Paximadi
(Παξιμάδι, Paximathia, Paximadia, Greek rusk)
Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored with citrus zest, anise, or chocolate.
It can be enjoyed as a snack or an accompaniment to various dishes, and before serving it is often soaked in water, white wine, or olive oil. Though paximadi is eaten throughout the country, Kritiko paximadi is especially praised for its quality and can only be produced and made on Crete.
It is prepared with varying amounts of barley flour and is typically slightly darker in color and round in shape. Kritiko has been a staple Cretan ingredient and is mainly used in the preparation of salads and appetizers.
Part of
Frigania
A local delicacy of the island of Zakynthos, frigania is a creamy dessert that typically consists of three layers. The base is prepared with traditional Greek rusks that ... Read more
Riganada
Usually associated with the island of Cephalonia, this simple Greek dish consists of slices of lightly moistened bread or Greek rusks that are brushed or drizzled with ... Read more
Serve with
Feta
Feta is the most famous Greek cheese, affectionately called 'the princess of cheeses'. The cheese is made from sheep's milk or a mixture of sheep's and goat'... Read more
WHERE TO EAT The best Paximadi in the world (according to food experts)
