Souma of Paros
Souma is made from the pulp of pressed grapes (called tsampoura) and is distilled all over the island of Paros. Souma devotees distill the grapes themselves, after carefully removing the stems. The distillation process is, in and of itself, a celebration: The island has many rakidia (cauldrons) around which purists gather each autumn and sample the souma from the new crops.
t is a baklava and almond junction that contains chopped almonds, grated, parian nut, cinnamon and vanilla. It is remarkable that instead of baklava leaf, a thick layer of sugar is the basis of sweetness and another one covers the surface. Try it and you will be thrilled by the special combination of these flavors.
Kapers of Paros
Before you leave Paros, keep your luggage for a few capers. Its highly salty taste will give flavor to your salads, sauces and dishes. Excellent tasting varieties sprout in Paros, so you have nothing better than choosing them for your food. You will find it in a wide range of local products.
Kefalotyri of Paros
Kefalotyri or kefalaki is the traditional hard cheese of the island that remains for some time in the brine, depending on whether it is aged, in oil or in wine, it will take the name ladotyri or krasotyri.
Myzithra of Paros
Of white cheeses, myzithra is produced from whey.
Souroma of Paros
Souroma is the local xinomyzithra produced from whole milk.
Touloumisio of Paros
Touloumisio is made from pieces of kefalotyri and myzithra, which oldly matured in tumulus (sheepskin).
Ladotyri of Paros
It is the traditional hard cheese of the island, kefalotyri, which is aged in oil.
Krasotyri of Paros
It is the traditional hard cheese of the island, kefalotyri, which is aged in wine.
Rafiolia of Paros
The parian Rafiolia are baked with fresh myzithra, sugar, lemon and finally fried in olive oil. Serve instantly and garnish with sugar and cinnamon or honey.
Wine of ParosΠ.Ο.Π.
On the foothills around the mountain of Profitis Elias (726m), in the center of the Cycladic island of Paros, one finds most of the island’s vines. Most of them are old and self-rooted since the pest of phylloxera never spread despite its appearance. The entire island belongs to the PDO Paros zone (est.1981), which produces both white and red wines. However, as Paros is a very popular tourism destination, construction development and the changes in the occupational profile of the island have had a significant limiting impact on viticulture. Monemvassia is Paros’s white grape variety. Its name alone connotes its origin and corroborates the role the island played in having the variety spread throughout the Aegean and Crete in particular. Equally important was the island’s role in promoting “malvasias oenos” which was the most popular Greek wine during the time of Venetian rule. PDO Paros red is the only PDO wine whose composition includes a white grape variety: That is the Parian way of taming the tempestuous characteristics of the Mandilaria variety, which is also present in the PDO Archanes, PDO Peza and PDO Rhodos wines. There are three wineries on Paros, with two of them producing PDO Paros wines.
Anthotyros of Paros
Anthotyros is a salted and dried myzithra.
Graviera of Paros
Graviera of Paros has grown a lot, it has the mild and buttery flavor and resembles the Graviera of Naxos and Tinos, which are also produced from cow is milk.
Thyme Honey of Paros
Traditional local products stores also find thyme honey from local beekeepers, especially during July-August. It is of excellent quality and therefore it is depleted quickly.
Pastelaries of Paros
Dried walnuts are the ideal choice for giving energy by replacing similar cereal bars.
Samota of Paros
For the varieties, that is the figs with sesame, only the variety of white and green figs are used. Dried in the sun for about 2 weeks the figs. Then, after they are dehydrated, we open them in the four, place them in the opened fig sesame, put it together with another one opened and place them in the wood-burning oven. They are kept in kiwi leaves with laurel and cinnamon.
Petimezenia of Paros
Cookies made with petimezi and olive oil.
Lazarakia of Paros
The oldest in Paros will definitely remember the traditional housewives to make the famous Lazarakia, the anthropomorphic bread rolls that were baked this day with love in the wood-burning ovens of the island.
Lambrokouloura of Paros
Lambrokouloura is a traditional type of bread, which is prepared on the big Thursday or big Saturday, on the evening of the Resurrection. In the past years, they made it on Big Saturday, with a baking soda that was prepared from the Big Thursday, with a basilica from the Cross, or with sanctification.
Myzithropitakia of Paros
They are pies that are made with a sweet myzithra flavored with cinnamon, thawed and served with honey or powdered sugar.
Spoon Sweets of Paros
Traditional sweet from candied fruits or vegetables such as fig, quince, bitter orange and eggplant.