These small tomatoes come from a local variety produced on the islands of Santorini, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in the Cyclades in the southern Aegean Sea. The production, treatment, and processing of these tomatos must be carried out exclusively within this area in order to avoid deterioration in the quality of this fragile fruit.
Tomataki Santorinis is a deep red color and has a firm, not particularly moist flesh with a high seed content. These tomatoes owe their distinctive characteristics to the climatic conditions and the limey, alkaline soils of the area. It has high levels of acidity and, due to the alkaline soil, a high sugar level when ripe.
This eggplant is produced exclusively in Arcadia prefecture near the town of Leonidio. These purple, slightly curved aubergines with unusual white stripes are cultivated outdoors on the sandy soils of the area. They are harvested from May to November.
What sets them apart from other eggplant varieties is their white stripes and their very mild, almost sweet taste with a lack of bitterness. Tsakoniki Melitzana Leonidiou is used as a basic ingredient in many recipes, and is often prepared as 'melitzanaki', a spoon sweet.
Florina is a Greek pepper cultivated in Western Macedonia and the area of Florina, hence the name. The peppers have a deep red color and they're shaped like a cow's horn. The harvest takes up to 18 weeks, and they ripen to maturity after mid-August.
It is said that a good Florina pepper should be firm, thick, bright in color, and sweet in flavor. These versatile peppers can be used in salads, sauces, pasta dishes, or meat dishes, but they're usually roasted and stuffed with ingredients such as feta, meat, rice, or shrimps.
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