Gastronomy

The raw ingredients are the most important part that distinguishes a dish and in Santorini, each product has its own story and unique taste. The first one we choose to mention is also the oldest. Santorinian fava beans have been cultivated on the island for 3,500 years, a unique variety that won PDO certification in 2010. Easy to cook and excellent when paired with the island's capers, fava beans are a dish not to be missed. Next, the Santorinian cherry tomatoes, which arrived on the island only in 1850 from Egypt, but acquired here a special dimension of flavour. They grow without water, only with morning dew droplets, resulting in fruit with hard skin and flesh with an explosive taste. They were one of the main export products of the island, with 14 factories processing it on the island, some of which you can still see today in Perivolos, Monolithos and Vlychada. The Santorinian tomato paste elevates every dish it accompanies and was recognized as a PDO product in 2015. Although the list includes the unique Santorinian cucumber, the katsouni, from which you have to remove the seeds before enjoying its coolness, zucchini, watermelon and more, we will conclude with the local white eggplant. From its colour we understand the uniqueness of this product, but it also stands out in taste since it is sweeter and does not absorb much oil when fried; a delicacy that you must try!