Saffron

Saffron is the most precious and expensive spice in the world. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments.
"Crocus Sativus Linneaus" contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties.
Saffron is well known since the beginning of its production for its healing attributes and its use in gastronomy. Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

It was not defined well when saffron cultivation began, but it is believed that this might have happened during Prehistoric Greek times. The excavations in Knossos, Crete, and Akrotiri in the island of Santorini brought to light some frescoes where saffron is depicted.
The most famous of these frescoes is the 'saffron gatherer', where it was depicted that there was a monkey amongst the yellow saffron flowers. Etymologically, the word crocus has its origin from the Greek word "croci" which means the weft, thread used for weaving on a loom. Mythologically, according to Ovidius, the plant took its name from the youth Crocus, who after witnessing in despair the death of fair Smilax was transformed into this flower.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties. It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

Hippocrates and other Greek doctors of his time, like Dioskourides and Galinos mention crocus as a drug or a therapeutic herb. It is referred throughout ancient history and in the course of many medical writings of the classical Greek and Roman times all the way to the Middle Ages. Another saffron use in ancient Greece was that of perfumery.

The history of red saffron in modern Greece starts in the 17th century when red saffron was cultivated in the area of Kozani in Macedonia. For more than 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia.

As a therapeutical plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. It is also a fact that even since antiquity, crocus was attributed to have aphrodisiac properties. Many writers along with Greek mythology sources associate crocus with fertility. Crocus in general is an excellent stimulant.

As a spice it is used for colouring and flavor improving while giving a distinct aroma and a beautiful golden color. There is a great list of foods where saffron is added including cheese products such as cottage cheese and parmesan, soups, chicken and meat, various spirits, pasta and rice. To use saffron, either infuse a few threads in a cup of hot water and add the colored liquid towards the end of cooking, or crumble the threads and add directly to the pot.
Alternatively, dry roast, crumble and then steep the crumbled threads. Unlike other spices, a good pinch will suffice to add flavor and color most dishes. Cook with red Greek saffron and indulge in its excellent flavor.

The Kozani Saffron is globally accepted as one of the highest quality. According to the European Union Law (378/1999), the Kozani Saffron has been accepted and established as a Greek product, and so Greece is the only country that has the right to produce it. The quality production and packing methods of the Kozani Saffron has a major contribution to the international promotion of the Greek products.

Dairy Products

Greece, since the days of Homer produces quality dairy products. The first ever reference to cheese making comes in the Odyssey. Perhaps surprisingly, the first recorded cheese maker ever is not any idyllic shepherd but none other than the one – eyed giant Cyclops. As Homer explains it, Cyclops was quite the avid milk fan. After he drank swaths of it, he would leave what was left in his cold, dark cave only to become cheese shortly thereafter.

Aristotle – when resting from the complicated moral issues he dealt with in his main lime of work-made cheese in his free time; and wrote a couple of recipes to remind himself. Thankfully, both his work and his cheese recipes are saved to this day.
Cheese making flourished during the Byzantine times as well. Among the very few records from that day, there are mentions of the “vlahiko” and “mytzithra” cheese. The Glory and the Flavor of Byzantium indeed.

The Greek dairy products have great nutritional value and they are rich in elements that are essential for the development of the human organism. However, the most dynamic Greek dairy products are: the famous feta and the also famous Greek yogurt.

