The volcanic soil and the special microclimate of Santorini result in the cultivation and growth of a series of products with a unique taste. From famous wines and tomato to fava beans, Santorini offers you a range of flavors that you will discover in the restaurants and markets of the island.
A series of factors create a unique microclimate in the world, which contributes to the full ripening of the grapes and gives them their special characteristics (high refreshing acidity, high alcohol content, etc.). The rains are scanty and there are no springs. However, the vine does not suffer from drought. Due to the cohesiveness of the soil the winter rains seep into the soil which keeps them deep. In summer, the sun's rays draw the water back to the surface, feeding the plants. In the summer they are also relieved from the sea mists that cover the island at night with a veil like cotton that sheds several drops of water. Finally, the meltemias of August intervene and prevent moisture from accumulating on the grapes, eliminating the risk of unwanted diseases.
The Santorini vineyard is one of the oldest in the Mediterranean. The grapes grow inside the traditional "kouloures" and give wines with a unique character and taste. Vinsando is the most famous wine of Santorini, while the varieties Assyrtiko, Athiri, Mavrotragano etc. they produce wines with a strong taste.
The Santorini tomato is unique both in appearance and taste. Small size, tough skin and explosive flavor make it one of the products of the island not to be missed. You will also find it in paste, but also as a spoon dessert.
Capers play an important role in Santorini cuisine. In addition to the fruits, you can also find its leaves, which accompany many dishes and especially the traditional Santorini salad.
The fava variety found in Santorini is unique in the whole world and has been cultivated on the island for 3,500 years. Fava beans, which are usually accompanied by onion and capers, are one of the island's most emblematic dishes that are worth trying and taking with you.
Katsouni is the name the locals give to the cucumbers grown in Santorini. It is larger than the common cucumber and has thicker skin and more seeds. If not harvested in time, it becomes sweet and tastes like a melon!
The round courgette produces fruits 5-6 cm long and light green in color. The seeds have an average germination period of 7-10 days and mature in about 45 days. Pumpkin seeds should be planted 2-3 cm deep and 120-150 cm apart. 1g gram contains 6-8 seeds.
In Santorini we find the only white eggplant. With a sweeter taste, it becomes an eggplant salad, while many times it replaces the classic eggplant in moussaka.