A lighthouse in Corfu

Mediterranean Flavor: The Eclectic Cuisine of Corfu

By Oscar Davis

Of all the Greek Islands, Corfu can be said to be the one that most reflects the influences that other cultures have had on it through the ages. As a small island, it has always been open to invasion and has seen countless battles.

Corfu became a voluntary member of the Roman Empire in 229BC and enjoyed the security that went with embracing Roman rule.

Open to Invasion

However, once the Roman Empire split in 337, Corfu was again open to attack and, over the years has been invaded by the Goths, the Arabs, the Italians, the French, the Russians, the Turkish and the British.

Most of these races have left their stamp, embedding it somehow in the Corfiot culture; be it in the architecture, the music or the food.

Rather than being determined as spicy or bland, Corfiot cuisine is best described as being full of Mediterranean flavors; many of the ingredients to traditional Corfiot meals are found on the island: olives, lemons, vegetables, tomatoes and fish all have their part to play in this unique taste of Greece.

A Healthy Diet

Even in Corfu’s past the general population enjoyed a healthy diet, although it was not as sumptuous as today’s offerings.

Typically, most people would have existed on a diet of cornbread, olive oil, salt cod and wild greens that were cooked with onions. The upper classes would have enjoyed dishes that are now commonly available to everyone.

The most famous Corfiot dishes certainly show the influence made on the island by the Venetians: Pastitsada is a meat and pasta dish, Bourdeto is a peppery fish stew, Bianco is a white fish stew infused with garlic and Sofrito consists of sliced veal cooked with garlic, parsley and vinegar.

Day-to-Day Dishes

However, the traditional meat in Corfiot cooking is lamb and it features in many of the island’s day-to-day dishes, although pork, beef and chicken are also popular choices.

The meats are perfumed with Corfiot herbs; mainly oregano, parsley, dill, mint and basil and are often grilled or roasted with onions and garlic.

Should you be a fan of seafood, then a trip to Corfu ought to be on your calendar at some point. The Corfiots like to eat their fish almost as soon as it is off the hook and cook them whole.

Typically they will be baked or grilled over open fires to impart a smoky flavour to the flesh. Herbs, olive oil and lemon juice complement this method of cooking, which is also used on squid, prawns and octopus.

A Wine Renaissance

The most popular and most famous drinks of the region are Retsina and Ouzo, although Greek wine is enjoying a renaissance and is turning out some stunning reds, whites and rosés.

Visiting this gastronome’s paradise needn’t be out of anyone’s reach; many of the major travel companies, such as cheapflights.ca, are offering airline tickets to Corfu at prices that are sure to set your taste buds tingling.

Accommodation in a hotel, apartment or villa can very quickly see you in the heart of the island’s vibrant nightlife, soaking up the heady smells of Corfiot cuisine – you can book hotels on the island on specialist travel sites such as lastminute.com.

For more information on Corfu and the other Greek islands, including Mykonos and Crete visit greeka.com and Creteonthe.net.

Oscar Davis is the editor of GoNOMAD Travel Picks.

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