FOOD & DRINK
The 411 years of Venetian occupation influenced the cultural identity of Corfu in all areas of both culture and everyday life.
All recipes of Corfiot cuisine came from Venice, adapted to the local products and the climate of the island.
The Venetians brought here many ‘unknown’ products such as tomato, beans, peppers, corn, coffee, chocolate, and some others like sugar and expensive spices.
They also brought here the olive tree. Until then the island was dominated by vineyards, most of which were replaced by olive groves that produced plenty of good oil.
CORFIOT CUISINE - STYLE :
Characteristics of the Corfiot cooking style is the marinade for several hours and the slow cooking on a mild fire, in order to enhance the variety of flavors.
In addition to spices, many local herbs such as oregano, garlic, onion, parsley, basil, dill, peppermint, and spearmint are used.
CORFU COUSINE
& LOCAL DRINKS
PASTITSADA
Corfu’s No. 1 recipe for official meals and celebrations.
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Until a few years ago was not missing from the Sunday table in any home.
The traditional dish is made with rooster, but can also be made with veal meat.
The rooster or the meat is cooked together with oil, a special mix of spices called Spetseriko, onions, and a little garlic (not necessary), some wine, cinnamon, laurel, nutmeg, fresh tomato, pulp, and a little sugar are added.
The dish is served with thick pasta that is top chopped with kefalotyri.
PASTITSIO.(or PASTITSIO DOLCE)
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Very rare recipe coming from ancient Rome, difficult to impossible to find in any restaurant today.
On top of a layer of dough, well-cooked pieces of beef are spread, also roe, lamb, pork, hunting (usually woodcocks or hatcheries), sausages, boiled egg rolls, hams,salad, and corn with pasta with grated cheese and dill, all covered with tomato sauce, pepper, sugar, grated cheese and another layer of dough.
Over the dough another layer of sauce with pepper and grated cheese!
SOFRITO with BEEF
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Thin slices of veal meat, after frying lightly, goes in the pan for a while,then garlic grated, parsley, pepper, white wine, and salt is added.
Also, water can be used instead of wine.
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Served with french fries or rice or with puree, but also with spaghetti,or anything else you like.
BIANCO FISH
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A type of fish soup that is not a soup, however, the fishes
are cooked with garlic, oil, black pepper, and lemon juice.
In Bianco onion is not used.
BOURDETO FISH
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Another dish with fish or other seafood.
The onions are cooked with a lot of red pepper, half sweet and half hot, turn off with lemon.
We never put tomatoes in the Bourdeto, neither tomato sauce.
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The best fish for Bourdeto is generally the deep-sea fish such as scorpions and bass.
Also, a very nice Bourdeto is made with chestnut or dogfish.
BOURDETO OCTOPUS
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A fantastic dish.
With the same ingredients as on Bourdeto with fishes.
The octopus is cut into pieces and sautéed safely on low heat until it pulls out its liquids.
After a short time, oil, pepper, a large onion cut in four pieces, and water or white dry wine are added until the octopus is covered.
SYKOMAIDA
Corfiot sweet from dried figs.
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Figs are spoiled with ouzo, sweet wine, mastic, almonds, orange skin and with a solid dose of pepper and cinamon.
Looks like a big burger and is wrapped in walnut leaves.
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It is very healthy and tasty sweet !
FOGATSA
The Easter brioche of Corfu.
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The tsoureki (sweet greek bread) of Corfu, fogatsa, marks the influence of the Venetians on the island from the time of their rule.
The Italians called the fried bread dough Fogazza.
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Delicious fluffy loaf with a sweet fragrance which comes from kumquat liqueur is a must of every festive table !
A round-shaped variety of tsoureki is made daily.
MANDOLATO
The Ionian island nut delicacy.
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The favorite confection of the Venetians, honey, sugar, and egg whites are made meringue filled with almonds.
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​The name means almond in Italian, the Italians call it Mantorlato.
The mandolato can be found in all the Ionian Islands.
The good mandolato must be very hard, not to be bent but breakable.
KUMQUAT LIQUER
Corfu's local drink.
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Koum quat is a kind of small mandarin that exists in China, came and thrives in Corfu since the British domination.
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The protagonist of all products is red kumquat, with 22 - 25 degrees of alcohol, a liqueur with a unique taste and aroma made from the skin of the fruit.
It is served plain, with ice cubes or mixed with juices or strong drinks (vodka, brandy, whiskey, etc.)
LIMONCELO
Liquer of italian origin which became local.
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Limoncello is one of the most famous Italian liqueurs.
It is based on an ancient tradition that enhances the natural aroma and fresh taste of lemons from the local area.
