RECIPES FROM THE CORFIOT CUISINE -
broth from bones, strained and stuffed with little butter, mixed with beaten
eggs, salt, much pepper and a few dashes of brandy. It is eaten sizzling hot.
BARLEY-SHAPED PASTA ''COLLU PIMPIRI''(Venetian)
pasta with fresh tomato sauce, onions, carrots and celery, salt, cinnamon,
cloves and much paprika. It is eaten consomme.
soup. In a saucepan, dried beans, oil, finely chopped onion, ham in cubes,
rosemary, salt and pepper. At will, tomato soup and at the end little lemon
A kind of colt
brought by refugees from Coroni. In boiling hot water, we add corn flour, salt,
oil and little pepper. It is eaten mushy.
BOUROY - BOUROY SOUP (or Kolopimpiri)
Vegetable Soup: In Greek: μπούρου-μπούρου, pronounced BOO-roo BOO-roo This soup is a creative
affair. Use any vegetables you happen to have on hand, and adjust the hot
pepper to taste. Everything is cooked together in a large pot. I would call it
homemade fast food, using any ingredients available in the kitchen. The locals
say they usually mix all leftover pasta, something that requires a bit of
attention to cooking times. The one I tried was made only with spaghetti cut in
small pieces and boiled with vegetables. We used carrots, potatoes, green
peppers, celery and tomatoes. They were cooked with olive oil and seasoned with
red pepper and salt. This makes an exceptional, light, and colourful dish that
can be either served as a first course or a light entree.
VEGETABLES, RICE AND PASTA
Fresh leaves of rocket and purslane, with slices of tomato and a few
Roasted brown wild herbs with finely chopped onion and garlic, salt and
red hot pepper. A
good snack with wine.
A typical daily meal of a rural family. Boiled wild herbs with juice in
soup plate, with much lemon and fresh oil.
- AUBERGINES ''pastrokio''
Long slices of fried aubergines, dredged with cheese in layers in the oven
between boiled eggs in slices, chops or ham, salami, splashed with tomato
sauce and basil.
IN THE OVEN
Pumpkins, aubergines, potatoes, tomatoes, all chopped in slices, with oil,
salt, pepper and parsley finely chopped. A variation of ''briam'' (turkish
kind of meal which consists of different types of greens cooked with oil).
- RICE ''Rizi-bizI''
Traditional venetian rice (national venetian dish, served in Dogi on Saint
Mark's feast, April the 25th). Rice, peas, finely chopped onion
and ham, salt and pepper. It is eaten when the rice is totally squeezed.
Peculiar pie with home-made pastry sheet, rice and finely chopped pieces
of lamb, saute with butter, onion, pepper, nutmeg, cinnamon and parsley
finely chopped. Before the pie gets into the oven, it is splashed with two
beaten eggs, mixed with flour, a glass of milk, salt and pepper and it is
dredged with cheese.
A version of pasticcio with pastry sheets in the oven. The difference
among the others lie in that spaggheti is wrapped in pastry sheets like a pie
and that instead of minced-meat, the spaggheti (thick and small) is mixed
with butter, tomato, salt, pepper, sugar, grated cheese, boiled eggs in
slices, pieces of ham, salami and the meat (finely chopped pieces of
chicken and lamb or veal) with its sauce. Moreover, cheese, a little
pepper and crumbs are spread on pasticcio. It was usually the first plate
of a Sunday lunch in a great meeting of the whole family.
''SAVORO''or ''SAVOURO''(traditional venetian pesse in Saor)
It was sailors meal; small fish usually sardines, bogues or large
whitebaits, marinated in white sauce with garlic finely chopped, rosemary,
vinegar and black raisins. To be good, it must stay at least for a week in
a pot. It is kept
for a long time.
(venetian Bordeto) Boiled scorpion-fish or tope or salted cod-fish, out of
which the salt must be well soaked with red hot sauce (much paprika and
full hot pepper), which in the end is quenched with fresh lemon juice.
(venetian Baccalaos in pastela) Salted cod-fish in thick pieces with
garlic sauce out of which we have soaked the salt. The difference in other
Greece lies in the making of garlic sauce (aglio) which is made of
shelled almonds, garlic, bread, oil and vinegar.
STOCK-FISH - STAKOFISI
Known from the venetian era early in the Middle Ages (pesse stocco), just
the name is a loan from the English language. It is a dried cod-fish,
which is left in a renewable sea-water before eaten. Pieces of cod-fish
saute with onions and red pepper are cooked in a saucepan with tomato
sauce, leek and little sugar. It was another version of bourdeto for the rich.
A cod-fish or tope with potatoes in a saucepan with white sauce finely
chopped garlic, parsley, lamon juice and black roughly-cut pepper.
It is the most popular meal on
Corfu island and is offered in official dinners and feasts. In town, it
is cooked with veal (usually leg), stuffed with slightly-cut garlic,
parsley, salt and pepper. Oil, onion, cinnamon, clove, salt and pepper,
nutmeg, pimento, cumin and bay leaves are used to make tomato sauce. The
village pastizzada is cooked with rooster, however, it is said that it is
well-cooked only when the sauce is thick enough that it spots the
moustache! There are also other variations of it with fish such as ''pastitsada with lobster''.
