Naxos is the largest and most fertile island of the Cyclades. It is an island where you will find beautiful places, wonderful beaches and very tasty food. Those who visit the island are impressed by the local products, as well as its delicious traditional cuisine; for this reason, it is one of the top culinary destinations of the Cyclades and Greece.
What you should definitely try if you find yourself on the island of Naxos!
A selection of cheeses
Naxos is famous for its cheese products and this is due to the fact that thousands of goats and sheep are raised in the mountains of the island, giving their precious milk to the production of cheese. Locals call them “Male” and “Female”. One of the top and best-known cheeses in Greece is Naxos graviera, which has won many awards and distinctions. In all parts of the island, you will find authentic local graviera to try. “Male” is also the best cheese on the island, popularly known as “Kefalotyri”. It is eaten either plain or in various recipes, having a buttery taste. Other cheeses that you should also try are the goat cheese, which looks like kefalotyri, made from goat’s milk, with a spicy taste, “xinomyzithra”, which has a creamy texture and a slightly sour taste and the white brine cheese, which has a slightly spicy taste and strong aroma and can be tasted either plain, in salad or eggplants.
Naxos potatoes
Potato cultivation began in Naxos at the end of the 18th century and quickly became a staple product of the island, contributing to the economic development and prosperity of the area’s farmers. Today, the Naxos potato is well known in Greece and stands out for its taste and quality. One of the best variety potatos grown on the island of Naxos is the Spunta one, which the island supplies the whole country with. If you visit Naxos in August, you will have the opportunity to see the “potato festival”, where thousands of visitors taste the delicious Naxos potato, cooked imaginatively in various versions-recipes.The Festival is organised by the Union of Agricultural Cooperatives of Naxos (E.A.S.) and includes plenty of food, wine, and feasting until dawn, in honor of the Naxos potato.
Meats
Naxos is rich in livestock which is excellent not only for its production of dairy products, but also for its meat. In Apeiranthos and the surrounding villages, the main ingredient of food served is meat. In traditional taverns, famous dishes are boiled “zola”, with goat meat, and “patudo”, stuffed lamb with vegetables (spinach, chard), rice, livers and raisins. The wined rooster, the lemon rabbit, the goat with spaghetti or potatoes, the “kalogeros” (beef with eggplant and cheese), and the “melanitis rooster”, with thick spaghetti and lots of cinnamon, are some the dishes that will make your palate go crazy.
Seafood
The meat dishes may be famous in Naxos, but the fish dishes have their own place in the gastronomy of the island, too. “Gouna” is the most famous seafood dish on the island, usually made from some oily fish, such as mackerel or sardene, which is smeared with dry oregano and other herbs, plenty of salt and pepper and dried in the sun for hours. It is then grilled over coals and served with lemon and mustard. Other fish dishes that are worth trying are salatouri (salachi), marinated anchovy, and charcoal-grilled octopus.
Ham
“Zamboni” is Naxos prosciutto. It is a local cured meat with an appearance and taste strongly reminiscent of the Italian prosciutto. The production process is not simple as it needs proper salting, specific wind direction and proper cutting. A slice of ham will give you a delicious lift and an unforgettable culinary experience.
Citron liqueur
The trademark of the island is the citron and its liqueur. The liqueur is distilled and bottled on the island. The cultivation of citrus fruits in Naxos began in the 17th century and until today citron liqueur has been one of the most popular products on the island. Citrus production begins with the harvesting of the leaves from October to February. The leaves are cleaned and placed with their stems, fruit peel water and alcohol in traditional copper vats. After 12 hours the distillation takes place. Depending on the quantity and aroma, a second and third distillation may take place. The liqueur comes in three colors: yellow (at 36 degrees of alcohol and without sugar), white (most popular among locals, with 33 degrees of alcohol and minimal sugar) and green (at 30 degrees with more sugar). The liqueur is also used as a digestive.
Desserts and jams
Apart from the traditional walnut pie, other desserts popular in Naxos are the “spoon” sweets. The island produces several fruits that are used in sweets and jams. Citrus fruits, such as orange, lemon and lime, stand out. If you find yourself in a store, don’t forget to take some of them with you.
