PUBLICATIONS

Fishing and Fish Eating in Cyprus through the Ages

The book Cyprus full of fish, invites us to an exciting journey through the Cypriot sea and its wealth, and provides an insight into the centuries long Cypriot civilization and tradition with regards to fishing and fish eating. Moreover, it gives important information about the island's sea world and its specific characteristics, as well as data concerning the marine biology diversity of its waters. A detailed description of important organisms that live in these beautiful waters is also provided, together with traditional fish recipes.

Florentia Kythreotou, Cyprus Full of Fish. Fishing and Fish Eating in Cyprus through the Ages, Nicosia: Blue Island, 2022.

The Wineries of Cyprus

The official guide of the Cyprus Wineries Association with all member wineries and necessary information. Each one has a different and fascinating story to tell and a different wine to taste that captures the very own unique attributes of their surrounding environment and the personality of the winemaker.

Florentia Kythreotou and George Kassianos, The Wineries of Cyprus, Nicosia: Association of Cypriot Wine Producers, 2022.

Tastes of Nature and of the Seasons

The book contains references to organic agriculture, including livestock farming, in Cyprus and addresses the relationship between gastronomy and organic products, citing recipes from the four seasons.

Florentia Kythreotou, From our Organic Farm. Tastes of Nature and of the Seasons, Nicosia:Pancyprian Organic Farmers Association, 2021.

Glyko Triantafyllo Agrou PGI

The book offers a brief history of Damask Rose cultivation in Agros village, the production of the preserved rose petals and the PGI registration process of Glyko Triantafyllo Agrou. It includes recipes and pairing suggestions.

Florentia Kythreotou, Glyko Triantafyllo Agrou PGI. A Sweet Story Expressed with Sugar, Rose Petals and Passion, Nicosia: Filagro Group, 2018.

The bread of Cyprus

The book presents the bread of Cyprus through the perspective of historical sources and archaeological findings and through the lens of local tradition, placing particular emphasis on the social and ceremonial significance of bread, its distinctiveness and its aesthetics. It also includes 26 traditional dough recipes with a wide photographic material.

Florentia Kythreotou, The Bread of Cyprus, Nicosia: Zorbas Ltd and Phileleftheros, 2019.

The Bread of Celebration

The book presents in a concise manner the festive kneads of Paphos and is enriched with photos and recipes that reveal the wealth, the uniqueness and the beauty of the kneads of the region.

Florentia Kythreotou, The Bread of Celebration. Festive Kneads of Paphos, Nicosia: Paphos 2017 European Capital of Culture, 2016.

The Art of Breakfast in Cyprus and Greece

This book speaks of the art of breakfast in Cyprus and Greece and its merits: the warmth, the freshness, the balance, the multitude of colors. Flipping through its pages, without giving it a serious thought, our senses are already prepared for a delicious breakfast.

Florentia Kythreotou, The Art of Breakfast in Cyprus and Greece, Nicosia: Louis Hotels, 2015.

Authentic Flavours of Paphos

The book constitutes a gastronomic guide of Paphos and attempts to present a picture of the richness, the scale, the authenticity and the century old continuity of gastronomy in Cyprus. The book includes not just traditional recipes but others too developed by contemporary chefs of the region to highlight the local products.

Florentia Kythreotou and Savvas Malliotis, Authentic Flavours of Paphos, Nicosia: Pafos Regional Board of Tourism, 2015.

Marathasa's Gastronomic Guide

This easy to use guide, contains typical Marathasa recipes and a comprehensive gastronomic lexicon, along with a description of the fourteen communities of the Marathasa valley. The publication also includes a wide, colored photographic material of the region's natural environment, its villages and recipes.

Florentia Kythreotou, Marathasa's Gastronomic Guide, Nicosia: Cyprus Pedagogical Institute, Ministry of Education and Culture, 2013.

Cyprus Wine Guide 2012

The Guide focuses on the assessment of Cyprus wines out in the market today. It is very user friendly and practical and is addressed to today's consumers that want to recognize and understand their wine and enjoy it to the utmost. To this end, 173 wines from 33 wineries were tasted and assessed.

Florentia Kythreotou, Cyprus Wine Guide 2012, University of Nicosia Press and Cyprus Gourmet, 2012.

A Common Culture of Bread and Wine

The book, through bread and wine and the common perceptions about them, describes the communal cultural places where the Greeks, the Russians, the Romanians and the Ukrainians meet. The book which contains a rich photographic material, is already in circulation in the Greek and Russian languages.

Florentia Kythreotou, A Common Culture of Bread and Wine, Nicosia: Bank of Cyprus Cultural Foundation, 2010.

The Book of Cyprus Wine

A fascinating journey into the world of Cyprus wine, guided by the author and fellow traveler Angela Muir MW and supported by a host of other, fine colleagues. In this second, revised and improved bi lingual edition, 31 Cyprus wineries are presented in total, along with their wines. Indeed, more that 170 wines have been assessed. This journey is supported by an interesting photographic material, useful information and a comprehensive Cyprus wine map. The first edition of the book was published in 2003.

Florentia Kythreotou, The Book of Cyprus Wine, Nicosia: University of Nicosia, 2010.

Food: Cause for Intimacy

The book constitutes a feast that embraces all the wealth of the Cypriot cuisine and cites, at the same time, historical references to the country's rich, gastronomic tradition. Through the cycle of the seasons, the instinct of the journalist, through a social and anthropological lens and with the passion of the food collector, the author tastes and enjoys with us the foods that decipher our gastronomic identity. An exciting journey, where the needle of the compass always points towards the joy and companionship of food.

Florentia Kythreotou, Food: Cause for Intimacy, Nicosia: University of Nicosia Press, 2009.