The event “The Culture of Monastic Cuisine” took place on Saturday, May 3, 2025, with a strong emotional and cultural charge, as part of the 7th Corfu Food & Wine Festival. The historic and sacred space of the Holy Monastery of Panagia Paleokastritsa hosted a unique culinary education experience, which connected the culinary art of monasteries with the modern needs for substance, simplicity, and authenticity.
The internationally renowned chef from Serbia, Ivo Andri?, together with Father Methodius and students of SAEK Tourism of the Ionian Islands, led an inspiring masterclass dedicated to monastic culinary traditions. The audience had the opportunity to learn about the philosophy and techniques of monastic cuisine through live presentations of dishes and stories behind the flavors.
Among others, chef Ivo Andri? presented the preparation of sturgeon p?t?, highlighting the dish’s common roots in Corfiot and Serbian cuisine, as well as the influences of Mount Athos. Father Sebastianos, culinary guardian of the Monastery, shared with emotion and respect the secrets of the traditional bianco, prepared according to the fasting tradition of the Ionian Islands.
All dishes were prepared with pure Corfiot olive oil from the Enotis Olive Grove of the Konstantis family, highlighting the connection of taste and locality.
The event concluded with a joint monastic meal at the Great Table of the Monastery, accompanied by the Grammenos family’s kakotrygi and ros? wine from the Chilandari Monastery of Mount Athos — a wine journey that symbolized the union of East and West, Corfu and Serbia.
Among those present were the Abbot of the Chilandari Monastery, Archimandrite Methodios, the Mayor of Central Corfu & the Diapontian Islands, as well as representatives of the local government, tourism organizations, educators, and a multitude of visitors and pilgrims.
The day culminated in the evening with the organization of the event “Serbian Evening: Flavors and Culture” at the Garitsa Grove – Windmill, with traditional music and dances, Serbian flavors and references to the historical bonds of friendship between the two peoples, from the hospitality of refugees in 1916 to the difficult moments of 1999.
A particularly positive impression was left by the presence and contribution of the students and professors of SAEK Tourism of the Ionian Islands, who with professionalism and respect, highlighted the importance of tourism education as a living cell of culture and hospitality.
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