Naxos has been renowned for its fertile land and wines since antiquity. Archilochos had even compared the island’s wine with the gods’ nectar. It’s  a landscape of tall mountains, shaded ravines, and a proud medieval fortifications rising over the capital, Hora. The well-watered valley of Apollo and the carefully cultivated fields on the island’s south produce fruit and vegetables; there are also vineyards and olive groves that produce table olives, olive oil, and wine. Local products include a citrus raki, very tasty potatoes, almonds, figs, and the turmeric traditionally used to flavor bread. Sheep and goats yield milk used to make the flavorful tirokafteri, a spread-like spiced cheese, zoula (stew with a tomato sauce base), gardoubakia kokkinista stifado (meat rolls made from intestines and other innards, also cooked in a tomato-based sauce with pearl onions), and batoudo (goat stuffed with chard, raisins, fennel, and poppy greens slow-cooked in the oven). Home-reared pork lends its meat to flavorful aimasies, piping-hot kefalopodies, glinera for omelets and stewed potatoes, salt-cured cold cuts preserved in ceramic jugs, stove-top garlicky rosto cooked in local wine, and ham cured in a wooden frame. 

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