Gastronomical map of Cyprus

Halloumi Halloumi (fresh and mature) is a type of cheese produced from sheep or goat milk or a mixture of the two, with or without cowmilk. Halloumi production has been known in Cyprus since the old days. A plethora of Cyprus-related written sources refer to the product, most evidently the manuscript of Duke Leonardo Dona, dated to 1556, that makes reference to“calumi”. Halloumi is registered as a PDO since 13/4/2021. Gastronomy: The particularity of Halloumi not to melt at high temperatures allows it to be consumed both as it is as well as fried, grilled etc. Furthermore, Halloumi is consumed with watermelon, grated onto pasta or supplements soups (mostly Trahanas). It is also used as an ingredient in various baked goods, e.g. Halloumi pies and Bourekia. Anari Anari is soft whey cheese, a by-product derived from the production of Halloumi. Made all year round, it is available as both fresh and dried cheese, either salted or unsalted. Anari has been typically linked to the history of Halloumi. It is, nevertheless, a separate product, which holds a special place in the daily life of the Cypriots from days of old. Gastronomy: Fresh Anari may be served as part of a cheese platter and be consumed as such. Unsalted Anari may be pairedwith honey, carob syrup, epsima or sugar for breakfast or as afternoon dessert. Itmay also be used for the production of sweet desserts such as Bourekia, Anari-pie etc. Salted dry Anari is used as grated cheese for pasta. Trahanas Trahanas is a dried fermented product produced during the summer fromsour sheep and/or goat milk andwheat. The soup obtained fromboiling the driedproduct inwater is also calledTrahanas. Because of its rough texture, theword“Trahanas” most probably originates from the word “trahonas”, meaning rough-textured soil. Gastronomy: Consumed as a soup, especially during winter, Trahanas is often cooked in chicken broth with pieces of Halloumi. Cyprus table olives (Kypriaki epitrapezia elia) The olive tree and its products have always played a primary role in the Cypriot household as part of the usual diet, religious rituals, etc. 1 2 3 4 Indications of table olive exports are innumerable since ancient times. The Cyprus table olive is produced by the processing of the Cypriot local variety which is cultivated throughout the island. Gastronomy: Part of the daily diet of the Cypriots, it is served as part of breakfast, as a side dish or as a constituent in salads and other appetizers. It is also used in pastry and bakery. Cyprus extra virgin olive oil (Kypriako extra partheno eleolado) Cyprus olive oil is extra-virgin oil produced by the processing of the Cypriot local variety. The main olive-producing areas are scattered throughout the island up to an altitude of about 700 m. Gastronomy: It is used in appetizers, salads, as a spread on bread, for frying and also to marinate meat. It is also used in various foods and sweets. Cyprus blossom honey (Kypriako meli antheon) Honey is a food item produced by bees as they collect nectar or honeydew from the live parts of plants, carry it, enrich it and store it in their honeycombs until maturation – which is how it is distinguished between flower honey and honeydewhoney. The Cypriot honey exclusively denotes flower honey. Thyme, citrus fruit and fishbone thistle (wild rosemary) etc. are considered important bee-friendly plants. Cypriot honey has a long history, its fine quality being renowned since days of old, as evidenced by a plethora of bibliographical references as well as by archaeological finds. Gastronomy: Honey is part and parcel of the Cypriot gastronomical tradition. It may be consumed paired with other desserts such as yoghurt, fresh Anari, roasted Halloumi etc. It can also be used as a sweetener in beverages or as a spread on bread. Honey is also used in cooking and pastry, for instance in a variety of traditional syrup sweets such as anari-pie, tsippopitta, dahtyla and pites-tis-satzis but also to impart a sweet taste to various food products. Spoon sweets (Glyka tou koutaliou) Spoon sweets are made from almost every fresh fruit and vegetable, preserved in thick syrup. The sweets maintain the flavour and fragrance of the product from which they are made. Their name derives from the way in which they are served: in earlier times, spoon sweets were served in a dish surrounded by teaspoons. Each guest would use a teaspoon to collect the dessert, wishing the hostess “bless your hands”and drinking cool water. On other occasions, spoon sweets were offered separately to each guest in a small dish with the teaspoon placed upon a glass of cold water. Spoon sweets appear to have become part of the lives of the Cypriots when sugarcane cultivation and sugar production were introduced to the island during Frankish rule. Gastronomy: Spoon sweets are consumed on their own as desserts and they are also offered as treats to guests or used in pastry-making. 