Pastitsada Recipe – Corfu’s Most Famous Dish
Pastitsada is more than just food in Corfu — it’s a Sunday tradition, a wedding dish, and the ultimate comfort meal.
This rich, slow-cooked stew with pasta and spices is the island’s signature dish, loved by locals and visitors alike.
Traditionally made with rooster, but often prepared with beef or chicken, it’s a dish that tells the story of Corfu’s Venetian past and its unique blend of flavors.
Pastitsada – Corfu’s iconic pasta dish
Ingredients
- 3 large onions (essential for the sauce)
- 1.5 kg rooster, beef, or chicken
- 200–250 g tomato paste
- 100 g extra virgin olive oil
- 50 ml red wine
- 1 tablespoon sugar
- 1 kg pasta (thick macaroni, bucatini, or penne)
- Grated kefalotyri or Parmesan cheese
- 1 tablespoon Spetseriko spice mix (see below)
- Salt and pepper to taste
- Water as needed
Spetseriko – The Secret Spice Blend
Spetseriko is what makes Pastitsada unique. Each family has its own recipe, but the mix usually includes:
- 10 g ground clove
- 50 g cinnamon
- 50 g nutmeg
- 70 g sweet paprika
- 50 g cumin
- 20 g hot pepper (Bukovo), or more to taste
- 100 g sweet red pepper (sweet Bukovo)
- 20 g mixed spice
- 30 bay leaves, crushed
- 25 g black pepper
These quantities make enough for several uses. Store the mix in a glass jar, away from light and moisture.
Cooking Instructions
- Cut the rooster (or meat) into 4–5 large pieces.
- Finely chop or blend the onions for a smooth sauce.
- Heat olive oil in a large pan and sear the meat until lightly browned.
- Add onions and sauté together with the meat.
- Pour in red wine and cook until the alcohol evaporates.
- Add tomato paste and enough hot water to cover the meat.
- Stir in sugar, salt, and one teaspoon of Spetseriko.
- Simmer gently for about 2 hours, stirring occasionally.
- Cook the pasta just before serving — bucatini or thick macaroni is traditional.
- Serve the meat and rich sauce over pasta, topped with grated kefalotyri.
Tips & Variations
- Rooster vs Beef: In villages, Pastitsada is almost always made with rooster. Beef is a more modern substitute, while chicken makes a lighter version.
- Pasta Choice: Thick bucatini or Corfiot “pastitsada macaroni” is the classic pairing, but penne or spaghetti work too.
- Spice Balance: Adjust the hot pepper in the Spetseriko for a mild or fiery result.
- Serving Idea: Pair Pastitsada with a glass of Corfiot red wine for an authentic experience.
Frequently Asked Questions
Can I make Pastitsada without wine?
Yes, but the wine adds depth. You can replace it with a splash of vinegar or simply skip it for a milder taste.
What is the difference between Pastitsada and Italian ragù?
The use of Spetseriko spices and the slow simmering make Pastitsada uniquely Corfiot. It’s richer and more aromatic than a standard ragù.
Is rooster easy to find?
In Corfu villages, yes. Outside Greece, beef is the most common substitute.
Discover more Corfiot recipes and traditional dishes on our main Corfiot Cuisine page.
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