In particular, the Venetian domination has a decisive effect on many island fields as architecture, spoken language, culture in general and last but not least the gastronomy. Also, British and French have left their identity. However, the geographical position of the island along with the fertile ground have played an important role to the demonstration of Corfu’s’ gastronomical profile. Also, the fact that Corfu didn’t experience Turkish occupation, explains why it hasn’t influenced by oriental tastes. All these influence are obvious to each and every local plate, recipe and ingredients. So, Corfiot cuisine could be called the kitchen of tradition..
The present-day Corfiot cuisine has the typical Mediterranean characteristics. Oil, pepper, legumes, pasta and vegetables have a common base. The island is also famous for olive oil, wine, cereals and honey productions. Corn, tomatoes, beans, pepper, but also coffee, chocolate, colt cuts as noumboulo, the tsitsimpira (a type of ginger beer) and many other products are Venetian imports. In a very short time, all these new products are incorporated by Corfiots in their daily diet. Also, local recipes as Bourdeto, Pastitsada, sofrito, sikomaida, Figadelia are known worldwide. Latest, the presence of the Gastronomy festival in the island reveals, promotes and highlights the local gastronomy as piece of cultural heritage.
