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.

Kasseri Mytilinis is one of the most important cheese products of Lesvos, forming part of the broader PDO Kasseri (Protected Designation of Origin), whose geographical production zone includes Macedonia, Thessaly, as well as the Prefectures of Lesvos and Xanthi. It is a semi-hard cheese made from heated curd, with a cohesive texture, whitish-yellow color, and a characteristic, pleasant flavor and rich aroma due to the quality of the goat and sheep milk of Lesvos. The island’s production contributes to the preservation of the traditional technique of “pasta filata” cheese (stretched curd), constituting a key pillar of the local livestock and processing economy.

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.

Ouzo is a traditional Greek alcoholic beverage, which belongs to the category of distilled anise spirits and has been registered by the European Union as a product with Protected Geographical Indication (PGI), with its production being exclusive to Greece and Cyprus. The ouzo of Lemnos, although it does not have a distinct local PGI as is the case with other regions, constitutes an important part of the island’s gastronomic identity and local economy. Its production on the island is intertwined with the rich agricultural tradition and especially with viticulture, as tsipouro and ouzo are produced in local distilleries, known as lakaria.