By Eurohoops Team / info@eurohoops.net
The Cretan diet has been studied by scientists the world over. The rather surprising findings of those studies have caused a worldwide sensation by documenting the enormous benefits to the islanders’ health and the low incidence of several diseases compared to other places on the globe.
Don’t look for a pill that can substitute the Cretan diet. There is no such thing
Serge Renaud, 1998
Due to its unique biodiversity and special climatic conditions, Crete is a place that favours the growing of excellent native wild herbs and greens. This, along with the pastoral products, has shaped the eating habits of the Cretans for centuries and built the reputation of the Cretan diet as the healthiest diet among the rest of the Mediterranean diets. The dietary pattern of Cretan diet is mainly based on the consumption of olive oil, large quantities of vegetables and reduced meat.
Crete: Incredible Flavours from Incredible Crete on Vimeo.
A basketful of local products
The Cretan terrain offers variety and abundance, due to the diverse relief of the island which combines endless shorelines and mountain ranges to offer a wide variety of products. Cretan olive oil is, of course, the jewel in the crown.
Olive oil and table olives:
Olive trees and the valuable fruits they yield have been part of Cretan life for more than 3,500 years. The Cretan elders will often say that “Even sitting in its shade does you good.”
Greens and indigenous herbs:
The climate and soil of Crete welcome indigenous greens and herbs throughout the year. Edible wild greens abound in Cretan land, and make for a very distinctive feature of the Cretan diet.
Fruit:
Fruit-bearing trees, especially citrus trees, thrive in many areas of Crete. Oranges from Maleme in Chania have been awarded PDO status, though other famous varieties include oranges from the planes of Milopotamos and Fodele, cherries from Gerakari, bananas from Arvi, and apples from Lassithi Plateau.
Meat:
Cretans used to eat more sheep and goat meat than beef or pork. Small-scale livestock farming and the particular relief of the island called for flocks of smaller animals, usually grazing in mountain pastures.
Traditional cured meat:
Apaki and siglina – specialty smoke-cured pork cuts – and vinegar sausages make for excellent tidbits in the Cretan menu.
Bread and rusks:
Traditional Cretan bread and rusks are an important part of Cretan culture. Among the Minoan finds unearthed in the island are the earliest occurrences of simple barley bread.
Honey:
Honey, one of the most important products of Crete, wouldn’t be what it is without the wealth of fragrant plants and herbs thriving on the island.
Tsikoudia:
Raki or tsikoudia, the spirit preferred by most Cretans, has been awarded PGI status. It appears in every single aspect of social activity and every household on the island. Over time, tsikoudia has become a symbol of kindness and hospitality, a spirit which helps with introductions and starts new friendships.
Fish:
Crete may be an island, but its culture is closer to the mainland type. The inhabitants always preferred areas close to the mountains, where they could peacefully develop agriculture, livestock farming, and trade, as coastal areas were exposed to pirate and buccaneer raids.
Chochlios: This is another name for snails, a very particular trademark Cretan delicacy.
Crete: a foodie destination
Cretan products and the Cretan way of cooking have claimed their own distinguished place in international gastronomy, due to the use of high quality ingredients with the added benefit of bolstering human health.
Crete as a brand name – A cradle of values:
Crete is one of the top favorite tourist destinations worldwide. The Cretan diet is a quite new tourist product in need of a common identity – a uniform branding – that will boost its uniqueness and recognizability.
The Cretan Nutrition label of quality
This label is awarded to restaurants adhering to the principles of the Cretan diet and using mostly local products and exclusively Cretan extra virgin olive oil.
For more information, please visit www.cretan-nutrition.gr
Celebrating Cretan products – An agenda of flavor
| February | Ksinohondros and Mouzoudia Feast (Mohos, Heraklion) |
| March | Orange Feast (Fodele, Heraklion)
Saint George Galatas (Asi Gonia and Karoti, Rethymnon) |
| June | Cretan Cuisine Feast (Rethymnon City)
Fishermen Feast (Agia Galini, Rethymnon) Cherry Feast (Karanou, Chania) |
| July
|
Magirotsikaliasmata (Mohos, Heraklion)
To Theros (Meronas, Rethymnon) Almond Feast (Kroustas, Lassithi) Wine Feast (Dafnes, Heraklion) Raki Feast (Agia Varvara, Heraklion) Cheese and Shepherd Feast (Zoniana, Rethymnon) |
| August | Agricultural August (Chania City)
Snail Feast (Vlaheronitissa, Chania) Snail Feast (Agios Thomas, Heraklion) Snail Night (Krya Vryssi, Rethymnon) Citron Feast (Garazo, Rethymnon) Olive Oil Feast (Kritsa, Lassithi) Potato Feast (Tzermiado, Lassithi) Honey Feast (Prina, Lassithi) Fish Night (Kolimvari, Chania) Xerotigano Feast (Syrili, Chania) Kaltsouni Feast (Kandanos, Chania) Kazanemata (Hamezi, Lassithi) Shepherd’s Feast (Katharo Plateau, Lassithi) Mutton Feast (Karines, Rethymnon) Bread Feast (Kato Metohi, Lassithi) Graviera Feast (Anopolis, Chania) Water Mellon Feast (Charakas, Heraklion) Grape Feast (Sfakopigadi, Chania) |
| September | World Tourism Day (all major cities)
Raki Feast (Chania city) Sardine Feast (Nea Chora, Chania city) |
| October | Chestnut Feast (Elos, Chania) |
| November | Ksinohondros Feast (Hondros, Heraklion) |
| Events for Cretan Wine throughout Crete:
|
Enocretica
Enotica Wineries – Open Days (at all wineries of Crete) Information www.winesofcrete.gr |
| Other Events – Festivals: | Xanthoudidia (Avdou, Heraklion)
Yakinthia (Anogia, Rethymnon) Earth – Culture – Tourism (Platanias, Chania) Festivalaki (Heraklion – Chania – Athens) Route of Psiloritis (Livadia, Rethymnon) Cultural Camping (Astritsi, Heraklion) |