location: Crete

On the vast slopes of Crete, where the sun meets the crystal-clear sky and the sea embraces the land, a small yet potent herb flourishes: the famous Cretan dittany (Origanum dictamnus L.). Deeply rooted in Greek nature and tradition, this treasured plant has recently been recognized by the European Medicines Agency (EMA) for its therapeutic properties. Cretan Dittany: From Ancient Remedy to Modern Herbal Treasure The people of Crete have long known the unique properties of dittany. In ancient times, legends and healers like Hippocrates praised its remarkable healing powers. According to myth, wild goats would seek out dittany to … Read more

Sigklino or Siglino is a pork dish served mainly in Crete (but also in other parts of Greece too). This meat is kept inside ‘’glina’’, which is the fat derived from the cooking of pork and allows meat to maintain for a considerable amount of time. The preparation of the sigklino varies depending on the region. In some areas of Crete they smoke the pieces of meat, in other regions the meat is marinated for a few days in vinegar, while elsewhere they add various spices or e.g. orange zest etc.

Staka is a traditional Cretan dairy product derived from the so-called “tsipa”, i.e. the cream of freshly drawn milk, which is separated from the milk, then is lightly salted and after having accumulated a sufficient quantity, is heated for days on a low heat with the addition of flour. During this period, staka, i.e. the proteins is separated from fat, from which the stakovoutyro (aka staka butter) is derived. Staka has a strong taste, while its colour varies from white to yellowish. It is used mainly in recipes but it is also consumed on its own.

Cretan rusk (paximadi) is a product connected with the lifestyle and culture of Crete. The preparation is similar to that of bread with the difference that the rusk is cut into slices and baked till it dries. It has a sharp and irregular texture, hard crumb and is kept fresh for a long time. Cretan paximadi can be found in different versions, depending on the ingredients used. Its weight varies between 100gr and 200gr. Depending on the ingredients it changes its color (deep golden yellow for those made from hard wheat, light brown for those made of barley, and darker … Read more

Apaki is a traditional smoked cold cut of Crete, famous for its taste and aroma. It is fat-free pork that is prepared mainly from the tenderloin or pork leg. After the meat is selected, salt and pepper are added to it, and then it is sprinkled with aromatic herbs (such as sage, basil, savory, oregano, etc.) and marinated for several days with vinegar and wine. After that the meat is hanged in a special place where it is smoked with branches from olive or cedar trees, as well as aromatic herbs. It is eaten either on its own, either served … Read more

Xygalo Siteias is a traditional Cretan type of cheese made from local sheep’s or goat’s milk or from a mixture of them. It has a soft and creamy texture, along with a sour and fresh flavour, a particular scent and low salt content in general. Since 2011, xygalo Siteias is certified as Protected Designation of Origin (PDO) product.

Pichtogalo Chanion (also known as Chaniotiki Myzithra or Galomyzithra) is a Cretan xinomyzithra made from fresh milk (goat or sheep milk or a combination of both). It differs from other similar types of cheese as it is produced directly from milk and not from whey. It is a soft and spreadable cheese, exclusively produced in the Region of Chania. It has mainly a white color, fresh taste, no holes and a special aroma, which is similar to yogurt. It has been certified as a product of Protected Designation of Origin (PDO) since 1994. It is used in various traditional recipes … Read more

Portokalia Maleme (part of the Washington Navel variety) are sweet and juicy oranges of medium size, traditionally cultivated in the coastal zone of Chania Regional Unit, in Crete. Their cultivation began during the 1920s and can be found in many varieties while their exceptional taste is related to the microclimate of Chania area (atmospheric humidity, sunlight during the whole year and abundant water available from irrigation of the White Mountains). They time of harvest begins in October and lasts until the end of May. Portokalia Maleme were certified as PDO product (Protected Designation of Origin) in 1996, and they are … Read more