Authentic Corfiot Rooster Pastitsada: A Taste of Ionian Tradition

If Corfu had a flavor, it would undoubtedly be Pastitsada. This iconic dish tells a story of centuries, blending the elegance of Venetian cuisine with the warmth of Greek tradition.

Its name comes from the Italian word pastizzada, meaning a meat stew, yet in Corfu, it evolved into something unique: tender rooster simmered in a velvety tomato sauce, enriched with red wine and exotic spices that fill the home with irresistible aromas.

Pastitsada is not just a meal—it’s a celebration. Traditionally served during Sunday family feasts and festive occasions, it’s paired with thick pasta and topped with grated kefalotyri cheese.

Every bite captures the essence of the Ionian spirit: comforting, flavorful, and full of history.

Ingredients

1 rooster (about 2 kg), cut into portions
3–4 onions, finely chopped
2 tbsp tomato paste, dissolved in 1 cup water
3 ripe tomatoes, blended into a smooth purée
¾ cup red wine
2 bay leaves
1 tsp cinnamon
½ tsp ground cloves
½ tsp allspice
½ tsp sweet paprika
Salt & pepper
½ cup extra virgin olive oil
1½ packs thick tubular pasta (No. 2)
Optional: grated kefalotyri or ladotyri cheese for serving

Instructions

Prepare the Rooster
Heat the olive oil in a large pot over medium heat. Brown the rooster pieces in batches until golden on all sides. Remove and set aside.
Sauté the Onions
In the same pot, scrape up any browned bits and add the chopped onions. Cook until softened and lightly golden.
Deglaze with Wine
Return the rooster to the pot along with its juices. Pour in the red wine and let it simmer for 2–3 minutes to evaporate the alcohol.
Build the Sauce
Add the diluted tomato paste and the blended tomato purée. Season with salt, pepper, cinnamon, allspice, cloves, paprika, and the bay leaves. Pour in enough hot water to just cover the meat.
Slow Simmer
Reduce the heat and let the rooster simmer gently for 1½ to 2 hours, until tender and the sauce is thick and rich. Add a little hot water during cooking if necessary.
Cook the Pasta
In a separate pot, cook the pasta in plenty of salted boiling water according to package directions. Drain, drizzle with a bit of olive oil, and toss lightly.
Serve
Arrange the pasta on a large platter, place the rooster pieces on top, and ladle over plenty of sauce. Sprinkle with grated cheese if desired.