The latest issue of Greek Cuisine magazine, released on Sunday, February 2, with To Vima, embarks on a flavorful journey through the mountainous regions of Crete.
Flavors, memories, traditions, and unique local products come to life, guided by people who master the art of creating unforgettable culinary experiences.
This adventure takes us across Crete’s rugged landscapes, from Archanes to Anogeia and up to the towering Psiloritis. Every stop along the way offers a new experience—a distinctive taste, a special product—each revealing the rich history and culture of the island.
The issue features exceptional recipes, traditional cooking methods using pure ingredients, and creative ideas for bringing Cretan cuisine to our own tables. Readers will also explore local cafés offering traditional sweets and rakomeze (small dishes served with raki), rustic fire-cooked meals, and the renowned antikristo lamb. The journey continues with visits to cheese dairies and wineries, uncovering the secrets behind Crete’s famous products.
Olive oil, honey, fruits, wild greens, cheeses, vinegared sausages, staka (a rich dairy delicacy) and eggs, legumes—every dish tells a story, every person shares a unique tradition. The pages introduce us to Cretan delicacies such as snails cooked with rosemary, tender artichokes, sindrimades (a local dish), pies filled with wild greens, fasouloryzo (rice and beans), kalitsounia, lychnarakia, and the famous Sfakian pies.
More than 70 Cretans open their hearts and share their love for their homeland in this special issue, dedicated to Crete’s recognition as the European Region of Gastronomy for 2026. This honor ensures that Cretan cuisine will once again travel far and wide, bringing its rich flavors to the world.
Source: in.gr