Disclaimer: Today’s article contains material you might find amusing. We would like to emphasise that this is a serious article, and all the comments you read today are in no way meant in jest. Or are they? Enjoy!
Where Did All the Potatoes Go?
In the early 19th century, Ioannis Kapodistrias, the founder of the modern Greek state, tried to address the problem of the low living standards of the population at the time. For that reason, he attempted to introduce the cultivation of the potato in Greece.
During his first attempt, he left sacks of potatoes for the Greek farmers and ordered said potatoes to be handed out to anyone interested in planting them in their empty fields. The attempt was unsuccessful, however, as the population was reluctant towards the new root vegetable.
Nevertheless, being Greek and hence innovative, Kapodistrias ordered the whole shipment to be on public display, but this time – under guard. As farmers and locals passed by the unloaded potatoes on the docks of Nafplion, they started believing it was valuable, a delicacy for the rich perhaps.
As instructed, the guards turned a blind eye when the locals started stealing them. It was not long before there were none left. The Greeks had finally embraced the potato!
How a Potato Accident Gave Birth to Bianco
If it was not for Ioannis Kapodistrias, Bianco might not have existed in its current form. This garlicky fish stew, served over pan-fried potatoes, is one of those rare recipes that remains consistent throughout thousands of cookbooks. There is yet a variation to be found.
Although it is not as popular as Pastitsada and Greek Sofrito, Bianco remains one of tourists’ beloved dishes, especially when combined with kakotrygis – a local dry white wine.
Why Bianco Is Always White
Bianco means white as there are no tomatoes used in the recipe. That is unusual as tomato usually accompanies saucy Italian and Greek dishes. The method of simmering the fish on top of the potatoes is distinctive for the regions along the Dalmatian coast, as well as for those down to Corfu.
The Fish That Defines Bianco
Another essential thing to note is the fish used in Bianco. Typically, a Greek sea bass called lavraki is used. Yet, on the 14th of September every year, a different fish is used. The reason? The local people of Corfu celebrate the religious festival of the Feast of the Cross. During the festival, salted or fresh cod is used for Bianco instead of lavraki.
Why Bianco Belongs to Corfu
Greek cuisine can be found far beyond the country’s borders, yet some dishes remain closely tied to the places that shaped them. Corfiot recipes, in particular, differ noticeably from those of mainland Greece and are often less widely known. Whether this is due to climate, history, or the rhythm of daily life on the island is open to interpretation.
What is certain is that dishes like Bianco feel inseparable from Corfu itself. They reflect an island where flavours are shaped slowly, influenced by sea, land and tradition rather than by trends. Some dishes travel easily.
Others, like Bianco, remain quietly rooted, best understood where they were born.
