The most famous traditional product of Corfu is kumquat. Kumquat is a group of small fruit-bearing trees originating in China, cultivated since the 12th century. In Europe, it was first appeared in the early 19th century by Robert Fortune, botanologist of Horticultural Society. Kumquat stands for “gold orange” in chinese.
Its colour is orange or yellow-orange and its peel is aromatic with sweet flavour. The flesh is not really juicy and its flavour is sweet and sour. Kumquat can be eaten raw, canned, but it is usually made for dessert, marmelades, jellies.
English people first brought Kumquats in Corfu, in 1846. In particular, Sydney Merlin, famous today for the orange assortment with the same name cultivated in Dassia. Today, kumquats labelled with PDO, cultivated mostly in the Northern Corfu in annual production around 140 tonnes, especially around Nymfes village, where the liquor is famous product of Corfu.
But also Kumquat is used in cooking and pastry making, providing sugar-coated fruit, marmelades and traditional sweet spoons, even used in fragrances!
Unique Corfiot, handmade products of fine quality kumquats such as spoon sweets, Mantolato, Jams, Loukoumia, Mantola, Baklavas and Kumquat extracts.
MANTOLA: It is a traditional sweet produced in Corfu since the Venetian period. The name is from the Italian word mandorla, which means almond. Mantola has the shape of bonbon and is baked and sugar-coated almonds, with the aromas of essential oils in different flavours.
It is an ideal choice along with liquors but also an excellent snack. It is also great to decorate a cake or a tarte.
MANTOLATO: Traditional handmade sweet produced with roasted almonds, sugar,egg whites pounded in meringue.
SIKOMAIDA FIG TART: Corfiot dessert made with paste of dried figs, in red wine and aromatised with Lazaris ouzo, anise, fennel seed and black pepper. The spicy flavour matches with distillations (tsipouro, ouzo, grappa, brandy). It can be added as an ingredient in green salads or combined with soft goat cheese or charcuterie, like proschutto.
The traditional Corfiot liquor is produced with the extract of the rare fruit kumquat to alcohol, with the traditional way that goes from generation to generation:
Fruit is collected attentively in fruit fields, cleaned, washed and put along with the alcohol in stainless tanks, in order for the alcohol to absorb the qualities, the aroma and the colours of the fruit. Then, syrup is added in order to make it a liquor. After, we filter and bottle it. Kumquat liquor is served frozen as a digestive drink after each meal. It is also great with ground ice or as an ingredient for cocktails with “greek character”. It is also great in fruit salads and can be used to give its essence to a cake or spongecake. Kumquat liquor cream is created with the addition of milk in the final stage of the producing process. Its velvet texture makes it an excellent ingredient for cocktails.
This particular liquor is produced with the extract of lemon peeling to alcohol, with the traditional way that goes from generation to generation:
Its peels are taken off carefully, so no dram of the white bitter internal part is left there. Then along with alcohol, they are put in stainless tanks, in order for the alcohol to absorb the qualities, the aroma and the colours of the fruit. Then, syrup is added in order to make it a liquor. After, we filter and bottle it. Transparent, aromatic and tasty, the limoncello liquor is served frozen as a digestive drink after each meal. It is combined with sweet tarts, fruit salads, cakes and dried fruit. It is also great with ground ice or as an ingredient in cocktails.
Limoncello liquor cream is created with the addition of milk in the final stage of the producing process. Its velvet texture makes it an excellent ingredient for cocktails.