The main goal of the CFM is to collect, preserve, organize, and present the rich culinary heritage of Cyprus through a comprehensive, accessible database. Explore more in this detailed archive dedicated to Cypriot food culture.
Onions of Cyprus are mentioned in ancient Greek sources.
It can be easily identified due to its reddish colour, which it acquires thanks to the fertile red soil of Kokkinochoria area, where it is mainly cultivated.
The Cypriot extra virgin olive oil is produced by processing the local Cypriot variety of olives.
