Cheeses of Naxos
Naxian cheeses In Greek myth, god Apollo, worshipped with special affection by Naxiots, left on the island of Naxos his son Aristaios, who was an excellent cheese maker, to teach the islanders the art of cheese making. Although tens of centuries have passed since then, Naxos, being an island blessed with fertile plains, abundant water resources, mountains with rich vegetation and endless grazing lands, is still characterized by a particularly developed livestock sector and produces some of the best-known... διαβάστε περισσότερα
Naxos potato
Spanish Conquistadors conquered Peru in the “New” World, discovered the flavours of the potato, and carried them to Europe in the 15th century. From Spain, the cultivation of potatoes gradually spread to the rest of the countries of Europe and potato soon become the last resort of the have-nots in Europe who were unable to make their own bread, the nobles and the ruling class possessing at the time all the fertile and long stretches of land and the strong animals to draw the plough for wheat... διαβάστε περισσότερα
Graviera of Naxos
Graviera Naxou, a cheese with a sweet buttery flavour, is one of the best Greek graviera cheeses and is considered to be one of Greece’s most beloved table cheeses. Graviera Naxou means graviera of Naxos. In Greek, the word graviera is a transliteration of the Swiss gruyere. Recently added in the rich tapestry of Greek cheeses, graviera was made for the first time in the 20th century in the region of the Peloponnese and soon became known in the hinterland and in Grete where cheese makers succeeded... διαβάστε περισσότερα
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated by Gaia Winery in 1999, giving it a second lease on life, this time as a winery. This impressive structure,... διαβάστε περισσότερα
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels. This was the wine people used to drink thirty years ago on the island and in its tavernas, before... διαβάστε περισσότερα
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked hard to insure quality. The Argyros Vinsanto of 1987 was rated the best Vinsanto created... διαβάστε περισσότερα
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic audio guides explain it all in fourteen available languages. Great care and attention has been taken... διαβάστε περισσότερα
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice given by Yiannis’s father, Tzortzis, who wanted in this way to pass on to his young son the message... διαβάστε περισσότερα