Corfu food - dishes and recipes | Corfuin.com - All about Corfu

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Corfiot dishes

Deuthcland

Tsitsibira (ginger beer)

The trademark of the Seven Ionian Islands from the time of the British is now made only in Corfu. Using lemon juice, natural lemon oil, best quality grated ginger, water and sugar, one small factory on the island brews this historic soft drink in huge cauldrons. Most delicious and thirst-quenching, it is served in local cafes between Easter and autumn, and due to the great demand it is always freshly made. Those responsible for its manufacture say it can be kept for up to a year in a fridge, but a much greater lifespan has been recorded with bottles up to forty years old having been found in wells where people used to keep them cool!

Koum Kouat

Is the fruit of the Citrus Japonica tree, which was introduced from Japan in 1846, and was planted experimentally by the British. Since then, the sweet products derived from the fruit have become a trademark of the island.

Mandolato (nougat)

Should only be sampled if you have no problem with your teeth!

Pudding

An obvious legacy of British rule. Good housewives make special efforts at Christmas time, when preparations begin a month beforehand!

Tzaletia

Small cakes made from maize flour and raisins, fried in oil.
tzaletia

Tiganites

Are better known as loukoumades - a sort of fried doughnut - and were once common in Corfu. Now it is not easy to find them except around the name-day of Saint Spiridon, when the custom is revived. In the old days, along the street beside the Saint's church, there were two or three shops which made and sold tiganites to take away wrapped in greaseproof paper..

Fogatsa

Is a type of brioche.

Bianco (from the Italian for white)

consists of fish (usually whiting, Scorpion fish or grey mullet) cooked in a casserole with lemon juice, garlic, and of course, black pepper. It is one of the island's most typical dishes
bianco

Bourdetto

Is made with a firm-fleshed fish, usually Scorpion fish, cooked in a sauce containing plenty of red pepper. It can also be made with salt cod, which - even if the Corfiots don't catch it themselves - is much enjoyed.

Stakofisi

Is what the rich used to make their bourdetto with. The word derives from the English 'stockfish', a dried fish which is only edible after a week's soaking in continuously renewed seawater.

Savoro or savouri

Is fried fish in a sauce of rosemary, vinegar, garlic and raisins. It is usually eaten on March 25th or on Palm Sunday.

Pastitsada

The real, home-made village version is made with cockerel cooked in a casserole with fresh tomatoes, onion, cinnamon and lots of paprika, served with thick pasta. In many restaurants you will find it made with beef instead. This does not represent a degeneration of the recipe, since it derives from the Venetian spezzatino, a dish made with beef rather than cockerel and served with potatoes instead of pasta. Pastitsada is the favourite of the locals for special occasions and holidays

Soffrito

Consists of beef stewed in a white sauce with white pepper and garlic, and goes well with mashed potatoes or pasta. It is a dish of Franko-Venetian origin
sofrito

Tsigarelli

A dish of wild greens sautéed with garlic and hot paprika.

Tsilihourda (which the rest of Greece calls mayeritsa)

Is the traditional soup which is cooked on the evening of Easter Saturday to be eaten after the Resurrection ceremony.

Noumbolo

A smoked meat product of excellent quality, made from pork fillet, traditionally produced in the region of Oros, where they also make salami and sausages

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En plo cafe - restaurant Set in a historic area of the old town with magnificent views to the Greek Mainland, the ΄΄ EN PLO΄΄ Café – Restaurant, offers you an excellent opportunity to get away from it all...

Philippos Hotel

Philippos hotel is situated in the centre of the friendly resort of Kassiopi on the North East coast of Corfu. The hotel is located in the middle of an olive grove, an quiet place ideal for families and couples. Go to Philippos Hotel page

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En Plo

Set in a historic area of the old town with magnificent views to the Greek Mainland, the ΄΄ EN PLO΄΄ Café – Restaurant, offers you an excellent opportunity to get away from it all. Go to En Plo page