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Corfu Local Characeristics Products

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Olive-Oil

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Lianolia is a traditional variety originated in Corfu Ιsland. Nowadays it is produced in Corfu, Paxi, Lefkada, Kefalonia, Zakynthos, as well as along the coast of Epirus- Parga. It shows great adaptability and delivers a satisfactory harvest in barren, dry and rocky soils, even when it is completely neglected. The oil is considered to be of exceptional quality.

Traditional olive oil SOAP (hot process)-Herbal cosmetics

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PATOYNI company is a traditional workshop open to public, which produces SOAP since 1850. The last SOAP factory using traditional soap manufacturing techniques is located in Avramiou street, Corfu. The area around Avramiou street used to be the location of traditional industries and handicraft workshops, such as soap industries, olive oil production facilities etc.

Traditional manufactured soap is also produced in the monastery of KAMARELA in Northern Corfu and Paxi.

Local Wine

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Corfu local Wine (white and red)

It is mainly produced in the municipalities of Parelion, Paleokastritsa and Meliteieon-Lefkimi, Corfu.

Historical references refer to Corfu as a "first-rate wine producer". During antiquity and up to its conquest by the Venetians', wine was the most important exported product of the island and in the Treaty of 1386 – with which Corfu came under the Venetian rule- it is stated that “wine is Corfu’s most valuable product” (pp. 260-261).

The negative role of the Venetians in the preservation of the vineyards in Corfu with the adopted provisions and the given economic incentives– for every 100 trees planted an allowance of 42 Venitian coins. This resulted to the destruction of the Corfu vineyards within two decades which gave their place in the Corfu Olive Grove. (pp. 260-265).

Despite the significant reduction of wine farming during the Venetian rule, Corfu maintained wine production – in 1835 the vineyards extended to 56,250 hectares and 65,000 barrels were exported, followed by expansion of wine farming due to the destruction of vines from leaves’ drought across Western Europe. It is stated that since 1892 70,000 – 80,000 barrels were exported. The prominent variety was skopelitiko (85%), a rich, deep red colored wine, which was bought in Western Europe for wine blending. The other variety was kakotrygis (15%), which produced good quality white wine. Around 1900 kakotrygis variety spread rapidly due to lack of demand for deep-colored wines (Papavlasopoulos pp. 106-107).

Antipaxi wine (white and red)

Produced on the island of Antipaxi, Paxi.

Vineyard

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According to Lambert-Gocs, who conducted an extensive research on local vine varieties in Corfu: "almost no Greek island currently appears to have as many different types of wines from village to village as Corfu. The wine variety in Corfu can be attributed to the fact that it has two distinct areas, which are apparent the moment one views the island from the ferry's deck. The long, narrow, low and hilly southern part reaches up 100 meters above sea level, while the short elevated in most points northern side has an average altitude of 300-400 meters, with the highest hilltops at 900 meters.

In addition, he states that the soil varies from region to region – deep and coarse grained in the south, where mostly white varieties are located, shallow and fine-grained in the north, where red and the black varieties are produced.

Ioannis Bounias, in his comprehensive treatise on Corfu, sorts wine producing regions and ranks at the first place the villages of Petalleia and Strinila, followed by the villages of Spartila and Sgourades, then Pagi, Prinilas and Kratsalo – all located in the northern highlands.

This classification by Lambert-Gocs is questioned since he came across extremely particular wines in almost all areas of Corfu.

Nowadays, studies and surveys on several local vineyard varieties in Corfu highlight that a multitude of local varieties is grown, scattered in various areas with a relatively small number of plants and many constitute endangered varieties (Spinthiropoulou, Lambert-Gocs, EPAN).

Generally, these scholars have identified about 30 indigenous varieties in Corfu which, if exploited, might contribute towards agriculcural – economic growth.

It is worth mentioning that the scholars do not agree on all characteristics and names of varieties.

Corfu Honey

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Honey is produced across Corfu areas due to the fact that the vegetation and blooming season is intense throughout the year. There is a specific type of honey produced in the area of Pantokratoras Mountain and Othoni Island (Sage and thyme).

Kumquat (liqueurs, candied fruit, jam, etc.)

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Fortunella Margarita is the scientific name of the citrus fruitKumquat from the Far East that was brought to Europe in 1846 by Rombert Fortunel. The tree’s height does not exceed 2-2.5 meters and comes from South China. They were brought to Corfu by Merlin.

