A FOOD TRADITION
Ionian Islands Cuisine
Ionian Islands cuisine blends Greek ingredients with Venetian influences, featuring savory sauces, pasta, seafood, game, and distinctive sweets.
Dishes linked to this cuisine
25–36 of 38
Octopus Bourdeto
A Corfiot octopus stew cooked with onion, garlic, tomato, olive oil, and red pepper seasoning.
Pastitsada
A Corfiot braised meat dish served with pasta in a richly spiced tomato and onion sauce.
Poulenta
A Corfiot cornmeal dish made by cooking cornmeal with water and salt into a thick porridge, sometimes served alongside a savory stew or sauce.
Salt Cod Savoro
A traditional Ionian salt-cod dish in which fried cod is marinated or finished with vinegar, garlic, rosemary, raisins, and olive oil.
Savoro
A traditional Ionian preparation of fried fish dressed or marinated with vinegar, garlic, rosemary, and often raisins.
Sofrito
A Corfiot dish of tender veal braised with garlic, vinegar, and herbs in an olive-oil-based sauce.
Stampado
A traditional Corfiot braise, typically made by slowly cooking beef with onions, tomato, vinegar or wine, oil, and warm spices until tender.
Tsigareli
A traditional Corfiot preparation of wild leafy greens sautéed or stewed with olive oil, garlic, and sometimes hot pepper.
Venetian Fish Soup Corfu
A traditional Corfiot fish soup prepared with fish and vegetables in a light olive-oil broth.
Zakynthian Beef Stifado
A traditional Zakynthian stew of beef and onions slowly braised with tomato, wine or vinegar, garlic, and warm spices.
Zakynthian Fritada
A traditional Zakynthian egg-and-vegetable skillet dish made with potatoes, onions, tomato, olive oil, and eggs.
Zakynthian Rabbit Stifado
A traditional Zakynthian stew of rabbit and onions slowly braised with tomato, wine or vinegar, garlic, and warm spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.