Famous for its oranges, olive trees, grapes, potatoes and tomatoes, Argolida offers a true Mediterranean feast for the visitors from its bounty. In fact, oranges here are known as the gold of Argolis, a prefecture which produces no less than 300,000 tons of oranges per year. The endless olive groves are a site to behold, and their sweet, succulent taste is quite special, particularly if you come from northern Europe or North America. Spring yields a sublime aroma of orange blossom, which stirs the senses and reminds of the enchanting place you're visiting.
But Argolida isn't just about oranges. It is known for its dairy products and organic cattle breeding as well. Meat-eaters should head to the municipality of Mideas, where eateries called Giossadika, specialize in making old ewe or Giossa in Greek, baked in traditional stone ovens. Let your nose lead you to these places where the meat goes well with the local wine.
Near Hermioni and Epidaurus lies Trachea, home to many northern Greeks from Epirus who settled here a few decades ago. With them came the art of traditional bread-making and traditional ovens, a great match with the local kefalotiri cheese (a deliciously fatty yellow cheese made with sheep's milk). The area's local restaurants are known for their meat dishes as well.
If you're really into cheese, visit the dairy of Karias-Mavrogiannis in Karia whose workshop is open to the public, complete with a showroom and a sales outlet. You'll be able to taste and buy cheese along with pastry products (Tel. +30 27510 22461).
Wine drinkers must pass by Leodio in Nemea, which produces some 25% of the Agiorgitiko wine of this region. The village lies at an altitude of 330 meters, making it the ideal place to grow this variety of wine.
The touristy village of Iria may not be the best place to visit during the high season, but if you're in the region you must sample the delicious artichokes served there that come from the nearby valley.
Another small village called Fichti next to Mycenae is well known for its suckling pig, cooked in a special way.