The Theotoki Estate, an expanse of 300 acres, is set in a breathtakingly beautiful spot in the Ropa Valley in Corfu, where the vineyard is surrounded by a pine forest and age-old olive groves.
The Theotoki family is one of the oldest in Greece and the estate has belonged to the family for generations. Ioannis Theotokis, father of the present owner, Georgios, studied at the famous Universität für Bodenkultur (Agricultural University) in Vienna and was very tied to the land and his vines. After the death of his brother, Ioannis Theotokis dedicated his life to politics and served three terms as Minister of Agriculture. In 1950 he was elected Prime Minister of Greece.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
Corfiot Microbrewery
The Corfiot Microbrewery was founded in 2006 by Spyros Kaloudis at Arillas in the northwest of Corfu, 35 kilometers from Corfu Town. In 2009 its first beers appeared on the market; by the following year, production had reached 100,000 liters, and in 2015, six years later, that figure has increased six-fold, making the company one of the most dynamic microbreweries in Greece.
The beers of Corfu Beer all belong to the category of Real Ale – a live product naturally brewed – whose fermentation and maturation take place in special vats over a period of several weeks with no stabilizers, artificial coloring or other chemical additives. They appeal to all tastes and must be kept refrigerated for their ‘shelf life’ is short.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
Panagiotis Vasilakis’ honey company “MKV – Melissokomiki Kerkyras Vasilakis” is based in Vatos in NW Corfu.
This model plant, the pride of the island, was completed in 2007 and includes 350 m2 of buildings, processing equipment, a chemistry lab and packaging technology. It produces certified organic honey, pollen, royal jelly and comb honey, with the quality and hygiene assurance system HACCP certified by ISO22000.
Panagiotis Vasilakis was born in Athens and was a technical consultant with Opel until 2001 when he decided he wanted to change his life and occupation.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
The Corfu Meat Company S.A., abbreviated COMECO S.A., was founded in Corfu by the Lavranos family.
The company began operating in the meat and cured meat sector in 2001, using state of the art equipment and today is the largest on Corfu and one of the strongest in Greece. All of COMECO’s products are subject to stringent quality control as the company is certified with the food safety system ISO 22000:2005. Its range includes, among others, local products of the island.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
The Grammenos Family Winery is located at Aerostato on the top of the mountain above Sinarades, with a stunning view over the beach of Ai Gordi in Corfu. The family has been occupied with growing grapes and making wine since the mid 20th century. Their experience, knowledge, love and dedication led to the creation of a modern plant aimed at producing high quality wines. The ever-increasing potential of the enterprise has been confirmed by the success of their wines in the local market.
Today the new Grammenos winery collects grapes from the family-owned vineyard on the west slopes of Sinarades and the area of Skafonas, where the local POD (Protected Origin of Destignation) white Kakotrygi variety is cultivated along with the local red Petrokorythos. In addition, it has an exclusive collaboration with the growers (under the company’s supervision and guidance) and also makes white wines from Sauvignon Blanc, Roditis, Malagouzia and reds from Cabernet Sauvignon and Merlot which are cultivated on the mountain slopes above Aigio on the Peloponnese.
Source: www.greekgastronomyguide.gr
In 2009, Corfu Town acquired its first fresh pasta shop. It has a curious name, “Makaronopiimata Pasta Corfu“, which translated means Macaroni Creations.
At the shop, 17 Polychroniou Street, you’ll find a full range of fresh pasta from spaghetti to tagliatelle, papardelle, tagliolini, ravioli, elbow macaroni, lasagna, canneloni and more, in many different shapes and flavours. All the products are prepared in the traditional way, with particular attention and care, using only the finest ingredients – durum wheat flour, eggs, salt, milk, carrots, spinach, tomatoes – with no preservatives or additives. The plant where their dry pasta is produced lies to the north of the island at Agios Athanasios, but all the fresh pasta is made at the shop in town.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
KUMQUAT
The kumquat is a citrus fruit originating from China where it has been cultivated since the 12th century. It was first brought to Europe by Robert Fortune, a botanist of the Royal Horticultural Society. Kumquat means “Golden Orange” in Chinese.
It grows to about four metres in height and is cultivated in temperate and subtropical climes for its fruit but also as a decorative indoor plant. Its leaves are dark green, bayonet shaped and its flower similar to that of the orange tree. Its fruit is either round or egg shaped depending on the variety and reaches a diameter of about four cm.
