The combination of ground cereal grains and milk or yogurt to produce a highly nutritious, storable foodstuff is a common practice among the countries of the Eastern Mediterranean. There are two Cretan variations under this category: xinochondros (sour ground wheat)…
AFTER THE 1st SYMPOSIUM OF GREEK GASTRONOMY
It is more than three weeks that the 1st of the Symposia on Greek Gastronomy is over but since I can say that it went very well, I wanted to share some thoughts on it … Speakers were the most…
The impressive hawthorn of Zominthos
In the archaeological site of Zominthos (Psiloritis/Crete) there is a particular hawthorn (Crataegus monogyna) which stands at a height of 12 meters. It is really impressive considering that its family usually grows like shrubs or small trees.…
My favorite melopita (apple pie)…
…is actually a tart, very popular in urban areas of Chania (Crete) during the 1980’s. It was never called a tart, though. At that time there have been two major waves of foreign influence in Greek food: the French and…
CRETAN FOOD MARKETS
Ηeraklion Cretan cheese and yogurt are made with the milk of goat or/ and sheep. Cow milk is never used in their production. Jeladhia, a jelly made with the head and the feet of the pig used to…