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| The inhabitants of Santorini take great pride in their local products. Cultivating land is not an easy matter in the usually dry and barren land of the Cycladic islands. Santorini is an exceptional case because of its unique circumstances. The eruption of the Volcano during the Late Cycladic I period (17th century B.C.), greatly benefitted the soil of the island. The volcanic sediments that covered the surface of the earth made the soil fertile and porous. Though exposed to prolonged periods of intense sunshine and dryness in the summer and notwithstanding the absence of water springs, Santorini’s ecosystem is balanced by mist formed above the sea. The mist is laid down over the surface of the land by the soft breeze of the meltemi winds and moistures the crops. |
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Santorini is famous for its fava beans, its tasteful local variety that was already being cultivated in the days of the Minoan era. Also caper is one of Santorini’s well-known products, which can be bought almost everywhere along the roads of the island. Very rich in taste are the small tomatoes and white aubergines that are used in traditional dishes, such as tomatokeftedes and melitzanosalata, as well as the local variety of cucumber, called katsouni. You can state that the limited irrigation, the volcanic soil and abundant sunshine bring forth small crops but with wonderful taste. |
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