Cypriot cuisine, which is based mainly on the characteristic qualities of the Mediterranean diet, is usually praised for its tasty, richly diverse and nutritious merits. The Cyprus Food and Nutrition Museum aims at familiarizing foreigners with the rich gastronomy and the culinary tradition of Cyprus through a hands-on experience. Thus, a variety of cooking classes is offered, in relation to the preparation of a range of distinctive traditional Cypriot recipes, both for main dishes and desserts.
Through this course, participants will have the opportunity to explore the basic ingredients and utensils used, as well as the cooking/culinary techniques applied to the Cypriot cuisine. Participants will also benefit from tasting the flavour richness of freshly cooked traditional dishes, which are considered specialties of the Cypriot gastronomy.
The course will be held in selected locations within the Nicosia and Paphos districts, and will be delivered by expert cooks, eager to share the secrets of the Cypriot cooking- style/manner. The cooking workshops will be supplemented by small excursions to nearby places of gastronomical interest, aiming at gaining a fuller image of the dominating Cypriot landscape.
Cyprus Food Museum PIC number: 952674055
Cyprus Food and Nutrition Museum short profile:
Facebook page: https://www.facebook.com/Cyprus-Food-Virtual-Museum-104034939677867/
Duration: 5 days
Provisional detailed course programme “Exploring the flavours of Cyprus: traditional cooking classes for foreigners”:
1st day: Arrival day: Welcoming remarks, presentation of the Cyprus Food and Nutrition Museum and its team, and walking tour in the town (if arrival time is before noon).
2nd – 6th day: Hands-on cooking workshop (5 days)
2nd day: Making traditional Cyprus sourdough bread, elioti (olive pie), halloumoti (local cheese pie) and baking them in a traditional oven. Preparation of kleftiko (slow cooked lamb with potatoes), katimeri(bread-type sweet crepe). Short visit to the nearby area.
3rd day: Making halloumi, the traditional Cypriot cheese, anari cheese (local goat’s milk soft curd cheese), trahanas (cracked wheat and soured goat’s milk sun dried porridge) soup with boiled chicken, loukoumades. (Cypriot doughnuts)
4th day: palouzes (must pudding), soutzioukos (sausage like sun dried must pudding sticks with nuts), zivania (Cypriot pomace brandy), kolokasi (taro in tomato sauce with pork meat), stafides (raisins).
5th day: kolokotes (individual Cyprus pumpkin pies), koulourakia (Cyprus cookies), keftedes (Cypriot meat balls), legumes with vegetables, village salad.
6th day: Excursion to an area of gastronomic interest and sightseeing
Final evaluation, feedback from participants and awarding of Certificates of Participation
7th day: Departure day.
To be arranged in collaboration with sending organization.
Minimum number of participants per course: 2
Teacher: Staff with long experience and confirmed skills in Cypriot cooking
Working Language: English
Training cost/fees: €650 per person (incl. 19% VAT)
The fees cover:
€70 training fees per training day x 5 days = €350
€60 organizational support (excursions and one main meal) per day x 5 days = €300
The whole amount is payable up to 15 days before the beginning of the course.
Accommodation in a variety of low-cost hotels, centrally located, can be arranged upon request.
Cyprus Food and Nutrition Museum
5 Christianas Christofidou str, Egkomi 2417, Nicosia, Cyprus
Ε-mail: firstname.lastname@example.org Tel: +357 99059820 Fax: +35722770676 http://foodmuseum.cs.ucy.ac.cy/
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