Koum Kouat: is the fruit of the Citrus Japonica tree, which was introduced from Japan in 1846, and was planted experimentally by the British. Since then, the sweet products derived from the fruit have become a trademark of the island.Rice pudding and fresh creams: are delicious and freshly made every day, something rare in modern Greece. They are to be found in many dairy shops in Corfu Town. The owner of the dairy shop 'O Kastros' makes yoghurt and dribbles it with a syrup made from his own tiny aromatic strawberries. Try it!
Mandolato (nougat): should only be sampled if you have no problem with your teeth!
Pudding: an obvious legacy of British rule. Good housewives make special efforts at Christmas time, when preparations begin a month beforehand!
Tzaletia: small cakes made from maize flour and raisins, fried in oil.
Tzintzola: consist of dried jujubes with raisins and sesame seeds, served as a dessert to those who have not quite finished their wine.
Tiganites: are better known as loukoumades - a sort of fried doughnut - and were once common in Corfu. Now it is not easy to find them except around the name-day of Saint Spiridon, when the custom is revived. In the old days, along the street beside the Saint's church, there were two or three shops which made and sold tiganites to take away wrapped in greaseproof paper..
Fogatsa: is a type of brioche.
Ice Cream: Corfu has been famous for many years for the quality of its ice cream. Seasonal shops had 'secret recipes' and the afternoon stroll usually ended at some café-confectionery for a moka ice cream or a cassata. Here ice cream was always made with the fruit of the season, such as the tiny fragrant Corfiot strawberries, peaches and apricots. There was also the amazing cream ice with the rich flavour of butter, chocolate and moka ice cream too. At Adranik's café-bar on the Mouragia, at Zisimos on the Liston, Tsimis in Capodistria Street and Papagiorgis the best ice cream was made on the premises, according to those 'secret recipes'.