Typical Dishes in Corfu

TYPICAL AND FAMOUS DISHES OF THE GASTRONOMY OF CORFU (GREECE) List of the most emblematic culinary specialties of the island with their representative geographical coordinates of traditional taverns where they are served, without order of preference or links: PASTITSADA (ΠΑΣΤΙΤΣΑΔΑ) - Representative locality: Corfu Old Town (Rouvas Tavern) - Latitude/Longitude: 39.6225, 19.9168 - Type: Main dish / Slow cooking stew. - Characteristics: It is the king dish of the island, with a clear Venetian influence. It consists of rooster or beef patiently braised in a rich tomato sauce, red wine, onion and a spice mix called *spetsieriko* (which includes cinnamon, cloves, nutmeg and cumin). It is traditionally served on a thick pasta base (macaroni with a hole in the center) and topped with grated local cheese. SOFRITO (ΣΟΦΡΙΤΟ) - Representative locality: Corfu Old Town (Elia Tavern) - Latitude/Longitude: 39.6253, 19.9221 - Type: Main dish / Meat with sauce. - Characteristics: A classic corfiata that is essential for any celebration. They are very thin fillets of beef that are floured, lightly fried and then cooked over low heat in an intensely aromatic white sauce based on white wine, vinegar, lots of chopped garlic and fresh parsley. It is usually accompanied with mashed potatoes or hand-cut homemade fries. BOURDETO (ΜΠΟΥΡΔΕΤΟ) - Representative locality: Paleokastritsa (Dolphin Restaurant) - Latitude/Longitude: 39.6725, 19.7135 - Type: Main dish / Fish stew. - Characteristics: The most famous seafood recipe on the island, originally from local fishermen. It is traditionally prepared with scorpionfish or other rock fish, which are cooked in a thick and very spicy sauce made only with plenty of chopped onion, extra virgin olive oil and a large amount of spicy red paprika. It is served hot and accompanied with rustic bread to dip in the sauce. BIANCO (ΜΠΙΑΝΚΟ) - Representative town: Kassiopi (Taverna Janis) - Latitude/Longitude: 39.7915, 19.9212 - Type: Main dish / White fish stew. - Characteristics: Another very popular fish dish that contrasts with the spicy Bourdeto. In this case, fatty fish such as sea bass, cod or grouper are slowly stewed in a creamy white sauce made from crushed garlic, freshly squeezed lemon juice, black pepper and potatoes that are cooked in the same broth as the fish to thicken the sauce naturally. TSIGARELI (ΤΣΙΓΑΡΕΛΙ) - Representative locality: Palea Peritheia (Taverna Evdokia) - Latitude/Longitude: 39.7570, 19.8703 - Type: Starter / Spicy vegetable dish. - Characteristics: A traditional dish of humble origin but with an intense flavor. It consists of a mixture of wild mountain herbs and leafy green vegetables (such as chard, spinach and dandelions) that are first boiled and then sautéed with plenty of onion, garlic, tomato paste and hot paprika. It is an excellent vegetarian option widely consumed during times of Orthodox fasting. KUMQUAT SWEETS AND LIQUOR (ΚΟΥΜΚΟΥΑΤ) - Representative locality: Skripero (Mavromatis Distillery) - Latitude/Longitude: 39.6845, 19.7912 - Type: Dessert / Traditional liquor. - Characteristics: The kumquat is a small sweet and bitter Chinese orange that was introduced in Corfu in 1860 and today has a Protected Designation of Origin. This fruit is used to make the island's famous bright orange liqueur, as well as fruits in syrup, artisanal jams and gelatin delicacies (*loukoumia*). It is the traditional gift and digestif par excellence after any meal. RECOMMENDED DISHES: — PASTITSADA » It is the king dish of the island, with a clear Venetian influence. It consists of rooster or beef patiently braised in a rich tomato sauce, red wine, onion and a spice mix called *spetsieriko* (which includes cinnamon, cloves, nutmeg and cumin). It is traditionally served on a thick pasta base (macaroni with a hole in the center) and topped with grated local cheese. ♥ It is highly recommended due to its intense flavor. — SOFRITO » A classic corfiata must-have at any celebration. They are very thin fillets of beef that are floured, lightly fried and then cooked over low heat in an intensely aromatic white sauce based on white wine, vinegar, lots of chopped garlic and fresh parsley. It is usually accompanied with mashed potatoes or hand-cut homemade fries. ♥ It is a delicious and very typical dish. — BOURDETO » The most famous seafood recipe on the island, originally from local fishermen. It is traditionally prepared with scorpionfish or other rock fish, which are cooked in a thick and very spicy sauce made only with plenty of chopped onion, extra virgin olive oil and a large amount of spicy red paprika. It is served hot and accompanied with rustic bread to dip in the sauce. ♥ It is a typical and highly recommended dish. — BIANCO » Another very popular fish dish that contrasts with the spicy Bourdeto. In this case, fatty fish such as sea bass, cod or grouper are slowly stewed in a creamy white sauce made from crushed garlic, freshly squeezed lemon juice, black pepper and potatoes that are cooked in the same broth as the fish to thicken the sauce naturally. ♥ It is a highly recommended dish. — TSIGARELI » A traditional dish of humble origin but with an intense flavor. It consists of a mixture of wild mountain herbs and leafy green vegetables (such as chard, spinach and dandelions) that are first boiled and then sautéed with plenty of onion, garlic, tomato paste and hot paprika. It is an excellent vegetarian option widely consumed during times of Orthodox fasting. ♥ It is a delicious dish. — KUMQUAT SWEETS AND LIQUOR » The kumquat is a small sweet and bitter Chinese orange that was introduced in Corfu in 1860 and today has a Protected Designation of Origin. This fruit is used to make the island's famous bright orange liqueur, as well as fruits in syrup, artisanal jams and gelatin delicacies (*loukoumia*). It is the traditional gift and digestif par excellence after any meal. ♥ It is a highly recommended dessert.

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