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Hospitality - Gastronomy
Cretan hospitality remains a living breathing part of the locals that instinctively follow the orders of Zeus. The treat, also known as “raeti” according to tradition, is a way of life, which is an indication of the decency and the friendship towards the visitor that plays a central part in the Cretan household, at the coffee shop, at celebrations and in every kind of social celebration.
The people of Psiloritis enjoy the variety of tastes that are the result of their fertile land. They create rich dishes with simple goods, a variety of colors and aromas. The olive oil is the base of the Cretan diet that can be served either cooked or raw with seasonal vegetables and wild herbs from the gardens. They are accompanied by dairy as well as small or big animals of domestic production. A special place on the table has the wheat bread, the barley rusks, the snails (chochlios), the olives, the legumes, the fish and the herbs. The meal is always accompanied by good quality homemade wine or strong raki that is produced in the traditional raki boilers. Seasonal fruits are consumed every day. The pure thyme honey is essential for the creation of desserts in combination with raisins, nuts, almonds, sesame, orange juice “petimezi” (very sweet syrup made of stum) and soft cheese called “anthotiro” or “mizithra”.
During the past few years, the Cretan diet, according to international diet researches has become an example of health and long life.