Thin slices of fried veal steak with white sauce from finely chopped
garlic, parsley, white pepper, white wine, salt and vinegar. It is served
with rice or mashed potatos.
STEW (El-stufadin> Venetian) - STIFADO
Meal cooked in a saucepan, well-shut and left on the ''stew'' (a special
small blasting at the edge of the fireplace), which was boiling for many
hours or even during the whole night. It is about pieces of veal which
were marinated the whole night before in wine, onion, finely chopped
garlic, carrot, celery, rosemary, sage, thyme, marjoram, bay, salt and
pepper.It is roasted with oil and pork finely chopped. Then it is boiled
in the stew with the marinated veal, with a little sugar added. It is
eaten with colt which was previously splashed with the sauce.
- ''EGG AND LEMON'' SOUP (
AVGO-LEMONO) It is cooked with rooster or hen (free pasture) and veal or
with a combination of meat. It is the traditional corfiot meal of
Easter Sunday and Christmas Day (in that case the wings and throat of the
turkey are added to give a flavour). The ''egg and lemon'' is good only when
one village egg corresponds to each soup portion, whereas the albumen of
the egg must separately well beaten.
TURKEY - GALOPOULA GEMISTI
In corfiot houses, the first day of the year, they eat turkey which has
already been boiled in casserole for the making of the soup and afterwards
it is cooked in the oven. It is actually the traditional greek meal of the
New Year's Day, with a certain variation of the stuffing of the turkey
which consists of pork chops, thyme, dry cheese, milk, bread, veal
minced-meat, eggs, pounded garlic, oil, finely chopped parsley and spice.
(The ancient Greek and the Byzantine were eating the chords, but the
modern Greek eat gardouba). It consists of innards of a lamb (liver,
sweetbreads, lungs) twined and tied in a knot with lamb guts dredged with
much pepper, origan, oil and lemon in the oven or barbecue.
A variation of the traditional ''tripe and herbs'' soup on Easter night.The
difference among the other soups in Greece lies in that, it is not exactly
a soup but roughly-cut lamb innards without rice with thick sauce from
slightly-cut fresh onions, parsley, dill, salt, much pepper and lemon. The
tradition says that the lamb legs must be purged before put into the
casserole, so as the chilly-chords become better mushy.
Fried liver with onion in slices with salt, pepper and little sugar,
quenched with wine, splashed with tomato juice and dredged with parsley
Pieces of veal liver wrapped in lamb suet, while they have been previously
dredged with flavouring and spice: garlic finely chopped, origan, salt,
pepper and cinnamon. They are done on coals.
COOKED PORK MEATS
(Boldon: sausages from blood)
Thicky veal blood in long guts with chopped onion, garlic, cinnamon,
clove, nutmeg,salt, pepper and pieces of pork fat. Cut in slices, fried in
deep fat and quenched in vinegar, it constitutes a rare snack with wine.
The corfiot nombolo is of top quality and consists of pork sirloin steak,
salted and all over dredged with pepper, pressed in a gut and smoke-cured
on fire of thin woods and sweet-smelling twigs: sage, dried bog-bean, bay,
myrtle, marsh-mallow, origan and almond skins.
Boiled pig-head with cinnamon, clove, bay, sage, pepper and salt. It is
cut in slices and stuffs a wide gut without the flavouring.
Pork with deep fat and pure thin meat grinded with garlic, much salt,
total hot pepper and origan, stuffed with guts purged with wine, smoke or
Smoke-dried pork grinded with much salt and pepper. Hung and smoked with
Ham salted with nitrate and pressed with high weight for a week. Then, it
is hung and smoked with sweet-smelling twigs.
The fruit of the tree ''citrus-japonica'', came in Europe from Japan in
1846. It was brought in Corfu in 1860 and planted as an experiment by the
English. Ever since, its products, liqueur, candied fruit and jam, are
selled everywhere on the island and everyone buys them.
A variety of tiny strawberries (like wild strawberries) with wonderful
taste. Only selled in May.
(Cactus fig) Sweet-smelling and tasty fruits from very popular cactus on
the Corfu Island. Eaten
iced, usually in the morning.
Dessicated jujubes with raisins and sesame which are usually served as a
dessert for them who haven't finished their wine.
Made from must and dessicated figs, the fig-pie is flavoured with aniseed,
pepper and ouzo. It is eaten as a dessert, dried fruit but it can also get
washed down with ouzo.
Almond burnt and caramelized, found in many patisseries of the town.
Daily, easy to make sweet with dough and marmelade, widely spread in the
Sweet made from tahin (pulp from grinded sesame), egg albumen, honey and
CAKE (venetian Pan di Spagna)
Small cakes brought in Corfu in 1492 with the persecutions of Jews from
Spain. Light but tonic sweet, dredged with pounded sugar, it was being
sent as a custom to the woman in childbed, in small, round and deep tins.
