The journalist friend Angelos Rentoulas expressed it the other day in an article in Kathimerini in a succinct and absolute way:

“The best souvenirs are eaten…”
and I would add… Foods and delicacies are the best gifts to friends ζοντας sharing with them the memories of acquiring them ..!

So continuing our instructions to seafarers, afterwards 40 taverns of the Greek islands, I suggest you some visits to places where we will find goodies for our personal enjoyment, but also the joy of friends.

The 40 best addresses in our islands They include small dairy cheeses, wild herbs, capers, kritama, local cold cuts, wines from wineries that are hard to find in the city, honey and jams. And sweets: macaroons, pastries, Turkish delights, figs, pastries.

A combination of visits to popular or municipal markets, in shopping streets and food shops or in traditional bakeries in the settlements and beyond, in the countryside in dairies, wineries, butchers, where one can get to know the local products of each region, but mainly to meet people with passion, knowledge and a unique relationship with nature and life. And of course young people who build the future of Greek gastronomy utilizing the raw materials and products of their place. In fact, some of them even received relevant Great Taste 2017 awards recently.

For more information and addresses, look for the relevant links.

So we suggest you:

 

Confectionery of the Vessala family in Poros

If you find yourself in Punta, the beautiful city of Poros, and see a fairytale building with red windows from which intoxicating aromas, happy voices and laughter flow, it will definitely be the patisserie of the Vessala family. Because good sweets are made by happy people!

 

Almonds of Poros - Daglis

The "Poros - Daglis Macaroons", is a family business that first launched the 1976 and for over 40 years sweetens the Poriotes.

The store is currently located at Karamanou Square in Poros, and here we will find the famous Poros macaroons, the traditional ice creams, coconuts, kourabiedes, pastels, pastries and liqueurs, and other traditional confectionery products, all produced by the family of Giannis Daglis who deals with their preparation and sale.

 

Macaroons Tsagari in Hydra

The macaroons Tsagari of Hydra, what sweetened so many and so many and among them Sophia Loren, is made by Mrs. Anna herself (with the help of her son and grandson) who keeps the recipe and continues the art of macaroon to this day.!

The ingredients of the recipe are all four: almonds, flower water, semolina and sugar. The baked macaroon is put in the oven shaped like pears and after it is baked it is sweetened with powdered sugar and crowned with a clove. My boss prefers the uncooked macaroon, which is very juicy, delicious and more refined.

 

The Municipal Market of Aegina

Η Municipal Fish Market of Aegina works like fish ladder for seventy years on the beach road and is one of the most beautiful of the Greek islands. Every morning the boats bring most of their fish here. On the market stalls you will see fish for all wallets, from anchovy and little girl, buttocks and octopuses, tone (yellow wing), up to swordfish, languages, red mullets. gossip and a fish that can be found only in Aegina and Rhodes, the coat, a pink flat fish that looks like a tongue. In the fish market you sit in the morning fooling around and hanging out with beautiful people.

 

Flomari Garali in Lemnos

Η Bright Garali is a shining example of an advanced woman from the Greek countryside. In 2007 Fotini decides to be a nun and sets up Agios Dimitrios traditional pasta craft of. And since then, apart from the concern of its production, immobile and hyperactive, it travels all over Greece, participates in exhibitions, TV shows, cooking demonstrations, acting as ambassador of Lemnos and promoting in the best way the products of the region. , the famous flomaria.

 

Chrysafi Cheese Factory in Lemnos

If there is a "gold" company in Lemnos, a company that produces local agri-food products, which is the ambassador of the island in Greece - and timidly abroad - this is definitely the Chrysafi Company. Michalis and Makis Chrysafis, first cousins, as soon as they finished their studies in Athens decided to return and be active on their island. They started their business in 1984 making one bakery utilizing the wheat of their parents. In 1991 it becomes today cheese factory in Karpasi, a modern unit of high standards that it produces today Feta of Lemnos (PDO product), Basket of Lemnos (PDO product), Melichloro and Cascavali.

