Ep 9. The Culinary Tapestry Of Corfu

In season 3, episode 9 of My Greek Table with Diane Kochilas, viewers are taken on a culinary journey through Corfu, also known as Kerkyra. Located in the Ionian Sea, Corfu boasts a unique blend of Greek, Italian, and Venetian influences that are reflected in its cuisine.

Diane begins the episode by exploring the island's lush landscape and meeting with local producers, such as olive oil makers and wine growers. She also visits a traditional bakery where she tries her hand at making Corfiot specialties like koulourakia, a type of crunchy sesame and sugar-coated biscuit.

As Diane delves deeper into the island's culinary traditions, she visits a quaint taverna in the charming village of Doukades. There, she teams up with the taverna owners to prepare classic Corfiot dishes like pastitsada, a hearty stew made with beef and pasta, and sofrito, a slow-cooked dish of veal in a white wine and garlic sauce.

At a local food market in the town of Gouvia, Diane discovers the unique herbs and spices that are essential to Corfiot cuisine, such as bafarella, a wild mountain oregano, and pasteli, a sesame and honey candy bar. She also meets with a local fisherman who shares his knowledge of the island's abundant seafood and helps Diane prepare a delicious seafood risotto.

Throughout the episode, Diane emphasizes the importance of community and family in Corfiot culture. She meets with a group of women who gather each week to prepare traditional sweets like baklava and galaktoboureko, and she chats with a family whose homemade wine has been a source of pride and joy for generations.

As the episode comes to a close, Diane reflects on the rich tapestry of flavors and traditions that make Corfiot cuisine so special. From hearty stews to delicate sweets, from land to sea, Corfu's culinary heritage is a testament to the island's diverse history and vibrant culture.