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Cretan food and gastronomy
Cretan food beyond formal classes: taverna culture, raki, also called tsikoudia, a grape-marc spirit with no anise, distinct from ouzo, traditionally offered free after a meal, and regional dishes across Chania, Rethymno and Heraklion. Covers eating and drinking culture, not wine or olive oil tours.
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Agia Varvara Cretan Olive Oil Tasting Workshop