The Festival commences on Wednesday afternoon in the central square Spianada where the leading chefs of Corfu, the Chefs Club of Corfu,
cook and present to the public the traditional Corfiot cuisine: pastitsada, bourdeto, bianco and many other gastronomic brands of the island parade accompanied by local wine and beer. At the heart of the site, local producers showcase their products and businesses to visitors. Music and dance from local groups complete the cultural identity of Corfu.
On site dozens of students from the State Vocational Tourism Institution and Tourist Guides Corfu, significant supporters willing to help and inform visitors about the Festival and Corfu’s cuisine.
Greek tourism is most indebted to the pioneers of the gastronomic hospitality. One of them is the man whose life is interwoven with cooking, travel and of course Corfu, Hector (Ettore) Botrini, the historic chef of Clubs Med, that inaugurated in Greece via Corfu during the time of organized tourism. On Wednesday evening, in front of everyone, Corfu will honor this culinary genius, one of the best Greek chefs, Hector Botrini.
The Festival wraps its first day with street parties in town’s alleys, offerings from businesses that participate in the festival and the first recommendations of the festival:
In Spilia and Evraiki, neighborhoods behind the old harbor, Markas, Akamatra and Pergola treat a shot of tsipouro and open the ouzeri and tsipourodika chapter in Corfu. Chapter of a book that starts in 1456 when, according to the Corfu’s General Archives, the production of tsipouro in Kinopiastes in Corfu was first recorded.