This chapter describes the features products of the regions of Greece that come from the whole range of food items.

Products loaded with strong historical and symbolic value, interwoven with cultural history each place, constitute its nutritional identity, create local cuisines and capture the gastronomic peculiarity of each region.

Some of them have been identified with the life of the Greek both in the present and in the recent past, but also in the distant past, which reaches as far as Greek Mythology. (The olive with the patron goddess Athena, the wine with Dionysus and the wheat with the goddess Demeter). THE historical dimension certified both by material of flavors and recipes that have reached the present day, but also by their participation over the centuries in gastronomic rituals and worship customs of agricultural and pastoral life.

They carry other foods on their backs great stories, such as the Corinthian raisin, which in the 19th century played an important role in the Greek economy, securing 70% of Greek exports and a huge wealth in its cultivation and marketing areas, while others, such as the olive, the vine, the chestnut, the Peach, caper or prickly pear, are plants of the Greek land that characterize landscapes of entire areas.

Many selected products belong to the categories PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) and have been identified with the food and gastronomic culture of specific places and areas. Thus, the places associate their name with these products and at the same time, they become recognizable by the reputation of these products (such as Chios mastic, Kozani saffron, kumquat of Corfu, the peliki of Pelion, the pistachios, The Zagora apples, the figs of Kymi, the Naxos gruyere, the nougat of Zakynthos, the halva of Farsalon, the bun of Thessaloniki, as well as other lesser known: the artichokes of Komis Tinos, the plums of Skopelos, the kourabiedes of N. Karvalis).

Each food is presented in its place with its respective local variety, while in another chapter their most important producers are exposed.

Select one of the areas of gastronomic interest from the menu or navigate to presentation of products from all over Greece.