The cooking habits of the ‘seven Ionian islands’ have also been influenced by the Venetians who left behind them a cosmopolitan and gourmet heritage and, indeed, many local dishes retain, to this day, their original Italian names, e.g. bourghetto, savoro, poulenta, sofigado, polpette, toumatsi, castagnole. The British also left their mark with ginger beer which, sadly, is no longer produced on the island. Today, perhaps the most characteristic Ithacan dish is chicken ‘tserepa’ cooked in a sealed earthenware dish.
Sofigado- Sofigado is a rich, sweet and sour beef stew with quinces and petimezi (grape-must syrup) and its history, is rooted in the times of Venetian occupation.