Apr 14, 2016

A Cretan Culinary Easter


Easter is potentially the most important religious holiday as the Resurrection carries perhaps more weight than the birth of Christ. For this reason, Greeks take Easter very seriously as the holiday is deeply rooted in tradition. Greece’s hospitality is often reflected in the wholesome food, and the autonomous island of Crete is the epitome of the Greek culinary culture, with an outstanding local cuisine all year round, and a fantastic Mediterranean ambient climate.

Cretan hospitality is one of the best you can find, as the Cretan temperament is more intense than the rest of Greece. Crete offers magical beach locations for your total relaxation or central locations for a more metropolitan experience, and deliciously incomparable local culinary treats for delicate palates.


Take advantage of our Easter offer and experience the festivities and delicacies of the season! 

Lent here is no shabby matter, as the local cuisine is rich in healthy yet tasty options such as numerous vegetable dishes, different kinds of pies with wild herb filling, varieties of traditional bread, legume stews, porridges, local olives and various dips and spreads, as well as delicious and incredibly fresh boiled greens that are considered crops of the day as they vary, depending on availability!


However, as lent is coming to an end, this means that meat and its paraphernalia are back on the table for good! For the devoted followers of the faith, after 48 days of fasting since Clean Monday, the Easter Sunday kitchens are preparing mouth-watering dishes of the season! 

Tender meat delicacies, but also numerous types of local soft and hard cheeses, pies, seafood dishes, traditional recipes with pasta, and the notorious risotto dish with goat meat (Gamopilafo) which is the Cretan dish for most special occasions. 


The choice to fast or not is a personal one, so meat is available during Lent, but avid meat lovers will rejoice for the ultimate meat celebration on Easter Sunday.


The mouth-watering spit-roasted lamb and kokoretsi (lamb/goat intestines, offal bits), and the traditional Magiritsa soup (made of lamb offal, herbs and egg lemon sauce). The 'on-the-spit' roasting method ensures that the meat is cooked gradually and all the way through, retaining its moisture and juices. The Easter table also includes the red Easter egg tradition, a contest for the most resilient egg (tsougrisma), which is a fun activity especially if you are dining with a group. For the sweet tooths, don't despair, all the meatiness can be washed down by traditional seasonal sweets such as the vanilla & orange zest Easter cookies, milk bread called Tsoureki, Melopita (honey pie) and the delicacy Kalitsounia (kneaded sweet cheese pastries) made of local sweet cheese (Mizithra) filling.


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