If you think you know everything about Greek cuisine, visit Corfu. Local gastronomy is an interweaving of traditions. Here, the tastes of Greece are mixed with the influences of Venetian, French, Oriental and even British cuisine - all periods of the history of the island were reflected in the culinary preferences of the locals. What to try in Corfu to please your taste buds?

What's on the table: flavors and aromas of the island

Of course, on Corfu you can find the famous moussaka, horiatiki salad and dozens of other dishes that are typical of Greek cuisine.

  • Pastizado is a stew of rooster or beef stewed in red wine. It is believed that this dish has been cooked in Corfu since the 15th century, and then it was a typical food of the poor. They served pastizzado with bread or pasta, and they took old wine - something that is a pity to throw away, but no one will drink. A mixture of spices that were considered good for health was necessarily added to the stew: cloves, nutmeg, paprika, cinnamon. Now pasticado is prepaing according to a traditional recipe in all taverns of Corfu, and tomato paste is added for a rich red color. Despite the history and image of the "poor man's dish", this is one of the most delicious offerings on the menu of local establishments.
  • Sofrito is a dish of slow-fried meat with a lot of garlic, a rare variety that is grown only in Corfu. White wine, parsley and olive oil are also added to sofrito. Unpretentious ingredients turn into a delicate and fragrant dish, which is included in the top 5 most popular Corfu dishes.
  • Fish Burdeto is a soup that in the past times has been prepared by fishermen in Corfu from unsold fish. This dish uses sea bass, cod or mullet. The fish is boiled in a broth with paprika, wine, olive oil, lemon juice and fried onions. Sometimes octopus becomes the main ingredient for bourdeto. Another popular fish dish is Bianco (white). It got its name from the way it is prepared. The fish is stewed with garlic, onions, potatoes and lemon juice. Tomatoes are not added, and therefore the dish is called "white".
  • Venetian-style beef liver is a dish that is rare, but in the taverns "for locals" there is a great chance to try it. The liver is cooked with red wine sauce with the addition of hot red pepper.
  • Tsigareli is a dish that vegetarians will love. In Corfu, it is prepared from mountain herbs, peppers, tomatoes, potatoes and herbs. And those who prefer meat dishes should try the numbulo appetizer - smoked pork tenderloin with fragrant spices.

An interesting fact: in different eras, the gastronomic traditions of Corfu developed in their own way. Under the Byzantines, a lot of wild herbs and fish were eaten here, meat was available only on holidays. The Venetians instilled in the inhabitants of Corfu a love for products from America and India: they brought corn, peppers, coffee, tomatoes, legumes. Even now, many Corfu dishes have Italian names.

For dessert: Corfu desserts

Sweet lovers will have something to drink a cup of coffee with. For example, with an unusual dessert sycomaida. It is made from figs, spices and walnuts, ouzo, oblong, wrapped in fig leaves and dried in the sun. The ready sycomaida is cut into circles. Such sweetness can be bought as a delicious souvenir from Corfu.
Mandolato is another traditional sweet, the recipe of which has remained since the time of the Venetian rule. This is a type of nougat with honey and almonds. Locals often drink coffee with tsaletia pastries - local pancakes with raisins and orange juice. One of the most beloved delicacies among the locals of Corfu is the Pasta Flora pie. It is made from shortcrust pastry with homemade jam, plums, figs or apricots.

Traditional products of Corfu

There are several products without which Corfu cuisine cannot be imagined:

  • Local wine made from grapes of rare varieties Xeropodia, Pavlo-Kakotrigi, Guzianiti, Korakyanitiko. This wine is produced in limited quantities. More common varieties in Corfu are Petrokorito, Manzavi and Afioni;
  • Spices. Corfu was at the crossroads of important Venetian-Mediterranean trade routes. Spices were brought here from the East: nutmeg, cloves, cinnamon. All they were actively used in the process of cooking;
  • Sweet mustard is a typical local condiment for meat dishes and salads;
  • Liqueurs and jams from kumquat. The kumquat first came to Corfu in 1846. Today, the annual harvest reaches 100 tons. Aromatic liqueurs, biscuits, jams, sweets are produced from kumquat;
  • Cheeses Manuri, Ladotiri, Kefalotiri;
  • Jijibirra is a refreshing beer made from ginger and lemon juice. The tradition of making this drink was brought to Corfu in the 19th century.

The cuisine of Corfu is inextricably linked with the history of the island, and this distinguishes the local food from the traditions of other regions of Greece. Why not choose Corfu for your next trip?