The Secrets of Corfu Cuisine by the Greek Gastronomy Guide

On occasion of Easter this weekend, the Greek Travel Pages (GTP) together with food specialists, the Greek Gastronomy Guide (GGG) takes you to the Ionian island of Corfu, where Easter festivities include everything from famous marching bands and fine dining to wining, travel and adventure.

Whether it’s the indigenous kumquat citrus fruit, Corfu’s signature ”pastitsada” stew with some 15 seasonings, its vibrant orange salad, its famed Noumboulo cold cut or its very own beer, the Greek Gastronomy Guide brings insight to you straight from the island experts.

Kumquat

Noumboulo cold cuts

Did you know that Corfu (also known as Kerkyra) had its own brewery? The Corfiot Microbrewery launched its first ale beer in 2009 and is now one of the most dynamic microbreweries in Greece.

Get the recipe for the famed “neratzosalata” which appears in a book dating back titled Corfu: A Glance Through Time – 1204-1864, written in the Corfiot dialect.

Try out the Banketa — a tangerine-tinged marzipan sweet dusted with confectioner’s sugar – or the ubiquitous “Bourdeto” — a Corfiot recipe for fish.

Sykomaida

Neratzosalata

Another Corfiot specialty is “Sykomaida” — a fig paste or fig-based bread. According to the Greek Gastronomy Guide, in the days of old, farmers would come to town on their donkeys selling these round fig patties which would sell like hot cakes! Today you can find them at the central market.

So if you find yourself on Corfu, make sure to visit the Greek Gastronomy Guide (in Greek and English) for the best suggestions and insight into Corfiot food and culture. And don’t forget to click your way to the GTP guide for ferry info, destination details, news and much more.

For more on Corfu, press here.