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.

Ladotyri Mytilinis is one of the most recognizable and distinctive cheese products of Greece, with a deeply rooted history on the island of Lesvos. It is a hard table cheese with Protected Designation of Origin (PDO), distinguished by its rich, piquant flavor and characteristic aroma. Its traditional preservation method, immersion in olive oil, from which it also takes its name, endows the cheese with a unique organoleptic identity, linking it inextricably with the island’s strong olive-growing tradition. Its production follows strict specifications that ensure the preservation of the traditional technique and the quality of the raw materials, which come exclusively from local livestock farming.

Pan-baked syrup desserts in Chios form a distinct category of sweets that is inextricably linked with the island’s two Protected Designations of Origin/Geographical Indications: Chios Mastiha (PDO) and Chios Mandarin (PGI). Although the island’s traditional sweets are mainly famed for their spoon sweets (citrus, bitter orange, lemon blossom) and the mastiha “submarine” treat, the syrup-soaked tray desserts have claimed their own place, making use of Chios’s unique aromatic ingredients. Galaktoboureko with mastiha and other syrupy pies with cream and citrus aromas represent this category, offering a rich and fragrant experience that highlights the local gastronomic wealth.

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.