38 Gastronomy in Cyprus Pitsilia hazelnuts (Fountoukia Pitsilias) Pitsilia hazelnuts are edible nuts of mainly two varieties: “Ntopia” (Local) or “Makroula” (Corylus maxima) and “Peratika” (Corylus avellana). History: The hazelnuts of Pitsilia, known as “leftokarka”, are found in the Pitsilia region, especially on the north side of Troodos, fromMadari to Papoutsa. During the summer, mainly in mid-August, the festivals of Hazelnuts and other fairs are organized in certain Pitsilia villages. Production method: The harvesting of Pitsilia hazelnuts is mainly carried out in August when the nut is easily removed from its leafy outside and obtains a brown colour. However, in Pitsilia, the harvest starts earlier, at the beginning of August, as hazelnuts are also consumed raw. Once harvested, they are dried in order to acquire the desirable moisture, and then, at the right temperature, they may be preserved for a year. 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 consumedwith beer and other alcoholic beverages and used in confectionery and in chocolate production. Agros rose water (Rodostagma Agrou) Agros rose water is the distillate from the whole flower of “Damask rose” (Rosa damascena). History: Rose water production has been carried out since the old days in the villages of Troodos, mainlyMylikouri and Agros. Rose water held an important place in the social and religious life of the Cypriots. Until the early 20th c.,
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