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The tsoureki of Corfu, fogatsa, marks the influence of the Venetians on the island from the time of their rule. The Italians called the fried bread dough Fogazza.
Shortly before Easter, the neighborhoods of the city of Corfu, in addition to the fragrance of the beautiful lilacs that bloom everywhere, are flooded with another unique aroma: that of the Easter bread of Corfu, the fogatsa, whose fragrance comes from kumquat liqueur. The bakeries and sweet shops of the island produce it as a feverish pace. A round-shaped variety of tsoureki, no festive table is complete without it.
