Traditional Easter in Naxos: Unique Customs and Local Cuisine

In the picturesque villages of Naxos, the locals are concerned with the reverent preservation of many customs and elements of the old era, especially during the holidays and more specifically, on Easter days.

On Good Friday, in the villages of Eggare, Galini, and Melanes, the Epitaph procession passes through parts of the village where young people have gathered reeds called "Perifanes" which they light, creating a unique image and sensation. In Kastraki, Naxos, in recent years, the Epitaph procession has become established to take place in the sea, resulting in a large crowd gathering to observe this custom.

During these Holy Days, the local cuisine follows tradition. Traditional food is Patoudo, stuffed goat with rice and herbs. This dish, which is accompanied by potatoes, is made with variations in some villages. In Apeiranthos, for example, they add raisins to its basic filling, while in Filoti they also add chopped animal entrails.

Another impressive custom concerns the egg that “opens and closes” during Lent. On Easter night, believers bring red eggs with them to the service. There they bless them. Then, by cracking and eating the eggs, the fast ends. Also, the egg on the Sunday before Clean Monday is the last non-fasting food they eat, thus symbolizing the “closing” of the mouth and the beginning of the fast.

"On the occasion of a series of events and activities, in Naxos, tourism has already begun, while for Easter there is demand for accommodations that have opened, from visitors who want to experience a mystical atmosphere and true traditions framed by distinctive local delicacies and quality tourist services," comments the Deputy Mayor for Tourism of the Municipality of Naxos and Small Cyclades, Vangelis Katsaras.

RELATED TOPICS: Greece, Greek tourism news, Tourism in Greece, Greek islands, Hotels in Greece, Travel to Greece, Greek destinations, Greek travel market, Greek tourism statistics, Greek tourism report