Online articles focused on Crete

Cretan wine - Cretan diet - recipes of Crete

The Cretan (Mediterranean) Diet: Lose Weight, Live Longer and Healthier As early as the 1950s researchers were struck by the lower rates of heart disease, stroke and some kinds of cancer they observed among people who consumed what has come to be known as “the Mediterranean diet.” A 30-year, 7-nation comparative study sponsored by the World Health Organization spurred even further interest when it confirmed unusually low rates of heart disease among men from the Isle of Crete, even though they consumed surprisingly high levels of fat. Through these early research findings, a picture developed of this Mediterranean diet—one built on bread, fruit, vegetables, fish, a few dairy foods, and two surprise ingredients—wine and olive oil. And an enormous amount of research has been devoted to identifying its benefits and explaining how it works.

What’s the Mediterranean diet? And why don't we call it "Cretan Diet" anymore

TSIKOUDIA WARMS THE COCKLES OF OUR HEART! After centuries of evolution of the distillation techniques and equipment by different peoples around the world, and after its use for the distillation of various fluids (as for example, in perfumery and pharmaceutics), the first distillation of tsikoudia officially takes place in 1920, in Crete. Since then, tsikoudia is distilled in copper cauldrons (called rakokazana) from the beginning of October to the end of November. The whole process becomes a celebration in which friends and relatives take part by sampling the tsikoudia as it is being made!

LOVE FOR THE CRETAN WINE Consumers’ wider and expanding knowledge on wines, the open markets and the improvement of varieties, today’s know-how and new scientific data, technological progress and many other factors, affect vitally the Cretan wine producers and help them through their beautiful and resourceful annual journey.

THE REBIRTH OF THE CRETAN WINE The Cretan wine, little by little, claims its own share in the field of wines and spirits, gaining attention and preference. Some new people in the field of wine production and sales have their own contribution to improve the image of the Cretan wine.

Moussaka, the national dish of the Aegean Sea by Mirsini Lambraki

Caper: the rose of the Mediterannean The Cretan diet has been widely acknowledged as a factor of human longevity. Starting with this issue Mrs. Myrsini Lambraki has a few traditional recipes for our readers. Read about caper or capers (the rose of the Mediterranean) and a recipe for a rabbit meal – a treat for the gourmet readers.

"Kaltsounia" in cake tins Everyone who has visited Crete knows that the "kaltsouni" is one of the islands culinary trademarks

Kourabiedes sugar-coated biscuits prepared specially for Christmas

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