PEPPERY (venetian Pevarini)
Small doughs, made from sugar, water, flour, honey, pepper, kneaded with
force so as the dough becomes very soft. Baked in the oven.
We talk about the famous doughnuts, which according to the custom, are
made at the feast of Saint Spiridon, the patron saint of the island. They are dredged with honey or
(Venetian: Fogassa de Pasqua)
A kind of bun, of Venetian origin, found at all the traditional bakeries
of the town and the island.
A Christmas cake in the shape of a pigeon, common in venetian times,
selled even today at many patisseries and bakeries of the town.
With obvious Venetian influence. The good housewives pay special attention
to the Christmas puddings, the preparation of which begins a month before.
(Venetian)- TIGANO ( Corfiot language )
Kneaded butter with cornflour, baked in low fire. When it gets cold, we
put it in the water with orange and it is dredged with sugar.
Almonds grinded with sugar, eggs and vanilla, shaped in balls and baked in
Usually with fruits (among them bergamot)
Boiled seeds of wheat with cinnamon, black raisin, aniseed, almonds, pine
seeds, seeds of pomegranate and sugarplums, all dredged with sugar. On the
island, they are offered by the churches sacred to the memory of Saint
Spiridon at the day of his feast, after the morning service.
COFFEES - DRINKS
Frappe Ice cold frothy coffee - just try one on a warm summer morning.
Coffee - (Ellinikos Kafes) A rich,
intensely strong brew made by boiling finely ground coffee and water
together in a long-handled, open, brass or copper pot called briki. Greek
coffee can be made in four different ways. He can be sketos (without sugar, strong
and bitter), metrios
(medium,usually with one teaspoonful of sugar), glykys or vari glykos (almost honey-sweet)
and glykys vrastos
- sweet but boiled more then once so it loses most of its froth.
coffee is never stirred once it has been made and served and is drunk
slowly. Serve it
together with a glass of cold water.
Gingeer Beer It is one of the features of the Ionian
Islands since the English era; today it is produced only in Corfu. It is
made from lemon juice, fresh lemon oil, grinded ginger of top quality,
white raisins, water and sugar; today it is made up by a small industry of
the island which kneads the historic refreshment in its Dixie's. Delicious
and refreshing, ginger-beer is ready after 3-week fermentation and is
served in cafes from Easter to Autumn. Due to its great demand, it is
always drunk fresh and iced.
Metaxa is a special Greek spirit invented by a silk trader named Spyros
Metaxas. This happened in 1888 in Attica region, the province of Athens. Since
then, the product has earned world recognition for its quality; colour and
taste. The product has been marketed very well all around the world and
became famous creating a very large number of dedicated lovers. Expressions
of admiration and adjectives like "The Elixir of Life",
"The Nectar of the Gods", "The Blessed Spirit"
accompanied Metaxa from its birth, till this very day.
Retsina A Greek specialty, retsina in strict terms is an aromatized wine,
with links back to classical times when wine was transported in pottery
amphorae that needed to be sealed. The seal, made with a mixture of
plaster and resin, excluded air and enabled the wine to keep better. This
seal lent a slight flavour to the wine and it came to be believed that
this was the reason the wine lasted. This led to the practice of adding
resin to "keep" wine. Today retsina is made like any other dry
white wine, but small pieces of resin from the Alep pine are added to the
must, and are then left until the first racking of the young wine.
Ouzo The classic Greek drink Ouzo is made from a precise combination of
pressed grapes and herbs and berries including aniseed, liquorice, mint,
wintergreen, fennel and hazelnut. Ouzo is usually served as an aperitif,
but is also used in some mixed drinks and cocktails. When mixing Ouzo with
water it will turn whitish and opaque. The reason is that the anise oil
dissolves and becomes invisible when mixed with conventional alcohol
content, but as soon as the alcohol content is reduced, the essential oils
transform into white crystals, which you cannot see through. The key to
drinking ouzo is to eat snacks known as mezedes. These keep the effects of
the alcohol from overwhelming you and enable you to sit and drink slowly
for hours in a profoundly calm state of mind where all is beautiful and
life is fine. In the villages where life is slow ouzo is partaken day or
night. On Sundays after church the cafeneons are full of lively voices and
singing, including sometimes the village priest. In many cafeneons the
cooking is done by men, but in some it is a woman who does the cooking and
serving and acts as den mother to the old men who come around each day.
BREWERY LTD. is the second largest brewery in Greece. The brewery
that created 'Mythos' in 1997, the first authentically Greek beer, which
has won the hearts of Greek and foreign consumers, and changed the market
share in the Greek beer market. The 'birth' of 'Mythos' is the most
significant landmark in the history of the company. In its very first year
of being launched, Mythos managed to capture second place in its category
and third place in overall beer sales, in a market that is both difficult
to break into and very wary of new products. Mythos succeeded in
overturning the market situation. And not only in Greece.. Now it is
available in a number of European countries as well as in the USA, Canada
and Australia. Winning an award at the "2001 INTERBEER INTERNATIONAL
BEER & WHISKEY COMPETITION" constitutes further confirmation as
regards its reception beyond Greece.
You want to know more about Corfu
Island cuisine ?