The Corfiot cuisine is a representative of the traditional Greek cuisine. Corfu, as opposed to the rest of the Greek regions, was never under the Turkish occupation, however it was in command and under the venetian influence for 411 years, 11 months, 11 days. Thus, the cuisine of the town has kept venetian characteristics. It is also admirable that even after a long time not only the way of cooking but also the names of the meals stay the same.
According to the products each region made, controlled its ''house economy''.
Furthermore, the preservation of food was made with rough salt, produced in abundancy in salt-works (dried fish in salt layers) and with the standard way of drying in the sun (sun-dried tomatoes and peppers).
New customs brought by tourists or imposed by the different way of life took the place of the old ones.
The restaurants, spaggheteries and fast-foods replaced the old taverns.
There you can find every type of cuisine (mexican, chinese, french) with special emphasis on the italian which is mostly preferred the corfiots, for obvious reasons.
Moreover, in seaside villages, the fish taverns where the owner is usually the fisher- have a variety of fresh fish and sea-food on coals or bourdeto or fried and accept their clients in a familiar and friendly atmosphere.
However, the pastry-making not only does it have a great past but it also continues to thrive! Apart from the modern european sweets, they also produce christmas cakes called ''fogatssa'' which have different form in Easter, since there is a red egg in the middle of them.
Last but not least, they are used to make pasta flora (a cake with marmelade) and the french ''mille feille''.
The fig-pie is also popular, which used to be tasted as a sweet in the corfiot villages, made from dried figs, aniseed and ouzo.