Glossary

Cypriot Innovation Cuisine

This week, in our training restaurant, Cypriot gastronomic traditions are paired with futuristic plating techniques.

Our teaching objectives include:

  • The stimulation of the student’scritical thinking for designing modernized presentations of yesterday’s classic dishes.
  • Awaking studentperception of the importance of enriching our culinary styles, which could ultimately help enhance our tourist product.
  • Boosting the confidence students need to implement innovative and fresh ideas, whilst being able to communicate with their audience – clients – explaining the story behind each dish.
  • To inspire them in their future creations!

Having said all the above, we would like to underline that our gastronomic wealth, is clearly recognized.

Since 2013, the Cypriot cuisine has been among the countries included in the UNESCO List of Intangible Cultural Heritage regarding the Mediterranean Diet.

  • "Kolokasi", which is taro in English, is a root vegetable that originated in southeast Asia and Malaysia. There are different taroroot varieties but the variety grown in Cyprus is known as Colocasiaesculentum, which probably gave its nameto the vegetable. The oldest reference regarding Cyprus kolokasiis accredited to 12th May 1191 whenkolokasi was served during dinner at the wedding celebration of Richard Lionheart with Berengaria, at Limassol castle (Jeffery, 1926).
  • "Savoro": Despite the fact that Cyprus is an Island, only a few fish and seafood recipes are famouswith Savorobeing one of them. Fish, usually ‘smelt’, is covered in flour and shallow fried. Then the pan is deglazed with red wine vinegar. Rosemary is added to give the characteristic flavour.OriginallySavoro(flour, vinegar, garlic and rosemary) was used as a preservation marinade.
  • "Louvana":The pulse split pea, which is calledlouvana in Cyprus. The pea is used in Cyprus to make a hearty soup for cold winter days. It is common to include vegetables and sometimes rice.
  • "Kataifi” is a popular dessert from the Middle East comprising very fine vermicelli-like pastry.
  • "Afelia":Pork Afelia is a popular recipe that includes red wine and dry coriander. It is very common to use potatoes or mushrooms instead of pork during Lent. “Afelia” is usually accompanied by bulgurpilaf and yoghurt.
  • "Epsima": Thick black coloured syrup with a bitter- sweet taste. In English it is known as grape“must” or grape molasses, and is produced by the reduction of grape“must”. It is used as a substitute of sugar in many sweets.

We would like to wish you "ΚαλήΌρεξη" - Bon Appetit.

Aglantzias Avenue, 2112 Aglantzia Tel. 22404800, 22404847