Cyprus Cuisine has been an important part of a very rich, intangible cultural heritage which has been influenced by many cultures passing through the island over a long historical process. Many of the dishes and drinks in the book are recipes we grew up with and learnt from our mothers and grandmothers who used them for many years. For myself, personally, each time I have rice, Cypriot village bread and zucchini pastries my mother used to make so well- I can feel the presence of my mother in my heart. Whilst we struggle for survival in a rapidly changing world, it is the duty of all of us and our State to protect our Cuisine and to ensure the sustainability of our culinary culture. Unfortunately, it is not possible to say that we have benefited sufficiently from the Cypriot Cuisine in gastronomy tourism. Recently, national cuisines have become very influential in tourists’ destination choices. Tourists want to taste destination-specific food and beverages and experience these products in that geography. Whilst this book was being prepared, it brought back so many beautiful memories and we all felt honoured to meet the family who gave the dessert Porto its name. I do not think we will forget quickly their excitement as they were giving us the recipe and telling us their story and the story of the dessert. This book was prepared together with three of our most valuable university lecturers in order to keep the Cypriot Cuisine, which represents a very important part of our culture, alive, to record it, to emphasize its importance and to pass it on to future generations. In this regard, I would like to thank all those who contributed to the book, especially to our lecturers and everyone who opened their homes and businesses for us to cook and photograph the beautiful dishes contained in this book. My wish and hope is that our concrete and intangible cultural heritage will continue to thrive and find its true value as the world evolves.