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