Protected Geographical Indication products (PGI):

  • Geroskipou Loukoumi
  • Koufeta Amygdalou Geroskipou
  • Paphos Sausage
  • Agros rose spoon sweet

Protected Designation Origin Products:

  • Kolokasi Sotiras/Poulles Sotiras


Halloumi: It is one of the most characteristic products of the Cypriot gastronomy, the production of which dates long back in time and carries on until today. It is the main type of white cheese (semi-hard) and holds a prominent position in the Cypriot cuisine. Sheep’s or goat’s and sometimes cow’s milk are used in its production. The more it ages, the more salty and tasty it gets. It is stored at high temperatures and it is consumed either as it is, fried or grilled. It is combined with watermelon or lountza and it is served with Commandaria or other sweet wines. It accompanies pasta as well as soups.

Paphos Cheese: is produced during Easter in the province of Paphos from sheep’s milk, goat’s milk or a mixture of them. It is hard and yellow on the outside, with the characteristic ribs of the vessel in which it matures. It is consumed with bread, but basically it is used in the making of flaounes.

Halitzia Tilirias: is a soft, white cheese with holes and sour taste. It is produced in the area of Tiliria and Tsakistras, from sheep’s or goat’s milk, or a mixture of them. It is consumed with fresh salads, bread or as they are sprinkled with olive oil and oregano.

Anari: is a soft cheese, sub product of halloumi. There are two kinds of anari; the unsalted one which is used in the making of traditional pies and the salted one which most of the time is dried in order to last longer.


Paphos sausage (PGI): is produced in the communities of the province of Paphos from pork mince that matures inside red dry wine and is dried in the sun. It can be consumed fried or grilled and be combined with bread, tomato, cucumber, etc.

Traditional cold cuts (meat products): the main kinds of cold cuts are sausages, lountza, hoiromeri and posyrti, which are made from pork. Apohti and tsamarela are cold cuts made from goat’s meat. Combined with a glass of wine or zivania they are the ultimate Cypriot mezedes. Despite the fact that the traditional production of cold cuts is limited, yet in many rural communities people continue to produce them following the traditional way. Cold cuts were the main food for rural families. The absence of refrigerators led to seeking methods for conserving meat.

Hoiromeri,-posyrti and lountza Pitsilias: are three cold cults produced from pork. The pork matures in red local wine and then it is being smoked. They have dark color, strong scents of wine and smoke and they have a slight salty taste. These products are usually produced in areas of high altitude, because the cold climate favors their conservation. The process of their production is almost the same for all of them; the only difference between them is the meat part used. Hoiromeri is consumed as mezes as it is, yet lountza and posyrti are consumed fried or grilled and served mostly as an appetizer or in sandwiches.

Pitsilia sausage: is produced in the communities of Pitsilia from pork mince that matures in red local dry wine. Different spices are added, and the sausage is being smoked.

Tsamarella – apohtin: are traditional dishes (mezedes) produced from goat meat and are very salty. They were widely produced in the villages of Marathasa and in the mountainous villages of Paphos. Nowadays tsamarela is produced in Pitsilia as well. Apohtin, is produced in the same way. The only difference is that for the production of apohtin the bones of the animal are also used, while for the production of tsamarela bones are removed. Tsamarella holds the title “Presidium” from the Slow Food Organization. Tsamarella and apohti are ideal to accompany zivania.

Zalatina: is a meat product made from pork. Small pieces of meat from the head, tongue, tibia and other parts of the boar are used for its production. The bones are removed and boiled again by adding vinegar, some pieces of red pepper, rosemary, lemon juice and quartzite. After letting the mixture to cool down and thicken it can served as an appetizer which accompanies the pinnian.


Trachanas: is a fermentation product of wheat and sour milk produced during summer. When it boils well, the mixture thickens and it is molded into small oblong pieces that are being spread out in the sun and dried out. Trachanas is very famous in Cyprus, especially in the villages where livestock farming is practiced. It is consumed as a soup- boiled in water- or boiled in chicken broth. It is considered to be the national dish of Cyprus. Its nutritional value is very important; hard working people used to consume trachana in the dawn, before leaving for work.
Macaroni pierced: is a type of traditional pasta with holes. They are consumed with grated anari or halloumi and spearmint.
Baked goods and dough

Flaouna: is associated with various Easter customs, offered as a treat. It is consumed hot, cold, or /and as paximadi (a type of dehydrated bread) and accompanies several beverages.
Arkatena Omodous: is a type of koulouri (circular bread) made with leaven, using the foam being produced after the chickpea fermentation. It is consumed either in their soft form or as bread or as paximadia. Arkatena, are mainly produced in Omodos and Koilani.

