The volcanic soils in Santorini, for example, produce excellent wines, a tasty little tomato variety, different types of capers and white eggplants. On most islands you will find different types of well-seasoned delicious cheese, such as Kopanisti (a Greek blue mold cheese made from raw goat, sheep or cow's milk) or Xinotyro (consisting of traditional products such as yoghurt, shirty, touloumisio and Feta), Arseniko on Naxos and San Michali on Tinos. In Syros and Paros, you will be served tasty omelets called Froutalia, while on Andros and Tinos you should definitely try a variety of sausages and pork fillets (louza). Sweet dishes like pastelli (sesame bars) and amygdalota (almond bread) are almost everywhere to find. Many islands also distill their own liquor. The best known is of course the so-called Raki, which is famous in Tinos for its lightness. In Amorgos you could also try a Rakomelo (honey liquor)!
