Ikaria’s Pramnian Wine is a historical legend of the Greek vineyard, directly linked to the worship of Dionysus and already mentioned in Homer’s Odyssey and Iliad, making it one of the oldest recorded wines of the ancient world. Today, the tradition of Pramnian Wine continues through the production of wines with Protected Geographical Indication (P.G.I.) Ikaria, which are based mainly on the indigenous varieties Fokiano (red) and Begleri (white). These wines are an integral part of the diet of the Ikarians, a fact highlighted by Blue Zone researchers as one of the factors contributing to the island’s inhabitants’ exceptional longevity. Winemaking in Ikaria is characterized by adherence to traditional practices, such as cultivation on terraces and the use of clay jars for fermentation.

Chios Mastiha is one of the most recognizable and historic Greek PDO (Protected Designation of Origin) products, with unique characteristics that are owed exclusively to the special geographic environment and traditional cultivation of southern Chios. It is an aromatic resin that is secreted in the form of “tears” from the trunk and branches of the mastic tree (Pistacia lentiscus var. Chia), an evergreen shrub, and it is known worldwide for its aroma, taste, and therapeutic properties.

The Aspromytiko Bean of Lemnos is a unique product with a Protected Designation of Origin (PDO), cultivated exclusively in Lemnos and distinguished for its special taste and high nutritional value.

Chios Mastiha is one of the most recognizable and historic Greek PDO (Protected Designation of Origin) products, with unique characteristics that are owed exclusively to the special geographic environment and traditional cultivation of southern Chios. It is an aromatic resin that is secreted in the form of “tears” from the trunk and branches of the mastic tree (Pistacia lentiscus var. Chia), an evergreen shrub, and it is known worldwide for its aroma, taste, and therapeutic properties.

Despite the adverse climatic and geophysical conditions that characterize most islands of the Aegean, Psara maintains a small yet historic tradition in cheese-making. Livestock farming on Psara, as on other small islands, traditionally relied on animals adapted to the dry, hot environment, such as sheep and goats. This milk, rich in fat and aromas due to grazing on the local flora, constituted the raw material for the production of various cheeses, mainly to cover the needs of the inhabitants. Among the cheeses traditionally produced on the Aegean islands, including Psara, are Kopanisti, Myzithra, Kefalotyri and Tulumotyri.