SANTORINI - FOOD
The Fava dip of Santorini is an exquisite Santorinian specialty prepared with a different variety of local fava bean forming a smooth paste of boiled fava lentils with onion and olive oil.
Santorini split peas also have distinctive attributes as they become soft on their own, they have a purer aroma and they are tighter. You will find them in many recipes, along with onions, with small pieces of pork, with eggplant and tomatoes, as well as in the form of soup.
The white eggplant, called lefki melitzana, is a rare local Santorinian product with a unique sweet taste. Juicy and simply delicious, the white eggplant does not absorb oil and makes a delicious melitzanosalata, a white eggplant dip.
Capers, handpicked from the wild since they grow in the steep Cliffside of the Caldera, are extensively used in Santorini local cuisine, giving a particular flavor to salads and sauces. It has a characteristic sharp aroma and a spicy taste.
Santorinian cherry tomato
The Santorinian cherry tomato appears as the most famous local product in Santorini. It is a unique variety that flourishes thanks to the arid soil and dominated the islands cultivating from the 18th to the 20th century. Delicious, juicy and aromatic, its unique taste will captivate you.
Tomatokeftedes (Tomato balls)
Tomatokeftedes or tomato rissoles are tomato balls, made with the delicious local tomatoes and are usually served as a starter; order them with tzatziki, you will be delighted!
It is a type of a very tasty cucumber.
It is small, dark, with many seeds. Santorini`s watermelon stands out because of its taste.