NOUMBOULO
Four hundred years of Venetian Rule left, among many other things, a legacy in the traditional production of cold cuts. In those days, preserved meats were prepared by butchers in charge of processing meat from chirosfagia, an annual ancient custom of pig slaughtering.
Among the specialties of cold cuts, such as salami (salada), blood sausage or black pudding (bourdounia), headcheese or brawn (pichti), sopresada (similar to brawn), smoked ham (hiromeri fumicado), and sausages, the Corfiot smoked pork fillet (noumboulo fumicado), also called Corfiot prosciutto, was and still is Corfu’s most popular cold cut.
Μore at Greek Gastronomy Guide…
Source: www.greekgastronomyguide.gr
The traditional cuisine of Corfu includes delicacies that will appeal to both the ordinary traveller as well as the most demanding gourmet. They are special flavours that are linked to the place and shape the gastronomic experience typical of the island.
Some dishes may have faded into oblivion or may be found only in a few little tavernas or in homes, but most of these, fortunately, are served at most of the island’s restaurants.
Wild greens. Typical food of rural families. Boiled wild greens in a deep bowl with their broth, and lots of lemon juice and good olive oil.
Corfou. A local cow’s cheese with a particular tang. It was not produced in Corfu until the 1960s, and used the Italian pecorino as a prototype.
Boiled hen with stuffing. A traditional New Year’s dish. After the hen or chicken has been boiled, it is then stuffed with chopped beef, bacon, eggs, thyme, cheese, garlic, oil, parsley and spices, and roasted in the oven.
Eggplant pastrokio. Fried eggplant, layered with cheese and baked with sliced boiled eggs, pancetta, salami, and covered with a tomato-basil sauce.
Salt cod with aioli (garlic sauce). Salted cod, soaked to remove the salt, with garlic sauce, agiada from the Italian aglio – skordalia in Greek – which apart from the usual bread and olive oil also contains blanched almonds and vinegar.
Banketa. Marzipan/crushed almond sweet with tangerine peel, dusted with confectioner’s sugar.
Bianco, from the Italian for white. A way of cooking fish with garlic, parsley, lemon juice, onions, and potatoes. In other words, white or without tomatoes.
Bourdeto. A Corfiot recipe for fish cooked with sauteed onion, a light tomato sauce and a powerful pinch of hot red pepper quenched with lemon juice. Especially recommended for scorpion fish, cod, skate, grouper, and smaller, firm fleshed fish.
Source: www.greekgastronomyguide.gr
PASTITSADA
Pastitsada, one of the signature dishes of Corfu, is not just another stew with tomatoes and a few spices. Preparing this favourite Sunday fare of most Corfiot families is an elaborate ritual and every housewife has her own recipe. For those who are not familiar with it, this flaming red dish derives its colour from the healthy amount of hot paprika added to the meat even before any tomatoes are introduced. The whole art of mixing the spices – spetsieriko – that go into it developed exclusively from the desire to enhance the taste of pastitsada. At Karmela’s pharmacy in Saroko the mix contains no less than 15 seasonings.
SYKOMAIDA
Sykomaida, literally fig paste or fig bread, is one of the most characteristic specialities of Corfu. Its name is a compound of the Greek word for fig (syko) and mágis, an Ancient Greek word for dough, paste or cake.
Although figs grow in practically every corner of Greece, and most famously and prolifically in Kalamata in the Peloponnese and Kymi on the east coast of Evia, sykomaida as described below is rarely found anywhere except Corfu. In the old days, farmers used to come into town on their donkeys to sell these round fig patties; they were a great favorite among the city dwellers.
ΝERANTZOSALATA (ORANGE SALAD)
In Italian, ‘naranza’ means orange – as opposed to the Greek ‘nerantzi’, which means bitter or Seville orange. Thus when the Corfiots speak of ‘nerantzosalata’, as a result of many centuries of Italian rule, they mean orange salad.
A dish which seems to have been widespread in Corfu, the recipe appears in Ninetta Laskari’s marvelous book, Corfu, A Glance through Time, 1204-1864, in the Corfiot dialect:
“Kόφτουμε φτενάδες στρογγυλές τα νεράντζια-παστρεμένα-μέσα στο γαδίνι για να μην πελληθεί το ζωμί. Ρίχνομε λάδι-πες και βάλε κάνια μεσόκουπα- κοκκινοπίπερο πολύο και τότσο αλάτι”.
