Gastronomic memories
Among the great wealth of the North Aegean, the gastronomy is surely at the top of the list. Some of these specialties can only be eaten on the spot, and you can only remember the tasty lobsters of Fourni and Psara or the grilled sardines of Lesbos, without bringing them back from your vacations in your luggage. However, don't despair too quickly because there is a whole range of gastronomic specialties that are easy to take home and enjoy.
Quality olive oil. In Thassos, you can fill up on PDO olive oil, whose value for money cannot be compared to the imported olive oils found in France. Greece is home to 80 types of olives, 25 of which are used for oil. Among them, the Throuba olives of Thassos are famous throughout the country, although you will find delicious olive oils all over the islands of the North Aegean. Indeed, if the red logo of these PDO is a guarantee of quality, there are also the beautiful oils of monasteries, those of small organic producers, or those pressed by families themselves, sometimes bitter, sometimes sweet. You will have a vast choice, everywhere.
Honey. The third largest producer of honey in Europe, Greece offers an often exceptional "nectar of the gods". Its quality is due to the impressive biodiversity of the islands and the risks of buying fake honey are lower than elsewhere, since Greek bees have escaped - for the time being - the hecatomb seen in our country. Some of the best honey in Greece can be found in the small beekeepers of Thassos, Skopelos and Ikaria. Like olive oil, honey is produced all over the islands of the North Aegean and you will find honey in the monasteries and with the local families on every island you visit. The most common honeys in the region are thyme and pine honeys (especially in Skopelos), while Ikaria stands out with its anamatomelo or heather honey.
Mastic and citrus fruits of Chios. Among the exceptional products of the North Aegean, one should not miss the mastic of Chios of which the island has a monopoly. This precious resin is used in many culinary and cosmetic products: Elma natural chewing gums, of course, but also olive oils macerated in mastic, loukoums, traditional cakes, cookies... the list is long and really delicious. As far as cosmetics and well-being are concerned, one can opt for essential oils with multiple virtues, soaps and various creams. Chios is also known for the citrus fruits of the Kampos region, especially the clementines: don't miss to bring back jams and fruits in syrup, deliciously candied.
Local cheeses. The North Aegean is home to some traditional and local cheeses that you can bring back in your luggage, vacuum packed if possible. For example, in Lemnos, don't forget to bring back Limnou kalathaki, a cheese made from sheep and goat milk or melichoro, a great local specialty. Kaskavali, a pungent and creamy cheese, will complete your tasting tray. In the Sporades, or in Lesbos, the ladotyri which macerates in olive oil is also to be discovered for its slightly spicy side.
To drink, with or without alcohol
As for drinks, the Nord-Egée offers a real palette of flavors.
Drinks to dilute. A fresh ouzo, the famous aniseed-flavored alcohol of Lesbos, is a must in summer: you will discover the big distilleries in Plomari, which concentrate 50% of the national production. In Samos, you will also find good local ouzo, as well as souma, distilled from grapes and which takes on a whitish color when diluted with water, like ouzo. The souma of Chios is made from the marc of dried figs, while the soumada of the island is a tasty non-alcoholic drink made from almonds. Above all, the famous Chios mastic is available as a liqueur or as a paste to be diluted with water for a unique non-alcoholic drink.
Wines and beers. The main drink of Samos is its muscatel wine, a natural sweet wine with the AOC label, to offer or to keep for yourself! A muscatel wine of international quality can be found on the island of Lemnos. The wine tradition of Ikaria is ancestral and you can bring back bottles from local estates, made from endemic grape varieties. Unless you prefer the local beer, the pleasant Ikariotissa!
Infusions. The islanders drink very little tea, but they do make a lot of infusions from local herbs. The most common one is called tsai tou vounou, literally "mountain tea". It is made from Sideritis, a plant that grows at altitudes of over 1,000 meters in the rocky soil of the Greek islands. Praised by Hippocrates in the 4th century BC, it is reputed to prevent and relieve colds, flu and certain allergies. Dried, this "tea" can be kept for two years and the leaves, the yellow flowers and the stems are infused. It is easily available in markets, herbal shops and some gourmet stores, especially in Samos and Ikaria. Ideal with a little honey to pass the winter, back from vacations.
Handicraft and creation
Another witness of ancient traditions and heritage, the handicrafts of the North Aegean constitute beautiful gifts and souvenirs to bring back from a stay in the region.
Ceramics and pottery. In Skyros, you can buy a variety of traditional ceramics, with refined designs and unique turquoise color in some cases. You will find craftsmen's stores in the Chora, and in Magazia where one should not miss the Ftoulis workshop for its superb creations.
Leather goods. Among the beautiful pieces of local handicraft, you can also treat yourself to leather goods from Samos, an island known at the end of the 19th century and the beginning of the 20th century for its tanneries, located on the side of Karlovassi. Today these large tanneries have closed but the know-how around leather remains: you will find some beautiful stores that offer original creations at interesting prices.
