VEGETABLES, RICE AND PASTA

* ROCKET

Fresh leaves of rocket and purslane, with slices of tomato and a few olives.

* TSIGARELI

Roasted brown wild herbs with finely chopped onion and garlic, salt and red hot pepper. A good snack with wine.

*  WILD CABBAGES(wild herbs)

A typical daily meal of a rural family. Boiled wild herbs with juice in soup plate, with much lemon and fresh oil.

* AUBERGINES ''pastrokio''

Long slices of fried aubergines, dredged with cheese in layers in the oven between boiled eggs in slices, chops or ham, salami, splashed with tomato sauce and basil.

*  PUMPKINS IN THE OVEN

Pumpkins, aubergines, potatoes, tomatoes, all chopped in slices, with oil, salt, pepper and parsley finely chopped. A variation of ''briam'' (turkish kind of meal which consists of different types of greens cooked with oil).

* RICE ''Rizi-bizI'' Traditional venetian rice (national venetian dish, served in Dogi on Saint Mark's feast, April the 25th). Rice, peas, finely chopped onion and ham, salt and pepper. It is eaten when the rice is totally squeezed.

* RICE- PIE

Peculiar pie with home-made pastry sheet, rice and finely chopped pieces of lamb, saute with butter, onion, pepper, nutmeg, cinnamon and parsley finely chopped. Before the pie gets into the oven, it is splashed with two beaten eggs, mixed with flour, a glass of milk, salt and pepper and it is dredged with cheese.

* GRANDMOTHER'S PASTICCIO

A version of pasticcio with pastry sheets in the oven. The difference among the others lie in that spaggheti is wrapped in pastry sheets like a pie and that instead of minced-meat, the spaggheti (thick and small) is mixed with butter, tomato, salt, pepper, sugar, grated cheese, boiled eggs in slices, pieces of ham, salami and the meat (finely chopped pieces of chicken and lamb or veal) with its sauce. Moreover, cheese, a little pepper and crumbs are spread on pasticcio. It was usually the first plate of a Sunday lunch in a great meeting of the whole family.

FISH DISHES

*''SAVORO''or ''SAVOURO'' (traditional venetian pesse in Saor).

It was sailors meal; small fish usually sardines, bogues or large whitebaits, marinated in white sauce with garlic finely chopped, rosemary, vinegar and black raisins. To be good, it must stay at least for a week in a pot. It is kept for a long time.

* BOURDETO (venetian Bordeto)

Boiled scorpion-fish or tope or salted cod-fish, out of which the salt must be well soaked with red hot sauce (much paprika and full hot pepper), which in the end is quenched with fresh lemon juice.

* COD-FISH

(venetian Baccalaos in pastela) Salted cod-fish in thick pieces with garlic sauce out of which we have soaked the salt. The difference in other places in Greece lies in the making of garlic sauce (aglio) which is made of shelled almonds, garlic, bread, oil and vinegar.

*   STOCK-FISH - STAKOFISI

Known from the venetian era early in the Middle Ages (pesse stocco), just the name is a loan from the English language. It is a dried cod-fish, which is left in a renewable sea-water before eaten. Pieces of cod-fish saute with onions and red pepper are cooked in a saucepan with tomato sauce, leek and little sugar. It was another version of bourdeto for the rich.

* COD-FISH BIANCO  (venetian)
A cod-fish or tope with potatoes in a saucepan with white sauce finely chopped garlic, parsley, lamon juice and black roughly-cut pepper.

MEATS

* PASTIZZADA (venetian)
It is the most popular meal on Corfu island and is offered in official dinners and feasts. In town, it is cooked with veal (usually leg), stuffed with slightly-cut garlic, parsley, salt and pepper. Oil, onion, cinnamon, clove, salt and pepper, nutmeg, pimento, cumin and bay leaves are used to make tomato sauce. The village pastizzada is cooked with rooster, however, it is said that it is well-cooked only when the sauce is thick enough that it spots the moustache! There are also other variations of it with fish such as ''pastitsada with lobster''.

