All products of Serifos are seasonal, once they are gone, they will be available the
next year at its season and according to weather circumstances.
The food is fresher, tastes better and is more nutritious.
The available certified Serifian cheeses Mizithra, Lakko, and others go along with
Paximadia, Kretsinia or Koulouria (hard bread, breadstickes and bread rings).
Capers are handpicked one by one from May to July and pickled.
Summer fruits and some vegetables make great marmelade or tasty “Glyko tou Koutaliou” (spoon sweets).
In November olives are harvested at the right time.
They are pickled or crushed to a paste, solid and liquid components are separated,
after the vegetable water is separated from the oil to get pure olive oil.
A must try is the local wine (with a slight cognac taste), Souma (similar to Grappa) or local liquer.
You will find restaurants, taverns and cafeterias around the island serving homemade food with local produce and traditional Greek cuisine.
And you can also buy fresh fruit, vegetables and local delights at shops. Or take a visit to the cheese-producer and farm Paraskevopoulos.
They make amongst cheeses also pickled fruit and vegetables, also traditional wine, Souma and many more seasonal products.
