Greek identity with a difference, from the inside out and the outside in (formerly Organically Cooked - Linking Greek food with Greek identity: you eat what you are, or who you want to be)
Thursday 9 August 2007
Bread and paximadi (Ψωμί και παξιμάδι)
Staples for all Cretan mealtimes - tradional bread from the local bakery, and dry rusks known as paximadi.
Good for dipping in tomato dishes and any food with an oil-based sauce.
For a rusk-based snack, try DACKOS.
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CRETAN PRODUCE:
Soft mizithra cheese
Bougatsa
Xinohondro (hondro)
Stamnagathi
Avronies (wild asparagus)
Dakos rusk salad
Lagos stifado
Orange juice
Sorrel
Silverbeet
Black mustard greens
Malotira
Olives tsakistes - pastes
Olive oil
Eating locally
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