Artichokes. Small, tight, tasty, ambrosial Tinos’ artichokes cultivates at Komis valley, at Exomvourgo.
Caper. Tinos’ caper is a plant which thrives in wild and rough grounds and wants dry heat and bright sunlight. In the island there is the variety Spinosa and is situated scattered in craggy rocks, hanged above the waves, wall gaps, rocks and in other not possible places. Her wild shape and traditional processing get caper to be delicious and unbeatable.
Louza. Deli meat of Cyclades. Louzas are basically two pieces of clear meat, extracted from the right and the left side of pig’s backbone (sirloin steack).
Sausage. Homemade sausages with scent of marathon’s seed and red wine.
Tino’s cheese. Fresh semi-hard cheese, with soft pleasant taste, fine characteristic smell, white color, plateau-cylindrical shape, weight about 450 gr. Produced by cow milk at the creamery of Αgricultural Collaboration of Tinos and consists delicatessen product. Is consumed as table cheese and replaces feta cheese deservedly at Greek salad and pies. Gently salted.
Macaroon. Traditional Tinos’ production macaroon with baked almond paste steeped in rich smell of rose water and sprinkled with powdered sugar. Offering at marriages and christenings.
Psaraki. From the most tasty fasting desserts at the island, in the shape of small fish and filling of hashed walnut, rusk, zest from oranges and spices. Fried in olive oil and served with powdered sugar.
Brittle. With honey and sesame on lemon leaf.
Sweet cheese pie. A special traditional dessert you can find the whole year and in all houses during the Easter period. Are created with a cheese called “rock”, because it increases their taste and appearance.