Bread - Rusk

Foreign travelers arriving in Crete in the 19th century and the first decades of the 20th century, describe the Cretan bread not so with the best words. The English traveler Robert Pasley (1834), impressed by the nice black bread from the Monks of Crete. It took many years for studies to prove that the bread was rich in nutritional value. The fibers containing the traditional Cretan bread help improve bowel function, particularly the colon. A far greater amounts of vitamins, especially the B complex, which is essential for the proper functioning of the nervous system.

And yet, it is said that the whole bread is likely to prevent cancer of the gastrointestinal tract, particularly the colon.

Until recent decades, the Cretans ate black bread every day. White, without bran, ate only five to six times a year at Christmas, Easter, the Assumption, in a local festival, and perhaps at some social event (wedding).

Recognized by the European Community, the Cretan rusk conquering today consumers due to its high quality because of pure natural materials used to manufacture but also because of its high nutritional value.

In Crete there are round nuts served today in good restaurants and are a unique treat. Grate fresh tomato and put up with herbs, wet with olive oil and sometimes mix the cheese with tomato. This is the Dakos. Is a special delicacy and a special combination of pure natural products.