Culture, Food & Wine
The island of Corfu is the biggest and one of the most charming Ionian island.
Easter’s celebrations for both Orthodox and Catholic Corfiot dating back centuries ago while impressive ritual events which start from Palm Sunday are found nowhere else in Greece.
On Holy Saturday many customs take place early in the morning around the old town. The Epitaph’s litany is wandering around, starting from Saint-Spyridon’s church, while prayerful melodies floating the roads played from Philharmonics Orchestras.
When the bells start ringing for the first Resurrection at 11:00 a.m. the joy replaced the mourning and inhabitants and visitors stand by watching the custom of breaking the jugs.
The Corfiot used to throw from their balconies in the streets big clay colorful jugs or earth ware jar, full of water, while the Church Bells ring jolly with the crowd being excited.
The origin of this tradition, which lasts several minutes, has roots from the time that Corfu was under Venetian occupation and the Catholic people.
Corfu’s gastronomic offerings reflect its rich history conquered by the Venetians, the French and the English.
Corfu doesn’t have an impressive wine production, but the cultivation of vines has its roots in the middle of 19th century.
The indigenous wine varieties are the crisp white “Kakotrigis”, which means that the procedure of harvest is very difficult for this variety of grapes and “Robola”, the wine star of the Ionian Islands.