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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD