Gastronomical map of Cyprus

Pitsilia hazelnuts (Fountoukia Pitsilias) Pitsilia hazelnuts are edible nuts of mainly two varieties: either local, also dubbed “makroula” (Corylus maxima) or “peratika” (Corylus avellana). The hazelnuts of Pitsilia, known as “leftokarka”, are found in the Pitsilia region, especially on the northern slopes of Troodos, from Madari to Papoutsa. Gastronomy: Consumed either fresh or dried. In their fresh form, they can be consumed shortly after harvest, before deshelling and drying. Dried hazelnuts are often consumed on their own or used in confectionery and in chocolate production or be paired with alcoholic beverages. Agros Rose water (Rodostagma Agrou) It is the distillate from the whole flower of Rosa damascena. Rose water production has been carried out since the old days in the villages of Troodos, mainly Mylikouri and Agros. Gastronomy: Rose water is widely used in making syrup for various confections (e.g. baklavas, kateifi), as well as other sweets, such as “mahalepi”, rice pudding, etc. It is also used in the production of Soutzioukos, Ppalouzes and Kkiofterka. Troodos trout (Pestrofa Troodous) The trout(Oncorhynchus mykiss) of Troodos is produced in hatcheries on the Troodos mountain range. Since 1971, villages like Kakopetria, Platres and Foini have become a popular destination for both locals and tourists for the consumption/purchase of trout. Gastronomy: The trout of Troodosmay be on the grill or in the oven. Of late, it is also used as the main ingredient in various recipes. Arakapas mandarins (Mantarinia Arakapa) Arakapas mandarins are cultivated mainly in the geographical region of the village of Arakapas in the Lemesos district and are produced from the variety of Citrus Reticulata Blanco of the same name. This citrus tree is known as“Cypriot”or “local”and is famous for its mandarins which, however, contain a large number of seeds. The fruit is of a medium size with a yellow-orange colour during maturation. Its skin is thin and smooth and can be easily peeled off. Gastronomy: Consumed fresh, they can also be used in making sweetened mandarin juices, fresh juices, as well as liqueurs. 29 30 31 28 Cyprus red-soil potato Cyprus red soil potatoes are famous for their excellent flavour and firm texture. They easily stand out due to their reddish skin, obtained from the fertile red soil of Kokkinohoria (red soil villages), where they are cultivated. They are also cultivated to the west of Nicosia (Akaki, Peristerona and Astromeritis). The main varieties are Spunta, Annabelle, Nicola, Vivaldi, Allians, Marfona etc. It first became a significant export product in 1900. Gastronomy: Cooked in various ways such as oven-baked, boiled, fried, stuffed, mashed, etc., they are also used as an ingredient in several other dishes. Kolokasi Sotiras / Kolokasi-Poulles Sotiras The name Kolokasi Sotiras / Kolokasi-Poulles Sotiras was registered as Protected Designation of Origin (PDO) on 03/08/2016. The Kolokasia plant, commonly known as Kolokasi (Colocasia Esculentum), is an edible vegetable of the Araceae family. It is cultivated for its edible starchy roots. Today, Kolokasi ismainly cultivated in the Ammochostos district, especially the Municipality of Sotira, but also in the villages of Avgorou, Frenaros and Liopetri. To a smaller extent, it is also cultivated in Pafos. Gastronomy: Kolokasi is cooked in various ways, e.g. with tomatoes with or without meat, or as kapamas with wine (very popular in the Ammochostos district). Fried kolokasi, either sliced or in chips, as well as mashed kolokasi are excellent meze dishes. Akanthou cheese (Akanthiotiko tyri) Akanthou cheese was produced in the village of Akanthou from raw milk of goats that grazed a variety of aromatic plants in the area. Akanthou cheesewas producedduring the 50day fasting period that preceded Easter and was exported to neighbouring countries. Gastronomy: Akanthou cheese was used for the preparation of Flaouna and served either as a meze dish or grated onto pasta. Rizokarpaso pies (Laggopittes Rizokarpasou) Laggopittes Rizokarpasou are pies with holes, cooked on a “plaka” (a rock of approximately 3 cm in width, rounded and smooth, placed on charcoal). Bibliography shows that Laggopittes were also produced in different variations in other areas of Cyprus, especially at villages of the Pafos district. Gastronomy: Laggopittes Rizokarpasou are served either warm or cold with honey or carob honey and/or “epsima”. 33 34 35 32 Gastronomical Map of Cyprus Halloumi l 1 Anari 2 Trahanas 3 Cyprus table olives 4 Cyprus extra virgin olive oil 5 Cypriot blossomhoney 6 Spoon sweets 7 Traditional pastries 8 Flaouna 9 Zalatina (brawn) 10 Soutzioukkos, Ppalouzes, Kkiofterka, 11 Epsima, Portos Pafos peanuts 12 Pafos gum 13 Pafos cheese 14 Pafitiko Loukaniko l 15 Koufeta Amygdalou Geroskipou l 16 Loukoumi Geroskipou l 17 Loukoumi Lefkaron, Loukoumi Foiniou HalitziaTillyrias 18 Maxilles Lysou 19 Dried figs of Tylliria 20 Haroupomelo (Carob honey) & Pasteli Anogyras 21 Arkatena Omodous 22 Almond sweet 23 GlykoTriantafyllo Agrou l 24 Tsamarella – Apohtin 25 Hiromeri Pitsilias l 26 Posyrti Lountza Pitsilias l Loukaniko Pitsilias l 27 Pitsilia hazelnuts 28 Rose water 29 Troodos trout 30 Arakapas mandarins 31 Cyprus red-soil potato 32 Kolokasi Sotiras, 33 Kolokasi-Poulles Sotiras l Akanthou cheese 34 Rizokarpaso pies 35 29 31 30 13 19 15 25 14 18 20 32 35 33 24 22 FOUND EVERYWHERE IN CYPRUS 3 7 8 9 10 11 28 17 Based upon the map prepared by the Department of Lands and Surveys with the sanction of the Government of the Rpublic of Cyprus, State Copyright Reserved. A feast of flavour 21 34 23 27 16 12 l (Protected Geographical Indication) l (Protected Destination of Origin) 2 1 6 5 17 17 4 26