 

Citrus - Aroma of Memory in the Plain of Chios

At Plain in Chios - the only example of harmonious coexistence of housing, agriculture and complementary functions, in this place full of smells and history, the idea of ​​creating a space for the promotion and utilization of the history of the citrus of the Plain was born. The project of the Museum of the company Citrus - Aroma of Memory it was a huge success, it even happened the third in a row visitable area of ​​Chios. And not unjustly, because the Citrus estate, apart from showing the documents of the history of the citrus of Kampos, it is essentially the only estate in Kampos that can be visited. Here the visitor is transported to another era, lost in the well-preserved orchards, the beautiful buildings, and it is as if he lives in a fairy tale. And many of the Citrus products do not manage to receive awards in Greek and foreign competitions, as they recently won three Great Taste 2017.

 

Ermou Street in Mytilene

Every city, therefore, that respects itself in our country, has a street of Ermou, Emporiou Street, which has a lot to say about the local community that hosts it. Of course the interest of the visitor-traveler is focused on the local market and of course on the goodies of the island. We will find cheese and aged cheeses in the old one Skopelitis grocery store, while in butchers of Stratis Kampouris - Aristides KlavaOf Manolis Papachristopoulou and the butcher who sells meat from Mandamado, in addition to fresh local meats, we will also find delicious pastourmades, soutzoukia and sausages, while in the traditional gourmet grocery store of the Albani brothers one finds everything new and remarkable that has come out in cheeses and other snacks, but also the Kainari spice shop selling its eponymous spice patent.

 

Ouzo Plomari Distillery Isidoros Arvanitis

Η Ouzo Plomari distillery Isidoros Arvanitis in Plomari, Lesvos, of the Nikos Kalogiannis family, a 100% Greek company, is the pride of Lesbos and in addition to its own success, it opens the streets of ouzo to the whole world. The distillery, celebrating its 120th anniversary in 2015, opened to the general public, is now open to the public every day and the visitor can live a unique experience in "World of Ouzo»Through an organized tour accompanied by tastings. THE visit to the distillery is an impressive experience. On the one hand distillation with 18 small traditional distilleries and, on the other hand, the most modern in production methods could exist.

 

Christodoulos Confectionery in Chora of Patmos

In Christodoulos patisserie in Chora of Patmos you will find the whole variety of typical sweets of the country (cakes, pastes, sweets for all tastes, ice creams). And if in winter he works only with the local population, in summer he knows to foreigners the patina sweets which of course become breathtaking. Starring the fluffy Patinioti Cheese Pie with the three types of cheese, the fried pouches and the grilled pouches and the two stuffed with walnut, almond, honey and flower water, the pears and the rope bread, Christodoulos Koumanis -always happy and generous- holds high its flag patina gastronomy.

 

Moraitis Winery in Paros

If an award were to be given to a Parian for his efforts to develop and promote local products, this would certainly be given to Manoli Moraitis. Third generation winemaker managed to raise it very high quality of production and winemaking, so that its wines are served in good restaurants in Athens, while at the same time gaining distinction in Greek and international exhibitions. Visitors to its winery in Naoussa can taste a variety of wines in the tasting room and take a tour not only of the state-of-the-art production facilities, the small museum but also wander the aged wine cellar and oak barrel cellars. which are placed in the old tanks of the winery.

 

Paros Microbrewery - 56 isles

H  Paros since the beginning of 2016 produces her own beer and her name is 56 islands. Its taste is great for those who like bitter, light, blonde beer. Its creators are two young scientists. A local, the Nikolas Pavlakis, who was born in Naoussa, where he finished high school, and completed his undergraduate studies in Athens and a master's degree in Management and Finance in London. Collaborator of Nikolas, o Marinos Alexandrou living in London. The two of them founded "Paros Microbrewery", In 2014 and is the largest investment in Paros - and one of the largest investments in the Cyclades region - in the last two years. They were just recently awarded at the Great Taste 2017.

 

Arsenis Loukis in Paros

Ο Arsenis Loukis was born in 1978 and the first decade of 2000, the time when all his peers Parians engaged in the tourism professions, he decided to dedicate himself to the primary sector. Thus, in 2004, he plants in his family estate of 20 acres, in Marathi, an exemplary vineyard with the varieties Assyrtiko, Monemvasia, Savvatiano and Mandilaria. Eventually, within ten years, he manages 325 acres of land, while at the same time various crops (pomegranates, vegetables, fruits, figs) beautify the landscape of the island, which has been so burdened by the superstructure. In 2015, in collaboration with his sister Theodora, they take the next step and build in Naoussa, an extremely tasteful store where together with the products of their production, have food items selected one and one of the best producers in Greece.

