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Processes that have been recorded by travelers during the Venetian rule, such as the choirosfagia (preparation of pork meat), which takes place in the autumn, the preparation of the famous Tinos sausage with garlic, louza (somewhat similar to Italian prosciutto), syglino (small pieces of pork meat preserved in lard), and syssiro (or syssero) are still carried out in Tinos, with suitable adjustments to our day and age.

-In the houses of local inhabitants and at restaurants you should try the omelet called froutalia or fourtalia (like on Andros). It is made with pieces of sausage, syglino, or pork chops preserved in fat, with the addition of potatoes, courgettes, artichokes, etc.

-The cheese types produced in Tinos are worth tasting, such as Graviera, Kopanisti, Anthotyro, and the very tasty Tiniakos cheese. Kopanisti is made from fresh milk that has not been processed by heating, coagulates with natural yeast, and is strained in tsantiles (perforated cloths). It ages over a period of many months, during which wine is added to it and the mixture ripens many times.

-As for sweets, you should tryamygdalota, pasteli, which is offered at weddings together with lemon leaves, «lychnarakia» (a traditional sweet cheese pie with unsalted Tinos cheese, sugar, and orange). Also try the melokarydo made with almond paste, filled with ground walnuts and fresh Tinos honey,xirotigana, and the so-called «psarakia» (little fish) made of dough filled with ground walnuts, cinnamon, and orange, and sprinkled with powdered sugar.

-Tinos produces thyme honey, capers, which you can try in salads with their leaves, sun-dried tomatoes, and figs. It is known for its pink grapes – in fact, some growers are trying to maintain the vines of Tinos in our day with varieties such as Potamisio or Koumari.

-The island is known for its tasty and light raki – in fact, distilling in cauldrons continues in our time, in the basements and warehouses of villages, either for private consumption or for sale. There are two kinds of stills producing raki – open and closed ones.


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My Aegean
Co-financed by Greece and the European Union - European Regional Development Fund