Corfu authentic delicatessen

Corfu authentic delicatessen

Pastitsada with Beef

Pastitsada with Beef

Sofrito dish

Sofrito dish

Old estate in Poulades

Old estate in Poulades

Salami from Corfu

Salami from Corfu

Traditional flogatsa

Traditional flogatsa

Poulades landscape

Poulades landscape

Delis from Corfu

Delis from Corfu

Poulades area

Poulades area

Pastitsada

Pastitsada

The guests will have a chance to explore the intimate secrets of Corfu cuisine based on Maria’s professional experience as a chef, learn how to cook authentic Corfu dishes, discover the history of a uniquely beautiful farm estate house, and enjoy traditional Corfu hospitality

 WHAT you will LEARN: 

  1. The secrets and principles of Corfu and Mediterranean cuisine

  2. How to cook authentic and delicious local recipes

  3. The history and style of a local estate and farm

€79, 6 hrs, 6 persons

Maria – Corfu, learning authentic local cuisine and local hospitality

Itinerary: how we'll spend the day and what we'll do together

  • Place of ORIGIN: Athens

  • LIVES in: city of Kerkyra

  • SPEAKS: English, French

  • LOVES: travelling, drawing, reading, good cuisine, cooking

  • Has TRAVELLED to: UK, France, Spain, Ireland, Holland, Belgium, Germany, Austria, Italy, Cyprus, many places in Greece

  • Personal TRAITS: very good cook, sociable, pleasant and easy-going, very good in collaborating with other people, highly appreciates team spirit

€79, 6 hrs, 6 persons

Booking details

Maria Kanari is your Hostess

Maria has studied Food Technology at the State Agronomic University, and owns a small food catering firm in Corfu which undertakes small-scale events, on behalf of individuals or firms. They place a lot of emphasis on the quality of the dishes that they cook, as well as the overall event organisation and venue decoration. In addition, Maria offers private chef services to foreign guests, at luxurious local Corfu villas

  • Place: city of Kerkyra

  • Meeting Point: Spaniada (central Kerkyra square)

  • Duration: 6 hours

  • Timetable: 17.00-23.00

  • Price: 79 euros per person (food, delicatessen are included)

  • Availability: 1 June – 30 September

  • Group size: 6 persons max

  • What’s SPECIAL about this experience: this is a unique opportunity to explore the details of the Corfu cuisine, as offered by Maria who is an extremely experienced chef, and get an insider’s view of local life at a Corfu farm and estate house

 

      city of Kerkyra, Corfu - Where the Experience will take place

What wikipedia says

 

Corfu (Kérkyra) is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands and, including its small satellite islands, forms the northwesternmost part of Greece. The island is part of the Corfu regional unit, and is administered as a single municipality, which also includes the smaller islands of Ereikoussa, Mathraki and Othonoi. The municipality has an area of 610.936 km2, the island proper 592.877 km2. The principal city of the island and seat of the municipality (pop. 32,095) is also named Corfu. Corfu is home to the Ionian University.

The island is bound up with the history of Greece from the beginnings of Greek mythology. Its history is full of battles and conquests. Castles punctuating strategic locations across the island are a legacy of these struggles. Two of these castles enclose its capital, which is the only city in Greece to be surrounded in such a way. As a result, Corfu's capital has been officially declared a Kastropolis ("castle city") by the Greek government. From medieval times and into the 17th century, the island, having successfully repulsed the Ottomans during several sieges, was recognised as a bulwark of the European States against the Ottoman Empire and became one of the most fortified places in Europe. The fortifications of the island were used by the Venetians to defend against Ottoman intrusion into the Adriatic. Corfu eventually fell under British rule following the Napoleonic Wars. Corfu was eventually ceded by the British Empire along with the remaining islands of the United States of the Ionian Islands, and unification with modern Greece was concluded in 1864 under the Treaty of London. In 2007, the city's old quarter was added to the UNESCO World Heritage List.

The city of Corfu stands on the broad part of a peninsula, whose termination in the Venetian citadel is cut off from it by an artificial fosse formed in a natural gully, with a seawater moat at the bottom, that now serves as a marina and is called the Contrafossa. The old town, having grown within fortifications, where every metre of ground was precious, is a labyrinth of narrow streets paved with cobblestones, sometimes tortuous but colourful and clean. These streets are known as kantoúnia and the older amongst them sometimes follow the gentle irregularities of the ground; while many are too narrow for vehicular traffic. A promenade rises by the seashore towards the bay of Garitsa together with an esplanade between the city and the citadel known as Spianada with the Liston (it) arcade to its west side, where restaurants and bistros abound

Worth visiting places of interest include: the Kerkyra old town, Palaio Frourio, Neo Frourio, Ano and Kato Plateia and the music pavilion, Palaia Anaktora and its gardens, Pontikonisi, The Achilleion, Kaiser's Bridge, numerous Museums and libraries, Patron Saint Spyridon, Teatro di San Giacomo, Municipal Theatre of Corfu.

Corfu is mostly planted with olive groves and vineyards and has been producing olive oil and wine since antiquity. The main wine grape varietals found in Corfu are the indigenous white Kakotrýgēs and red Petrokóritho, the Cefalonian white Robóla, the Aegean Moscháto (white muscat), the Achaean Mavrodáphnē and others. Modern times have seen the introduction of specialist cultivation supported by the mild climate, like the kumquat and bergamot oranges, which are extensively used in making spoon sweets and liqueurs. 

Local culinary specialties include sofrito (a veal rump roast of Venetian origin), pastitsáda (bucatini pasta served with diced veal cooked in a tomato sauce), bourdétto (cod cooked in a peppery sauce), mándoles (caramelized almonds), pastéli (honey bars made with sesame, almonds or pistacchios), mandoláto (a "pastéli" made of crushed almonds, sugar, honey and vanilla), and tzitzibíra, the local ginger beer, a remnant of the British era.

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