Grains are the second most important cultivation in Halkidiki after olives. Hard grain (Triticum durum) is mostly cultivated which is used for pasta and yellow breads. It contains high protein, aminoacids, vitamins and fatty acids.

Delicious bread products are made from the flour, in the traditional bakeries of Halkidiki, based on local recipes that are transferred from generation to generation. Local pasta, noodles and trahana are also produced from the local grains. Pies, filled with local cheeses and greens from the mountains, are another special delicacy of the area.