Seafood and the sardines of Kalloni Gulf, along with “tiganitelia,” a few pieces of the three PDO cheeses produced on the island, and a few drops of the exceptional oil from the Kolovi olive—always accompanied by ouzo or Molyvos wine—are perhaps the best-known images and tastes. The agri-food wealth of Lesvos is shaped by the striking diversity of its natural environment, while the cuisine that arises from it is self-sufficient and famous since Roman times. Fruit, grains, pulses, herbs, meat, and sweets.