5 6 7 Traditional pastries Cypriot gastronomy includes a rich collection of baked food made of flour and water (dough). This is due to the fact that since antiquity wheat and barley were primary agricultural and exportable products. Necessary for survival, on several occasions they were also rich in symbolism, connected as they were to religious celebrations, social events and other aspects of the daily life of the Cypriots. The following are the most distinctive products: Spit pasta or pasta-on-a-spit (Makaronia tis Smilas) or holey (Trypita) or “rovanata”: Traditional pasta with a hole running through the centre. Its name derives from the tool used for making it, namely the spit made of cane or “sklinidjin”, around which dough was wrapped. When the spit was removed, it left behind a hole, which explains the name “holey”. Spit pasta was mainly a festive food itemmade and consumed during weddings or during the Carnival period [“Sikoses”] or Sunday lunch. When intended for a social event such as a wedding it was made collectively by the women of the village. Gastronomy: Spit pasta is made in the traditional way to this day. It is also available for purchase and consumed like any other type of pasta. “Tertziellouthkia” or “koullourouthkia” or “loullouthkia”: Traditional pastries consumed mainly as sweet desserts. Their name derives from the way they were stamped into shape by housewives (“tertzelli”denotes a small bagel, a flower) which varied according to the region. They were made and consumed mostly during fasting as well as on other occasions such as carob harvesting etc. Gastronomy: The “tertziellouthkia” are also offered for sale in the retail trade. They may be consumed as dessert once baked in waterthinned honey, epsima or carob honey. They are served in a deep dish with some of the sweet broth in which they are baked. Glydjista: A type of dessert made from dough, its shape varies across regions: it can either resemble a rhombus, a baklava or a bow. The glydjistaweremainly associatedwith significant events such as weddings or births or religious feasts. Also, during the Carnival period, every familywould traditionallymake its own glydjista. Of note is the fact that since 2017 the Glydjista have been included in the UNESCO List of Intangible Cultural Heritage. Gastronomy: Today, the glydjista are served as a sweet dessert at various events or local celebrations. Flaouna Flaouna is a baked good, its main ingredients being Flaouna cheese and eggs. It is made during Easter throughout Cyprus. Flaouna has a square, triangular or round shape and can be either sweet or salty. In the villages of the Pafos district, the “Paskia” variety is made, namely round, palm-sized Flaouna containing small pieces of fried meat with herbs. Gastronomy: Consumed either warm or cold, accompanying various beverages. 9 8 Zalatina (brawn) Zalatina is a traditional Cypriot delicacy made of small pieces of boiled pork in light semiset jelly of an off-white colour. Zalatina, of a pleasantly sour taste, is also called “tremoura”, meaning“shaky”, because of the trembling impression it gives when held with a fork. In days of old, when there were no refrigerants, the making of zalatina was a way to preserve meat for long periods of time. Gastronomy: Zalatina is served as a type of meze, mostly during winter months, especially during the period before Lent. Soutzioukkos, Ppalouzes, Kkiofterka, Epsima, Portos These five traditional sweets are made in every vine-cultivating area across Cyprus from grape juice that is sieved and boiled (“moustos”). The main ingredient for soutzioukkos, ppalouzes and kkiofterka is “moustalevria”, namely grape must (grape juice gradually mixed with flour while boiling until it sets). Soutzioukkos: Almonds or walnuts, immersed in hot grape must (ppalouzes), are kneaded on threads with a needle and the two edges of each thread are tied to a tree branch (V shape). Each time the