Laconia's flavours start with olive oil: mostly extra virgin, from local varieties such as Athinolia, Koutsourelia, Koroneiki and Kalamon. The Evrotas valley is also orange country, and oranges find their way into salads, sausages, pies, stews, sweets and jams. Local PGI wines come from varieties like Kydonitsa, Mavroudi, Roditis, Athiri and Agiorgitiko, and the honey is made from thyme, pine, sage and orange blossom on Taygetos and Parnon.
Look also for syglino – pork salted and smoked with herbs, then kept in olive oil – and sausages flavoured with wine, garlic and orange peel. Handmade pasta and trahana are served with grated mizithra cheese, and trout and salmon come from the springs of northern Taygetos.