Because of its mild climate and the frequent rainfalls, Corfu has a fertile land which produces a variety of excellent agricultural products. The island is particularly famous for its olive oil, wine, cereals and the golden honey. The products of Corfu are used extensively in the local recipes. Above are some of the mouth-watering specialties of Corfu which have been influenced, over the centuries, by the Sicilians, the Venetians and the French that once occupied the island:
Pastitsado is a local specialty that derives from the Venetian Spezzatino and one of the favourite dishes of the island. It is made of beef and gravy cooked with tomatoes and accompanied with a thick pasta.
Sofrito is a dish that consists of beef stewed in a white sauce and has Franco-Venetian origins.
This dish is favourite during the celebration of March the 25th or during Palm Sunday and consists of fried fish served with a succulent rosemary sauce.
Bianco is a fish dish (usually Scorpion) cooked with lemon and garlic.
This is a liqueur and a spoon sweet made from a fruit similar to lemon. Kumquat has become today the trademark of the island, as it grows only in Corfu and in no other part of Greece.
Mandolato is a black and white nougat, another trademark of Corfu Island.
Ginger beer is the traditional refreshment drink of Corfu. It was brought by the English in 1860 and its production goes on till today.
The handmade ice cream of Corfu is pure heaven and offers succulent tastes following the fruits of the season.
Corfu is especially famous for its wines which have become a tradition for the island. No heavy industry is producing the tasty wines for they are all made from private vineyards owned by families or small associations.
All the wines of Corfu have no chemical additives and the most popular of those are:
Kakotrigis: a white wine that can be either sweet or dry.
Moschato: This is a light and sweet white wine.
Petrokoritho: This is a dry and crimson wine.