Page 86 - ΝUMO 2025

FO L LOW A vivid mosaic of Cretan

life unfolds — hands
kneading dough with
ancestral memory, sunlit
tables adorned with olive
oil and wine, shepherds
and farmers standing
proudly on fertile ground,
ETERNAL musicians echoing ancient
rhythms, and sea-meets-
mountain horizons that
frame every shared meal.
It is not just gastronomy
TASTE — it is a way of being,
deeply rooted and joyfully
expressed.
As the European Region of

Gastronomy 2026, Crete honors
its deep-rooted food culture.

The Cretan dietary identity,
praised for its simplicity,

sustainability, and vitality, becomes
a symbol of resilience and joy,

connecting generations through
the art of sharing and the spirit

of hospitality.

Set against a backdrop sing with flavor and simplicity. Crete’s the land as sacred. In 2026, this heritage
of dramatic mountains, sun-drenched biodiversity is unmatched — over 1,800 will shine on the European stage, not
coastlines, and olive groves that stretch endemic plant species thrive here. Lo- just as food, but as philosophy, as expe-
as far as the eye can see, Crete is more cal produce such as carobs, honey, rience, as celebration. So, take your seat
than just a Mediterranean island — it barley, legumes, and native herbs are at the Cretan table — and prepare for
is a living, breathing culinary legacy. As not mere ingredients; they are part of an unforgettable journey through time,
the proud holder of the title European the island's identity. And every bite is taste, and tradition.
Region of Gastronomy 2026, Crete in- an invitation into the rhythms of Cre- Τhe project Crete European Region of
vites visitors to discover a culture where tan life, where slow-cooked meals sim- Gastronomy 2026, initiated by the Educa-
food is not simply nourishment, but a mer with love, and gatherings around tional Development Company PLOIGOS
sacred ritual of hospitality, tradition, and the table are joyful acts of community. in collaboration with and the support of
connection. For over 4,000 years, from The island’s culinary scene is not only a the Region of Crete and accredited by
the sophisticated Minoans to today’s delight for the palate, but also a sus- the International Institute of Gastronomy,
vibrant rural communities, the Cretan tainable model for future generations. Culture, Arts and Tourism (IGCAT), aims
way of eating has been deeply rooted Visitors are encouraged to immerse to create a stable system of collabora-
in the land. This is the birthplace of the themselves: harvest grapes and olives tions between local authorities, universi-
Cretan Diet, the heart of the Mediterra- with local farmers, join cooking work- ties, research institutions, businesses, and
nean Diet, praised globally for promot- shops led by village grandmothers, and society. The initiative seeks to unite these
ing longevity and well-being. Here, ex- dance under the stars at seasonal fes- stakeholders into an organized whole-
tra virgin olive oil flows generously, wild tivals. Crete is where flavors tell stories system for the promotion of Cretan Food
greens are foraged daily, and dishes are — of ancient civilizations, of resilient Culture. To date, more than 40 local enti- TASTECRETE.EU
crafted with seasonal ingredients that landscapes, of people who still honor ties are participating in the project.•

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