Corfu pasticcio dolce
The pasticcio dolce is a rare recipe of hers Corfu, a remnant of Venetian cuisine.
Recipe for traditional Corfiot pastitsio dolce
Between two layers of dough is placed a mixture of well-cooked meats (beef, pork, chicken, snipe, blackbirds, sausages, lard) and thick spaghetti with grated cheese and dill.
The result creates an incredible a feast of flavors.
Pastitsio of the godmother
A variation of the pasticcio dolce was pastitsio of the godmother (grandmother) which was the first dish of a Sunday family lunch.
Between the leaves of the dough together with the spaghetti are placed the thick spaghetti with tomato, salt, pepper, sugar, grated cheese, boiled egg slices, pieces of ham, salad (salami), and the meat (chopped pieces of chicken and beef or beef) with its sauce and spread cheese, a little pepper and three soups on top.
A complex recipe that derives its origin from the cuisine of ancient Rome.
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