Make sure you pick up one of the region’s must-dry dishes when visiting…
This thick, Corfiot pasta dish has the telltale mark of the Venetians (who once occupied the islands). Like many familiar Italian sauces, the tomato sauce is cooked down with veal, beef, rooster or even fish. But in a Corfiot twist, it is flavoured not only with garlic, minced onion and white wine, but also with cloves, cinnamon and bay leaves. Like any good traditional dish, the variations are legion – some use nutmeg, cumin and allspice.
This classic dish from Corfu gets its name from the Italian fritto, meaning fried. Thin slices of veal are dredged in flour and fried, then incorporated into a tart sauce created with loads of garlic and parsley cooked in white wine and vinegar. The tasty concoction is ladled over mashed potatoes or rice.
Corfu’s signature spicy fish dish, bourdeto calls for fresh fish. Locals use what they call stone fish (petropsarra) and preferably scorpion fish, but other fresh fish will do. The fish is cooked in a spicy tomato sauce with liberal amounts of hot red pepper. Some like to add potatoes. The recipe is said to be a descendant of Venetian times.