Corfu's celebrated slow-cooked rooster or beef in a rich, deeply spiced red sauce, served with thick pasta and grated cheese.
A classic Corfiot dish of thin beef or veal slices cooked with garlic, parsley, vinegar and a pale aromatic sauce.
Corfu's famous spicy fish stew, traditionally made with scorpionfish and plenty of red pepper.
A traditional Corfiot white fish stew with garlic, pepper, lemon and potatoes, deliberately made without tomato.
A rustic Corfiot dish of wild leafy greens cooked with olive oil and spices.
Fried fish preserved and flavoured in the old Corfiot style with vinegar, rosemary and garlic.
Corfu's distinctive fig speciality made from dried figs, grape must or spirits and aromatic spices.
A distinctive Corfiot take on pastitsio, traditionally combining macaroni and meats inside a pastry or filo-style casing.
A slow-cooked Corfiot beef stew traditionally marinated with wine, onion, garlic, herbs and aromatics and cooked for many hours.
A distinctive Corfiot salad built around bitter orange, onion and paprika.
