The Municipality of Athienou is one of the 6 Municipalities of the Larnaca district. It is one of the most historic areas of Cyprus with great contribution to the development of the rural tradition of the island. There are many versions of the origin of the name of Athienou, with one of them saying that some residents from Athens came and settled in Athienou and thus gave the name of their city "Athens" to Athienou. It is believed that the area of Athienou was inhabited since the 14th century BC according to important findings of archaeological excavations. In fact, the colony was originally named Golgus either by the name of Golgus (leader of the Achaeans) or by the surname of Golgia Aphrodite, for which there was a sanctuary in the area. During the Turkish invasion of 1974, the Turkish army occupied Athienou, then withdrew from the area and the inhabitants of Athienou returned to their homes in 1975. However, 65% of the administrative land of Athienou is not controlled by the Republic of Cyprus. By law, this territory belongs to the Republic of Cyprus, while de facto it is controlled by the non-recognised state of the Turkish Republic of Northern Cyprus.
The most famous product of the village is the famous, delicious traditional bread that many locals know as the "Athienitiko". Dairy products and sweets are also very famous, including the Athenian wedding delights (loukoumia), which are in great demand.
Athienou is in fact the main supplier of agricultural tools to the farmers of Cyprus, which have displaced the imported ones due to their economic and practical benefits.
The Athenian embroidery "Venice or Pittotes - Complex Lace", which is renowned all over the world, is also famous.
Also, many people visit Athienou to taste the "ofto of Cyprus" (roast meat), the traditional ofto of Athienou, prepared in special clay containers.
The embroidery, bread, loukoumi (delights) and “ofto” have been included in the National List of Intangible Heritage of UNESCO, along with the events held in celebration of the patron saint Agios Fokas and the dairy products of Cyprus (which were registered in collaboration with the Food Museum and other institutions).