Onion has been a traditional summer cultivation of the Gramvousa area for hundreds of years. The local variety, also known as “Mesogiano”, is recognizable and notable throughout Crete. The lack of heavy rainfalls, the sunshine, the sea air and the ground of the area give the product great features, such as strong and intense taste and great sustainability.
The wild vegetables that our producers cultivate are not products of modern biotechnology but wild plants that have been part of the Mediterranean diet for thousands of years due to their nutritional and medicinal properties. Now, they are grown in the same area that they were naturally foraged, at the beginning of the peninsula of Gramvousa in the northern western part of Crete, a place of unusual wild beauty. Maybe it’s not the easiest place to cultivate. The wind that blows most of the days of the year can be disastrous; however it’s the wind and the poor inorganic soil that gives the special taste to our products.
Deep fry the potatoes with oil. Add the tomato and the tomato paste and mix. 10 minutes before the potatoes are cooked, add the onions to allow them to retain their shape. Just before serving add mizithra (or feta), pepper and cinnamon.