Greek Breakfast in Crete: Where Taste Meets Tradition
Rusks are ideal for breakfast, consumed with cheese, butter and honey, sausages or tomato and feta cheese. Traditional rusks are made from various cereal flours: corn, barley, wheat, rye or even carrot flour. They are made from bread baked twice to eliminate all its liquids in order to be preserved longer. This is because at the past, families were not financially able to have fresh bread daily. Rusks were in other words the bread of the poor, those who spent their day in the field or in the farms.
Rusks are also found in ancient times. Their name was “Dipyrite Bread” because they were twice burned in the oven. It is no coincidence that they have been identified with the Cretan diet, having accompanied the Minoans on their sea voyages. It seems that several varieties of rusks originate from Crete and have slowly spread throughout the country and adapted to the conditions of agricultural production and the preferences of the inhabitants of those areas. Nowadays one can find rusks made of barley or wheat, sweet rusks and rusk bites. Moreover, we can find salty rusks or flavored with anise, mastic, with orange zest or other citrus fruits or alcohol, usually wine.
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Xygalo Siteias is a traditional Cretan type of cheese made from local sheep’s or goat’s milk or from a mixture of them.
Local Product
In Creta Eleon we carry on a family tradition of 70 years in agribusiness by trading and exporting Olive oil from the island of Crete in Greece.
Producer
Afoi Kassaki
Crete
Afoi Chiotaki ABEE
Crete
Cretan Honey Romanakis
Crete
Creta Eleon
Crete
Greek Breakfast in Crete: The Flavours and Colours of August
Some places tell their story through monuments. Others reveal it through everyday rituals, local flavours and the first meal of the day. Thessaloniki and Halkidiki belong to the latter. For centuries, this region has stood at the crossroads of the Mediterranean, where ancient trade routes, Byzantine heritage, Asia Minor traditions, Macedonian customs and the monastic legacy of Mount Athos have come together to shape a distinctive cultural and gastronomic identity.
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