This offer is designed for individual travellers who are sojourning in our island and wish to know a bit of Crete, the country we, the Cretans know! Crete… my beautiful ISLAND

Get to know Crete a unique way, Her mountains, her villages, her cuisine and best of all her inhabitants.We offer you the means and the experience, our knowledge and connections and our love for the country we are living in.

1day nutritional – gastronomic wanderings…

Cretans says that we have the finest gastronomical, tasty and healthy solutions proved andsigned by the medical science society. Cheese pies with thyme honey, wild green pies, spinach pies, snails boubouristi, Staka (fresh goat milk cream) cooked a way only Cretans do, goat antikristo, spaghetti the shepherds way and much more. Tastes unique, mouth watering and all those given with a   smile coming deep from our heart…

## SUITABLE FOR VEGETARIAN / VEGAN ##

TASTING CRETE…

VEGETARIAN & NON VEGETARIAN

Natural healthy Cretan Mediterranean meals,

Home-chemical free wines,

Extra Virgin Olive oil, Fresh picking  fruits

Minimum participation: 3 Adults maximum 8 people

Price per person:

165 EURO/£142

Includes:

Pick up Transportation from / to hotel, English speaking driver - tour guide, Rich Cretan traditional Mediterranean lunch at selected nice local restaurant, cultural drive or soft mountain walk  

SOLO TRAVELERS CAN BOOK THE TOUR ON PRIVATE - TAILOR MADE  BY PAYING THE COST OF TWO PERSONS.

When you book , reserve space for two persons.

Not available months: July / August / September

Contact:

Mr. Portokalakis George

Phone: 0030 2815 002754, 0030 2810 317 358, Cell: 0030 6975 735774

Email: info@portoclub.gr  + portoclub@cyta.gr 

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KEFTEDES: MEAT BALLS

One of the most popular Greek appetizers served as part of a meze platter, or as main meal.

Keftedes are seasoned meatballs, crispy, juicy and absolutely delicious!

Fried meatballs with pork, beef or mix pork and beef or lamb or chicken. A traditional Greek meal you cannot stop eating. Eat them hot, warm or cold no matter just delicious.

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COOK WARE AND BAKE WARE

 

THE  G A S T R A: In Ancient Greece “gastra” was a food preparation concave utensil.

When cooking food in the United States and many other countries, people use the resources that are available to their market.

That means they use their stovetops, ovens, and occasionally the gas or charcoal grills that they may have outside.

In Greece there are plenty of modern kitchens of course that are equipped in the same way as these kitchens, but that’s not the only way Greek people cook.

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The celebratory foods made at Christmas in Greece are Kourabiethes, Melomakarona and the Christmas bread
(Christopsomo)

In all Greek religious holidays, there are special foods, cookies and sweets that are made just for those occasions 

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It comprises a whole philosophy of life and represents the lifestyle of the Cretan people. The unique Cretan Diet is a healthy and tasty diet with centuries-old recipes and modern creative versions, which are always cooked, of course, with the same top quality pure products of the blessed Cretan earth. This diet is not just a variety of dishes presented on the table; it embodies a whole philosophy of life, the quality way of life of the Cretan people. The lucky ones that will visit the modern restaurants in the cities or the small taverns and cafes in the country will have wonderful experiences, participating in the life of the local people.

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In many ways, organic farming in Greece is simply common sense. Many farms are tended with the same careful, sustainable attention that they have been for centuries. Farming practices are handed down through the generations, and those who stick with these practices produce foods that are bursting with flavor. In many ways, this practice is the cornerstone of authentic Greek cuisine. Here’s more information as to how organic farming is important to Greek cooking:

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Guided Cooking Tour of Crete Explores Island’s Local Cuisine and Ancient Minoan Culture. 7 Days Vegan Culinary Tour in Crete with Accommodations, All Meals and Hands on Culinary Classes!!
This holiday is for people who would like to learn the culture of Crete, to visit and walk the ruins ancient civilizations and join basic skills in preparing the famous Cretan traditional Mediterranean Vegetarian Cuisine. They will gain hands on experience through class participation. 

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One of the authentic cultural elements of a region is gastronomy. The distinctiveness of the “kitchen taste” (gustation) is many times associated with the quality characteristics of its society, while “revealing” information concerning its cultural and economical history.

At the same time, gustation seems to be a way of communicating. A way for someone to “talk” to the heart of someone else.

Greek gastronomy has recorded a history of around 4,000 years, with especial characteristics based on pure and unique quality goods produced on Greek land. In fact, it was Archestratos who wrote the first cookbook in history (330 B.C.).

In Greek nutritional tradition the gustative result blends harmonically with the high nutritional value. Dozens of scientific studies have shown the positive effect of a balanced Greek diet on a person’s health, beauty and longevity. In addition, the nutritional culture of the Greeks has traditionally added an extraverted social dimension to the table, combining gustative satisfaction with recreation and communication, and thus maintaining even today some overtones from ancient feasts.

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The tour: includes just about everything. Every day we ride village to village. . Enjoy all Lunches and dinners. Includes water bottles, snacks, refreshments, maps, guide books and more. Accommodate at charming hotel, villas or traditional inns, generous, rich absolutely fresh and healthy meals, extensive trip information, and far more miles of cycling. Chartered vehicle with English speaking driver known Crete and the routes as back up service .

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Gastronomy is, of course, a Greek word. Ironically, the history of the cuisine evinces a decided lack of gastronomical Greek dishes, save for the periods of antiquity, the Byzantine era, and from the last years of the 20th centure, when Greek cuisine and Greek gastronomyexperienced a radical transformation. 

Until very recently, Greek cuisine was home-based. Restaurants fell into several categories: grill houses, fish and seafood places, certain specialty eateries (tripe houses, soup places, souvlaki joints, etc.) and the ever-popular family-run neighborhood taverna, where traditional Greek cuisine was and is the mainstay. In the late 1980s and 1990s, a generation of young, urban Greeks returned from study and life abroad, where they had acquired a more international and sophisticated palate, which translated into demand for cosmopolitan cuisine. In those early decades, a new generation of chefs also emerged who saw their profession as a career and not a choice of last resort; the open market of the EU brought a deluge of new food products to the Greek supermarket, inspiring chefs to experiment. In the 1990s, contemporary Greek cuisine was characterized by an “anything-goes” spirit. Fusion –and much confusion– was the word of the day in Greek gastronomy.
http://www.newwinesofgreece.com/

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