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The amazing delicacies that come out of the Cyclades belie their dry appearance. Many of them support small cheese producers, whose gravieras and fresh cheeses rarely travel beyond their shores. They are also famed for their wonderful sausages and preserved meats, sundried tomatoes, capers and almond-paste confectionery, not to mention that the octopuses hung out to soften in the sun make a spectacularly idiosyncratic island scene.
Try some charcoal grilled, with a bowl of pungent kopanisti cheese, some fava (mashed yellow chick peas), tomato or courgette fritters and mild summer greens and you won’t want anything more; especially if you have a bottle of Santorini’s white assyrtiko or red mavrotragano to hand.
As soon as you land, you’ll smell the herbs growing on its hillsides – oregano, thyme, rosemary and dittany – blended with the salty air from both the Libyan and Aegean sea. Just the appetiser for what you are about to discover on your culinary odyssey.
Source: https://www.discovergreece.com/
