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Salado is the age-old spicy treasure of Corfiot cuisine, a cured air-dried salami that has become part of the island’s local identity and culinary heritage. The word “salado” comes from the Spanish salado, meaning “salty,” reflecting the traditional method of preserving meat with salt, long before
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Corfu’s Tsitsibira is a living legend, a soft drink that holds deep roots in the island’s long and varied history, influenced by English, Venetian, and more recently, Greek culture. Its story begins in the 19th century, when the British, after 1864, introduced the practice of making
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Corfu’s limoncello is a treasured part of the Italo-Greek gastronomic heritage and embodies the spirit of “Mediterranean simplicity.” The origin of this liqueur is traced to Italy’s Amalfi Coast, Capri, and Sorrento in the 18th century. Corfiot producers, through Venetian influence, adopted the art of zest
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Corfu butter is not just a dairy product; it is a symbol of gastronomic tradition, carrying with it the rich essence of Corfiot flora, historical continuity, and the quality of the Ionian land. Here, butter is made from the milk of cows (and optionally from goat
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Corfu, with its deep connection to nature, culture, and tradition, is not only known for its turquoise waters and architecture with strong Venetian elements. It is also a land that for centuries has produced fine wine. From Homeric times to the modern era, wine production in
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