Cretan Little Bites
The Greek diet was very healthy. They grew wheat and made breads and cereals and noodles. They grew olives and figs and grapes. They grew all kinds of vegetables. They kept goats for milk and cheese. They fished in their many waterways and streams. City-states on the coastline used boats and nets and traps to catch all kind of seafood and traded some of the catch for foods produced by the inland city-states. Some homes kept chickens. The Greeks made homemade wine. They made jams and jellies. They kept beehives for honey. They made delicious sweet deserts. They ate well.
Day 1: Chania (Crete)
- Meet your local assistant at Chania Aiport and transfer to eco-village
- Welcome raki and delicacies and check-in
- Botanic walk with talk about herbs
- Cooking lessons
- Welcome dinner by our cooks and you.
Day 2: Chania
- Traditional Cretan breakfast
- Donkey ride up the mountain to meet a local shepherds in mitato
- Demonstration of daily activities and cheese maturation process
- Lunch with shepherds and then hike in Cretan nature
- Stroll in the village with talk about medicinal properties of Cretan herbs
- Dinner
Day 3: Heraklion
- Traditional Cretan breakfast
- Visit with bus at palace of Knossos, the
Minoan villa of Agia Triada and Gortys site with professional guide
- Free time at Matala village for lunch
- Return to Eco-village
Day 4: Heraklion – Rethymnon
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- Traditional Cretan Breakfast
- Guided visit to Margarites village for local pottery lessons
- Visit to Eleftherna for an observation of excavations of this ancient city
- Visit to Arkadi monastery with talk about monastic diet
- Visit to Rethymnon for free time and farewell dinner
Day 5: Chania
- Traditional Cretan Breakfast
- Transfer to airport of Chania for departure