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Lean cubes of tender pork, marinated overnight in red wine and flavoured with cumin, cinnamon, coriander and pepper are the mainstay of this quintessentially Greek Cypriot casserole dish.
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Ambelida and Anassa (red and white) are the leading labels from this ecological winery, which prides itself on using the minimum of pesticides, fertilizers and additives.
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The peninsula’s salt lake is a refuge in winter for bright pink flamingoes and other migrant birds.
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This green oasis, with an aviary and flock of peacocks, makes a pleasant change from busy Limassol.
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The focal point of this hillside spot is a giant juniper tree, said to be the oldest tree on the island.
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A painted Pantokrator (Christ) gazes down from the dome of this 12th-century church.
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This visitor attraction has dozens of different thrills, spills, chutes and pools (see Aphrodite Waterpark, Pafos).
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Tiny red mullet are bony but delicious and served fried.
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Hidden away in a tiny valley is the goddess’s mythical bathing pool. Around the spring is a network of walking trails.
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Brewed in Cyprus are KEO, Carlsberg and Five Beer, plus Leon – first produced in 1937 and recently reintroduced. Most foreign beers are also available everywhere.
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