Feta
Feta is arguably the best - known Greek food abroad. The European Union granted Greek Feta a PDO (Protected Designation of Origin) status and issued a decree prohibiting European countries other than Greece from using the name Feta. In Europe, similar cheeses now must be called “brined white cheese.” Within Greece, Feta can be made only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos.
Feta is a simple cheese to make. It has a mild, milky flavor that remains fresh and accessible, one that can easily be enjoyed on a daily basis.
Greek Feta production abides by very specific rules that control the manufacture and the allowed percentage of goat’s milk in the cheese. Feta is made predominantly with sheep’s milk, although a small percentage of goat’s milk (up to 30%) can be added. Cow’s milk is never used in the production of true Feta.
Feta is mostly made in small dairies that buy the milk directly from surrounding farmers, but whether the dairy is large or small, the production process is similar.
The milk is either collected by or delivered to the cheese dairies on a daily basis. Sheep’s milk, compared to cow’s milk, is low in yield but high in protein and fat solids.
Greeks (together with the cheese-obsessed French) have the highest per capita cheese consumption in Europe. They are very particular about their Feta. Some like it soft and moist and rather mild, others prefer it as hard and crumbly as you can make it. Others want the distinct flavor of the goat-hide. Still others like their Feta to be lemony-sour.
Although the differences are subtle, cheese shops and markets throughout Greece carry at least a dozen types from different parts of the country. The most striking display is barrel-aged Feta, glistening with whey in the barrel, and cut in neat triangular wedges.
Feta is the quintessential Greek table cheese, but it is also excellent in all sorts of other dishes. As a main ingredient, it finds its way into savory pies, made with Feta and eggs, or combinations of cheeses, or mixtures of greens and cheese. It is also a staple on the meze table, and can be grilled or baked in paper and even sautéed, sometimes with a crust of nuts or sesame seeds or a simple egg and flour wash. In the summer, it is hard to avoid thinking of ripe, juicy tomatoes, crunchy cucumbers, and sharp, fleshy Greek olives. Add a few morsels of Feta and you’ve created the framework for a classic Greek salad. A diversity of ingredients makes it all the more opulent.Typical additions to this Greek classic are capers, dried Greek oregano, sliced peppers, fresh summer herbs such as mint, chopped scallions, thinly cut onions and a generous splash of extra virgin olive oil.
In Crete, the same basic ingredients comprise a local bread salad, made with the island’s whole wheat and barley rusks, which are moistened and used as a base for coarsely chopped the tomatoes, olives and onions. Local cooks drizzle some extra virgin olive oil and crumble some Feta on top of the whole salad; the rusk soaks up all the juices and softens. It’s a meal in itself.
Feta is almost always served with a whole family of foods in Greece known as lathera (vegetable stews gently simmered in olive oil until soft). In some parts of the country the cheese is mixed into the stewpot until it melts and melds with the vegetables, forming a creamy, luscious sauce.

Other Greek Cheeses

Anthotyro. (an-THOE-tee-roe) The word literally means "blossom" cheese, after the way the curds "blossom"-- as they are stirred, the curds rise to the tops of the vats and open in a shape resembling blooms. The cheese is similar to ricotta, but lightly salted. It is eaten fresh with jam or honey, and often baked into sweet pastries, especially around Easter time.

Graviera. Gra-vee-AIR-a) One of the best table cheeses in Greece produced in several areas. Graviera is generally a nutty, pale yellow cheese with a hard rind made either from sheep's milk or from cow's milk, depending on the region. Graviera, sweet, mellow, and nutty, is one of the most delicious Greek cheeses. The sheep's milk gravieras come from Crete, Mytilene, Dodoni, Arta and Kalpaki. (Crete is actually the most famous graviera-producing region, and here one of the unusual ways to serve the cheese is with honey and walnuts.) Cow's milk graviera, which is yellower and a little creamier, is made mostly in Tinos, Syros, Naxos, Corfu, Larissa, and Serres.

Kasseri. (Ka-SE-ree). Kasseri is the most popular table cheese after feta. It is a mild, yellow, spun-curd cheese made from either ewe's or cow's milk.

Kefalograviera (ke-fa-lo-gra-vee-AIR-a). Another pale-yellow cheese with a hard rind and an abundance of small air holes. As its name indicates, in both flavor and texture it falls somewhere between graviera and Kefalotyri. It can range from sweet and mild to quite piquant. Kefalograviera is the cheese of choice for grilling and frying, but it can also be eaten as a table cheese.

Kefalotyri (ke-fa-lo-TEE-ree).  A very hard, light-yellow sheep's or goat's milk cheese with a sharp tangy flavor. The cheese is made mainly in Crete, as well as in Naxos, Cephalonia, Thessaly, and Epirus. It is a popular grating cheese.

Ladotyri (la-tho-TEE-ree). Another unusual product, the name of which means "oil cheese."  The cheese, which is shaped like miniature barrels, is steeped in olive oil and aged for several months. Lesvos is the most famous place in Greece for ladotyri and most of what is in the U.S. is produced there. The cheeses is sharp, nutty and with a distinct, almost crunchy, texture. It’s excellent as a table cheese.