threads are immersed in the mixture, they are hung to cool and dry. This immersion / hanging procedure is repeated 4–5 times until enough of the mixture sticks around the nuts in layers. Ppalouzes: Grape is placed in trays to cool down. Crushed almonds or walnuts are sprinkled on the surface. Kkiofterka: Small, either square or rectangular sun-dried pieces of Ppalouzes. Epsima: Viscous syrup created when the grape juice is left to set after boiling. Portos: Crushed wheat is added to the hot grape juice. With constant stirring and warming, Portos is formed. Roasted sesame can be added. Gastronomy: Soutzioukkos/Ppalouzes/Kkiofterka are often served with drinks, especially Zivania. Ppalouzes is also consumed either cold or warm as a dessert. Epsima is used for the production of various sweets or as a substitute to honey and sugar. Portos belongs to the category of jams. Pafos peanuts (Pafitiko fystiki) Pafos peanuts are the edible seed of the plant Arachis hypogaea, commonly known as Arabian peanut or “fistouki” in the Cypriot dialect. Its fruit, grown underground, is a pod that looks like soft straw; when pressed between 11 12 10 the fingers, it is cracked open to reveal edible seeds (peanuts). Today, peanuts are mostly grown in the coastal lowlands of Pafos, more specifically in the villages of Acheleia, Anarita, Geroskipou, Kouklia, Mandria, Nikokleia, Timi. Production corresponds to approximately 120 tons. Gastronomy: Pafos peanuts are largely consumed roasted and salted, paired with alcoholic drinks. They are also used in confectionery. A quite unique usagewould be their combination with carob honey or honey for the production of “pasteli” with dried nuts (“kounnes”) or “pastelaki”as is known in Cyprus. Pafos gum (Pafitiki pissa) Pafos gum is produced from the resin of the pistachio tree (Pistaciaatlanticasubsp. Cypricola). It is hard, with the distinctively strong taste of resin. According to Giovani Mariti, who lived on the island between 1760-1767, the Cypriot gum was collected from pistachio trees mainly in Pafos and was of great repute, especially in Venice. Today, resin is imported. The production centre for Pafos gum is Geroskipou, where one can find small factories still largely following the traditional production method. Gastronomy: Used exclusively for chewing. Pafos cheese (Pafitiko tyri) Pafos cheese is produced during Easter in the Pafos district. It is made of sheep or goat milk or a mixture of the two, and has a hard and yellowish outer texture with the characteristic imprints of the“talari” (the container in which it is cooked). Gastronomy: Consumed with bread, but mainly used for the making of Easter Flaouna; therefore, sometimes called Flaouna cheese. Pafitiko Loukaniko The name Pafitiko Loukaniko for the Pafos sausage has been registered as Protected Geographical Indication (PGI) since 20/10/2015 to designate the tasty cured meat product produced in the villages of the Pafos district from pork minced meat that is “cooked” (matured) in the dry red wine of the region with the addition of salt and spices, and then sun-dried in suitable conditions. Gastronomy: It may be eaten cooked in various ways (e.g. fried, grilled etc.) or be paired with cured meat products or vegetables to accompany fine wine, zivania, beer etc. Koufeta Amygdalou Geroskipou The name Koufeta Amygdalou Geroskipouwas registered as Protected Geographical Indication on 03/03/2012 to indicate sugar-coated 13 14 15 16 roasted almonds, produced in the Geroskipou Municipality of the Pafos district. They have always been a special treat offered during weddings/christenings. Gastronomy: Consumed as a sweet, they are mostly used in christening and wedding favours. Loukoumi Geroskipou l Loukoumi Lefkaron, Loukoumi Foiniou Loukoumi is a confectionery product, sugar being the main ingredient. The name Loukoumi Geroskipouis the first Cypriot name to be registered as Protected Geographical Indication (PGI) in the European Union. Loukoumi is also produced in the villages of Lefkara (Loukoumi Lefkaron) and Foini (Loukoumi Foiniou). Gastronomy: Consumed as a sweet. Halitzia Tillyrias Halitzia Tillyrias is a type of soft white cheese with holes and a slightly sour aftertaste. It is manufacturedmostly in the Tillyria region from raw sheep or goat milk or a mixture of the two. Gastronomy: Sprinkled with olive oil and oregano, consumed in salads or with bread. Maxilles Lysou Maxilles Lysou is a kind of