 

Ioannis Kritikos - Cold Cuts in Tinos

In its port Of Tinos, next to the tavern "Tarsanas", is the "Ioannis Kritikos" meat factory. Here, in the certified laboratory of Giannis, it is prepared the first Cycladic louza with an official passport. At the beginning of the 2010s, Giannis built a new sausage production laboratory with all the modern technological equipment. Its main product is Tinian louza. A delicacy of incomparable taste. The taste is extremely refined and soft, it is tender in texture, slightly spicy, with the smells of fennel, pepper and spice standing out. Instead of the sweet black wine that used to be used by the ancients, Giannis chooses for marinating a fine rosé dry wine that gives his louza a gentle aroma.

 

Tinian Vineyards

In Falatado on the Northeast side of Tinos are the Tinian Vineyards. Their creator in the 2000s Alexandros Avatangelos.  4 Greek varieties are planted in four estates - abandoned vineyards AssyrtikoThe Malaguzia, the Mavrotragano and Augustian. The locations of the vineyards are special. One in Volax, a bizarre and imposing landscape, dotted with giant oval, granite stones, which have provided food for a variety of stories and beliefs. The other in the area Housing, a name the site borrowed from the small low-rise presses they used to harvest on the spot. As we have been informed, most of the production of the Tinian Vineyards is exported abroad and especially to France.

 

The wood oven of Velonis in Naxos

His space Veloni bakery in Naxos Town simple, unpretentious, with two bright windows to the east, and a huge wooden bench filled with breads, loaves and rolls. People come and go from morning to night, some out of necessity, and others - passers-by - driven by the smells that drive anyone passing by crazy. And while the complaint of traditional professionals is always that their children want to change profession, Mr. Nikos is lucky, because his son - a lad with too much morality and kindness - is ready to succeed him and continue the work of the bakery always in this form!

 

Association of Agricultural Cooperatives of Naxos

The total production of its dairy and cheese products EAS Naxos ξexceeds 1000 tons and is the heart of cheese-making in Naxos, producing a variety of products: Naxos gruyere (PDO), male, xinomyzithra, sour cream, myzithra, cream cheese, milk, whipping cream, butter, yoghurt. The experiments for the release of new products are continuous, in fact in the summer of 2015 I had the good fortune to try one of the first - together with the cheesemaker of the Union, Iakovos Dimitrokalis, a young lad graduate of the Cheese School of Ioannina -, two new ( experimental) gruyeres, one with the herbs of Naxos and the other with truffle oil.

 

The market of Papavassiliou Street in Naxos Town

Η Papavassiliou Street in Naxos Town is the street where you will meet, in close proximity to each other, the traditional shops that sell the products and mainly the Naxos cheeses - "the joy of the cheese eater". Here are the Koufopoulos cheese shop (Naxos Cheese Factory), της Maraki, who have cheeses of their own production, but also of Tzimblaki and Veroni, which mainly trade traditional cheeses of small producers. While these stores cater to residents as well as visitors, there are others that cater to locals who want to buy their fish or meat. The street was named after an excellent citizen of Naxos who reached his position Prime Minister.

 

Syrian Turkish delights

His art Turkish delight brought to Syros from Constantinople by Chian craftsmen, who added to the recipe the Chian mastic. The first cauldron in Syros entered in 1832, while the first official seal of a baker was his Stamatelaki, in 1837. Once upon a time, Turkish delight was the sweet that was not missing from any Greek house. In difficult and bitter times, he sweetened young and old, accompanied coffee. But even this poor dessert, there were times when it was not accessible to everyone. The expression "she sees him as dry" was left, to remind how special and sought after he was once. The most famous handicrafts of Ermoupolis It is Korres, The Livadara, The Sykoutris and Only son but also some new ones, which enrich the taste with aromas such as sage, rosemary, louiza, etc.

 

Prekas - traditional food of Syros

In Syros, turning from the coastal road of Ermoupolis, in Chiou street, on the street of the Old Market, in your right hand your gaze stops at a shop with an old-fashioned showcase in front of a large green wooden window. "Greek tradition in nutrition and health. Πρέκας. Traditional cheeses - herbs - wines - pastries ». Entering the store, you think you are in a fairytale place. In the form of the old grocery store, hundreds of spices and goodies have been trapped in cartons and glass jars and provoke you, while somewhere else, in some beautiful wooden and crystal boxes, you will find strange Chian spoon sweets such as whole mandarins, grapes.