Manouri (ma-NOO-ree) This is a creamy, buttery mild white cheese that is sold in log-shaped loaves. It is excellent as a dessert cheese, topped with honey, or with poached fruits, and complements the sweet wines of Greece exceptionally well.

Metsovone (me-tsoe-VOE-ne). This is a rich, hard, smoked yellow cheese made in Metsovo, Epirus. It resembles smoked Provolone. Metsovone is made in large sausage like loaves, usually from raw cow's milk. It is delicious as a table cheese, but also is delicious fried (saganaki), as the local tavernas serve it--with a sprinkling of paprika--and melted into cheese sauce. 

Myzithra (mee-ZEE-thra). The word dates to the 16th century, when it referred to a kneaded cheese. Myzithra is a feta byproduct. Traditionally the whey from feta is combined with some whole milk, and curdled for several days. The curds are collected, drained, lightly salted and pressed. Myzithra is sold either as a soft table cheese, or aged into rock-hard balls and used as a grating cheese.

History

Avlaki (Greek: Αυλάκι) beach

Avlaki Beach is located about 36 kilometres to the north-east of Corfu town, between the villages of Agios Stephanos and Kassiopi. Avlaki beach is a quiet natural setting surrounded by olive groves, close to the Eremites natural reserve and not particularly known among tourists. It is also awarded with the Blue Flag, a certificate given by the European Union to recognize the clean beaches in Europe.

Avlaki beach


Eremites natural reserve

 
Agios Stefanos (Greek: Άγιος Στέφανος) village 
Agios Stefanos is a naturally beautiful gulf with almost a circular shape.
The traditional village of St. Stefano is built now there and belongs to the old community of Sinies.
St. Stefano it is a natural fishing shelter and also can accommodate boats and sail boats.
Since it is just two kilometres from the opposite coast of Northern Epirus (modern south Albania), the surrounding hills between Avlaki  and St. Stefano are of strategic importance.

 Agios Stefanos panorama 

Kassiopi (Greek: Κασσιώπη, Κασσιόπη) village  

Kassiopi is said to have been founded during the reign of Pyrrhus of Epirus, King of Epirus in the 3rd Century BC, as a supply post during his war with Rome. After the Roman conquest of the island in 230 BC, many Emperors visited, most prominently Emperor Nero, who came to a Temple to Zeus here.Much of a small headland to the north of the resort is taken up by a Byzantine castle. The castle was subsequently fortified further by the Venetians, and survived sieges from the Ottoman Turks in the 16th century. Today the castle is mainly a ruin, but parts of the walls can be seen from the coastal road around the headland.

Many of the houses were stone-built until the 1960s, the decade that mains electricity first became available. Vehicles were introduced on the island in the 1970s, television arrived in the 1980s and the internet not until the 2000's.

Kassiopi panorama

Fishery

Greece is a country with a large tradition in quality fishery. With a 4,000-kilometre coastline around the mainland, plus a further 11,000 kilometres around the Greek islands, Greece offers excellent conditions for fishery operations: the waters around Greece are home to about 250 marine creatures.

In testimonies found in manuscripts dating from the fifth century, it has been proved that the Greeks were enjoying fishery and included them in their quality dishes. In Homer’s texts fishery is mentioned as quality food, while Plutarch cites pieces of advice for the fishermen in his own texts.

Today, the vast variety of Greek fishery and their premium quality reinforces their global recognition. Fishery fans around the globe include Greek Fishery within their choices and honor them with their preference. Although modern technology has changed fishing industry worldwide, the majority of Greek coastal fishermen still fish with the traditional methods, using their five to six metre boats, which constitute 90% of the total fleet.

The Greek sea fishery landsaround 130,000-160,000 tonnes of fish and seafood every year. About 90% of this total are caught in the Aegean Sea. The most important species are sardine, anchovy, seabream, seabass and Mediterranean mussels. The catch taken from the Ionian Sea to the west of Greece mainly consists of European anchovies, pilchards and picarels, whereas in the Mediterranean and Black Sea regions several thousand tonnes of swordfish, long-finned tuna (albacore) and frigate tuna are caught. The Greek inland freshwater fisheries catchabout 20,000-30,000 t. per year. In volume terms, anchovy and Mediterranean mussels, are the main species, followed by sardine. The remainder of the catch consists of a broad spectrum of marine fishes.

