Pasta

In Crete, the traditional pasta dish is prepared in rich meat broth made from a lengthy simmering process of goat, lamb or rooster and topped with lots of grated mizithra (anthotiros) cheese.

It is the typical first course offered in Cretan weddings. The alternative is gamopilafo, the rice version.

Cretan homemade pasta is prepared from good quality hard flour, extra virgin olive oil, salt and lukewarm water.

Cretan pasta can be combined with any sauce you prefer to make a delicious and tasty dish.

In winter time, invigorating pasta soups are very popular with traditional Cretan pasta like xinochondros or trachanas, made from flour and milk and has a granular shape. It comes in several varieties, sweet or sour, thick or thin.

Maggiri is a traditional local Heraklion pasta cooked in a very special way. Half broiled in meat broth, half fried and at the end everything is mixed and topped with lot of local goat cheese.

For unprecedented culinary creations, try home-made pasta with carob flour, fussili with turmeric, or noodles with cattlefish ink.