Afrina

Afrina, the “fleur de sel,” is a hand-collected, unprocessed salt blossom from salt-pans, prized for its lightness and ideal for uncooked dishes.

Agnopita is a traditional Cretan dish that has been enjoyed for centuries by locals and visitors alike. This delicious dish is a pan-fried mizithra pita, which is made with pure, soft, and sticky dough that is renowned for its unique texture and flavor.

Agoureleo

Agoureleo is intensely green olive oil from unripe olives, offering unique bitterness, spiciness, and fruitiness due to its early harvest.

Ahladakia

Amygdalota, Greek almond candies, come in various regional variations, often flavored with anthonero and unique ingredients for special occasions.

Akanes

Akanes, a traditional sweet from Serres, Greece, known for its unique flavors and rich history, featuring fresh goat or buffalo butter and various nut fillings.

Alaniaris kokoras

Alaniaris kokoras, a traditional Greek village delicacy, is a flavorful dish with mature, free-range rooster, tomato sauce, and hilopites, reminiscent of coq au vin.

Alisiva

Alisiva, a traditional lye solution from wood ash, cleans, whitens, and enhances food, giving dishes a unique crunch.

Ambelofassoula

Ambelofassoula, Greek white beans, versatile and nutritious, used in salads, stews, and various dishes, a staple in Mediterranean cuisine.

Amygdalota

Amygdalota, Greek almond cookies, famous sweets in Kymi, Andros, Spetses, Hydra, and Monemvasia, made with almonds, rosewater, and fragrant spices.

Anevates

Anevates tiganites are Greek sourdough dessert balls fried, drizzled with warm honey, and sprinkled with sesame seeds, a beloved treat.

Anthogala

Anthogala, a creamy goat milk product, rich in flavor and high in energy, used in various Greek dishes, both sweet and savory.

Anthonero

Anthonero: Bitter orange blossom water adds fragrance to a variety of Greek sweets, dishes, and desserts.

Anthotiro

Anthotiro: Greek white cheese, fresh or dried, made from sheep or goat milk, used in various dishes, with a mild, creamy texture.

Antikristo versus ofto

Experience the ancient art of ‘antikristo’ – roasting lamb or goat on spits over an open fire, a Cretan tradition yielding uniquely flavorful meat

Apaki

Apaki: Fine smoked pork from Crete with a unique smoky flavor and aromatic herbs, versatile for various dishes and meze with tsipouro or wine.

Arseniko

Arseniko: PDO cheese from Naxos, made from goat’s milk, aged for six months with regular olive oil smears, similar to manouri.

Glossary