The traditional products of Santorini, the treasures of this arid land to be experienced while on the island and to take with you in some cases, are:

Fava: Even though fava beans are also  grown in other parts of Greece, the specific fava from Santorini is due to the type of plant (belonging to the species Lathyrus clymenum L), a particularity that gave Santorinian fava the stamp of PDO, Protected Designation of Origin. The unique origin, combined with the growing conditions in arid fields, processing largely by quern and the conditions of curing and drying, give the beans its special aroma and taste. Excavations have shown that there was cultivation of fava 3,500 thousand years ago. On Santorini, you will find fava on the menu in most restaurants, cooked in different variations (favokeftedes, fava beans with eggplant, etc.). The most famous of all is the classic recipe that 'marries' fava with onion.

Cherry Tomatoes: The Santorinian tomatoes gather all the flavor and aroma of a traditional tomato in a small fruit. Thanks to dry cultivation on the volcanic soil, it is famous for its rich flavor. The tomato was a key export of the island in the early 20th century, until the tomato paste industry was devastated by the earthquake of 1956. Today there is only one factory making tomato paste. You will enjoy tomatoes fresh in salads, dried, pureed, in sauce dishes, and the famous domatokeftedes (tomatoballs).

White eggplant: In Santorini everything differs, even the eggplant! On this island you will find large, white eggplants, sweet and delicious, without a lot of seeds. Try the roasted, mashed and eggplant salad.

Wine: The name of Santorini, apart from the volcano and the caldera, is also closely related with the long tradition of wine-making. The island has the oldest vineyard in Greece and one of the oldest in Europe, a vineyard that has never been affected by phylloxera. In the summer, the green of the vineyards adds color to the red-yellow canvas of Santorini. The wealth and the quality of the wines it produces are due to the volcanic soil and its unique conditions of cultivation with little rainfall. They are vineyards with small output per acre, but with full maturation. The pruning of the vines has been adjusted to the strong winds, with the inhabitants of Santorini having their own unique way - the famous “ring”. They weave the vines in the shape of a basket in order to protect their fruit from the strong winds. The best known white varieties of the island are Aidani, Asyrtiko and Athiri, while the best known red varieties are Mandilaria and Mavrotragano. On the island there are also rare, old, local varieties like Voudomato, Gaidouria, Katsano, Potamisi, Flaskia, etc. Wines like Nychteri (since its vinification is done during the night, nychta in greek νύχτα means night), Asyrtiko and the sweet Vinsanto (a sweet wine made of dried Asyrtiko and Aidani grapes) owe their explosive taste to these varieties. Since the beginning of August the island prepares for Vedema, the harvest. The harvest begins at the end of August and September is called “Trygitis” (meaning “the month of the harvest”). The grapes are transported to the canaves (traditional caved rooms used for the production and storage of the wine), where the wine-pressing begins. This is a laborious, but at the same time festive, period. The wines are stored in barrels until the feast of Agios (St.) Averkios (October 22^nd), on which date, according to tradition, they are opened and tasted in a festive atmosphere. Unique wines, just like the beauty of Santorini.

Capers: The caper is a shrub that you can find everywhere in Santorini. In the steep caldera, among the steps, springing through stone benches, and generally wherever there is the necessary amount of soil. They collect the flowers and leaves from the plant. You will taste capers in many dishes, including salads, sauces and, of course, in the fava puree. The flower of the caper is one of the most beautiful flowers, white with purple stamens, quite reminiscent of tropical flowers.