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d_kakavouli

Active member
I am headed to Corfu soon in early July and I am so excited! I have never been. I want to sample traditional foods. In most of Greece, some dishes were similar no matter where you go, and then there are some regional specialties.

Are there any regional specialties I should look for in Corfu?
 
Pastitsada is terrific. Traditionally made with rooster (chicken probably more likely) cooked with a special mix of spices in a tomato sauce, served with bucatini & graviera cheese garnish. It’s not unduly spicy but it’s rich & lovely. Can also be served using veal or beef.
Bourdeto is a spicy fish dish made with chunky white fish - usually scorpion fish, juicy & light. The spices include sweet red pepper and hot red pepper, according to taste. Sometimes there’s tomato added. My favourite taverna is Galini in Danilia where theirs is fabulous. Great place where the horta is delicious and the wine from their own vineyard is organic - you genuinely don’t get a hangover, though obviously moderation is recommended
 
Pastitsada is terrific. Traditionally made with rooster (chicken probably more likely) cooked with a special mix of spices in a tomato sauce, served with bucatini & graviera cheese garnish. It’s not unduly spicy but it’s rich & lovely. Can also be served using veal or beef.
Bourdeto is a spicy fish dish made with chunky white fish - usually scorpion fish, juicy & light. The spices include sweet red pepper and hot red pepper, according to taste. Sometimes there’s tomato added. My favourite taverna is Galini in Danilia where theirs is fabulous. Great place where the horta is delicious and the wine from their own vineyard is organic - you genuinely don’t get a hangover, though obviously moderation is recommended
Pastitsada is terrific. Traditionally made with rooster (chicken probably more likely) cooked with a special mix of spices in a tomato sauce, served with bucatini & graviera cheese garnish. It’s not unduly spicy but it’s rich & lovely. Can also be served using veal or beef.
Bourdeto is a spicy fish dish made with chunky white fish - usually scorpion fish, juicy & light. The spices include sweet red pepper and hot red pepper, according to taste. Sometimes there’s tomato added. My favourite taverna is Galini in Danilia where theirs is fabulous. Great place where the horta is delicious and the wine from their own vineyard is organic - you genuinely don’t get a hangover, though obviously moderation is recommended
Corfu is such a beautiful island. It has great beaches, beautiful countryside and very nice architecture. But the food, the food is amazing. Corfu’s cuisine has been influenced by the Venetian, since they were under Venetian rule for a long time. But the influence on its cuisine didn’t stop there. It has influences from British, French, and other Western countries since Corfu was a trading hub. These cultural influences show up a lot in the local cuisine, where traditionally Greek dishes are given a more Westernized or Italian spin to them.

Some of my favorite dishes are,
Pastitsda,
Soffrito
Bouroubourou
Bourdetto
Bianca,
Oh and definitely Pasta Flora

i would love to hear from you what you tried and what your favorite dish was.
Have fun and safe travels.
 
Thank you, everyone. I will keep you all posted! I didn't realize Pasta Flora was so common on Corfu. I will be leaving soon!
 
Wow, these dishes you guys mentioned - like Pastisada - sound slightly different from the typical dishes. I hope I have a chance some day to try these - I'd try to make them (I am sure I can find recipes) - but I want to try the dishes first before I attempt to cook them. There is so much more to Greek cuisine than I have realized.
 

Getting grilled octopus tender?

Hey all, I could use some advice. I absolutely love Greek-style grilled octopus—tender, smoky, a little charred, and drizzled with olive oil and lemon. I’ve been trying to recreate it at home, but my early attempts haven’t been quite right. The flavor’s there, but the texture is tough or rubbery, and I know that’s not how it’s supposed to be.

What’s the secret to getting it tender before grilling? I’ve heard everything from boiling it in vinegar water, to freezing it first, to slow braising it. Some say marinate, others say don’t. I’d really appreciate any tips—especially from people who’ve actually managed to get that perfect tender-crisp balance. Do you cook it first, and for how long, or go straight to the grill? I’d love to get this right!

Seasoning / Sauce for Dolmades?

Hey everyone! I’ve been making dolmades at home more often lately (the rice-stuffed grape leaves, not the meat ones), and I usually love finishing them with a nice avgolemono sauce. The lemony egg mixture adds such a cozy tang, but honestly, some nights it just feels like too much effort—especially when I’m already tired from rolling all those leaves!

I’m wondering if anyone has simpler ways to finish dolmades that still give that bright, lemony flavor without making a separate sauce. I’ve tried just squeezing fresh lemon over the top, but it feels like something’s missing. Do you add lemon zest, broth, or olive oil to the pot while cooking? Maybe a shortcut sauce that doesn’t involve tempering eggs?

Would love to hear what’s worked for you. I want them to still feel special, just not complicated. Bonus points if it makes the whole dish feel more comforting! Thanks in advance!

Making tzatziki in advance?

I’m planning to make tzatziki for a party and would love some advice on making it ahead of time. I’ve noticed that when it sits in the fridge too long, the garlic can become really intense—sometimes even overpowering. I love a garlicky tzatziki, but I don’t want it to turn bitter or sharp by the time guests arrive.

How far in advance can I safely make tzatziki without the flavor becoming too strong or the texture going watery? Are there any tips for keeping it fresh—like straining the yogurt longer, or waiting to add the garlic or cucumber until the last minute?

Any tricks for keeping the flavor balanced if it’s stored overnight or for a full day?

Making Loukaniko Hotter?

Hey everyone, I’ve recently gotten into making my own sausages at home and I’ve been experimenting with different flavors. I’m not Greek myself, but a lot of my friends are—and I’ve really fallen in love with loukaniko. I love the texture and the citrusy kick, but I’m also a huge fan of spicy food.

So here’s my question: is it possible to make Greek-style sausages hotter without completely losing their traditional flavor? I’ve tried adding a little chili, but I’m not sure what works best or what’s still considered “Greek.” Any suggestions for ingredients or methods that bring the heat while keeping it authentic? Would love to hear what you’ve tried if you’ve ever played around with the recipe!

Cooking with wine in Greek cuisine?

I would love some advice on cooking with wine. I can't seem to get it right! Which Greek dishes use it? I am unsure of how much to use or what type of wine. Most of my family recipes just say "wine" and the person who wrote these recipes has passed away.

For example, I’m planning to make kokkinisto and maybe a seafood youvetsi, but I’m unsure if the wine I use will make or break the flavor. Are there general guidelines for which Greek wines pair best with certain dishes? And is it worth using something like Agiorgitiko or Moschofilero in cooking, or should I stick to basic table wine?

Also, do you reduce the wine before adding other ingredients, or simmer it all together?
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