Tertziellouthkia: are bakery products produced from dough. They are cooked and served in diluted carob honey or epsima. Traditionally tertziellouthkia were consumed during the fasting period.


Flaouna: is associated with various Easter customs, offered as a treat. It is consumed hot, cold, or /and as paximadi (a type of dehydrated bread) and accompanies several beverages.

Arkatena Omodous: is a type of koulouri (circular bread) made with leaven, using the foam being produced after the chickpea fermentation.  It is consumed either in their soft form or as bread or as paximadia. Arkatena, are mainly produced in Omodos and Koilani.

Tertziellouthkia: are bakery products produced from dough. They are cooked and served in diluted carob honey or epsima. Traditionally tertziellouthkia were consumed during the fasting period.


Loukoumia: are traditional confectionery products made from sugar and they were offered as a treat in the traditional kafeneia and Cypriot houses as well. “Loukoumi Geroskipou” is the first Cypriot product to be registered as of Protected Geographical Indication (PGI) in the European Union Registry. The production of Loukoumi Geroskipou started from Sofocles Athanasiou in the 19th century. The initial recipe of Loukoumi Geroskipou and the local know–how have been passed on from generation to generation and are produced within the same geographical area until today. Loukoumia, are also produced in Lefkara and Foini and have their own history which started many years ago.

Tillyria figs: are being sun dried. They are small, white and soft with sweet taste and they are produced from July to September.

Maxilles Lysou: is a type of fig being produced in the village of Lysos. They were named after the Latin name “macilentus’’ which means lean. During the past years, maxilles used to be the winter sweet of the residents of Lysos. It is consumed as a sweet and accompanied with walnuts.

Sioutzioukkos – Ppalouzes – Kkiofterka – Epsima – Portos: these five traditional sweets are produced from the juice of grapes mainly in the villages of Troodos. Their production dates back in the end of 19th century when the wide cultivation of grapes started in the villages of mountainous and semi mountainous areas (especially in Pitsilia and Marathasa). Sioutzioukkos and kkiofterka are ideal to accompany drinks, especially zivania. Ppalouzes is consumed hot, cold, or as a dessert. Epsima is used in many sweets instead of sugar. Portos is a type of marmalade.

Spoon sweets: accompanied with a glass of cold water they used to be the most common treat served in the Cypriot houses during the last century. Spoon sweets may be fruits or vegetables cooked and kept in syrup. An important detail is that the manufacturers of the spoon sweets must be highly skilled in order for the sweet to obtain the desired features. Spoon sweets like watermelon, cherry, grape, fig, eggplant, and quince accompany coffee or are served as a dessert after any meal.

Agros rose spoon sweet (PGI): is a traditional spoon sweet produced in the community of Agros in the area of Pitsilia. The main ingredients for the production of the sweet are the petals of Rosa damascena. The rose spoon sweet was traditionally produced from the housewives of the area for self-consumption. Since 1985 it is produced on a commercial scale. It is consumed as a spoon sweet or/and as an accompaniment to other sweets like muhallebi. Since 2016, it is registered as a product of Protected Geographical Indication (PGI) in the European Union Register.

Koufeta Amygdalou Geroskipou (PGI): are roasted almonds covered with sugar consumed as a sweet. It is registered as a product of Protected Geographical Indication (PGI) in the European Union Register. The production of Koufeta Amygdalou Geroskipou started in the community of Geroskipou from Sofokli Athanasiou in 1895.

Almond sweet: is the traditional sweet of the Kouris – Xilourikos region. It is produced from almonds which are the basic ingredient. Sugar is added as well. Every year, a feast dedicated to the blooming of almonds trees takes place in Limnati during which the making of the sweet is presented.

Carob honey: is the honey being produced from carobs which are considered to be the ‘’black’’ gold of Cyprus. It is used in the making of pasteli Anogyras (a sweet made of sesame and honey), and other traditional sweets like tertsiellouthkia.

