Athienou Municipality has one of the richest histories of traditional food production in Larnaka region - and the island - and the most elements (eight) included on the UNESCO National Intangible Cultural Heritage List, with five of those related to food (including Lokoumi wedding sweet, bread making tradition and ‘kleftiko’ meat dish that is cooked slowly in a sealed pot; traditionally a clay pot in a clay oven). 

Known for its wheat growing, bread making and baked goods; eggs and dairy (Halloumi and Anari cheeses), alcohol distillation, nuts, preserves and the ‘kleftiko’ (meat stew) served at its local taverns, the community showcases its culinary traditions at an annual festival, with the ‘5th Pancyprian Festival of Athienou Products’ taking place on October 15 this year (more details here). 

Coinciding with the festival is participation in the LEADER programme of the EU with a new initiative ‘Athienou Food in Our Diet’ that Larnaka Tourism Board is partnering with Athienou Municipality on.

Activities under the programme include the publication of a new recipe book under the 'Handcrafted in Athienou' branding with 10 recipes for Cyprus breakfast dishes incorporating Athienou’s local products (available here in Greek.The recipe book also introduces the culinary traditions of Athienou and the different food products and ingredients. Chefs from five of Larnaka’s hotels (Lordos Beach Hotel & Spa, Sentido Sandy Beach, Golden Bay Beach Hotel, Radisson Beach Resort Larnaca and LeBay Beach Hotel) are being trained during a workshop on how to prepare the recipes so that they can be offered to guests during breakfast in the week of October 11-18, with Athienou Municipality providing the ingredients. 

Other activities under the programme will include a promotional video, informative stands at retail outlets, the creation of quality mark for authentic Athienou products, a brand management guide, and student materials, among others.