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~ Santorini local cuisine ~

~ by katherine & anastasios ~

Products , tastes and recipes of Santorini


Fava Santorini , a yellow split pea which is a speciality of the island . What makes the Santorini fava the best among the varieties cultivated in other parts of Greece and the Mediterranean region in general , is the volcanic terrain of the island , it's the most arid in Greece , are extremely harsh . The very little amount of humidity in the ground means that the few vegetables growing have a very intense taste . The Santorini fava is characterized by its dark yellow color and its taste reminding dried fruits . It takes more time to cook and housewives of the island let it simmer for many hours in order to achieve a dish of creamy texture . This simple food is a basic raw diet material for the island and the corner stone of the local cuisine . It is found in dozens of different plates like the common mashed split peas , in balls and soups . The leftover fava can be mixed with other ingredients like cooked onions or cooked dry capers and in these case the local people call it "fava pandremeni" ( wedded ) . One of the tastiest dishes is fava accompani by cooked eggplant of top .

The folklore scientist from Santorini , I. Kyriakos in 1875 mentions the Santorini tomato as "chrysomilo" ( golden apple ) . The cultivated variety is anhydrous with small fruit and bushy . The size of the tomato sometimes can reach the size of a cherry ! Its bark is hard and has a unique flavor . As it is obvious the flavor of the tomato paste produced by the Santorini tomato before tourism changed the landscape . In a region with such a dry climate , only one unique variety could grow . Until the '50s , the cultivation and canning of the tomatoes played the most basic role in the Santorini economy . One of the dishes bearing the signature of the island is the "pseftokeftedes" ( fake meat-balls ) . These are fried balls prepared with tomatoes , herbs and batter .

Another unique...

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