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poetic duelling” are organised by the Larnaca
Municipality, mainly during the annual Fair of
Kataklysmos, but also on other occasions and in
other regions of Cyprus.
Mediterranean diet
Cyprus joined the multinational inscription for
the Mediterranean diet in 2013, with its mountain
community of Agros serving as the island’s
emblematic community. It refers to the overall
knowledge, customs, symbolisms and traditions
linked with the cultivation, manufacturing
and consumption of products in the broader
Mediterranean area. The Mediterranean diet’s
main produce are olive oil, cereal, fresh fruit
and nuts, some fish, dairy products and meat,
and various condiments and spices. These foods
are usually accompanied by wine, extracts from
herbs or other local products, in accordance
with each community’s convictions. As a
lifestyle choice, the specific diet was formed
through the Mediterranean climate, but also
the particular geomorphological conditions of
each area. The countries participating in this
multinational inscription are Greece (Koroni),
Spain (Soria), Italy (Cilento), Croatia (Hvar),
Morocco (Chefchaouen), Portugal (Tavira) and
Cyprus (Agros). Agros is a traditional Cypriot
village located in the Troodos mountain range,
in the Pitsilia area. It is situated on top of a wine
trail, which crosses through wooded areas with
vineyards on the mountain slopes, known for its
almond, hazelnut, walnut and other fruit trees,
wild rose bushes and aromatic plants, which
are used as the raw material for Cypriot cuisine
and the Mediterranean diet in general. The
diverse landscape, the Byzantine churches found
along the trail and the heartfelt hospitality and
continuation of traditional customs constitute
the Pitsilia area – and Agros especially – one of
Cyprus’ most beautiful regions where one can
find surviving features of Cypriot identity and
cultural physiognomy. The Pitsilia area is famous
for its pork meat cuts (chiromeri, posyrti, lounza
and Pitsilia sausages), produced from pork meat
that is “cooked” (matured) in the region’s dry red
wine and smoked using wood from indigenous
trees and bushes. Coriander, one of the Cypriot
cuisine’smost characteristic herbs, is added. These
cold cuts, along with the traditional “tsamarela”
and “apochtin” (from goat’s meat) are broadly
consumed with Zivania - the local spirit. The
region is also known for its hazelnuts, soutziouko,
palouzes and spoon sweets, but is most famous
for its Agros rosewater, which is made from wild
rosebushes.
Agros, Mediterranean diet