In the meantime, aquaculture supplies more than one third of Greek fish production. With an annual growth rate of about 10% aquaculture is one of Greece’s fastest-growing industrial sectors. The industry’s success is partly based on the natural conditions which the country has to offer: a mild climate, clean water, about 3.000 islands, and the long coastline. The most important farmed species are seabream, seabass and – although in smaller quantities – rainbow trout, European eel and carp. In the meantime, Greece produces 60% of the seabass and seabream farmed in the European Union and nearly half of worldwide production. Three quarters of production is exported to EU member states. The most important European markets for seabass and seabream are Spain, France, Greece it self, Turkey and Portugal. Demand is also growing in Central and Northern Europe. The most important country for Greek fish in general is Italy, but demand is also growing in Germany, France, Great Britain and Spain.

Average per capita consumption of fish in Greece is around 27 kg, putting Greece on about the same high level as Italy, Denmark and Canada.

Greece mainly exports live, fresh and chilled fish and seafood, less so processed products. Mussels (Mytilus spp, Perna spp) are at the top of the list of marine export productIn second place is seabream (Dentex dentex, Pagellus spp), fresh or chilled and in third place is seabass (Dicentrarchus labrax), fresh or chilled.
The fish canning sector export more than 1,600 t of produce, mainly mussels and molluscs every yearmost of them to France, Albania, Germany and Italy. In the frozen fish export sector it was sardine (Sardina pilchardus) which dominatesmainly going to Italy, Serbia, Montenegro, Romania and Bosnia-Herzegovina. In the category ‘dried, salted, in brine or smoked seafood’ Greece mainly exports anchovies. With regard to the main export products, seabass and seabream, Greece’s export capacity is still not exhausted.

