TOP PRODUCTS OF SANTORINI 

The geographical position of Greece has allowed to come into contact with a lot of cultures through the centuries and, logically to interact with each other, and apart from others, an area of interaction is obviously cooking.

Cooking in Greece is based on fresh ingredients, such as olive oil, herbs and spices. The island’s cooking is a special case of the already exquisite Greek cuisine, as the fruits that are used have been enriched by the unique dry, volcanic soil of the island.

Santorini’s famous cherry tomatoes have tough skin and unique taste, and therefore so does their paste.

The plant which Fava beans (Santorini yellow split peas) come from is vetch, which has been growing in Santorini for 3,600 years. The fava has mild and sweet taste. The reason for Fava’s unique taste is the microclimate and soil composition of Santorini. It is characterized as a Protected Designation of Origin Product (P.D.O.) and occupies a prominent place among the other Greek goodies.

Santorini’s capers and caper leaves, come from a shrub that grows on the cliffs of the caldera.

They are often used in salads or sauces to add special flavor.

Also, unique is the white eggplant of Santorini, which has sweeter taste, fewer spores and absorbs less oil when fried than the normal eggplant.

“Chlorotiri” is a kind of goat cheese with a creamy texture, prepared by the locals, but it is difficult to find due to its limited production. Nevertheless, you can usually find some at the best restaurants on the island.

Regarding the wine, the most famous is Assyrtiko, which is redundant to the vineyards of the island. Its high acidity, intense minerality and citrus flavor give this unique flavor.

The best way to enjoy the local dishes is to visit the restaurants of the island where the talented chefs promote the art of traditional cuisine and island’s unique products.