dried fig produced in the Lysos village of the Pafos district. According to K. Giaggoulis, Maxilles are named after the Latin word “maxilla”, which means “premature fig”. Furthermore, according to R. Papaggelou (2001), the word is derived from the Latin word “macilentus”, which means “thin”. Maxilles used to be a wintertime sweet for the people of Lysos. Gastronomy: Consumed as a sweet or with walnuts. Dried figs of Tylliria (Pasta syka Tyllirias) Tillyria figs are smoked through the burning of sulphur and then sun-dried. They are small in size, white, soft, sweet in taste, and produced between July and September. The most commonly used variety is Tylliria’s “koutsino”. Gastronomy: Consumed as a sweet, they are also used for the making of “sykopitta” (fig pie). 17 18 19 20 Haroupomelo (Carob honey) and Pasteli Anogyras Carob honey is produced from carobs, the socalled“black gold of Cyprus”. It is viscous with a deep-red color. Pasteli Anogyras is a sweet made from carob honey. Gastronomy: Carob honey is used for pasteli production and other traditional delicacies e.g. “tertziellouthkia”, and ground sesame puree (tahini) with carob honey. It can also be used as a spread on bread or mixed with olive oil and eaten with warm bread. Pasteli Anogyras is consumed as a sweet. Arkatena Omodous Arkatena is a type of “koulouri” (circular bread) made with leaven, using the foam produced from chickpea fermentation (called “Arkatis”). They are produced mainly in the villages of Omodos and Koilani of Lemesos district. Gastronomy: The Arkatena used to be offered as a treat during social visits, christenings and weddings. They may be consumed either in their soft form or as bread (“pannishides”), or even in the form of rusks. Almond sweet (Glyko Amygdalou) A traditional sweet of the Kouris-Xilourikos regionwith almond kernel as the basic rawmaterial. It contains sugar as well as various scents. Gastronomy: Consumed as a sweet. Glyko Triantafyllo Agrou Glyko Triantafyllo Agrou (Agros rose sweet) is a homogeneous mixture of rose petals in syrup. It has a viscous texture of a colour that is dark purple to brown and a sweet flavour with a strong rose scent. Rose sweets aremade in various areas of Cyprus. In 2016 Glyko Triantafyllo Agrou was listed under the ProtectedDesignation of Origin scheme in the general regime on the use of Protected Designations of Origin (PDO) and ProtectedGeographical Indications (PGI) of the European Commission. Gastronomy: It is consumed as a spoon sweet. It can also be paired with creamy confections, yoghurt and ice cream. 22 23 24 21 Tsamarella, Apohtin Traditional meze dishes made from goat meat, with a strong salty taste. These products were produced mostly at the villages of Marathasa and the mountainous villages of Pafos for the purposes of meat preservation. Today, Tsamarella is also produced in the Pitsilia region. It is registered as “Presidium” by the Slow Food Foundation. Gastronomy: Meze dishes of excellent taste, especially when served with Zivania. Hiromeri Pitsilias l Posyrti, Lountza Pitsilias l Three meat products produced mainly in the Pitsilia region from pork meat – leg, belly and filet respectively. The cuts of pork are salted and immersed for a few days in dry red wine of the region, then smoked by burning tree branches. Historically, these products were produced in high-altitude areas because of the cold climate that favours meat preservation for long periods of time. Hiromeri Pitsilias and Lountza Pitsilias are registered as PGI since 8/10/2020 and 10/2/2021 respectively. Gastronomy: Hiromeri, Lountza and Posyrti Pitsilias may be eaten as meze dishes or be pairedwith alcoholic beverages. Also, Lountza and Posyrti Pitsilias can either be fried or grilled. Loukaniko Pitsilias Loukaniko Pitsilias is smoked sausage matured in red wine, made in the Pitsilia region, registered as PGI since 10/2/2021. Gastronomy: It may be served in various ways such as fried or on charcoal. 26 27 25 Ministry of Agriculture, Rural Development and Environment Gastronomical Map of Cyprus PIO 40/2022 - 5.000 Published by the Press and Information Office Design by Anna Kyriakou Printed by Konos Ltd A feast of flavour For further information contact the Department of Agriculture on 22464071/037 or visit the Department's website on Department of Agriculture Hiromeri Pitsilias Lountza Pitsilias Loukoumi Geroskipou

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