* SOFFRITO (venetian)
Thin slices of fried veal steak with white sauce from finely chopped garlic, parsley, white pepper, white wine, salt and vinegar. It is served with rice or mashed potatos.

* ONION STEW (El-stufadin> Venetian) - STIFADO

Meal cooked in a saucepan, well-shut and left on the ''stew'' (a special small blasting at the edge of the fireplace), which was boiling for many hours or even during the whole night. It is about pieces of veal which were marinated the whole night before in wine, onion, finely chopped garlic, carrot, celery, rosemary, sage, thyme, marjoram, bay, salt and pepper.It is roasted with oil and pork finely chopped. Then it is boiled in the stew with the marinated veal, with a little sugar added. It is eaten with colt which was previously splashed with the sauce.

* POULTRY

''EGG AND LEMON'' SOUP ( AVGO-LEMONO) It is cooked with rooster or hen (free pasture) and veal or with a combination  of meat. It is the traditional corfiot meal of Easter Sunday and Christmas Day (in that case the wings and throat of the turkey are added to give a flavour). The ''egg and lemon'' is good only when one village egg corresponds to each soup portion, whereas the albumen of the egg must separately well beaten.



* STUFFED TURKEY - GALOPOULA GEMISTI
In corfiot houses, the first day of the year, they eat turkey which has already been boiled in casserole for the making of the soup and afterwards it is cooked in the oven. It is actually the traditional greek meal of the New Year's Day, with a certain variation of the stuffing of the turkey which consists of pork chops, thyme, dry cheese, milk, bread, veal minced-meat, eggs, pounded garlic, oil, finely chopped parsley and spice.


INNARDS

* GARDOUBA or ''CHORDS''

(The ancient Greek and the Byzantine were eating the chords, but the modern Greek eat gardouba). It consists of innards of a lamb (liver, sweetbreads, lungs) twined and tied in a knot with lamb guts dredged with much pepper, origan, oil and lemon in the oven or barbecue

* CHILLY-CHORDS

A variation of the traditional ''tripe and herbs'' soup on Easter night.The difference among the other soups in Greece lies in that, it is not exactly a soup but roughly-cut lamb innards without rice with thick sauce from slightly-cut fresh onions, parsley, dill, salt, much pepper and lemon. The tradition says that the lamb legs must be purged before put into the casserole, so as the chilly-chords become better mushy.

* TINGOLA (venetian intigolo)

Fried liver with onion in slices with salt, pepper and little sugar, quenched with wine, splashed with tomato juice and dredged with parsley finely chopped.

* FIGADELIA (venetian figa=liver)

Pieces of veal liver wrapped in lamb suet, while they have been previously dredged with flavouring and spice: garlic finely chopped, origan, salt, pepper and cinnamon. They are done on coals.

COOKED PORK MEATS

* BOURDOUNI (Boldon: sausages from blood)

Thicky veal blood in long guts with chopped onion, garlic, cinnamon, clove, nutmeg,salt, pepper and pieces of pork fat. Cut in slices, fried in deep fat and quenched in vinegar, it constitutes a rare snack with wine.

* NOMBOLO FOUMIKADO (venetian)

The corfiot nombolo is of top quality and consists of pork sirloin steak, salted and all over dredged with pepper, pressed in a gut and smoke-cured on fire of thin woods and sweet-smelling twigs: sage, dried bog-bean, bay, myrtle, marsh-mallow, origan and almond skins.

* PORK JELLY

Boiled pig-head with cinnamon, clove, bay, sage, pepper and salt. It is cut in slices and stuffs a wide gut without the flavouring.

* CORFIOT VILLAGE SAUSAGES

Pork with deep fat and pure thin meat grinded with garlic, much salt, total hot pepper and origan, stuffed with guts purged with wine, smoke or air-dried.

* SALADO (home-grown salami)
Smoke-dried pork grinded with much salt and pepper. Hung and smoked with sweet-smelling twigs.

* HAM FOUMIKADO (smoke-dried)

Ham salted with nitrate and pressed with high weight for a week. Then, it is hung and smoked with sweet-smelling twigs.