Greek Yogurt

Yogurt is about as ancient as milk. Its beauty lies in its simplicity; yogurt was the first and most immediate way to preserve milk by extending its life (hence nutritional value) for several weeks. The key is fermentation, which is triggered and controlled by the addition of two bacteria, lactobacillus bulgaricus and streptococcus thermophilus. The ancient tradition of preserving milk began around 5,000 years ago in Central Asia and the Middle East, where the climate is warm and the land lean, making it ideal for grazing ruminants. Harold McGee, author of On Food and Cooking, describes it most lyrically: “When our ancestors took up dairying, they adopted the cow, the ewe, and the goat as surrogate mothers. These creatures accomplish the miracle of turning meadow and straw into buckets of human nourishment. And their milk turned out to be an elemental fluid rich in possibility, just a step or two away from luxurious cream, fragrant golden butter, and a multitude of flavorful foods concocted from friendly microbes.” In adults, yogurt has health benefits that far outweigh those of milk. In the early 20th century the Russian Nobelist Metchnikov proved through science what was common belief for centuries in Greece and the Middle East: that eating yogurt will make you strong and make you live longer. Lactic acid bacteria have been proven to eliminate toxic microbes in the digestive system. There are many varieties of Greek yogurt, each with its own texture and flavor. From left to right: strained Greek yogurt; sheep's milk yogurt made in clay; cow's milk yogurt. SHEPHERDS AND THEIR YOGURT Greek yogurt, renowned the world over for its quality, density, and unabashed, delicious sour taste is a product of the country's pastoral traditions. Up until fairly recently, yogurt production was ruled entirely by farming and seasonal conditions. Greece has always been a land of sheep and goats. Cows were animals of labor, used to till the land and draw heavy loads, and rarely reared for milk. Sheep and goats provided most of the milk Greeks consumed. Yogurt was always made with sheep's milk and was seasonal, produced from late fall to early June. There were two reasons for the seasonal production. Sheep produce milk from the moment they lamb until the summer, when the heat and the shortness of plants to graze on naturally will condition them to dry up. The heat of a Greek summer was never ideal for dairy production. Yogurt needs to be kept cool once it is set, and until the 1950's refrigeration was rare outside cities. The storage cellars, cool enough from fall to spring, lose their chill in the summer. Yogurt was made immediately after the milking, when the temperature of the milk is the same as the animal's and ideal for the addition of the lactic acid bacteria that turn it into yogurt. The shepherd would simply add a little yogurt from the last batch as starter to the fresh milk. He would keep the containers covered and warm, probably in the room where he made his cheese. When people began boiling the milk that was used to make yogurt, they knew they had to wait until it cooled back down to “sheep” temperature before adding the starter. Yogurt, the quintessential shepherd's product, was a specialty of the itinerant shepherds' tribes that roamed much of Greece. In the mountains of Epirus in Northern Greece, the Vlachs, for example, were a pastoral people with a strong tradition of cheese making. They made yogurt in wooden tubs. The wood was permeable enough to store traces of the lactic acid bacteria, which were moistened and revived with the milk of the following season. Today the Vlachs are no longer nomadic, but some continue to make a heavenly yogurt in wooden receptacles, called tsanaka. Although not strained, the yogurt is thick and very flavorful because the milk is boiled long enough to condense it. Another common way to preserve the starter was to dip a cheese cloth in the yogurt, then dry it and carefully preserve it until the next season. In most other parts of Greece the yogurt was set in terracotta bowls glazed on the inside, still a popular way to set yogurt today, and with good reason: The ceramic bowls are porous, thus enabling the whey (water content) to leak out slowly, beading up on the sides of the bowl. By losing water, the yogurt gets thicker, and the natural sweating evaporates and cools the yogurt. In the cellar, the yogurt continues to ferment. As it ages it thickens and sours, which helps extend its preservation. Temperature and timing are the secrets to making great yogurt. The milk has to be inoculated at a precise degree of heat, and then has to sit, unmoved, in a precisely heated room (an incubator) for a specific amount of time. Finally it has to be quickly chilled. The yogurt maker has to be exacting in his technique. Fudge it, and the yogurt will be too runny or too sour. Greek strained yogurt is extremely versatile. Toss it with olive oil (l), mix it with luscious Greek honey, top it on fruit, or savor it in a classic tzatziki. GREAT WITH EVERY MEAL Sheep's milk is far richer in protein and fat than either cows’ or goats’ milk. The yogurt it produces is dense, creamy, flavorful. I asked Sotiris Kitrilakis, a renowned Feta expert and advocate of Greek artisan foods, how we Greeks traditionally eat yogurt, and he gave me a perplexed look. “But with bread, of course!” he answered, and at that moment I remembered my father. Growing up, my family wasn't fully attuned to the pleasures of good food. We did not scour the Greek countryside in search of the best little taverna, the cleanest lamb chops, the most fragrant retsina. We visited old churches and ancient ruins. But there was a small number of food staples—country bread, oranges, pistachios, and yogurt— that ruled our weekend destinations. In my family's mind they did not belong in the category of luxuries, but in the category of essentials, hence it was perfectly acceptable to plan our weekend outings around the visit to the baker (he baked in a wood-fired oven), the orange seller (he sold the juiciest oranges out of his pick-up), and the best yogurt maker in Attica. Every Sunday night my Dad ate bread and yogurt for supper, his eyes beaming as he reveled in the flavors that took him back to his boyhood. This, he never failed to say, was the best of all meals. In Greece, yogurt is an addition to every meal: scooped over rice pilaf, dolloped in tomato sauce; served with stewed and fried vegetables, meatballs, and grilled meats. It is used as a sauce, baked over chicken and certain beef dishes until it sets and thickens like béchamel. It is used as a condiment, stirred with shredded cucumbers and garlic to make the well-known dip tzatziki, or spooned onto savory squash and cornmeal pies, a tradition in Greece's northern mountain regions. In some areas it is even served as a cool summer soup. Swirled with honey or spoon sweets, yogurt is divine. Strained sheep's milk yogurt was rare, and used in lieu of cream in desserts such as roasted caramelized quince, or as a pudding with honey and walnuts. A more regular treat, still a favorite with children today, is “yogurt skin,” scraped off the top of the yogurt and sprinkled with sugar. STRAINING FOR TASTE In Europe, the health benefits of yogurt were acknowledged early last century, and yogurt production in the West catapulted into a huge industry. The large yogurt dairies in Western Europe are defined by two factors: They make yogurt with cows’ milk, and they add fruit and fruit preserves. Cows’ milk yogurt is thin in texture and can be very acidic. Adding sweetened and preserved fruit makes the yogurt richer in texture and erases the sour flavor. Yogurt has become synonymous with a healthy, sweet snack. In Greece, the dairy industry has also adopted the use of cow's milk which is plentiful and produced year round. But instead of sweetening the sour and thin yogurt, we use a time-old technique: We strain it. The result is astounding: a dense, creamy mass which has lost most of its sourness with the whey. Strained yogurt became more and more popular after the Second World War. Large modern dairies devoted entire rooms to yogurt draining; Cheese cloths bulging with yogurt would hang from the ceiling, dripping the green-yellow whey into plastic drums. Today the titans of the dairy industry no longer use cheesecloth. They strain the yogurt centrifugally, a more efficient, automated practice. We Greeks have taken to strained cows’ milk yogurt. Greek-style strained yogurt has recently exploded in the U.S. and European markets. American chefs and cooks don't restrict it to Greek or Mediterranean cuisines. It appears everywhere, a beautiful re-incarnation of a stellar ancient food.

