Cretan Cuisine

Crete is famous for its cuisine. The island of Crete had attracted the interest of the scientific community since 1948, when researchers from the Rockefeller Foundation of the United States were invited by the Greek government in an effort to improve the “bad” living conditions of the population of Crete after the war. In this context, a detailed evaluation of the diet of the Cretans was carried out, which was nutritionally adequate. It is worth mentioning that, in 2012, the Cretan diet was recognized by UNESCO as a Cultural Heritage of Humanity.

Cretan food has a very characteristic local flavour. This might be because, a significant percentage of the population still maintains is engaged to the primary sector, mainly oil, vine and wine. The most important of which are: olives and olive oil, grapes, fruit, wine and traditional “raki”, dairy products, local meat “apaki”, sour sausages, breads and nuts, thyme honey, greens and vegetables, herbs and aromatic plants.