The fruit resembles a small orange. Grown in morthern Corfu from the beginning of the previous century, it adapted perfectly to the conditions of the island.

Kumquats are cultivated in the Valley of the Nymphs, in the municipality of Thinalion where the rich ground, abundant water and mild climate, especially during winter, are an ideal environment for the proper development of the fruit.

It has been classified as PROTECTED GEOGRAPHIC INDICATION (PGI) by law 317718/2-01-1994 (Official No. 17/14-01-93) of the Ministry of the AGRICULTURE.

Citrus Fruit

Corfu Bergamot

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Nowadays, Bergamot is mainly produced in the municipality of Agios Georgios, in northern Corfu, where the region's microclimate is mild with high moisture level and sand soil. A relatively small production exists also in the area of the municipality of Achilleion, in Benitses.

Corfu Mandarin (candied fruit, jam, etc.)

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Corfu tangerines were called "kinetta," and can be found in almost all areas of Corfu and particularly in the middle and the South.

Oranges

Lemons

Bitter Orange

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It contains mainly the Corfiot variety "bitter oranges," merlin oranges, lemon and sugar.

Legumes

Lathiri

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Areas that traditionally cultivate lathiri is mostly Armyros and Lefkimi. Today it is found only in Lefkimmi, cultivated for domestic use.

Beans-White

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Traditionally cultivated in all regions. Today mainly found in Lefkimmi, cultivated mainly for domestic use.

Chickpeas

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Traditionally grown in all areas of Corfu but in small quantities.

White corn

Traditionally grown in all areas of Corfu and used to be the prominent grain production.

Fruits and vegetables

Apple – Green Apple Mikrokartino

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It grows across Corfu, mainly in the Municipalities of Corfu, Parelion, Achilleion, Lefkimmi and Feakes.

Tzitzifa

The trees grow all over Corfu, a large number in the middle of the island.

Corfiot Apricot (large)

The biggest production came from the villages around the town of Corfu and northern Corfu (municipality of Ag.Georgios).

Corfiot Apricot – Armelini variety

The biggest production came from the villages around the town of Corfu but it is also found in Sidari, Velonades, Balaniο.

Winter Nespola

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Municipality of Achilleion and Parelion.

Quassia (Corfiot black Bournela)

The biggest production came from the villages around the town of Corfu.

Mpoyrnela Barbatsa

The biggest production came from the villages around the town of Corfu.

Pear– Moskardini or mouskardini

It grows throughout Corfu and mainly in the vineyards.

Pear – Doukesa variety

The fruit is large and round "like an apple”, it is brown, it has a special fragrance and is suitable for candied fruit.

Cherry-Garouniatiko

It is mainly found on the slopes of Ag. DekaMount and especially in the area of Ano Garouna.

Cherry-Petrokeraso

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It is mainly found in the area of Sinies.

Local Corfiot Strawberry

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The strawberry is grown mainly in the area of the Chrisidas spring in the municipality of Achilleion.

Tomato – local variety

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It thrives mainly in the middle and South Corfu. Cultivated in all areas.

Watermelon – Chimoniko

Cultivated in the southern areas of Corfu Lefkimmi, Rigglades and Perivoli in great amounts, covered the needs of Corfu and used to be exported.

Melon – Bakiri

Cultivated in the southern areas of Corfu Lefkimmi, Rigglades and Perivoli in great amounts covering the needs of Corfu and used to be exported.

Onions ' White '

Cultivated in areas around the town of Corfu, where today there is a limited production.

Red beets

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Cultivated in the villages around the town of Corfu.

Cucumber – local – Aploto

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The fruit is large, juicy, with seeds, has a special smell and taste. Externally, it has white and yellow lines and the shape is irregular.

“Thin skinned” Pepper

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The fruit is medium sized with thin skin, has a pleasant taste and is particularly well suited for salads.

The local variety of Cabbage – "krampi"

Traditionally cultivated in the vicinity of the city (Potamos, Alepou and Kanalia). Now grown throughout Corfu.

The local variety of Cauliflower – "Kapentefiori"

Traditionally cultivated in the vicinity of the city (Potamos, Alepou and Kanalia). Now grown throughout Corfu.

The local variety of Lettuce

Traditionally cultivated in the vicinity of the city (Potamos, Alepou and Kanalia). Now grown throughout Corfu.

