Corfu

Corfu

Corfu is one of the most popular islands and attracts every year thousands of visitors. It is the northerly island of the Ionian Group and lies at the entrance of the Adriatic Sea. It is the second largest island of the Ionians.

Corfu, the wooded isle of the Phaeacians, Odysseus’ last stop on his long journey home to Ithaca, is the best known of the Ionian islands. It owes its sophistication and charm to the meshing of the different civilizations that have occupied the island and to the natural beauty with which it is so abundantly endowed. On this cosmopolitan island, you’ll be able to combine relaxation with good times and a full nightlife, and at the same time enjoy the diversity of Corfu’s spectacular natural scenery and its countless picturesque little villages.

The capital of the island is also called Corfu (Kerkyra). It is the largest town of the Ionians and one of the most beautiful towns in Greece and perhaps in the world. It is built on a promontory that projects into the sea and is separated into a northern and a southern section. East of the northern part lies the Old Fortress, cut off from the town by a moat.

The town of Corfu is made up of completely dissimilar elements, left over from different civilizations. It presents an enchanting picture with its broad streets and spacious squares, the popular Spianada contrasting with its narrow back alleys paved with blocks of stone (known as “Kantounia”), the famous Liston, a French arcade, traditional Georgian mansions, a Byzantine church, Venetian monuments, balconies with wrought-iron railings and window grilles.

Out of Corfu Town, 600 square kilometres of countryside awaits exploration. Here you will encounter natural beauty characterised by lush vegetation, pristine beaches, traditional villages and unpretentious people, as well as tourist resorts with luxury hotels, restaurants, little tavernas and bars suitable for every occasion. . Despite the fact that tourism is flagrant in the coastal areas, it hasn’t spoiled yet the many mountainous villages of the island that have managed to keep their authenticity and their local colours. Wander around this countryside, and lose yourself on the roads and tracks which lead to Corfu’s past, as well as to its future.

more details: www.corfunorth.com

Souvlaki

Souvlaki

Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or pilaf. The meat is traditionally pork in Greece and Cyprus, or in modern times increasingly chicken. In other countries and for tourists, souvlaki may be made with other meats such as veal, lamb and sometimes fish (especially swordfish).

The terminology of souvlaki and its variants is confusing and inconsistent. Depending on the context, the term ’souvlaki’ by itself may refer to any of the variants. In some regions and some restaurants, the name shish kebab is used to denote a particular variant of souvlaki[citation needed] (e.g. with vegetables on the skewer), but it is essentially a synonym. In many regions, primarily Athens and the south of Greece, a gyros sandwich is nicknamed a ’souvlaki’.

The word souvlaki is a diminutive of souvla (skewer), itself ultimately derived from the Latin subula (awl).

RECIPE

INGREDIENTS: 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes 1 teaspoon of ground Greek oregano (rigani) 1/2 teaspoon of freshly ground pepper 1 tablespoon of sea salt 2 tablespoons of red wine (or good red wine vinegar) 2 tablespoons of olive oil

PREPARATION:In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours. Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used. Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers. Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon. Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using. Yield: serves 3 (4 skewers per person) as a main dish. As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers