Horta (wild greens): a very typical everyday peasant meal, which in Lefkimmi the housewives would boil and serve in a deep bowl, with all the broth, adding lots of lemon juice, fresh olive oil and wine. According to tradition, the farmer would drink this soup and then add more oil and lemon to enjoy the greens, while drinking another two or three 'cups' of wine, this time out of a glass..
Bianco (from the Italian for white): consists of fish (usually whiting, Scorpion fish or grey mullet) cooked in a casserole with lemon juice, garlic, and of course, black pepper. It is one of the island's most typical dishes
Bourdetto is made with a firm-fleshed fish, usually Scorpion fish, cooked in a sauce containing plenty of red pepper. It can also be made with salt cod, which - even if the Corfiots don't catch it themselves - is much enjoyed.
Stakofisi: is what the rich used to make their bourdetto with. The word derives from the English 'stockfish', a dried fish which is only edible after a week's soaking in continuously renewed seawater.
Savoro: or savouri, is fried fish in a sauce of rosemary, vinegar, garlic and raisins. It is usually eaten on March 25th or on Palm Sunday.
Pitta: is usually made with small fish such as sardines or anchovies, cooked in the oven with a sauce of oil, tomato, spring onions, garlic, red pepper and a little flour.
Pastitsada: the real, home-made village version is made with cockerel cooked in a casserole with fresh tomatoes, onion, cinnamon and lots of paprika, served with thick pasta. In many restaurants you will find it made with beef instead. This does not represent a degeneration of the recipe, since it derives from the Venetian spezzatino, a dish made with beef rather than cockerel and served with potatoes instead of pasta. Pastitsada is the favourite of the locals for special occasions and holidays.
Easter Lamb: is roasted on the spit as elsewhere in Greece, with the difference that in Corfu it is generally eaten on Easter Monday.
Avgolemono: a soup of broth, egg and lemon, which in Corfu is made with beef and the addition of lamb, and is the traditional dish of Easter Sunday.
Avgolemono 2: another version made with beef and turkey wings and neck added for extra flavour . This is cooked on Christmas Day.
Soffrito: consists of beef stewed in a white sauce with white pepper and garlic, and goes well with mashed potatoes or pasta. It is a dish of Franko-Venetian origin
Tsigarelli: a dish of wild greens sautéed with garlic and hot paprika.
Tsilihourda: (which the rest of Greece calls mayeritsa) is the traditional soup which is cooked on the evening of Easter Saturday to be eaten after the Resurrection ceremony.