Food and cuisine in Santorini
The cuisine of Santorini is linked in particular to local products of
its fertile land. Volcanic valleys, the sea breeze and warm sun
contribute to a cuisine rich flavours and authentic.
The typical local dishes are made from fresh produce from the sea and
earth, fish of course, tomatoes (especially delicious), white
aubergines, courgettes, peas and beans, capers, pistachios.
In the various taverns and restaurants of Santorini you can savour some
great salads, but also excellent omelettes, wild rabbits with cheese,
saffron bread, fava with olive oil and oregano, the specialty known
Apohti a particular type of ham , local cheese , and local pork
sausages, delicious fried meatballs with tomato known as
tomatokeftedes, keftedakia meat balls with mind. Try also fava beans and
eggplant or white eggplant fried, complemented by the famous wines of
Santorini.
But Santorini is not only known for the variety of its cuisine but also
for its wines. Several historical sources testify that the wine
cultivation in Santorini goes back over 3500 years ago.
From 1700 BC the island already traded their wines in the Mediterranean,
as shown by the frescoes found in the houses at the site of Akroiri.
The volcanic soil and little rain create dry white wine very well known,
such as the traditional Nykteri or sweet wines like Vinsanto. Among the
famous wineries are those of Boutari, Hatzidakis, Sigalas, Canava
Roussos, Gavala etc.
The main white grape variety called Assyrtiko and is grown with an
ancient technique that provides for the pruning of branches "in basket".
In practice, the branches are rolled on themselves on the ground to
protect the grapes from the heat of the sun and sandy winds. The plants
are spaced far apart from each other are and produce very few grapes,
which explains the density and richness of aromatic wines. Sometimes you
feel in these wines a slightly salty taste due to the salt that is
deposited in very small amounts on the skin of grapes but still manages
to penetrate into the grain.
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