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This excellent liqueur is obtained from lemon peel.
It tastes best chilled, but it is also excellent as an ingredient in baking various cakes.
CORFU BEER
The real Corfu product. Made in Arillas.
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CORFU BEER beers are all Real Ale - live product produced in a natural way - and their fermentation and maturation takes place in special tankers for several weeks without stabilizers, dyes and other chemical additivities.
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They are for all tastes and must be kept in the refrigerator with a short shelf life.
GREEK COUSINE
& GREEK DRINKS
PITA GYROS
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Really traditional Greek meal just for a penny !
Greek fast food meal consisting of cut slices of meat grilled on a vertical grill that rotates in front of a heat source.
Further is filled with french fries, tomato, onion and tzatziki sauce. All wrapped into the paper, ready to eat.
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DONER KEBAB is similar to this meal.
MOUSAKA
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Mousaka is a traditional baked dish of the Balkans and the Middle East.
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The Greek mouska consists of layers of minced meat stewed with onion and garlic, eggplant, tomatoes and béchamel sauce. Sometimes it is baked with sliced potatoes.
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With its consistency, ingredients, look and taste, it remindes of Lasagne, except that Mousaka is made without pasta.
STIFADO
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Beef stifado is a traditional Greek beef stew recipe that's full of Mediterranean flavours.
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of vegetables and a meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry or seafood.
A small amount of red wine is sometimes added for flavour.
KLEFTIKO
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Kleftiko is a dish whose name literally means "bandit food". Originally associated with this word is the designation of former anti-Ottoman rebels who retreated to the mountains at a time when Greece were suffering under Ottoman rule.
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Today, the original kleftiko is baked in special ovens, usually from three o'clock in the morning until noon.
Potatoes and vegetables are baked for the last three hours.
The result of this long-cooking meal sends you to paradise !
BAKLAVA
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Baklava is a bold, fatty, sweet dessert that appears in many cuisines in the area that was once ruled by the former Ottoman Empire and Central Asia.
It is a sweet made of layers of thin puff pastry known as filo (or yufka), stuffed with chopped nuts and sweetened with syrup or honey.
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Be carefull it is extremely sweet ! :)
KATAIFI
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Golden, crispy and amazingly moist !
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Kataifi is an amazing dessert made with roughly chopped walnuts (and sometimes other nuts), scented with ground clove and cinnamon, wrapped into buttered cripsy kataifi dough and bathed in lemon scented syrup ...
It belongs in a Greek category of desserts called syropiasta, which means bathed in syrup, much like baklava, galaktoboureko and Saragli (baklava rolls) are.
HALVA
Halva is a confectionery with origin from in India.
The name comes from the root of the word 'sweet'.
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The basic mixture of halva consists of sesame kernels, sugar or honey and vegetable oil.
Different varieties of halva are created by adding cocoa, walnuts, peanuts, almonds or pistachios.
In Greece, you will also find a variant of '' tahini-helva '', which is prepared from sesame oil.
METAXA
Metaxa, brandy is a unique Greek drink with a long tradition.
Sun-dried grapes of three kinds are used to produce Metaxa, which are distilled and matured for at least three years in oak barrels. The number of years of maturation is indicated on the bottles by the number of stars.
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At the end of the maturing process, the distillate is mixed with archival vintage muscat wines and a secret blend of Greek herbs.
Finally, this mixture is left to mature for another six years.
SPIRITS
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Baklava is a bold, fatty, sweet dessert that appears in many cuisines in the area that was once ruled by the former Ottoman Empire and Central Asia.
It is a sweet made of layers of thin puff pastry known as filo (or yufka), stuffed with chopped nuts and sweetened with syrup or honey.
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Be carefull it is extremely sweet ! :)
WINE
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Baklava is a bold, fatty, sweet dessert that appears in many cuisines in the area that was once ruled by the former Ottoman Empire and Central Asia.
It is a sweet made of layers of thin puff pastry known as filo (or yufka), stuffed with chopped nuts and sweetened with syrup or honey.
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Be carefull it is extremely sweet ! :)
GREEK SALAD
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You should never skip of trying a greek salad while being in Greece !
A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. Alll poured with spoon or two of olive oil.
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This classic combination is delicious.
SOUVLAKI
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Souvlaki is a popular Greek dish, consisting of small pieces of meat and sometimes vegetables, grilled on a stick.
It is served on a skewer from which it is made directly, or in a pita sandwich together with the dressing and sauces, or on a plate as a side dish to the pilaf.
In Greece, suvlaki are traditionally made from pork or lamb, and more recently from chicken.