 

Syros Winery - Nikos Hatzakis

In Syros Winery located in the area of ​​Lagada in Talanta, on the road leading to Galissa and Delagratsia, Nikos Hatzakis the first wine he made was the white Fabric, a cool, fresh fruity white wine, produced from a blend of local varieties, Monemvasia and white Kountoura. In 2014 the "Like the Marathas»A wine from the variety Assyrtiko which is however very different from Santorini and later the red Fabric from the local Mandilaria, which is a light and cool red wine, with mild aromas of cherry, vanilla and tomato.  The Syros winery belongs to the "big and small" of the Aegean and we can only wish him good luck.

 

Fava Schinoussa

Ο Thodoris Nomikos and Manolis Kovaios are its two most important producers Schinousiot fava and produce 50% of local production. Him Theodore, a lad out heart, we met him in the beautiful cafe of Joy. With the studies of an electrician and the corresponding knowledge, he took the risk to make the investment of the electronic separation of the wrist from the straw. Its products are sold in the family supermarket and in Naxos. Him Manolis Kovaios, Benjamin of the five Cuban brothers, we met him at his mother's family tavern, in the famous "tavern kyra Pothiti", Where we tried his local fava dripping honey! We had met his fava earlier in industry exhibitions, put in a very elegant package. He also invested in technology and bought a modern threshing machine that made it easier for him to be productive.

 

Farm I. Nomikos in Santorini

On a country road to Pride, in a traditional vaulted building complex is the "Farm I. Nomikos«, The most integrated agricultural-processing unit of Santorini processing and standardization of products of Theraic land, that is, her fava beans, sun-dried tomatoes, peanuts and desserts.

"If you want to grow fava beans and be successful, you have to become a fava beans yourself!"

Today, only two standard beans produced on the island, that of Giannis and the local cooperative (Saint Wines). His craft also packs pistachios of the Aegina type of its own production, sun-dried tomatoes and pastries. The unit "Farm I. Nomikos" is visitable and it is worth visiting, not only to shop for her goodies, but also to meet him and get something from his love for Santorini land.

 

 Association of Theoretical Products Cooperatives of Santorini (ESTP)

Based in a unique area on the edge of the caldera, the Association of Theoretical Products Cooperatives of Santorini (ESTP) has a lot to brag about. On the one hand, it is the largest winery on the island with tanks with a capacity of three thousand tons of wine and owns one of the most complete facilities in Greece and on the other hand has combined in the best way its social and economic role towards its two thousand members, devises crop strategies for the Santorini vineyard, strengthens crops and fava succeeding in their inclusion in the European list of PDO products and finally, as a business unit has positive results, a rare event for the Greek cooperatives in the country. The pride of the Cooperative is the recently completed one visitable space which includes the largest and at the same time beautiful and functional terrace overlooking the caldera, where hundreds of foreign visitors visit daily to admire the wild beauty of the landscape and to taste the products of the island.

 

Venetsanou Winery

Built on the edge of the caldera just above the bay of Athinios, the Venetsanou Winery had the peculiarity that it was designed for to take advantage of the law of gravity, given the lack of electricity at that time. Due to the slope of the ground it was built on four floors, each with a different stage of winemaking and where the transport of wine was done by natural flow. At some point the Venetsanou Winery passed into foreign hands, fell badly but in 2015 the family took it again through its descendant Nikos Zorzos, a worthy mayor of the island, and after an extremely successful renovation, it was put back into operation, creating perhaps the most interesting winery to visit.

 

Folegandros cheeses

The cheeses of Folegandros is strain or strain, the manoura, the cream cheese, the mizithra, the melichloro, the rolled (dipped in red wine sediment) and oil cheese. The most popular cheese is straining. Fresh, soft and peppery, (like the xinomyzithra of Paros, or the Tyrolevi of Mykonos, or the rock of Tinos) it accompanies salads or is used as a filling in the famous pies of Folegandros, the cheese, the onion, the strained Anotomeno etc. any cheese that is dry, ripe and is usually used to grate it on spaghetti and macaques.

 

Women's Association of Rachon Ikaria

In the bilingual elegant sign of the entrance of his store Women's Back Cooperative we read about its content. "Delicious flavors in pan-cooled sweets, Savory pies, Homemade Lemonades, Juices & Smoothies, Excellent Ice Cream with goat's milk, Ikarian products and gift items, Coffee-Drinks". We had the pleasure to try 2-3 dishes, an amazing tambourine pie (sweet pumpkin pie), another pie that referred to a delicious strudel and a divine ravani!

