This dish is sometimes called “pastitsada Korfiatiki”.
For the traditional pastitsada recipe, we have a lean shank or shoulder of veal that is cooked long and slowly in a stew in a casserole dish with olive oil, o...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.