Corfu through the centurys

Multicultural Corfu

Corfu has been inhabited from prehistoric times, due to its fertile land and natural wealth. In the course of time, people from innumerable places have inhabited the island, either as visitors, conquerors or immigrants and many of  those different people loved the island and converted themselves to Corfiots. Villages called Lakones (Sparta is the capital of Lakonia), Skripero (the Arab word for fortress is skrep), Kastelani (castello is Italian for fortress), Kyprianades (Kypros is Cyprus in Greek) but also typical Corfiot family names like Sarakinos (Saracen), Athineos (Athenian), Kritikos (Cretan), Bogdos and Bogdanos (names of Serb origin) and many, many others are only some of the traces that betray some of the homelands people left behind to come to Corfu. This constant influx of “foreigners” has accelerated the last 40-50 years with the rise of tourism. Hundreds of thousands of people of different backgrounds visit Corfu every year, and invariably some of them are so enchanted by the island that they decide to stay. As a result, Corfiots are generally easy-going and open to different ideas and attitudes.

Corfu Mythology and History

The first evidence of humans on Corfu are stone tools and artifacts that were found in a cave at the Gardiki Grava near Agios Mattheos and date back to Paleolithic times (30,000 to 10,000 BC). At that time the level of the seas was much lower and Corfu was not an island, but was connected to the Greek mainland. Separation from the mainland occurred during the Neolithic period (10,000-8,000BC) when, with the melting of the ice, the level of the sea rose. Remains of this period were found in a settlement near Sidari. Settlements from the Bronze Age (2,000 BC) have been found near Afionas and Ermones.

Corfu is mentioned in Homer’s Odyssey as Scheria, the island of the Faiakes (Phaeacians), were Odysseus is washed ashore, taken care of by Nausicaa, the daughter of King Alkinoos and wise queen Ariti, and taken to Ithaca on one of their ships. It is interesting to note here that Phaiakian ships were unlike all other ships and had high tech (or magical!) features. To quote Homer:

“ For the Phaiakians have no pilots; their vessels have no rudders as those of other nations have, but the ships themselves understand what it is that we are thinking about and want; they know all the cities and countries in the whole world, and can traverse the sea just as well even when it is covered with mist and cloud, so that there is no danger of being wrecked or coming to any harm.”

Legend has it that Odysseus was told not to look back to Scheria as he was sailing away, or his ship would be petrified. Of course, he couldn't resist the temptation and as a result there are several rocks around the island that claim to be Odysseus' petrified ship!

In the 8th century BC, Corfu was colonized by the Corinthians who founded the city of Corcyra or Kerkyra (as is the modern Greek name for Corfu) in the peninsula of Kanoni. The whole peninsula is scattered with ruins that show that Corcyra developed to become a considerable naval force. It was the conflict of Corcyrans and Corinthians in 435 BC that led to the famous Thirty-year war between Athens and Sparta when the Athenians allied with the Corcyrans and the Spartans came to help the Corinthians.

In 229 BC, Kerkyra was conquered by the Romans and for a long time passed out of notice. The Romans neglected the town of Corfu and prefferred to build their villas in Kassiopi, at the northeastern tip of the island, from where they could control the Corfu straits.

