Titled, “Eat like a god on this sun-soaked Greek island”, the article by writer and photographer Danielle Bernabe focuses on the island’s gastronomy culture.
“Naxos, a scenic Mediterranean haven, packs thousands of years of history into its farm-to-table fare,” Bernabe says.
As pointed out by Bernabe, all food resources are available directly on Naxos without the need for imports.
“Resident Naxiots have cultivated the island’s 165 square miles of verdant, diverse terrain over millennia of habitation, and today hundreds of thousands of tourists a year flock there to feast on its gastronomic treasures,” she says, while underlining that Naxos produces a rich harvest of cheeses, meats, butter, potatoes, oil, honey, spices and Kitron, a local spirit made from the leaves and fruit of the citron tree.
The local “must-try meals” suggested by Bernabe include kokora me makaronia (rooster braised in red sauce), wild rabbit, goat and melachrino, a local dense cake moistened with Kitron.
Referring to National Geographic’s article, the Mayor of Naxos and the Small Cyclades, Dimitris Lianos, said that the constant promotion of the island by the international media proves the high-quality tourism services it offers.
According to an announcement, the website of National Geographic receives 19.5 million visitors from all over the world. A total of 12.7 million are based in the United States.