Holidays in Chania Travel Guide
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Pastry dough is a must, usually shaped into tiny cups. They tend toward the sweet, and count on any number of those luscious Cretan cheeses, like myzithra or malaka, but not feta. And a hint of rosewater. The final touch is Cretan honey on the top.
A fantastic Greek meze or salad reminiscent of bruschetta, but based on barley rusks or paximadi, not on bread. The rusks are lightly soaked in water or olive oil to soften them, and then they are topped with grated fresh tomato and myzithra. They are then drizzled with Cretan virgin olive oil and dusted with salt, oregano, pepper.
Strips of pork are marinated in vinegar for several days. Then a fire is made using local herbs - sage, bay, rosemary - and the meat is hung above it to smoke.
The dough contains, local olive oil, and the infamous Cretan liquor, raki. Then, any number of the various Cretan fresh, soft, white goat or sheep’s milk cheeses like myzithra or pichtogalo Chanion are incorporated into the centre of the pie. Fried with only a light brushing of olive oil.
Ιn this dish they are fried with flour and hot olive oil in a pan, then doused with wine (or vinegar)
Some like to add a dash of wild rosemary. Locally, women collect the snails by hand and the creatures are cooked up live.
Kaltsounia
Dakos
Chochlioi boubouristi (Fried snails)
Apaki
Sfakia pies
Famous Cretan Cusine
The Cretan cusine is recognized by the international scientific community as the most characteristic and high-quality version of the so-called Mediterranean pattern of eating.
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Dishes to try...
