was divided into three categories. The cuisine of the coastal regions, where fish and sea food dishes prevailed; the cuisine of the plains where vegetable and cattle dishes had a leading role and were people used butter for cooking since the byres were located in the plains and, finally, the cuisine of the semi-mountainous and mountainous regions where goat and sheep dishes prevailed and where olive oil was used for cooking.
Among the products of the island, the dairy products of Naxos, the potatoes of Naxos and the kitron liqueur (a liqueur made from the leaves of citron tree) are famous and consumed throughout Greece. On the island of Naxos you can taste a long list of savoury dishes.
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