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Papua New GuineaFlavors · Corfu
Thin slices of beef dredged in flour, browned and cooked in a light sauce of white wine or wine vinegar, with plenty of garlic, parsley and pepper. It is a Corfu dish of Venetian heritage, served with potatoes, rice or pasta.
Traditional dish from Corfu, Ilhas Jônicas
Also known as: Σοφρίτο, sofrito kerkyraiko, σοφρίτο κερκυραϊκό
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Sofrito — Corfu, Greece
Corfu sofrito is a dish of thinly sliced beef. Each slice is dredged in flour and browned in olive oil. The meat is then returned to the pan with a generous amount of garlic, chopped parsley, black pepper and white wine or wine vinegar, and it cooks slowly until tender and the sauce thickens.
The result is a light, tomato-free sauce, tangy and scented with garlic. This lack of tomato is what sets it apart from other Greek meat stews.
The name comes from Italian, but the dish is not the soffritto of Italian cuisine, which is a base of sautéed vegetables. Corfu associates sofrito with Venetian influence, which shaped the island’s cooking during the centuries it was ruled by Venice. The community of Pelekas in Corfu lists it among the island’s best-known dishes.
In Corfu, sofrito is a lunchtime dish, made at home and in tavernas, and served with potatoes, rice or pasta.
Corfu , Ilhas Jônicas
Sofrito is one of Corfu’s signature dishes, its name Italian and its influence Venetian, made with sliced meat and a light wine-and-garlic sauce.
Beef sliced thin, wheat flour, olive oil, garlic, parsley, black pepper and white wine or wine vinegar.
Hot, with the sauce spooned over the meat, accompanied by potatoes, rice or pasta. Bread for the sauce.
Lunchtime dish, no fixed date.
Your questions
Thin slices of beef dredged in flour, browned and cooked in white wine or wine vinegar with garlic, parsley and pepper. It is a traditional Corfu dish of Venetian heritage.
Not in the traditional recipe. The sauce is light, made with white wine or wine vinegar, garlic and parsley.
With potatoes, rice or pasta, and bread to soak up the sauce.
Flavors of Greece
White wine flavored with Aleppo pine resin, added to the must during fermentation. The Attica Region calls it an Attica specialty, where it is made mainly with the Savatiano grape, and the name is a traditional designation reserved for wines from Greece.
Layered baked tart of thinly sliced zucchini and potato, with mizithra cheese and mint, sometimes topped with pastry. It is named for Chania, in western Crete, and is a summer dish (June to August), when zucchini are in season.
Rooster or veal slowly cooked in a tomato and wine sauce seasoned with cinnamon, bay leaf, nutmeg and other spices, served with thick pasta and grated cheese. It’s Corfu’s Sunday and festive dish, of Venetian heritage.
Dry barley rusk, moistened and topped with grated tomato, fresh mizithra or feta cheese, olive oil and oregano, sometimes with olives and capers. It’s the best-known snack and light meal of Cretan cuisine.
Grape marc brandy distilled in Crete after the harvest, without anise. It has a geographical indication as Tsikoudia of Crete, is served chilled in small glasses, and accompanies Cretan hospitality from the start to the end of a meal.
Fried patties made from chopped tomato, scallion, herbs and flour, served as a snack. They are a specialty of Santorini, made with the island’s small tomato, grown without irrigation in volcanic soil.
Sweet natural white wine from Santorini, made with Assyrtiko, Aidani and Athiri grapes dried in the sun and aged for a long time in barrel. It ranges in color from amber to dark brown and is part of the Protected Designation of Origin Santorini.
Sweet white wine from southern the Peloponnese, made from grapes sun-dried and barrel-aged. It revives the wine that merchants shipped from Monemvasia to Europe in the Middle Ages, when the port was known by its Frankish name, Malvasia.
Mykonos onion pie, filled with onion, the island’s fresh cheese tyrovolia, eggs and dill, between two layers of pastry. It is noted as one of the island’s oldest and most traditional recipes.
Sweet fortified red wine from the Patras region, made mainly from the Mavrodafni grape and aged in barrels until it develops notes of raisins, coffee and dried fruit. It has a protected designation of origin and is the dessert wine most associated with the city.
Toasted sesame and honey bar with almonds, orange peel and spices, cut into diamond shapes. It is Rhodes’ sweet offered at weddings and baptisms and has a Protected Geographical Indication from the European Union.
Pomace brandy (grape marc), with or without anise, served chilled in small bottles with snacks. It has geographical indications for Thessaly and for Tyrnavos, and in Volos it gives its name to the houses where each round arrives with a meze.
Pie made with very thin pastry, open and layered, filled with semolina custard and topped with sugar and cinnamon. It is also made savory, with cheese, ground meat or spinach. In Thessaloniki it is eaten in the morning with coffee and sold in pieces cut to order.
