"A blend of spices - known as spetseriko - is such an important element in Corfiot cooking that every family has their own secret recipe. From the paste-thick, s petseriko-seasoned tomato sauce that accompanies the iconic beef or rooster stew, pastitsada, to the garlicky, herby, cinnamon-doused seasoning used for the grilled liver dish frigadeli, or the onion and red peppers used in the traditional fish dish bourdeto, you can expect robust flavours that assault the taste buds."
"For softer, sweeter notes, the island's richly perfumed, olive-shaped kumquat stars in countless desserts and liqueurs, whilst honey and almond treat mandolato, and poutinga (the Corfiot version of the UK's bread pudding) offer a sweeter respite. Below, Heidi Fuller-Love, Corfu resident and all-round Greece expert, and Anastasia Miari, Corfiot and author of Yiayia: Time-perfected Recipes from Greece's Grandmothers, have curated a list of the best places to sample the culinary delights on this idyllic Ionian island,"
Corfiot cuisine hinges on spetseriko, a family-specific spice blend that imparts bold, layered flavours across the island's signature dishes. Classic mains include pastitsada, a spetseriko-seasoned tomato stew with beef or rooster, frigadeli, a cinnamon-tinged grilled liver, and bourdeto, a pepper-rich fish preparation. Desserts feature the aromatic kumquat in pastries and liqueurs, along with almond-and-honey mandolato and poutinga, the local bread pudding. Dining options range from rustic, family-run tavernas on breezy beachfront decks to fine-dining venues and bakeries showcasing time-honoured Corfiot recipes and regional specialities.
#corfiot-cuisine #spetseriko-spice-blend #traditional-dishes-pastitsada-frigadeli-bourdeto #kumquat-desserts-and-liqueurs
Read at CN Traveller
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