TRADITIONAL PRODUCTS - Εθνικός Δρυμός Αίνου!

Viticulture has a very long history on the island, since its roots are lost in the depths of the centuries. According to tradition, the first vine on the island was planted by Kefalos. In the history of the island, viticulture has been an important factor for the economy of Kefalonia. The climatic conditions and the wide variety of vines favor the production of wines of excellent quality. One of them is the world famous Robola. It is characteristic that the vines of Robola literally come out of the stones. The Venetians called Robola Vino di Dasso, a wine of stone. An important production center of Robola is the area of Omala, at the foot of Enos. Its aroma is characterized by the scent of fruit, such as peach, citron, apple. Apart from Robola, the Mavrodaphne of Kefalonia is also famous, as well as Vostilidi, Tsaousi and Moschato wines.

The Kefalonian oil is of excellent quality and stands out for its unique taste. Its production, even today, is done in a traditional way that only kefalonian producers know.

Feta is a traditional cheese of Kefalonia. It is a hard or soft cheese characterized by a special flavor. Apart from feta cheese, in Kefalonia, graviera, mizithra and the well-known stoutumba are also produced.

A special product of the island and in two categories Thyme honey and fir honey. The thyme honey of Kefalonia is aromatic and has a special taste. The honey of Fir is one of the best honeys that can be found in Greece.

One of the most famous and popular traditional products of Kefalonia are mandoles. It is a small, candy sugared sugared almond with red color. The first efforts for the preparation of mandola should be characterized as those made by the housewives who poured almonds in the frankincense mill along with a little sugar, thus preparing the almond roasted with sugar. Of course, today the manufacture of mandola has evolved into a light industry all over the island.