What does it truly mean to preserve the Mediterranean Diet today?
During her recent visit to Sitia, Crete, Dr. Antonia Trichopoulou — internationally recognized scientist and leading authority on the Mediterranean Diet — explored the region’s deep-rooted food traditions as part of a research initiative on traditional Cretan foods.
From lamb with wild greens and handmade trachanas to herbal infusions and staka, the visit became more than a culinary journey. It was a reflection on authenticity, community, and the living relationship between people and nature. In Sitia, food is not a trend or a product — it is heritage, identity, and continuity.
