Region

Corfu and Ionian Recipes

Four centuries of Venetian rule left the Ionian islands with a cuisine no other part of Greece has: sofrito, pastitsada, bourdeto, and a comfort with garlic, vinegar and pasta.

Map of the Greek world with Corfu and Ionian Recipes highlighted

Greek food is regional to a degree that surprises people who know it only through taverna menus. Mountain villages cook nothing like island ports. Areas under Venetian rule for four hundred years ended up with a completely different pantry from those under Ottoman rule. Refugee populations arriving in the 1920s brought spicing that had never existed on the mainland.

Dishes on this page include Sofrito, Pastitsada, Bourdeto, Noumboulo, Tsigareli and Mandolato. Where a recipe belongs clearly to one place I have said so, and where a dish is claimed by several regions at once I have said that too.

Regional labels in Greek cooking are honest approximations rather than strict boundaries. Recipes travelled with people, and most dishes have a version in every part of the country.

Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.