The gastronomic agenda of the island brings together the whole culture of the peoples who have been fortunate to live on the Cyprus Crossroads over the centuries.
The gourmet treasures of the island are known worldwide with the first and best known to all 'Haloumi'. A kind of cheese that does not melt when cooked accompanies amazingly the wonderful wine, perhaps the most ancient of the Mediterranean, which according to Homer was called Nama. When King Richard of England celebrated his marriages in Limassol, he experienced it and excitedly declared it the 'wine of the kings' or 'the king of wine'. Today known as Commandaria, it took its name from the Order of the Ioannis Knights that had its administrative castle, or Commanderie or Commandaria, in a vineyard area of that variety. Whatever its name is for sure, it is one of the world's most delicious and gourmet wines.
It accompanies the rich dishes of the island, such as the 'crooked offspring' from hazelnut loaves, Cypriot lamb or pork spits, the famous 'seftalia' a sort of burgers with pork mince wrapped in lamb sloths, smell sausages, vinegrowing and minced meat and the 'sliced' a kind of potato with meat.
The drink of the Cypriots, however, from the Homeric years, is Zivania, a kind of raki or grape grape, which is drunk from the edge of the island with the accompaniment of some delicious meze.
The fertile land of Cyprus, with the sun rejuvenating it and the fresh air of the Mediterranean to breathe it, offers its inhabitants and visitors a wide variety of vegetables, pulses, golden-green olive oil and aromatic honey.
The day closes sweet with a fragrant orange pie, with a rhinoceros covered with caramelized almonds and walnuts, honey gourds with honey, sweet pastels from the black gold of the island, the carob tree and sweet or almond.
The Cypriot gastronomic manifesto is not over.
Besides, how else would a goddess leave her throne in Mount Olympus to move on to the dream island ...