Products Archives - Greek Gastronomy Guide

Black Corinthian raisins (currants)

In the 19th century, black currants were Greece's 'black gold'. From small black grapes grown on the south shores of the Gulf of Corinth, the dried fruit may even take its name 'currant' from a corruption of the word 'Corinth'. In ancient Greece, both the dried fruit and the vine had the same name, 'stafida', […]

Products & Nemea-Korinthia

The Cheeses of Crete

Crete leads the word in cheese consumption. Cretans love cheese rather than milk. Many dishes of the traditional Cretan cuisine are based on local dairy products; however, in Crete cheese is eaten alone throughout the day either as accompaniment or as appetizer, main meze or desert, while the Cretan graviera topped with honey is everyone's […]

Products & Crete

Tinos artichokes

Small, tight, tasty, the delicious Tinos artichokes are cultivated in the valley of Komi near Exomvourgo, and of the 600,000 that constitute harvested every year, the lion's share goes to feed Athenians. In recent years, serious efforts have been made to spread their reputation to the rest of Greece; one of these is the artichoke […]

Products & Tinos

Chios mastiha

The tears of the mastic tree (Pistacia lentiscus var. Chios), which for hundreds of years have made Chios renowned throughout the world, continue to give life to the island, in the form of new products, uses and applications. Chios mastiha (or mastic) is the natural resin that oozes from the trunk and branches of the tree, […]

Products & Chios

The ouzo of Mytilene

If wine, the product of the magical fermentation of the grape, is a gift to mankind from the god Dionysos, anise-flavored ouzo is the result of a civilization of poverty and the ingenuity of ordinary humans. Their desire to make use of surplus wine and the lees from wine production, combined with the perpetual preoccupation […]

Products & Lesvos

Noumboulo

Four hundred years of Venetian Rule left, among many other things, a legacy in the traditional production of cold cuts. In those days, preserved meats were prepared by butchers in charge of processing meat from chirosfagia, an annual ancient custom of pig slaughtering. Among the specialties of cold cuts, such as salami (salad), blood sausage […]...

Products & Corfu

Kumquat

The kumquat is a citrus fruit originating from China where it has been cultivated since the 12th century. It was first brought to Europe by Robert Fortune, a botanist of the Royal Horticultural Society. Kumquat means “Golden Orange” in Chinese. It grows to about four meters in height and is cultivated in temperate and subtropical […]

Products & Corfu

Mykonos Kopanisti Cheese

Kopanisti, Mykonos' trademark spicy, peppery fermented cheese, has become one of Mykonos's best known mezedes. This soft cheese, stored in brine, with its strong taste and creamy texture, which ranges in color from white to pale beige, is also made on the neighboring islands of Syros and Tinos from cow's, ewe's or goat's milk or a […]

Products & Mykonos

Mykonos Louza

One of the most interesting of the many Greek preserved meat products is the highly aromatic louza of Mykonos and its variations in the Cyclades. On Mykonos, louza is seasoned solely with allspice and savory, which makes its taste more robust. On Tinos they use black pepper and an abundance of fennel seeds, while on […]

Products & Mykonos

Graviera Naxou (of Naxos)

Graviera Naxou, a cheese with a sweet buttery flavor, is one of the best Greek graviera cheeses and is considered to be one of Greece's most beloved table cheeses. Graviera Naxou means graviera of Naxos. In Greek, the word graviera is a transliteration of the Swiss gruyere. Recently added in the rich tapestry of Greek […]

Products & Naxos

Cheeses of Naxos

In Greek myth, god Apollo, worshiped with special affection by Naxiots, left on the island of Naxos his son Aristaios, who was an excellent cheese maker, to teach the islanders the art of cheese making. Although tens of centuries have passed since then, Naxos, being an island blessed with fertile plains, abundant water resources, mountains […]

Products & Naxos

Naxos Potato

Spanish Conquistadors conquered Peru in the "New" World, discovered the flavors of the potato, and carried them to Europe in the 15th century. From Spain, the cultivation of potatoes gradually spread to the rest of the countries of Europe and potato soon become the last resort of the have-nots in Europe who were unable to […]

Products & Naxos

Fistiki Aiginis - The pistachio of Aegina

Fistiki (pistachio) is the fruit of the pistachio tree, a small deciduous tree. Pistachio is native to Iran with the earliest traces of the fruit being eaten dating back to the 7th millennium BC. The pistachio-tree ranges among the trees known after the conquests of Alexander the Great. During the Byzantine Empire, pistachios used to be […]

Products & aegina

Santorini wines

Wine began to delight “the Theran heart” as early as the beginning of the second millennium BC and ever since the cultivation of the grape has been the main source of revenue on the island. In antiquity, the Santorini wines were coveted and exported throughout the known world. The history of vine cultivation goes back […]

Products & Santorini

Santorini capers

On the Aegean islands, particularly the Cyclades, you can find capers (capari, in Greek) growing in the most unexpected spots: sometimes hanging like a chandelier from steep rocks, bursting uninvited through cement and cracks on paved paths growing in courtyards and gardens, or sometimes sprouting from dry-stone walls and abandoned buildings. A prominent condiment in Byzantine […]

Products & Santorini

Santorini tomato

The small Santorini tomato (ntomataki) is a different species which according to legend was brought from Egypt by Santorini sea captains after delivering Theraic Soil used in opening the Suez canal. Needing little water, the tomato found Santorini's conditions ideal for growth, and soon became popular with the farmers on the island. This tomato and […]

Products & Santorini

Our project to get to know Greece through the eyes of gastronomy and to highlight the Greeks who create in this field was very ambitious. He wanted time, effort, knowledge, an open heart, love for the place, dedication and a lot of work.
Oh, yeah sponsors and supporters they appreciated our work, embraced our idea and embraced our effort.
We are very proud to travel with them.

NATIONAL SUPPORTERS