Greece despite being a small country both geographically and in population is characterised by a great variety in everything. Each region has it’s own local products and variations of dishes adding to the individuality and creativity of its people.Mykonos is passionate about its local products and you will find them in most restaurants and taverns round the island as well as in shops and supermarkets ready to be enjoyed with a glass of Ouzo or wine. Other local products apart from food are textiles.
The local products you will find in Mykonos are:Louza of Mykonos is a traditional type of cooked pork meat which is produced by homegrown veal and includes the whole of the fillet from the back of the animal with the bit of the fat that covers it. This dries up and prepared with a lot of salt, pepper and other spices.It is served as a delicacy. The small louza, which is made from the other back muscle of the hog – “porterhouse” –, is even softer and is called “bouboulo”.
Kopanisti of Mykonos is a characteristic, very spicy cheese, which the tasters appreciate for its special peppery tastiness.It excellently accompanies ouzo and any other strong Greek aperitif, on bread or –in the Mykonian way– on sop barley rusk, together with tomatoes or cucumber. It can also be mixed with butter or some other white cheese to produce a lighter taste, but then the mixture cannot be preserved. Mykonos sausages are considered the finest in Greece, as they have a large content of meat, and a significantly smaller amount of fat. They are produced in a way similar to that of the louza. Mykonos textiles are famous. Weaving was the primary occupation of the women in Mykonos until the first decades of the 20th century. Today what remains from once a flourishing industry is special and luxurious type of handicrafts and white textiles in Chora, and round Little Venice where small shops sell them mostly to tourists. For examples of Mykonian tapestry and textiles you can visit Mykonos Folklore museum.
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