Pastelli Anogyras: is a traditional sweet of Anogyra village. Its production, according to historical references, seems to start in the era of the Frankish rule. The basic ingredient for its production is carob honey. Every September the festival of pasteli is organized in Anogyra during which the traditional way of production is presented.

Agros Rose Water: it is the distillate from the flower of ‘’Rodes Damaskinis’. Rose water production has been taking place since the old days in the mountain villages of Troodos, especially in Milikouri and Agros. It is used as syrup for sweets, commonly used in pastry making.


Kypriaki Epitrapezia Elia – Cyprus Table Olive: is produced by processing of the local variety which is cultivated throughout the island. The most famous variety is the local Cypriot. The Cyprus table olive is part of the daily diet of the Cypriots since the ancient years. The black ones are common among all the meals and accompany legumes and salads. The green ones and those with vinegar are basically served as mezedes.

Cyprus extra virgin olive oil: produced by the processing of the local variety. The cultivation of olive oil dates back to the Bronze Age. The world “ελιά’’ (elia- olive), appears as a place name in many areas among Cyprus, which is an evidence of its importance. The Cyprus extra virgin olive oil is used in appetizers, salads, bread, frying etc


Capper with vinegar (koutrouvi): after the capper is collected it is put into a pot filled with water and salt and remains there for a week. After a week, it is drained; vinegar and more salt are added and after a few days capper is ready to be served.

Red mushrooms (Lactarius deliciosus): is a wild mushroom of Cyprus which grows up in areas with pine trees. Its name comes from its orange-red color. Collecting wild mushrooms is an important chapter in the shaping of dietary habits in Cyprus Until  last century, part of the Cypriot diet was based in the collection of wild mushrooms.

Mandora: is a cross of mandarin and orange in taste and size as well. It is a very famous variety cultivated only in Cyprus, which comes first regarding exports. It is consumed peeled or the way it is.

Kolokasi (PDO): is a type of vegetable cultivated in Cyprus for its edible fruits called mappes or poulles. The cultivation of kolokasi takes place mainly in the provinces of Paphos and Ammochostos. Kolokasi is cooked and consumed in different ways (fried, with or without meat, etc). It can also be consumed as an appetizer fried like chips. Since August 2016, Kolokasi Sotiras/Kolokasi Poulles Sotiras, holds the EU Protected Designation Origin Product mark.

Arapaka Mandarin: are tasteful and aromatic mandarins medium sized. The Arapaka mandarin is known as the Cypriot or local mandarin. It is cultivated mainly in semi mountainous areas like those in Arapaka in the province of Limassol from which it was named.

Anathrika Mushrooms (Pleurotous eryngii var ferulae lanzil): are very popular in Cyprus. As their name implies, they can be found in areas with anathrikes (ferula communis), at the routes of which they grow during autumn and spring.

Cyprus red soil potato: is popular for its excellent taste and its firm texture. It can be easily distinguished because of its reddish skin which is obtained from the fertile soil of the Red Soil Villages where it is cultivated. The Cyprus red soil potato is cultivated in the west area of Nicosia.


Paphos gum: is produced from the resin of tremithos tree (Pistacia atlantica subsp. Cypricola). The center of its production used to be the Turkish-cypriot village of Paphos named Lempa. It was also produced in Tala and Kisonerga where tremithos trees are found. Nowadays, resin is imported, while the centre of its production is Geroskipou where local small industries follow the traditional way of production. It is hard and used as a gum or as an aromatic ingredient in various sweets.

Pitsilia Hazelnuts: are edible nuts derived from two varieties: ntopia (local) or makroyla (Corylus maxima) and peiratika (Corylus avellana). They are widely found in the area of Pitsilia and especially at the northern slopes of Troodos, from Madari to Papoutsa. During the first half of August, many festivals and events for the promotion of hazelnuts are being organized in the communities of Pitsilia.

Paphos peanut: is collected from the plant Arachis hypogaea which is cultivated in Cyprus, mainly in the areas of Paphos (Geroskipou, Achelia, Timi, Mandria, Kouklia, Anarita, Nikoklia). It is also known as arapiko fistiki (peanut) or fistikoudi. Τhe seeds of the plant are consumed as nuts, salted or unsalted and are also used in pastry making.