 

The Mykonos Cheese Factory and the Kopanisti

Η kopanisti of Mykonos It is made in the traditional way by many farmers, who often sell it either to individuals or to grocery stores. However, she is a certified Kopanist cheese factory Koukas family (recently opened a second) that has created a state-of-the-art unit in Paleokastro in Ano Mera, utilizing the milk of its cows, as it has the largest number of cattle (130 animals) in the Cyclades. Until 2014, a significant amount of cow's milk went to Tinos for the production of Tinos gruyere, while from 2015 shipments were limited, because the demand for kopanisti increased greatly.

 

Louza of Mykonos

Η louza became sought after and admired in the last decade of the 20th century. The "Pork carcasses in Mykonos, flavors of sacrifice" by Mykoniatis Dimitris Rousounelou was a book-station for the promotion of the Cycladic (Mykonos, Tinos, Syros, Andros) of this food. It is now the time when the butchers of Mykonos take matters into their own hands and undertake its preparation on a more professional level. They set up workshops and, with meat coming from the surrounding islands, multiply its production, while maintaining the basic principles of technical processing. Its three main butchers-manufacturers louzas, The Madoupas, Menagias and Markaras, agree that there is a growing demand, and year after year try to meet it.

 

The cheeses of Skyros

Skyros has a long livestock tradition, after all custom of bells solemnly confirms this tradition. Nowadays, livestock farming continues in Skyros, which has over 40.000 lambs. The Skyros cheeses is the fresh myzithra, the sour cream, one marvelous white soft cheese from goat's and sheep's milk with a slightly sour taste and yoghurt texture. The locals are also very nice gruyere with the spicy taste, which is a good meze for wine. Skyros used to have a special method of preserving and maturing gruyere in pots with thyme sprigs.

 

Vlavianou Cheese Factory - Amorgos

Son of a cattle breeder George Vlavianos decided to take up livestock and cheese-making seriously. It reads books, travels, keeps goats and breeds sheep - which are more productive but also need more care - and stabilizes the population at 700-800 animals. I want to teach my five children to respect and love the goods that the earth generously gives us. My son Leonidas studied at the Dairy School of Ioannina and together we try to improve our cheeses and make new ones.

 

Pasta Corfu - Fresh pasta

In the center of Corfu town, the first one has been operating since 2009 Fresh pasta workshop of the island with the name Pasta Pasta Corfu. In the store, at 17 Polychroniou Konstanta Street, you will find pasta, such as spaghetti, tagliatelle, papardelles, thalli, ravioli, cuts, lasagna, cannelloni, etc., in various types and flavors. The products are made with traditional way, with special care and attention, only with pure ingredients (durum wheat semolina, eggs, salt, milk, carrot, spinach, tomato), without preservatives and dyes. The dry pasta workshop is located in Agios Athanasios in northern Corfu, and fresh pasta is produced in the city.

 

Meat grinder Michalas - Corfu

Η "L & A Michalas" meat factory is a family business located in the area Doukades of Corfu. It initially started from 1981 as a sole proprietorship in the village of Lakones, Corfu, making the traditional salad (salami) and later evolving it into a family one, observing all food management systems and having as a principle the preservation of the traditional taste, always using fresh meat and animal intestines, emphasizing the natural way maturation but also the traditional tying technique. The products of the butcher shop is: This makes it a perfect choice for people with diabetes and for those who want to lose weight or follow a balanced diet. Tobacco salami, Tobacco nugget, Tobacco sausage, the smoked pancetta and smoked ham, all smoked in a traditional wood-fired oven.

 

Mavromatis - Kumquat distillery

In the impressive showroom of "Mavromatis Distillery" the visitor has the opportunity, at the end of the tour, to see all the products exhibited on a large tasting counter, to try them for free and to buy them at cost prices. There is also a video projector available where phases from all stages of production are presented kumquat in liqueurs and sweets. It is no coincidence that there is always a crowd of coaches and private cars at the entrance of the business from all those who want to taste and procure this golden fruit of the of Corfu land.

