Xerotigana
Xerotigana, or diples as they are also called, are a traditional, crunchy and sweet Cretan Lenten dessert which is also served at Cretan weddings and baptisms. Nowadays, they are found all year round in patisseries and bakeries and all over the Aegean islands. They have the shape of long narrow strips of dough baked in […]
Xigalo of Sitia
Xigalo of Sitia is a dairy product, produced from the natural acidification of goat and sheep milk. White in color, it is a spread with a somewhat grainy in texture with an acidy, slightly salty taste and a distinctively pleasant aroma. It is a wonderful traditional cheese that was recognized with a Protected Designation of […]
Xinohondros
Xinohodros or Cretan trahana Xinochondros holds an important place in Cretan cuisine, both for its delicious flavor and for its nutritional value. It is called xinochondros because the milk that is used is left to sour (xinos, in Greek), causing it to ferment while it spends a few days on the kitchen counter. This process […]
Xinomizithra
Xinomizithra or Xinotiri The roots of this traditional Cretan cheese are lost in time. It is a spreadable cheese that is produced by mixing sheep’s and goat’s milk, and has a pleasant, slightly sour taste. Xinomizithra comes in creamy varieties that are sometimes thicker and sometimes less thick. In olden times, it matured within the […]
Xinotiri
Xinotiri or Xinomizithra The roots of this traditional Cretan cheese are lost in time. It is a spreadable cheese that is produced by mixing sheep’s and goat’s milk, and has a pleasant, slightly sour taste. Xinomizithra comes in creamy varieties that are sometimes thicker and sometimes less thick. In olden times, it matured within the […]
Xydato
Xydato is one of the classic dishes on the island of Amorgos. It is a soup with goat meat and offal (a local variation of the well-known “patsas”). It is offered at festivals after religious vigils or the so-called ‘sleepless nights’ rite of the Greek church. It is also offered one day after the wedding toast […]
