The Cyprus Tourism Organisation (CTO) has launched a campaign to promote the Cypriot breakfast as part of a wider plan to strengthen the island’s tourist product.
The endeavor is based on a study which showed that tourists seek authentic tastes offered by the local cuisine. The findings, according to the CTO, fully coincided with the international trend of consumers seeking authentic experiences instead of globalized and standardized tourist destinations.
The organization said that this was the first step in a wider strategic plan to develop culinary tourism in Cyprus. The Cypriot Breakfast project is currently being tested in Paphos hotels, aiming to implement it island-wide within 2015.
Participation criteria included the obligation to train cooks in using traditional Cypriot products. Three seminars were conducted in Paphos in order to train cooks from various hotels in the district.
‘‘Carob syrup, epsima (concentrated grape juice), fresh goat milk and cheese, as well as fresh herbs and smoked meats of Cyprus are all traditional products that will be used,’’ the CTO said.
The project is a partnership between the CTO, the Cyprus Association for Sustainable Tourism (CSTI) and The Travel Foundation in the UK.
(source: CTO)
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