Kumquat of Corfu

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Kumquat in Chinese would say "golden orange", and really looks like a small, very small Portokalakis. Eaten with the skin and the taste is bittersweet. The kumquat was brought to Corfu British (and specifically the botanist Sidney Merlin, known for the eponymous variety developed in the same plot to Dasia) in 1860. It seems that he liked the climate of Corfu and Corfu liked the taste and aroma. Today, kumquat grown mainly in northern Corfu and especially around the larvae. The kumquat liqueur has become trademark of Corfu and is both feature orange and the (most natural) yellowish color. But the kumquat is also used mainly in cooking and baking where we candied fruits, marmalades and jams, up and perfumes.

Corfu Beer

Corfu Microbrewery was established in 2006 and actively launched its first products in the market in 2009. The factory is located in Arillas, Corfu, in fully equipped facilities, where every Saturday a tour is carried out by specialized staff to guests from 11.00 to 13.00. It is the first brewery in Greece that dared to produce RealAle type beer, that is a natural living product, transferring the beneficial properties to the consumer's glass. They produce beers for Greece and the rest of the world with care, using the best certified ingredients, ensuring the quality and taste, while the production process is done naturally without additives. Their products include: Royal Ionian Pilsner, a blonde beer perfect for the beach. Ionian Epos Barley Wine, a brunette rework beer with 7.5% alcohol and add flower honey. Red Ale Special, a fresh red beer with a velvety flavor and fruity aroma. Dark Ale Bitter, a fresh brunette beer with a pleasant bitterness and a rich aroma. ContessaIPA, Amorosa Weiss and Ginger Beer 1842, which can be found anywhere on the island and at particular locations and stores throughout Greece.

Mandolato of Corfu

Mandolato along with nougat is considered to be one of the most traditional sweets on the island of Corfu and is also the favorite sweet of the Venetians. It is made from almonds, honey, sugar and egg whites beaten into a meringue. Produced and consumed all year round, it is named after the Italian word mandorlato meaning filled with almonds.

Mandoles (Nougat) of Corfu

Nougat is one of the most traditional sweets of Corfu and you really should try it before you leave the island. In essence, it is caramelised almonds with sugar and natural colour, usually red, and its name comes from the Italian word, mandorla, meaning almond. It is the ideal choice for a souvenir of Corfu or gift for your loved ones as it has a long shelf life.

Nouboulo Fumikado of Corfu

Nouboulo, which many call the "Corfiot prosciutto", is one of the most delicious hams, not only only the island, but throughout the country. Produced from pork tenderloin, it is marinated in red wine. It is then seasoned with oregano and pepper before being smoked with aromatic plants, such as sage, bay leaves, mallow, pistacia etc. The secret to its flavour lies in the subtle smoking process. Cut in very thin slices, as you would prosciutto, to fully comprehend its unique flavour. It can be included in a cold meat platter or added to an omelette, risotto or pasta.

Ginger Ale of Corfu

Ginger ale is the trademark beverage of the island. It was first made on Corfu while the island was under British rule in 1860. It is a refreshing alcohol free beverage (despite being called "ale") made from lemon, sugar, ginger and water. The drink is fermented in vats resulting in ginger ale, a lemon flavoured tonic drink with a peppery intensity. According to experts, the mixture should be left in the bottle for at least 5 days to mature and foam. With beneficial healing properties, it should be kept in the refrigerator (to prevent it from going off) and is consumed by locals and tourists in the various cafes on the island.

Fogatsa of Corfu

It is one of the two traditional bakes of Corfu. We also see here that the local cuisine has influences from the West, as its production was known by the Venetians. The most common shape of Fogatsa is round and you will find it in all the ovens of Corfu.

Salado of Corfu

Local traditional salami, the Corfu Salado made with high quality pork and beef with pepper and salt too. Hung and smoked with aromatic twigs from Corfu earth and according to the particular recipe Lavranos family. An excellent dish of rich Greek corfiot gastronomy. An excellent snack at corfu greek and drinks such as raki and ouzo, and red wines. They can be matched perfectly with the excellent tyrofeta Corfu.

