 Santorinian "Pseftokeftedes" (tomato-balls)
In the old times, because of low rainfall levels, there was no cattle breeding at all and, of course, no import of meat was possible. So, people used to make the famous Greek meat-balls by replace meat with tomatoes. This recipe is still very popular in Santorini and you can taste it in many restaurants and tavernas. Here's how you can make it on your own!
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 Santorini tiny cherry tomatoes is one of a kind!
This particular local tomato variety is unique… bushy, anhydrous, carrying small fruits that sometimes are not bigger than a cherry! The skin of the fruit is thick and its body is full like concentrated! The land that it is being cultivated is equally unique…anhydrous and volcanic!
The result of the combination of this distinctive variety and this unusual land is Santorini tiny tomatoes…sweet and slightly sour with intense aromas and taste.
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 Fava is a legume which is being cultivated in Santorini for centuries. It is the most important product in Santorini, after the grapes and the tiny tomatoes. Its size is no bigger than a grain of thick sand.
The total cultivated area is about 2,000,000 sq.meters and the yield does not exceed the 200 kilograms per year.
Fava, is becoming more and more famous due to its distinctive taste in comparison with fava produced in other regions.
The seeding takes place during the middle of November and the harvest in May.
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