Crete

The Cretan livestock farming tradition has resulted in a variety of dairy products, among which excellent cheeses, yogurt, and a sort of crumb-like pasta called ksinochondros, all made from goat and sheep's milk .

Crete has the largest natural carob forests in the Southeast Mediterranean. Carob used to be a key ingredient for livestock feed, but it was ignored for several decades before making a comeback. Its sweetening properties made it an important energy source in the Cretan diet, and it was also used to make flour. Carob is attempting a remarkable comeback to modern markets with innovative products used mainly in bakery and confectionery, thus rooting modern food trends in older traditions.

Olive trees and the valuable fruits they yield have been part of Cretan life for more than 3,500 years. Centuries of history form the background of the complex relationship between Cretans, their olive trees, and oil. A long time may have passed since the Minoan era, though the olive tree -fruit and oil alike- is still part of the islanders' lives. Far from being just a product, it stands out as a symbol of Cretan civilization through the ages.

This is another name for snails, a very particular trademark Cretan delicacy. Popular recipes include cooking them with chondros ; in a tomato, courgette and potato casserole; simply fried; or boubouristi (boiled and then fried with herbs).

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. The product first appeared in ancient times. One of the most important finds from the Minoan era is the golden charm with two facing bees, which indicates that beekeeping activity existed early on.

Founded by the Region of Crete, the Cretan Gastronomy Center is housed in a three-floor building of neoclassical architecture built in 1933 called “Archontiko Manousaki” in Argiroupoli village, Rethymno.