Naxos: at the forefront of Greek gastronomy
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Naxos: at the forefront of Greek gastronomy

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Greek cuisine is renowned for its rich and authentic flavors and has been a cornerstone of the country’s tourism for decades. Naxos is turning into a leading destination, combining its wide variety of dishes with a surplus of breathtaking beaches.

The famous Naxos graviera, the flagship of the island’s cheese products, is one of the main attractions of the island and is gaining ground in an competitive domestic and international market of food afficionados.

The largest island of the Cyclades, where no case of coronavirus has been reported, is preparing to open its doors to visitors.

“Thanks to its natural wealth and rich tradition, Naxos is self-sufficient in a huge variety of products, which are guaranteed and certified”, Dimitris Kaprounis, president and managing director of the Union of Agricultural Cooperatives of Naxos, said to the Athens News Agency (AMNA).

“The potatoes, the livestock and cheese products, the wines, the citrus products, the fruits and vegetables of the island are of immense quality”, he pointed out.

The goal of the island is to combine its rich primary sector with tourism, Mr. Kapounis stressed. In an island where there has been an explosive rise in tourism in the last years, the primary sector occupies 60% of the local economy.

The goal of the Union is to create a new, modern cheese dairy, which is expected to increase the production by 40 pct, so as to significantly increase the share in both domestic and international markets, but also to give serious incentives to young people to continue their operation in the sector.

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