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In Paros cuisine you will also find many types of local cheese. Myzithra, Xinomyzithra, touloumisio, brine cheese and ladotiri, often appear as starters or accompanying the main dishes. Those type of cheeses are also used as an ingredient in local sweets such as little myzithra pies, petimezinia, rafiolia, lazarakia, skaltsounia and lambrokoulouro.

The area of cultivation today is about 6 thousand acres and the most famous varieties of Paros wines are Monemvasia and Mantilaria. Since 1981, Mantilaria has obtained the title of the designation of superior quality "PAROS". The other varieties of local wine production that you can find on our island are Asyrtiko, Savatiano, Potamissi, Roditi, Aidani, Malagousia, Maloukatos, Vavtra and Karabraimi.

Farmers or just residents of Paros who have small vineyards at their disposal produce parian tsipouro, called souma. This beverage is accompanied by meze and its production ends during in the fall months.