Sweet potato or patatona

Cultivated in areas around the city.

Corfugarlic "kakavilia"

It is small, thin skinned with reddish paring and intense flavor.

Local Zucchini – "koloka"

Winter pumkin

Meat processed

Nouboulo

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Nowadays, Nouboulo is produced in relatively large quantities, especially in the municipality of Corfu and the municipality of Feakes by organised units of processed meat. Some butchers own small meat processing workshops and manufacture nouboulo as well.

Corfiot Sausages

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Sausages, produced in relatively large quantities, especially in the municipality of Corfu and the municipality of Feakes by organised units of processed meat. Some butchers own small meat processing workshops and produce sausages during the festive season of Christmas and Easter.

Salado-Corfiot Salami

Corfu salami, today is produced in relatively large quantities, especially in the municipality of Corfu and the municipality of Feakes by organised units of processed meat.

Foymikado ham (smoked)

Traditional smoked ham was made across Corfu.

Dairy products

Corfiot Butter

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The manufacturing units are located in Corfu but the raw material – cow's milk-comes from the municipality of Parelion.

Corfiot butter is made from cow's milk. The production process is purely mechanical – the milk cream is removed by centrifuge and is respectively separated, then placed in special casks where the rest of the fluid is removed by shaking and then flushed with water. It has a shelf life of approximately 3 months.

The special taste and smell that Corfiot butter has is due both to local vegetation from which cows are bred and the process by which it is produced.

Cream

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The production units are located in Corfu but the raw material – cow's milk-comes from the municipality of Parelion.

Yoghurt

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The production units are located in Corfu but the raw material – cow's milk- comes from the municipality of Parelion

Oil Cheese

Traditionally, it was a way of maintaining the cheese and it was made in all rural areas.

Desserts-drinks

Sikomaída

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It is a domestic product mainly in rural areas across Corfu.

For the “sikomaídes” or “sikopites” or “sikopsoma” small and white figs of the local variety "stripsidia" were used. It contains grape, figs, fennel, ouzo, peppercorns, orange peel, raisins, almonds and walnuts.

Mandolas

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Traditionally, it is found mainly in Corfu Town, now sold almost across Corfu.

Nougat

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Traditionally, it is found mainly in Corfu Town, now sold almost across Corfu.

Fogatsa

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Traditionally, it is found mainly in Corfu Town, now sold almost across Corfu.

Ginger-beer

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The hallmark of the Ionian people since the English rule is currently being made only in Corfu.

It contains lemon juice and crumb, grated ginger, white raisins, water and sugar. It is a sparkling refreshment. A key ingredient is ginger, which has many therapeutic attributes (antiseptic, antivomitive, stimulates blood circulation, helps with diseases of the respiratory tract, such as cough and colds, etc.)

Corfiot Beer

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In Northern Corfu, Arillas isbeing produced fresh beer, in a small but modern brewery. The Local Microbrewery produces four kinds of beer:

• Royal Ionian: Blonde, refreshing beer from old Czech recipe is aromatic with intense character.

• the Real Ale: Bitter dark beer, the taste is a pleasant bitterness and rich smell

• the Ionian Epos: according to Homer in the epic "the Odyssey" King of Feakes Alkinoos kept barley wine.

• the Real Ale Beer Special: red blonde, with a fruity smell and a velvety taste.

Fish

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Corfu developed fishing where every year caught tons fish from trawlers and small fishermen. There are quite a few shelters. Catches are available to the local market and sometimes to the mainland Greece from fishermen.

There is an aquaculture unit in northeastern Corfu, Kassiopi, which raises sea bass and sea bream.

The product is mainly in Italy (90% of production) and secondary in the Greek market (10% of production). There are also two fish processing and packaging plants.

Lagoons of Korission, in southern Corfu, and "Antinioti", in North Corfu, produce a great quantity in flathead mullet, Sparus aurata and Dicentrarchus labrax. There is also production of eel, which is available on the Italian market.Other products produced in the lagoons are the red shrimp, crabs, oysters and mugil cephalus.

Fresh pasta

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In the Centre of Corfu Town,was created the first laboratory of fresh pasta.

Pasta such as spaghetti, tagliatelle, papardelles, talionini, ravioli, lasagna, cannelloni etc., in various types and flavors are produced in the traditional way, with particular care, only ingredients and without PRESERVATIVES or dyes.