Troodos Trout: is produced in fish farms located in Troodos. It is consumed grilled or cooked in the oven. It is also used as the main ingredient for a lot of recipes.


Cyprus is proved to be one of the oldest wine production countries. The cultivation and the production of wine according to historical sources and archaeological evidence, date back from 4.000 to 2.000 B.C.

The reputation of Cypriot wines has been and continues to be significant. The main wine growing zones of Cyprus are located in the semi mountainous and mountainous communities of Limassol (Krasochoria, Koumandaria), of Paphos (Laona, Akamas and Vouni Panayias- Ampelitis) as well as Larnaca and Nicosia (Pitsilia). In the community of Kyperounta, the vineyards are located at an altitude of 1.500m, one of the highest altitudes allover Europe.

Local varieties of Cyprus

  • Maratheftiko:red variety which produces robust wines and has aging potentials. It is a rare variety which dates back to the ancient years.
  • Local Mavro: this variety is grown in more than half of the Cypriot vineyard. It is one of the two main varieties used to produce zivania and koumandaria. Its grape is of moderate dynamic with mild acidity and taste.
  • Ofthalmo: red variety produced mostly in the wine-growing zone of Pitsilia and in some villages of Paphos. It produces wines with light colors, characteristic aromas, light body and low acidity.
  • Yiannoudi: red variety and the new prospect of the Cypriot oenology, yet to date cultivated in a limited area. It presents exceptional color characteristics that can be compared with the noble red varieties and an impressive tannic structure of good quality. Its aromas come from bushes and wild berries from the Cypriot nature. It is a variety with the ability to produce both light and full body wines.
  • Promara: white, rare grape variety with big and compact grape berries. It resists very well to the drought and produces wines characterized by exotic and lemon aromas.
  • Spourtiko: is a variety with a short vegetative cycle which produces a light white wine characterized by aromas of lemon and intensive acidity.
  • Xynisteri: white variety which gives white wines with floral and fruity aromas.
  • Morokanella: the basic white variety, cultivated in the in the area of the winemaking villages in Limassol and semi mountainous Paphos since 1998.

Apart from the local varieties in Cyprus, some international varieties are cultivated as well: Cabernet Sauvignon, Mataro, Grenache, Syrah, Asyrtiko, Malvazia, Aromatica, Sauvignon Blanc, Merlot, etc.

Zivania: is the traditional alcoholic beverage of Cyprus related to the Cypriot tradition and culture. It is the distillate of grape marc of Xynisteri and / or native Black produced by simple distillation on copper stills. The distillation of zivania started during the Venetian domination and lasts up to date. The production of zivania is an important source of income for the Cypriot wine growers. It is considered to be the drink of the lonely men who after a difficult day at work want to rejuvenate for the next day. It usually accompanies mezedes (tsimpimata or tsimplikia in the Cypriot dialect).

Ouzo: another traditional alcoholic drink of Cyprus, registered as a Protected Geographical Indication product (PGI) in the European Union along with Greece. Its production is related to the production of flavored with anise and mastic zivania.

Commandaria wine: is a sweet dessert wine produced for thousands of years in Cyprus, especially in the area of Commandaria, at the foothills of the mountain range of Troodos. In ancient times it was known as the Cypriot “nama’’ (a sweet red wine that is usually used in Greek Orthodox Churches in the Holy Communion), but since 1192 A.D the knights of the Order of St. John gave the wine its recent name. Its production process is special, due to the fact that the grapes are spread out for a few days in the sun in order to dehydrate before being transported in the winery. Commandaria is being produced by the local varieties of Mavro and Xynisteri.

Wine Routes of Cyprus

In order to explore the rich viniculture tradition of Cyprus, you should participate in the wine routes of Cyprus through which dozens of wineries wait to welcome you in a unique experience of wine tasting.

  1. Commandaria Wine Route
  2. Diarizos Valley Wine Route
  3. Krasochoria of Limassol Wine Route
  4. Laona- Akamas Wine Route
  5. Mountainous Larnaca- Nicosia Wine Route
  6. Pitsilia Wine Route
  7. Vouni Panagias – Ambelitis Wine Route

For more info visit the relevant website.