location: Aegean Islands

The lountza of Mykonos is known as one of the best Greek cured meats. With its ruby red color and flavorful taste, there are variations of the gourmet meat on the nearby islands of  Syros, Andros and Tinos (or the similar ‘apohti’ from Santorini). The cured pork tenderloin of the Cycladic Islands, especially Mykonos, is considered the ideal delicacy to accompany a glass of robust red wine.

Gruyere of Naxos  is a hard, yellow-white cheese with a solid elastic texture. Traditionally made from cow’s milk, the breed of cows was introduced to the island in the 16th century by the Venetians.  The cheese has the full flavor of butter and milk proteins, with the aromas of propionic fermentation (walnut and almond). Cylindrically shaped with a thin, dry skin, the cheese is covered by microbial development which contributes to its maturing. Gruyere of Naxos is salted with brine, not dry salt. It is a Protected Designation of Origin product made on Naxos with cow’s milk or a mixture … Read more

Cultivation of the pistachio tree began on the island of Aegina in the late 19th century and soon spread to Attica and eventually throughout Greece. The flavorful pistachios of Aegina come from the combination of ideal soil composition, the dry climate and proximity to sea waters. The pistachio of Aegina is internationally acclaimed for its excellent flavor and in demand in many European countries. A high-quality product, these delicious pistachios create tempting toppings, such as for yoghurt and add a distinct flavor to many dishes, desserts and cuisines. The Pistachio of Aegina is a Protected Designation of Origin product since … Read more

Paxa of Chios is an oblong rusk with a distinctive mastic aroma. It is dark yellow in color due to the barley flour. The island’s famous mastic is added to a blend of barley and wheat flour, which is double-baked to produce the traditional rusks. During the summer months, the rusk replaces bread at the table and is a tasty accompaniment to coffee.

Mytilene  is a large island noted for its excellent olive oil and production of sheep milk. The island has a tradition for exceptional ladotryi (oil cheese); a special cheese preserved in oil. The ladotyri of Mytilene is a hard cheese, white to yellow-white in color with small holes. It has a strong salty taste (it is rubbed in sea salt) and pleasant aroma. Formed in cylindrical moulds, it has a hard and dry skin.  It is a Protected Designation of Origin product made on the island of Lesbos/Mytilene with sheep’s milk or with a blend of goat’s milk (not to … Read more

“Plums from Skopelos” are a fleshy, dark –colored, medium size fruit. They are sweet and a nutritious dried fruit. The fruit  was originally grown in Damascus, the namesake of the fruit in Greek, “damaskino,”. Plums were already known in the 1st century BC in Greece. The writers Dioscourides and Galinos and many others mention the fruit throughout the centuries. The “Plums of Skopelos” are mostly consumed as dried fruit.

Kopanisti, a specialty of the Cycladic islands, is a soft, strong cheese with a peppery taste. It is without skin and its color ranges from creamy white to slightly pink. It is a Protected Designation of Origin product and made in the Cycladic islands, mainly, Mykonos, Tinos, Syros. It can be produced with sheep or goat or cow’s milk or a mixture of the three.  Kopanisti is stored in clay jars and served as a table cheese together with an assortment of delicious appetizers.

Kalathaki is traditionally made only on the island of Lemnos and is sometimes called, the ‘Greek island Feta.’ A white, soft to medium-hard cheese, without skin and with holes, the cheese owes its name to its production method; a basket. The shape resembles a basket and is formed from basket-molds; originally, made from reeds or wicker, now from plastic. It has a rich, salty and slightly sour taste with woody aromas. It is a Protected Designation of Origin product made on the island of Lemnos from sheep’s milk, which creates excellent quality cheese, or with a blend of goat’s milk … Read more

San Michali of Syros is often called the Greek parmeson but the cheese is distinctly unique. Made from cow’s milk, this top cheese is a hard, white-yellow to yellow cheese noted for its characteristically salty taste, spicy after taste and pleasant aroma. Cylindrically shaped, with a thin dry skin, the cheese is covered with microbial development that contributes to its maturing. It is a Protected Designation of Origin product made on the island of Syros. Excellent with fresh fruit.

The Amygdalota of Hydra is a local variation of the traditional almond cookie. The dough is formed in a pear-shape, baked, sprinkled with powdered sugar and topped with a clove. A ribbon is tied around each cookie  and served at celebrations and special  occasions. The ingredients are four; almonds, flower water, semolina and sugar.