Apaki: Lean pork, salted and (optionally) smoked.
Matzourana: Aromatic similar to oregano and thyme.
Petimezi: Grape must that has simmered in a casserole.
Caper: Salty seasoning which gives a slightly spicy taste.
Siglino: Salted pork which is preserved in fat pork (butter).
Garides Symis: Very small shrimps which from the island of Symi.
Stifado: Stew flavoured with pearl onions, vinegar, red wine and cinnamon.
Moussaka: An aubergine or potato-based dish, often including ground meat.
Dakos: Cretan rusks topped with grated tomato and myzithra cheese olive oil.
Mizithra: Traditional unpasteurized fresh cheese made with milk and whey from sheep and/or goats.
Baklava: Rich, sweetened pastry made with layers of filo and chopped nuts, and held together with syrup.
Fava: A variety of legume “lathouri” from the island of Santorini, usually served as puree with oil and onion.
Kefalotiri or Kefalotyri: Traditional Cretan cheese which is produced from goat and sheep milk similar to Kefalograviera.
Malagousia or Malagouzia: A white Greek wine grape, highly aromatic with the potential to produce soft, elegant wines.
Kritharoto: A new name in the Greek culinary lexicon, a hybrid borrowed from Italian risotto and Greek kritharaki, the name for orzo.
Stamnagathi: Wild mountain green endemic to Crete, The Cichorium spinosum or Spiny chicory is rich in vitamins E and C, Omega 3 fats, as well as a high concentration of calcium and iron.
Kritamo: The botanical name is crithmum maritimum, scientists have characterized as the food of the future as it is rich in vitamin C, is a diuretic and antimicrobial, contains essential oils, mineral salts, iodine and vitamins.