Corfu was a Venetian harbour for 411 years, and was named “key” of the Adriatic. It was only natural that the passing ships to “leave to the Corfiots many and teach them even more”. During the Renaissance Venice was the European centre of the trading of spices and sugar and distributed luxury and wealth all around Europe. As a consequence of the Venetian domination was the imposition of the Venetian cuisine and the Venetian way of cooking to the Corfiots. The Venetians brought new products and taught the Corfiots how to eat them. Corn, tomatoes, beans, pepper, but also coffee, chocolate and many other products were brought to Corfu by the Venetians. In a very short time, however, these new products were appreciated by the Corfiots and were thus incorporated in their daily diet, reaching our days almost inalterably.
The present-day Corfiot cuisine has the typical Mediterranean characteristics (the common base is the olive oil, the vegetables, the pastas and many herbs and spices) exhibiting the different influences that the island was under. The cuisine of the city is clearly venetian. The cuisine of the countryside, a poorer one, is based on the agricultural products that were cultivated simultaneously with the cultivation of the olives, which was imposed by the Venetians. Common characteristic of all Corfiot dishes is the tastefulness. The food and particularly the bread, was always and still is well salted, because Corfu has many saltworks and the salt was never absent from any household. Although many centuries have passed, the names of the foods did not change almost at all. The emigrations of the Greeks from the mainland Greece, after the Union, did not leave almost any mark in the local cuisine. The mass spreading of the classic Greek cuisine (which contained a lot of influences from the Turkish conquerors) took place after the Second World War.