Within the framework of the “Agricultural August 2012” promoting project, the organizers decided to distribute to the participants a very handy and delicious edition of the new Cretan Food Journal 2013.
The Journal comprises 383 pages including 365 recipes from the traditional Cretan cuisine, one for each day of the following year.
As noted in the book’s introduction by the editor and agronomist Stelios Riglis, the key component to a good health is a good diet. The Cretan diet has been connected to nature and the people of the island for hundreds of years. The Journal presents food recipes that use herbs, honey and natural sea products that shape the basis of the Cretan diet.
The edition also features special recipes for the fasting periods and an alphabetical index with all recipes. According to the organizers, the Journal presents a very important part of the dietary heritage of the people of Crete, in which they put all of their love and passion, and has allowed them to live long and healthy lives.
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