"The heart of the Mediterranean diet is the Cretan diet."
This is the view of many scientists with the first Mrs.. Antonia Trichopoulou Doctors Nutritionist, Professor, National and Kapodistrian University / University of Athens.
The Mediterranean diet is based on olive oil based on vegetable legumes, grains, moderate consumption of dairy products, also moderate consumption of wine and fish and low consumption of meat.
The Cretan diet, like the wider Mediterranean diet is based on the manufacture of many simple tasty dishes, thanks to the wide variety of products that thrive in this area.
The Sfakiani kitchen instead being based on meat and dairy products which combines unique, like lamb with yogurt, lamb or staka etc.
Course, also includes all other products of the Mediterranean diet, vegetables, legumes, cereals, fish, wine, etc., and with unique recipes are not excluded and sweet, but these are minimally materials rather syrupy.
Sfakians have a long tradition of cheese making with rare technical, arising from the vast experience and rich dairy prod-ucts such as Gruyere head-cheese, soft (unripened cheese), fresh and dried anthotyros, cheese, xynomizithra, yogurt , stack, etc., which they know to uniquely combine like: cheese, cream cheese, or cheese with honey, cheese or feta cheese with grapes and bread, cream cheese with dried pasta, yogurt with honey, etc.
Crete, according to scientific research, thrive 2,500 plant species, 131 of which are endemic, such as malotira the diktamos the faskomilo, stamnagathi etc., which are naturally-imparting both meat and milk- characteristic aromas and flavors. An important element is also the almost absence of pesticides and herbicides and other pollutants in the region.
The kitchen Sfakiani claims a leading position in the Cretan diet and the particularities of the region (climate, soil, isolation, etc.) is in itself a full kitchen. Inextricably tied to both the natural and the human environment is an important element of the culinary and ultimately the cultural heritage of Crete, which until now little has emerged.
Here is a sample of the recording SFAKIANOU kitchen All recipes were selected on the grounds be feasible everywhere as containing materials are available everywhere today.