Crete Shepherd Experience with Cheese Making and Food tasting

Fried lamb liver

A tender, nutrient-dense offal dish characterized by its rich, earthy flavor and velvety texture, served with Cretan rusk

"Ofto" lamb

Ofto (antikritsto), is an ancient Cretan method of slow-roasting meat (usually lamb) around an open fire.

Oftes patates

A potato wrapped in foil and slowly roasted in the embers of a wood fire, developing a rich, smoky flavor and a wonderfully soft texture.

Seasonal salad

Traditional salad with lettuce, tomato, cucumber and onion

Pasta with anthotyro

Pasta cooked the traditional way, in meat broth with traditional "anthotyro" cheese (salty cheese for pasta)

Anogiano anthogalo

Traditional fresh cream cheese, like sour yogurt

Kritharokouloura

Traditional Cretan rusk

Pites

Traditional cheese pies with honey or sugar (prepared during the workshop), served with raki or Greek coffee, and seasonal fruit