Kritiko paximadi Κρητικό παξιμάδι (Cretan biscuit)

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Kritiko paximadi Κρητικό παξιμάδι

PGE/ΠΓΕ Kritiko paximadi Κρητικό παξιμάδι is a dried, bread-like biscuit.

Shape: The shape of the Cretan biscuit results from the sectioning of a loaf of bread in sequential equal parts or ring shapes.

Texture: Irregular, rough with a porous and hard crumb.

Colour: The same as the cereal used as the raw material.

Odour: The smell of the raw materials to which it is made.

Geographical area: the island of Crete.

Evidence: The Cretan biscuit is a traditional foodstuff of the Cretan people. It dates back at least to the 15th or 16th century, as shown by the historical documents included in the dossier. Different types of Cretan biscuit have been made according to the available raw materials. Originally, the biscuits did not bear the adjective "Cretan"; however, they were given this descriptor when the biscuit began to spread beyond the shores of Crete, so as to differentiate it from simlar products prepared in regions outside Crete. The Cretan biscuit is famous for its quality and the traditional way in which it is made.

Description of production method: The stages in the production of the Cretan biscuit are: kneading, maturing, baking, cutting and drying.

Link: For many decades Cretan bakers have devoted themselves to the art of the Cretan biscuit with particular love and care. It is a difficult and exacting art, requiring expertise and knowledge which are passed down from one generation to the next as a prized secret. The weather conditions, the quality of the flour, the temperature of the water, the type of oil used in kneading, the preparation of the dough and correct cutting and baking are all vital to the success of the Cretan biscuit.

Gastronomy

The PGE/ΠΓΕ can be kept fresh, pretty much in any condition, for long periods of time. It can be enjoyed after having softened it with water shortly before consumption. In the areas of Heraklion, Rethymno and Chania, it is served as appetiser, sprinkled with a tiny bit of local olive oil, oregano, tomatoes and cheese.

Reference: The European Commission