About us

Who we are

We are a small family business based outside Heraklion, Crete. Vaggelio, the mother of the family, is our content creator, responsible for cooking traditional cretan recipes and creating new ones. Anestis, the father, is the director of the videos, responsible for editing etc. Manolis, one son, is responsible for the commercial part of the business and Antonis, the other one, is responsible for tech support. Our grandma, Chrysoula, is also content consultant! Vaggelio created a food blog in 2010, cretangastronomy.gr, which is now very successful in Greece (Best and most popular traditional recipes food blog in Vima Gourmet food blog awards for 2015 and 2016). The problem was that the blog was written exclusively in Greek. Many of our Greek followers abroad, as well as foreigners who liked our content but could not understand it completely (it was all Greek to them!), were asking for a proper translation. So, tastycrete.com was born!

Our goal

We want to promote traditional and modern Cretan recipes through short and simple videos, making it easy for everyone to go to the kitchen and start cooking! Fortunately, quality Mediterranean products can be found worldwide nowadays so if you want to experience the tastes and have the health benefits of the famous Cretan diet, you will love this corner of the Internet!

Gepostet von Tastycrete.com am Sonntag, 6. Januar 2019

About Cretan cuisine (for newbies)

Cretan cuisine is the traditional cuisine of the Mediterranean island of Crete.

The core of the Cretan cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.

Fresh fruit and dried fruits, pulses, endemic wild herbs and aromatic plants, and rough cereals, whose cultivation was favored by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period. Dairy products were consumed on a daily basis in low to moderate quantities. Poultry and fish were consumed on a weekly basis in moderate quantities, whereas red meat was consumed only a few times a month. The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily used animal fat. Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was yogurt and fresh fruits, while traditional pastry based on honey had been consumed a few times a week.