Taverna Pot · Venetian Spiced Stew
Pastitsada
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Its name comes from the Venetian word for a wine-and-spice-braised meat dish — Corfu was the one part of Greece the Ottomans never conquered, which is exactly why its food still tastes so Venetian.
Beef, rooster or rabbit is slow-braised for hours in a deep red tomato sauce built on a spice blend called spetsieriko (cinnamon, cumin, nutmeg, black pepper), then served over thick pasta. A signature dish at Corfu's taverna counters and market food stalls.
Why it's made this way: Venice ruled Corfu for nearly four centuries, and the imported spice trade that came with that rule — cinnamon, nutmeg, cumin — worked its way permanently into local cooking, unlike the rest of Greece, which developed under Ottoman influence instead.
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Part of World of Street Food — 690 dishes from 118 countries.
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