 

Vavouraki Estate Crete - Cretan cold cuts

In Crete the apaki It is prepared by many butchers and several important butchers, such as Lampakis, Markakis, Antonakis. From all of them stands out Michalis Vavourakis, a philosophical man, who turned to organic pig breeding of the same name Vavouraki Estate. In Koxare of Rethymno, in a ridge, in an untouched environment, on 170 acres of land, is the Vavouraki Estate, where animals grow up without hormones or drugs, eating the farm's crops, fruits and roots, wild grasses and certified cereals. The products at the Vavouraki Estate bear the BIO distinction. The boneless steak, the Cretan sausage, the apaki and the sour sausage have been pointed out by gourmet journalists and can be found in selected stores.

 

Dinapoja liqueur - Crete

The company Dinapoja is a craft that produces liqueur and syrups with its registered office Heraklion Crete. Behind her is her story Kaitis Dinapogia, who shortly after her fifties, saw her life change suddenly. Two personal adventures forced her to change her way of life radically. So Katie set out to get to know the earth, turned the mountains and the ravines and collected the beauties of Cretan nature, flowers, aromatic herbs, he used the fruits, and finally he made a craft to offer all this in the. glass.

 

Tsitsiridis Cheese Factory

In Askifos plateau, at an altitude of 730 meters, 50 km from Chania on the road to Chora Sfakion, in a serene landscape in White Mountains, is located at Tsitsiridis cheese factory. Having graduated from the Dairy School of Ioannina in 1994, o Manousos Tsitsiridis, a young man, returns to his village and takes over the family cheese factory and manages to produce such quality gruyeres (especially the obsolete) to be considered one of the best in Crete. The galomyzithra of, which is similar to the PDO of Chania. The Tsitsiridis cheese factory has a relatively small production - 60 tons of cheese per year - but its reputation is high, as it is a shining example for the island's youth.

 

Ios Cheese Factory

The big cheese dairy of Ios, with the brand Niotiko, within 4 years -after the family Zacchaeus received the cooperative cheese dairy of the island - has grown significantly and has penetrated into most commercial networks of the country producing excellent cheeses, such as gruyere, kefalotyri, the famous Homer trilogy - graviera made from sheep's, goat's and cow's milk - and soft cheeses such as sour, scotch and mizithra.

 

Organic Islands in Naxos

Η Organic Islands is a company in Naxos, which since 2010 deals with the cultivation, processing, packaging and promotion of organic aromatic plants. Its founder Nikos Hatziandreou does not belong to the category of young people who decided due to the crisis to leave Athens and find their fortune in the province. He made the big decision earlier. Organic Islands products are available either in kraft paper packaging or in elegant colored cube-shaped cans. The most famous: Fantasia cube from sage, rosemary and orange zest, Ambrosia cube from hyssop, balsam and orange zest, Euphoria cube from thyme, honeysuckle and lemon zest, Nostalgia cube from phoenix Utopia cube of flint, calendula petal and tangerine zest.

 

Gentilini Estate - Kefalonia

In Minies near Argostoli, is the Gentilini estate.  In the 1960s, the Spyros Kosmetatos, a descendant of the family, wanted to make a wine on the island that could be distinguished in the international arena. Thus the first crop was produced and since then the wines of the estate were channeled to the market of Greece and England. In 2002 the Marianna Kosmetatou, the daughter of Spyros Kosmetatos, and her husband Petros Markantonatos gave a new impetus to Gentilini winery. With constant experimentation for the highest quality wines, they finally devoted themselves to the local varieties and especially to the famous Robola and the local variety Mavrodafni. The Gentilini estate is located near the airport and near Argostoli and is very easily accessible to wine tourists visitors to the island. The winery can be visited all year round and so in its beautiful gardens one can visit the vineyards, but also try the vendetti wines.

 

Pantazatos Cheese Factory - Kefalonia

On the road from Argostoli and 5 km before we reach Skala, reaching the village of Pastra, on our right there is a cheese shop with the sign "The Sheep". It is so small, and if you go inside to buy it, you will see in its window a lot of cheese, yogurt and various dairy products. This small shop, however, hides in its premises, a large one cheese factory with all the latest specifications of production, certification and packaging of a state-of-the-art dairy. The Dairy Products gives them to shops and restaurants on the island, but most go to Athens, to Vasilopoulos. "I give it to Vassilopoulos, because I also milk the birds!", He laughs, making a pun with the well-known supermarket advertisement.

 

Have a nice vacation, good shopping and beautiful acquaintances!