The core of the Cretan cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all.
As international interest grows in the nutritional habits of the peoples of the world, the benefits of the Cretan diet are increasingly evident.Throughout the ages Greek cuisine has maintained is frugality, relying mainly on local produce rather than imports. The Mediterranean Diet Pyramid
At the base of the Mediterranean diet are the complex carbohydrates (cereals, bread and pasta), which together with fresh fruits, vegetables and greens constitute 60% of the diet.
Pulses and nuts add another 15%, olive oil, olives and dairy products 7%. Fish and seafood add 5%, poultry and eggs 3%. Finally meat, sweets and red wine contribute a mere 1% each.
Ecotourism Village in Axos
Traditional Bread and Cheese Making
Learn through simple practical instructions how to make your own traditional bread and cheese.
Stavroula, takes you on a journey into the past when every woman used to make the daily family bread by herself. First, she shows us how to knead and then how to bake homemade bread in the wood oven.n If the shepherd’s sheep produce fresh milk, Stavroula shows you how to make our own local cheese, the only cheese that can be tasted fresh and hot.