As the gastronomy specialist Flaginlife wrote, “Tinos may have attracted mainly religious tourism until a few years ago, but this is now a thing of the past”.
At the center of interest lately is the culinary wealth of Tinos.
The filming in the “Muse of the Aegean”, which is done on behalf of the South Aegean Region and concerns the creation of a tourist promotion video focusing on local gastronomy, including wine tasting, but also the travel show of Akis Petretzikis who chose Tinos as a unique destination from the Cyclades, are expected to highlight the wonderful culinary journey that the island promises to its visitors. “Akis’ Food Tour” will be accompanied by viewers who recommend the places he visits and local residents who help him discover what “haute cuisine” really means in the local cuisine and the sights that surround each culinary delight.
“Tinos has always been a highly gastronomic destination, due to its self-sufficiency in both agricultural and livestock products, a fact that is not so easy to find in the rocky and arid Cycladic islands” wrote clinical dietician nutritionist Katerina Vambuka a few days ago. And indeed, as Flaginlife, a gastronomic medium, recently wrote, “Tinos may have attracted mainly religious tourism until a few years ago, but this is now a thing of the past. The close distance from Athens, its picturesque villages, but also the investments made in the field of gastronomy, put Tinos on the tourist map and beyond. The unique products produced by the island, such as kariki cheese, the Cooperative’s aged gruyere, lousa and other cured meats, are highlighted in the best way in the island’s restaurants.”
After all, Tinos, as Travelgo wrote, “is an island that is worth the effort to go around the whole, to discover its hidden magic. Nature, art, culture and gastronomy are uniquely combined in this special Cycladic island which in recent years has managed to change its tourist profile, attracting more and more a “restless” public looking for authentic holiday experiences”.
