Travel Blog Greece

Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece).

Graviera Agrafon is a PDO hard table cheese produced traditionally in the Agrafa area, Karditsa, Thessaly.

Ladotiri Mytilinis is a PDO hard table cheese produced from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk.

Santorini has indigenous white grape varieties, the Assyrtiko, Athiri and Aidani. About 1.200 hectares are under cultivation.

The wine of Meteora has been marketed nationally and internationally only in recent years.

Komboloi is a string of beads played with one or two hands and used to pass time.

Basmas tobacco, especially the aromatic type cultivated in the Xanthi Highlands region, is considered one of the finest tobacco varieties.

Sardella Kallonis is a fish rich in phosphorus, w3 fat acids and proteins, eaten either baked or salted with frozen ouzo.

Krokos Kozanis (Greek Macedonian Saffron) is one of the world's most intense and valuable varieties.

Ouzo is a dry anise-flavoured aperitif with a taste close pastis and sambuca, traditionally produced in Lesbos.