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Tomato balls

3:55 AM |

2 kgs Santorini arid tomatoes (or 3 big mature tomatoes)
1 mediocre dry onion rubbed
1 spoonful origan
2-3 spoonfuls spearmint
salt, pepper

flour that it only inflates his as much as needed
maize-oil
150 [grm] slice in small small pieces (optionally)

We peel the tomatoes. We engrave them at the sides and remove the seeds. We cut them in thickly cubes in strainer and him we leave for 30-60 thinly in order to come out their liquids (we do not squeeze them). We throw them in a bowl, we put the all materials and flour as much as needed in order to becomes a mash (no so much tight as the mincemeat).
In a nonstick frying pan in possible fire (2,5 temperature scale) we put maize-oil untill it gets hot. With a soup-spoon we take the mash and we throw him in. Each spoonful will also be a tomato-ball. Attention we do not place the spoonfuls very close-bodied because will inflate the mash. When they get red (in about 2 minutes) we turn them the other side. We place them in kitchen paper.

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Santorini wines.

3:46 AM |

Santorini is blessed with some of the best vineyards in the Greek Islands.

There are some very good wineries producing some of the finest wines available anywhere in the world. The volcanic eruption that shaped the island around 1500 BC left deposits of volcanic ash, lava and pumice stone. This eventually developed into the perfect soil for wine growing.

Some of the vineyards of Santorini are extremely old and train the vines into a basket shape to protect the growing grapes from the scorching summer sun and the sometimes fierce Meltemi wind.

Three Santorini wines are in the category of "name of origin of top quality" and belong to the group of European Union wines "quality wines produced in determined region". They are Nykteri, Assyrtiko and Vinsanto.

Nykteri takes it name from the Greek word meaning 'night work'. Traditionally the grapes were picked before dawn so that the grapes would be cool before the hot sun could burst them.

Assyrtiko is the most popular white variety and represents 80% of the total cultivated varieties producing full bodied wines of high acidity and aroma.

Vinsanto is a traditional wine of Santorini. Sun dried grapes are laid on the ground in the sun usually for a period of around 15 days and then undergo a long, slow fermentation.

This produces a golden honey coloured sweet wine.

from: simply-santorini.com

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Main grape varieties used in Santorini wine

3:31 AM |

Asyrtiko

This variety is often described as Greece's best white wine grape. The Santorini whites in which it plays a dominant role are among the most elegant in Greece.

Aidani Aspro

This variety is found on Santorini. Far lower in acidity and sugar than the Asyrtiko, with which it is usually blended; it contributes to its wines somewhat exotic floral aromas. It plays a secondary, but important role in Santorini, where it is featured in dry and semi-dry blends with Asyrtico and Athíri within the AO zone of Thirassia and in Vinsanto.

Athiri

Athiri is planted and vinified widely, not only on the Aegean Islands, but in places on the surrounding mainland as far north as Halkidikí and as far west as Lakonía in Peloponessos. Although impossible to prove, there is a general consensus among historians and writers this is the same grape known as Theriaki in Ancient times.

Mandilaria

The most widely planted red variety in the Aegean, Mandilaria leans towards the tannic (mildly astringent, unless aged) and is generally–but not always–low in alcohol. On Santorini, Paris Sigalas blends Mandilaria with the riper Mavrotragano to produce a rich and smoky wine competitive with New World Zinfandel and Syrah for its boldness and concentration.

Mavrotragano

Near extinction not long ago, Mavrotragano is local cultivar on Santorini that is in the midst of revival by some of that Island's most earnest producers. Like Cabernet, its bunches contain small grapes. The variety, because it naturally achieves high sugar levels, was traditionally used in the production of sweet wines.

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Kamari

5:09 AM |

The seaside settlement of Kamari, on the south-eastern coast of Santorini, is one of the island's most popular resorts because of its superb black sandy beach and its well-developed tourist infrastructure. From Kamari, visitors can easily reach the ruins of Ancient Thira with its impressive monuments. Along the black beach are restaurants that serve tasty local delicacies, as well as clubs and bars that are open till the wee hours of the morning.

from: united- hellas.com

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Arid tomatoes.

2:14 AM |

The arid cherry tomatoes of Santorini is a special agricultural product with great history. The variety comes from Egypt and found in Santorini ideal environment for anhydrous developed. How protoirthe in Santorini lost in legend. Some want the tomato Santorini to protofernei a Catholic kalogeros and quickly disseminated among farmers in the island.

The most likely scenario is that the tomato had the captains of Santorini transported to their ships Thiraiki land for the needs of opening up the Suez Canal. Because of anhydrous ground tomato sometimes not surpassed the size kerasiou such relish that at some point there were 10 factories producing ntomatopelte type Hunting for export. Especially in the early 20 th century Santorinio tomato was the main export product of Santorini with the Thiraiki land. This small industry destroyed by the earthquake of 1956 but not in competition antexe low yield per hectare of local tomato.

Today, the tomato is a characteristic products of Santorini and has a factory pelte cooperative of Santorini, which gives hope for the future. From tomato besides pelte made pentanostimes fresh salads, but also its famous tomato-balls (tomatokeftedes).

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Tomato balls

Santorini wines.

Main grape varieties used in Santorini wine

Kamari

Arid tomatoes.

Amoudi Bay, Santorini Greece

View of Oia and Ammoudi Bay. Santorini, Greece.