Cyprus Promotes Traditional Culinary Products

In its initial launch, the CTO collaborated with the Cyprus Sustainable Tourism Initiative and Travel Foundation, UK and created a pilot program that asked Paphos hotels to market the Cypriot breakfast in July, according to Parikiaki & Cyprus Mail.

George Kyprianou of the Cyprus Chef's Association discussed cooking seminars offered to hotels and described how traditional items can be incorporated into dishes, "There are many ways to use these products to make breakfast recipes. Anari cheese for instance, is a great product and can be used both in sweet and savoury dishes".

The culinary expert added, "Why are mozzarella and prosciutto used widely and not anari and choiromeri?" He commented that the seminars were well received among hospitality workers. CTO will analyze both tourists and participants responses, regarding the Cypriot cooking initiatives.

CTO delegate Monica Liatiri stated, "It is still too early to evaluate but I am positive the project will be a success. We will receive the questionnaires filled out by tourists and their evaluation in September and October". If the culinary plan is deemed a success, Cyprus plans to promote it nationwide