Source: www.greekgastronomyguide.gr
VOYAGE-Greek Shipbuilding and Seafaring
from antiquity to modern times
The exhibition VOYAGE-Greek Shipbuilding and Seafaring from antiquity to modern times is being extended through August 27th, 2017 (Opening hours: Daily and weekends 10:00-18:00, Thursday 10:00-20:00, Ap. Pavlou 37, Thissio-Athens, +30-211.0126486, museum@herakleidon-art.gr).
“Voyage” presents the history of Greek seafaring in the Aegean and the Mediterranean from prehistoric times to the middle of the 20th century. A history of maritime voyages, achievements in naval architecture, exchange of ideas and technological developments, through about 40 handmade wooden models of Greek ships of excellent, detailed construction with authentic materials, based on naval architectural drawings, following traditional methods. The creator of these models is Dimitris Maras, M.Sc. in Mechanical Engineering and model shipbuilder, who has studied in depth the shipbuilding history of Greece, as well as the construction of ship models.
The painter-printmaker Mary Schina, associate professor of the Printmaking department of the Athens School of Fine Arts, is participating in this exhibition with selected works from her series “Aegaeis”, “Aegean Sea Odes” and “Aegean Odes honour the Ancient Treasures of Antikythera”, inspired by the Aegean Sea. Νautical instruments, maps, video projections, explanatory drawings and other material, such as a special edition catalogue in two languages (English/Greek), further complement the exhibition, aiming to help the visitors understand the subject and goal of the exhibition by creating the appropriate museum environment.
A new section focusing on the century of research during which scientists have tried to understand the Antikythera Mechanism enriches the exhibition VOYAGE-Greek Shipbuilding and Seafaring from antiquity to modern times. Through rare exhibits that are being shown for the first time, early and contemporary models of the mechanism, explanatory texts, drawings and photographs, the Museum Herakleidon is presenting to the general public pivotal moments in the study of the most complicated mechanism of antiquity (2nd-1st cent. BC), aiming to showcase the advanced scientific knowledge of the ancient Greeks, their mathematical and technological achievements and, most importantly, their innovative spirit.
The goal of the exhibition is to present to the visitors, in a coherent and comprehensible manner, the history of Greek seafaring and shipbuilding, giving them a chance to take a mental trip back in time to discover the close and timeless relationship of the Greek people with the sea.
Schedule of guided tours
(It is imperative to make a telephone reservation in advance for all guided tours)
General guided tours
- a) For the general public: Sunday 12:00
- b) For organized groups: Thursday 18:00, Saturday 10:00
Number of participants per tour: 20 ● Duration: 50′ ● Price (including admission): 6 € per person
General tours for school groups
Days & times: Monday-Friday, 9:30, 10:30 & 11:30
Duration: 50′ ● Number of participants per tour: 25 (two separate groups can be guided simultaneously) ● Price (including admission): 4 € per student-chaperones/teachers free
«The Antikythera Mechanism» guided tours
Days and times: As above ● Duration: 60′ ● Price (including admission): 6 € per person
Information/Reservations: Tel: 211 01 26 486 / E-mail: museum@herakleidon-art.gr
Models creator: Dimitris Maras, M.Sc. in Mechanical Engineering & model shipbuilder
Works of art: Mary Schina, associate professor of the Printmaking department of the Athens School of Fine Arts
Exhibition Designer & Curator: Nikoleta Xydea, Archaeology-Museology MA
We thank the Maritime Museum of Litochoro for the loan of five navigational instruments from its collections, the Hellenic Navy and the Research Institute of Ancient Shipbuilding and Technology “NAFDOMOS” for the loan of audio-visual materials, and the National Archaeological Museum, the Numismatic and Epigraphiical Museum, the Archaeological Museum of Piraeus, the Museum of Prehistoric Thera, the Archaeological Museum of Atalanti and the Aegean Maritime Museum for granting permission to use photos of selected objects from their collections.
We also thank Anna Lontou, holder of the copyright on the works of G. Seferis, for her kind permission to use a verse from “Mythistorema”.
Website: www.herakleidon-art.gr