2 CORFU PANORAMA English_1

In Corfu there is always
something... cooking
The Ionian Islands, crossroads of arts, literature and trade,
could not avoid the combination of Eastern and Western
flavors.
The Venetians from the West bring the first carmine colored
varieties of grapes and olives.
The East “lodges” exotic spices, herbs and greens.
With a common base of oil, pepper, beans, pasta and
vegetables, the Corfiot cuisine differs from the rest of Greece,
as imposed by the climatic conditions but also by some old
Venetian habits.
You will certainly find moussaka and Greek salad, but it is
worth looking for its traditional cuisine, the history of which
began many centuries ago. Some recipes and habits have
been preserved until today, brought from the depths of time.
To fully achieve a recipe, you must perform it at the
appropriate time and the appropriate day.
Sofrito on Sundays, pastitsada at celebrations, bianco and
greens on week days and always local wine.
In the winter bourdeto or beans and herring, hake with garlic
on the 25 th of March. Egg and lemon soup in Easter.
In the spring artichokes with broad beans, in the high summer
tomato salad, fish and wine... what is left of it.
Traditionally, farmers of Corfu used to live amid poverty and
misery, which has deteriorated since the Venetians and later,
who imposed only the cultivation of olive trees thus preventing
the development of other crops.
They made their own bread, oil and wine, the greens and
vegetables were cut from their field, the fish were fished and
they cooked them all together and ate them with a lot of
juice to dip their bread.
This created the “Corfiot school” of cuisine.
The rustic rooster is one of two alternatives for pastitsada.
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