Pastitsada

Pastitsada is a traditional Greek dish, originating from the Ionian Islands. It is particularly associated with the island of Corfu, where it is a staple of local festive meals.

Ingredients and Preparation

Pastitsada is typically made with rooster or beef, although variations with other meats or even fish exist. The meat is marinated in a rich sauce made from onions, garlic, tomatoes, cinnamon, cloves, and paprika. The dish is often spiced with nutmeg, bay leaves, and allspice. The meat and sauce are then slow-cooked until tender.

The dish is traditionally served over pasta, often a thick spaghetti known as bucatini. However, it can also be served with potatoes or rice.

History

The origins of pastitsada are believed to date back to the Venetian rule of Corfu, which lasted from the 14th to the 18th century. The dish is thought to be a Greek adaptation of the Italian spezzatino, a type of stew.

Cultural Significance

Pastitsada is a significant part of Corfiot culture and is often served at major events and celebrations, such as Easter and weddings. It is also a popular dish in Greek restaurants worldwide.

See Also

• Greek cuisine
• Corfu
• Ionian Islands
• Venetian rule

‎