Sykomaida of Corfu

It may seem strange to the face, but it does not cease to be in the heart of anyone who has tried it. It contains mainly dried figs and must and eating it will make you feel the scent of anise, a little pepper and ouzo. It is classified in snack desserts for all hours, even as accompanying mezes with ouzo.

Oranges of Merlin of Corfu

It is a special variety of oranges brought to the island by the English traveler Merlin - who also brought the kumquat - and that is why he took his name. These oranges brought them from America and they first cultivated in his estate. Slowly, their cultivation spread throughout the island but in other parts of Greece.

Wine of Corfu

Since the times of Homer and the Odyssey, Corfu has been famous for its wine. Since ancient Greek times, Corfu wineries continued to produce excellent wine varieties up to date. In Corfu you’ll find mostly small wineries that produce all white, rosé and red wines of fine quality. Some of the wineries are exporting wine to other cities of Greece and abroad. There are several local varieties that have survived such as kakotrygis (white), the Petrokorytho and Skopelitiko (red). We offer a large variety of wines produced by wineries in Corfu. Make sure to try the wines labelled with PGI Kerkyra (Corfu Regional Wine) and PGI Halikouna (PGI = Protecting Geographical Indication), as well as the favourite wine of James Bond in the film "For Your Eyes Only" that is produced from grapes Robola and kakotrygis.

Spitsieriko of Corfu

"Spitsieriko" is a mixture of 12 spices that you use in the famous pastitsada and gives it a completely unique flavor and aroma. Spitsieriko got its name from the Latin speci, meaning spices, it was made by the "spitsierides" in Venetian-dominated Corfu - the pharmacists' helpers - who mixed and rubbed spices in the mortar. The mix contains 12 spices including sweet paprika, hot pepper, cinnamon, carnation, nutmeg, spice, cumin and laurel leaves.

Οlive Οil Soap of Corfu

The olive oil soap has been used for centuries in the Mediterranean, both for personal hygiene and as a general purpose cleaner. Pure olive oil soap is considered the best skin cleanser, and unblocks the skin pores effectively removing dust, oily residues and dead cells. Made from natural raw materials and the finished product contains no additives. Nowadays remaining few such traditional soap factories in the world, and one of them is located in Corfu, soap Patounis. The main types of soap are made: "Green soap" of crude olive pomace oil. Pomace oil is made from crushed whole olives (pulp and pit and contains chlorophyll which gives the green color in fresh soap. This color gradually fades as the soap dries and matures. The green soap is mainly used for household chores and especially for washing machine. It is also antiseptic and beneficial in cases of skin diseases, allergies, ulcers and muscular problems. "White soap" eliaioladou made from pure virgin olive type "lampante". Used for personal hygiene, body, hands, face. "White Marseille type soap" to which is added besides the oil and palm oil, which makes it foams better.

Mini Strawberries of Corfu

Corfiot mini strawberries are very small in size yet fragrant and scarce. They are the cultured form of Fragaria vesca, known in Europe as fraises des bois. On Corfu, they are called fraoules while regular strawberries are called fraoulonia, especially by the older Corfiots. These strawberries are grown on the shores of the Halikiopoulo salt lake in the middle of the island and are harvested in May. To buy them, you have to visit the coast road in Perama (7 km south of Corfu town) and they should to be consumed immediately as their maximum shelf life after cutting is just 12 hours.

Butter of Corfu

In Corfu, local butter is produced with a special flavor and taste. It is made from cow's milk and can be found in the downtown shops.

Bourdouni of Corfu

Congealed beef blood in large intestines with chopped onion, garlic, cinnamon, clove, nutmeg, salt, pepper and small pieces of pork fat. When cut in slices, fried in fat and quenched in vinegar is a very good wine-titbit.

Pichti of Corfu

The head of a pig boiled with cinnamon, clove, laurel leaves, sage, pepper and coarse salt. It is then cut in small pieces and is wrapped in wide animal intestine without the herbs.

Countryside Sausages of Corfu

Minced pork meat with fat and pork meat without fat, mixed with garlic, a lot of salt, pepper and oregano, wrapped in wine-rinsed animal intestines. It can be smoked or left hanging in the air.

Gammon Foumikado of Corfu

Salted gammon with salinitro (nitrate salt) and pressed under a heavy weight for one week. It is then left hanging and is smoked with aromatic twigs.

Tiganites of the Saint of Corfu

These are the well-known loukoumades that are made on the Eve of the feast of Saint Spyridon, protector of the island, as the custom requires. They are dredged with honey or with pounded sugar.

Tzintzoles of Corfu

Dry tzitzifa (small tasty deep red fruits with a pip) with raisins and sesame seeds. They are eaten fresh, left to dry in the sun, boiled in must or baked in the oven and can be kept in preserving jars for up to a whole year. As a dessert they are served to those who did not finish their wine.

Omira of Corfu

It is a herb like fennel, it grows on the rocks of the sea and in the fishing villages it is common to cut it and serve it with a salad for a salad.

Pastafrolles of Corfu

Daily, easy made sweet with dough and jam, very popular in the Heptanese.

Pantespania of Corfu

Small cakes that came in Corfu in 1492 with the Jew refugees from Spain. A restorative and light sweet, dredged with pounded sugar, they were sent to the new-born child and his mother in small round and deep pans.

Koutsouli Piperati of Corfu

Small doughs from sugar, water, flour, honey and pepper, kneaded with force until the dough becomes very soft. They are cooked in the oven.

Kolombina of Corfu

Christmas cake in the form of a pigeon, that was very popular during the venetian era. Even today it is still sold in many confectioneries and bakeries of the city.

Tzaletia of Corfu

Kneaded butter with maize and cooked in medium oven. When they get cold they are immersed in orange-flavoured water and they are dredged with sugar.

Moustastonia of Corfu

Pounded almonds with sugar, eggs and vanilla molded in balls and cooked in medium oven.

Cake of Corfu

Usually with fruits (bergamot included), known as plum cake.

Sperna of Corfu

Boiled seeds of wheat with cinnamon, black raisin, aniseed, almonds, coriander, fir-cones, pomegranate and confetti, all mixed with pounded sugar. The sperna in Corfu are offered by the churches that celebrate the memory of Saint in which they are dedicated, after the morning service. The name comes rather from the Esperinos (Vespers), because in the old times they were offered in the churches after the blessing by the priest in the Vespers.

Olives of Corfu

The olive tree is a tree that exists and grows in the Middle East region and across the Mediterranean all over Greece. Corfu is full of olive trees. Olive oil is linked to the Mediterranean Diet and the variety of Corfu olive (Lianolia) is an integral part of Greek diet. You can choose Lianolia or olives from other areas of Greece which are flavored and processed in Corfu, as well as olive pate to accompany salads and meals.

Olive Oil of Corfu

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The most important product of Corfu is undoubtedly the olive oil. In particular, the picturesque village of Agios Mattheos in southern Corfu has a tradition of olive oil with "The Governor", an olive-diamond, which has emerged as one of the healthiest in the world, with the mark of its first governor free Greece, Ioannis Kapodistrias. "The Governor", is the first and only one-color olive oil of Lianolias Corfu in the world market and the first in the world with a registered health claim. It is a special product of limited production (10,000-12,000 bottles), which put Corfu on the map of olive oil production and Greece at the center of the world market for olive oil: products with hygienic action.

Honey of Corfu

A wide variety of bee products from Corfu are offered in stores like honey, organic honey, pollen, Royal Jelly, etc. As honey is the key component of the Mediterranean diet, beekeeping in Corfu is flourishing and produces quality bee products that are successfully comparable to similar products worldwide. Participation in worldwide competitions gave awards to Greek producers from Corfu.