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Wednesday, September 17, 2008 12:31 PM |
| Agathakia |
| This local green, which means “little thorns,” is a specialty of Kos. |
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Thursday, May 14, 2009 4:13 PM |
| Ageri White Semi Dry |
| Santowines |
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Thursday, October 02, 2008 1:15 PM |
| Aidani |
| A white wine grape native to Santorini but much in use on Naxos and elsewhere in the Cyclades. |
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Tuesday, September 30, 2008 12:33 PM |
| Alentrides |
| This web-like wild green is indigenous to Mykonos and enjoyed as a boiled salad. |
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Wednesday, October 01, 2008 12:36 PM |
| Alifoni |
| This thorny, ancient green goes by dozens of local names, including radiki tis thalassas (sea chicory), centaurio, astivi, stamnagkatho. |
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Wednesday, October 01, 2008 12:34 PM |
| Alivarvara |
| This is the thistle so esteemed by the ancients and still much appreciated today, especially in Kimolos. |
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Thursday, September 18, 2008 2:16 PM |
| Almonds |
| Tilos is famous for the excellent quality of its almonds, a nut that appears in countless sweets and confections throughout both the Dodecanese and the Cyclades. |
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Wednesday, May 20, 2009 4:04 PM |
| Amandia |
| Cair |
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Wednesday, October 01, 2008 12:38 PM |
| Amarangi - Amarantzi |
| Wild daisies, the shoots of which are cooked and eaten as a salad in Kassos and Rhodes.
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Monday, October 06, 2008 3:42 PM |
| Amygdalota |
| Among the delicacies include a cornucopia of ground almond pastries, called amygdalota, made in varying shapes and seasoned with various spices and floral essences from island to island, especially in the Cyclades. |