From the 4th until the 11th century AD, Corfu came under Byzantine rule. Some churches from that period still survive, the oldest remaining church on Corfu is the church of Iason and Sosipatros in the suburb of Anemomilos.

Between the 11th and 14th century, Corfu was conquered and ruled by several European knights heading for Jerusalem in the course of the crusades (Genoese, Anjou, the despots of Epirus and others).

1386 AD marks the beginning of the Venetian rule which lasted until 1797 AD. This was probably the most important period for the island, not only because of the economic progress and the building that went on but also because it was during this period that the rest of Greece fell under the domination of the Ottoman Turks. During the period of Venetian rule the island became a haven and place of refuge for many scholars and artists escaping the Turkish occupied mainland and thus helped make the island one of the most culturally developed regions in the east. The island became a fortress and the base of the admiral of the Venetian fleet. In this period Corfu flourished and acquired a large part of its current town layout, fortifications, customs and culture.

Probably the greatest contribution the Venetians made to Corfu was the cultivation of the olive tree. Around the middle of the 16th century, the Venetians offered a "subsidy" to anyone replacing their vineyards with olive trees. This was a great incentive for Corfiots and resulted in the island being covered in olive trees. Nowadays, estimates on the number of olive trees on Corfu range anywhere from 3 to 6 million!

When Napoleon overthrew the Venetians and the French occupied the island in 1797 the Corfiots welcomed them with enthusiasm believing that because of the French revolution the lower classes would be treated better. But this was not the case. The French imposed heavy taxes on the people though they did introduce a system of primary education and a printing house. But two years later a combined Russian and Turkish fleet captured the island after four months of fighting and Corfu became the capital of the Septinsular Republic which included all the Ionian islands. Then in 1807, when Russia and France signed the treaty of Tilsit, Corfu and the other islands became provinces of Napoleon. This time around the French took more of an interest in the intellectual and economic development of the island, constructing new buildings including the famous arcades of the Liston and introducing new crops like potatoes and tomatoes.

When Napoleon fell in 1814 Corfu was placed under the protection of the British. In 1824 the first Greek university, the Ionian Academy, was set up. Despite the tension between the British and the Corfiots, the years of British rule was responsible for the building of the roads and the creation of the island's water supply. Part of the British heritage is also cricket, which is still played on the Esplanade, and ginger beer (tsitsibira in Corfiot)!

The Ionian islands did not become a part of Greece until 1864 even though the Corfiot Ioannis Capodistrias was elected the first President of Greece in 1827 and assassinated in 1831. Corfu was declared neutral territory but was invaded by the French in World War I. Serbian forces found sanctuary in Corfu, a reason why Serbs and Greeks calls each other a "Orthodox Brothers". Corfu was bombed by the Italians in 1923 and again during World War II and was bombed and occupied by the Germans until the war's end.

The sixties marked the rise of tourism in Corfu. It became one of the most cosmopolitan resorts of the Mediterranean and touristic development continued uncontrolled until the present day. The result was that money flowed to the island's inhabitants but, on the downside, many of the once picturesque villages and beaches bear the marks of unplanned and ugly building and nonexistent planning.

Wine

Greece, the renowned birthplace of Dionysus, the god of wine, has arguably the longest wine history in the world, as well as the richest heritage. In Ancient Greece there were numerous feasts honoring Dionysus, like Linea and Dionysian. Greek wine is being produced for more than 4000 years. The most ancient winepress for the production of wine, Linos, has been discovered in an area of Crete called Vathipetro. Wine culture - the consumption of wine as a social event and the appreciation of it at a very sophisticated level was something developed for the first time by the ancient Greeks. There is clear evidence that in ancient Athens it was known that the forms of cups were affecting the taste of wine. 

Nowadays, Greece has a major role in the international wine culture and industry.In a wine world that is increasingly dominated by chardonnay, sauvignon blanc, cabernet sauvignon and merlot, indigenous grape varieties can provide a much needed point of difference.

Greek wine producers, through better understanding of vine physiology, matching site and grape variety and attention to detail, have realised the potential of local viticultural treasurers. 

