Disclaimer: This article is a treasure map to the elusive Corfiot bounty. The map will tell the legend of the Corfiot food and its greatest warrior yet – Pastitsada Korfiatiki. This journey is not for the faint of heart, but if you are well-equipped (with a black shirt and an empty stomach), you might have a chance of conquering this mighty warrior and its formidable nine spices. The well-trained staff of Bella Vista Beach Hotel & Studios will be at your service if you need fellow knights for your campaign.
WHAT IS PASTITSADA?
Pastitsada or Pastitsada Korfiatiki has a misleading appearance. To the untrained eye, it is nothing but a red wine stew with either rooster or beef, served with pasta. But if you stare into the oil-glazed yellow fields long enough, the red veil of herbs will begin to lift, and the drool-worthy dish will start to reveal its secrets.
Each subsequent bite of pastitsada will bring you yet another taste of Corfu’s turbulent culinary history. The rich aroma from this dish lingers in the air on the streets of Corfu, especially on Sundays. What started as an agricultural dish of the poor, has become a cherished meal for many families. It’s no surprise that every Corfiot puts their own spin on the well-known Pastitsada recipe. Yet, only a few of them might be aware that what’s braising in their kitchen is not just a meal, but a time capsule.
WHERE DOES PASTITSADA COME FROM?
The exact origin of Pastitsada Korfiatiki is unclear. Red-wine-based stews were made on Corfu ever since red wine became available to the locals. Yet, the current spiced version of the dish might have emerged sometime around the 15th century.
When the Venetians occupied Corfu, around the time that Marco Polo brought the spice trade to the island, a spiced variant of the dish appeared. The new spices from Venetian trade included black pepper, cinnamon, garlic cloves, cumin, nutmeg, and more.
The spice blend in Pastitsada is called “spetsieriko”, and it derives from the word “Spetsieri”, which means pharmacist. The reason for it is that those spice blends were originally prepared by pharmacists for medicinal purposes. Unwittingly, the same pharmacists at the time played an essential role in the spice trade on the island.
A century later, it was Columbus, who expanded the cuisine with tomatoes, potatoes, corn, courgettes, and more. That enriched the cuisine on the island, which despite being distinctly Mediterranean, remains Corfiot at its core.
PASTITSADA’S RICH HISTORY WITH CORFU
Pastitsada is one of the most traditional dishes that you can have on the beautiful Greek island of Corfu. That was not always the case, however.
After World War II, the old traditions of Corfu got lost, and tourism became the leading industry on the island. Locals left their agricultural jobs to work in the tourist sector. At the same time, restaurants adapted their menus to foreigners, neglecting the local cuisine. Not surprisingly, many of the traditional recipes of the islands disappeared not only from restaurant menus but from home cooking, too.
Fortunately, as the people on the island slowly got back to their old ways, the traditional recipes returned, too. Nowadays, you can find pastitsada on almost every taverna menu as it is among the most popular Corfiot dishes for both locals and tourists. You can also try it for breakfast at Bella Vista Beach Hotel & Studios.
TRY AUTHENTIC PASTITSADA IN BENITSES
If you already like Greek food, pastitsada will be another tender dish to add to your wish list. Everyone here on the island of Corfu welcomes you to come and try our local cuisine: from sofrito to stifado, Corfiot food is unique, and pastitsada has a well-deserved place among the staples of our cuisine.
Visit us in Benitses and try pastitsada for yourself!
