Corfu is the second largest Ionian Island, and is off the coast of Greece. The northern area is close to the coast of Albania. The main town on the island shares the same name as the island itself, and is a good place that can be visited on Corfu. Connected with a lot of Greek Mythology, one thing that you can do on Corfu is go in search of things related to this. However, the sites that are all around the island can be traced to many different eras, and the architecture can be a lovely thing to have a look at as a break from a typical beach holiday.
Rich in local ingredients and very nutritious the cuisine of Corfu – referred to as Corfiot cuisine, has been deeply influenced over the years by the island’s many different cultural influences with discernible traces of many nations’ favourite ingredients, cooking styles, tastes and flavours embedded in many of the local dishes. The Venetians certainly have had the greatest impact but also there are clear Russian and English influences and to a lesser degree French hints in its eclectic cuisine.
Food traditions on Corfu are best described as traditionally Mediterranean with an abundance of local ingredients to call on. Olives, citrus fruits, various Greek vegetables, tomatoes, herbs and fresh locally caught fish are all integral to the unique Corfiot style. The principal meat in Corfiot cooking is lamb, found in Moussaka or deliciously marinated in olive oil with lemon juice and oregano then grilled on skewers. Traditional leg of lamb is flavoured with rosemary and served with avgolemono sauce that’s made using eggs and fresh lemon.
It’s the Venetian influence in the form of sliced veal dish cooked with vinegar, garlic and parsley – Sofrito, Bianco, a white, garlicky fish stew and the pasta and meat dish Pastitsadaare that are perhaps the island’s best known traditional meals. It’s worth noting that these dishes were originally made for the enjoyment of the rich Nobili, Corfu’s landed gentry. While they ate these lavish meat, fish and pasta meals the local poor had a far simpler diet based on salted cod, wild greens, sweet potatoes, corn bread and plenty of olive oil. The original Venetian deserts of apricot, peach jam or figs were supplemented by the English in the 18th Century who introduced a wide range of deserts, many using almonds as their base.
There are thousands of villas to hire in Corfu. If you like the sound of Corfu and Corfiot cuisine and would like a closer, first hand look at what has attracted so many visitors to the island over the years, then think about taking a villa there. Corfu villas, like the food, are a class apart and deliver outstanding luxury accommodation whilst at the same time remaining in tune with the island’s sense of mystique and ancient beauty. Luxurious, spacious, fully equipped and retaining an all-important authenticity, luxury corfu hotels offer the very best of authentic yet modern holidaying. If you want to entertain your guests with your own take on Corfiot cooking then you have the perfect facilities and the perfect environment to impress. You may though simply prefer to let someone else do the hard work and take a short stroll down to the local restaurant for exceptional and unique Mediterranean cuisine.
Although you can take a ferry from mainland Greece, air travel to Corfu is the easiest way to get to the island. Corfu is one of the most popular holiday destinations in Europe and as such has its own airport, offering visitors regular flights throughout the year. For those interested in seeing more of the Ionian side of Greece, ferries run regularly to the mainland.
If you plan to go for holidays in Corfu, visit our boutique corfu hotel
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