                              Glossary of the main Corfiot grape varietals

Kakotrigis (kako-TREE-gees)
Quite a few grape varieties in the Ionians have black, red, and white variants, and one of particular note is the kakotriyis of Corfu. As with white kakotriyis wines, one should seek the Ano Lefkimi red wines of Koulouris winery for youth and fragrance, and the Grovino red of Vasilakis in central Corfu for age and oak and even some finesse. Kakotriyis is joined with petrokoritho in Theotoki Roppa rosé. All of these wines promise the tourist hedonistic enjoyment with Corfu’s meat-and-macaroni pastitsada. An engaging, dry, lightly flavored white wine. This wine is widely produced.

Petrokorintho (petro-KO-rhee-ntho)
A dry red (brousko) wine, a product of Sinarades village.

Fraoula (FRA-oula)
A strong heavy red wine. A table grape which, even though it does not belong to the usual wine-producing varieties, is in fact used to make wine in many households.

Moshato (mo-SHA-to)
Cultivated with particular success in the region of Strinilas on Pantocrator. It yields a particularly fragrant white wine.

Martzavi (mar-tza-VEE)
A dry mellow wine made from dark red grapes with heavy taste, known as black Corfiot wine. Other varieties which complete the wine map of Corfu are the "rozaki", the "pheidia", the "kokkinomousitsa:, the "xipleko", the "Arkadino", the "Koryianitis", the "Afioni", the "Agoumastos", the "alepoura" and the "Pinpiniola" - grapes which are usually mixed during production with those mentioned above.

Glossary of the main Greek grape varietals

Agiorgitiko (a-gee-or-GHEE-tee-ko)

The king of red grapes in the Peloponnese, Agiorgitiko is cultivated in Nemea. It produces wines that are deep red in color with pronounced cassis and blackberry flavor and a rich, mature, velvety, luscious texture. The supple young Agiorgitiko wines are fruit-forward and are enjoyable early. However, there is enough big structure to support longterm cellaring (5-10 years).

Assyrtiko (a-SEAR-tee-ko)

Assyrtiko is the dominant grape of Santorini, but it has successfully migrated to Halkidiki, Epanomi, Drama, and Mount Pangeo in Northern Greece as well as to the Peloponnese. It maintains a high acidity even in fully ripeness. With crispy acidity and excellent minerality, its wines are rich and refreshing. The aromas suggest citrus, lemon blossom, orange zest and grapefruit.

Athiri (a-THEE-ree)

This is another white grape, common to the islands of the southern Aegean and Halkidiki, in eastern Macedonia. Its wines have lovely floral aromas and a good mouthwatering attack that wakes up the palate.

Debina (de-BEE-na)

A white variety from Epirus whose wines place emphasis on the fruit. They are noted for their refreshing acidity and for the aroma’s finesse, which is reminiscent of green apple and pear. Debina offers a high potential for the production of effervescent wines.

Kotsifali (ko-tsee-FA-lee)

A red Cretan grape, Kotsifali produces wines that are wonderfully juicy, with bright red plums and a good grip on the palate. It is usually blended with another island red grape, Mantilaria.

Liatiko (Lee-A-tee-ko)

An exclusively Cretan grape, Liatiko is considered one of the oldest Greek varieties. It matures in July, hence its name, which is a transliteration of “Juliatiko.” Liatiko is a variety with high alcohol potential that best demonstrates its qualities when sufficiently ripe.

Limnio (Lee-mnee-O)
Limnio, is an ancient a red grape varietal native to the island of Limnos. It was mentioned by Aristotle and other ancient writers.
Today it is cultivated not only in Limnos, but also in Halkidiki, and northern Greece, where it produces lovely, silky red with the exotic perfume of wet violets and cherries.

Malagouzia (Ma-la-ghoo-zee-A)
This fine white Greek variety is very possibly related to the famous Medieval wine “Malvasia.” It was saved from oblivion thanks to the acumen of several Greek producers who believed in its potential.
Critical praise and consumer excitement have proven them right.
Malagouzia wines have strong fragrance, complexity. And verve, as well as a long, slightly peppery finish.

Today, there are more than 500 companies active in the wine industry in Greece, both in the private and the co-operative sector, the majority of which have wine production as their sole activity. The quality of the Greek wine is owed to the Greek climate conditions and the know-how of the Greek wine companies.