A mixture of honey, water, vinegar, boiled to syrup, mixed with fresh herbs. Used for medicine from Hippocrates. During Minoan civilization years oximeli was made in the summer with fresh wine, water, vinegar and honey and consumed instantly. An ancient, authentic and unique Cretan sweet and sour taste.
Gruyere cheese, made from 80% sheep’s milk and 20% goats milk. Commonly shepherds keep the herd within the White Mountains so they feed off the ground herbs and wild greens only, therefore the production of milk and later the cheese products are totally organic, high in calcium, phosphorus and magnesium.
Fresh, strong to taste wild greens full of protein and healing elements, high in vitamins C and E. Unique bitter taste, accompanied with extra virgin olive oil, fresh lemon juice and hard sea salt. Raw or boiled can be served with fresh fish, as a salad or even with meat.
The Mediterranean chocolate. A tree with magic elements, a real treasure of high nutritional value and a source of natural nutrients. The carob tree was used for medicinal purposes as well as a natural sweetener. It is an excellent source of antioxidants. Cretan diet contains all forms of carob, such as carob honey, carob syrup, carob flour and carob juice served hot as coffee.
A soft cream cheese, very similar to a cottage cheese, made from fresh goat milk, with two different types of production. One is sweet and the other is sour. Both types stand out for their special flavor and can be used for cooking or confectionery. Preserved and used both as fresh or dried.
A very ancient type of flower, used by the Minoans for cooking or cosmetics. It is similar to a saffron blossom, but with a mild aftertaste. During the 15th century Cretans were using this flower to paint carpets by adding water and vinegar. Cretan diet was founded from such flowers because of their therapeutic and antioxidant benefits as well as their pure and discreet taste.
During Christmas holidays a custom tradition takes place, called “Hirosfagia” (slaughter of the pig). Within a few days family members from the northern region of the island gather and produce different pork meat ancient recipes, such as “sigklino” , which is made from the inner part of the ribs, separated from the bone, smoked with sage and kept in huge jars within its own liquid fat. This ancient method became a study for many cuisines throughout the world because it’s consistent and preservative structure.
Marouvas is the aged red wine of the “Romeiko” grape variety which is harvest in the western area of the island, kept into old oak barrels, and consumed at least three years from the harvest. A unique and adventurous taste of wine with high quantities of alcohol, depend upon the aging.
Traditional handmade pasta with flour, oil and water only. An ancient strong recipe for fresh pasta, which is easy, delicious and very filling. Moreover, is totally vegan and squid ink is added in some recipes in order to give an extra flavor as a side for seafood and fresh fish.
Walking along the rocky seashores of northern Crete there is a strange and green colorful bush, sometimes naturally dusted with sea salt, which offers a high in vitamin E, K and C green leaf, with a surprising hot, sweet and spicy taste often used in salads and grilled fish. Cretan diet lists a numerous ways to consume krittamon, either raw, infused in extra virgin olive oil or in brine and sometimes cooked or fried.
Staka is a cream with a high fat content and comes from the processingof milk. It can be eaten plain, raw on bread or pan-fried, as an accompaniment mainly to meat or mixed with fried eggs.
Stakovoutiro is made from boiled milk “skin”. It was once an exclusively household made product, especially in the prefecture of Chania. It is whitish or pale yellow, very greasy, has a milky flavor and a special aroma. It is used to make Cretan pilaf, where it is poured in small amounts after being steamed.
Hondros is a type of pasta made of flour, grains and wheat. It is granular and irregular in shape with the grains have a diameter of about 2-3mm. it is available in varieties such as sour coarsely ground wheat and sour milk, sweet from fresh milk and wheat or semolina, in coarse and fine textures. In spite of the differences between the two varieties, they pair especially well with tomatoes, vegetables and fish broths.
The wonderful fruit of the pomegranate through the fertile soil of the Cretan land, provides a juice rich in antioxidants, polyphenols and vitamins ideal to meet the daily needs of the body.