The idea of visiting Corfu has always attracted me. When I thought of this island, I remembered fragments of Odyssey Travel, the battles under the command of Admiral Ushakov, the Turkish battleships, the Republic of Venice and the Empress Sissi.
Spectacular views of Corfu’s mighty monolithic stronghold and Venetian-style houses open up as you approach the island. Corfu greeted us with a lack of parking spaces and 35 degree heat, so we hurriedly hid from the sun in the shade of the narrow streets.
Once in the old town, we forget that we are in Greece. Typical Italian courtyards with clothes hung out to dry in the sun, peeling orange-red walls, and green shutters instead of Grecian blue.
The tower with a clock of the church of Saint Spyridon is a kind of landmark in the old town. St. Spyridon especially revered in Russia. Pausing at the temple, we hurried to take a look at the famous ancient fort. When we arrived the ticket office was closed, and they allowed us to enter with the dog and for free, and there were practically no visitors. We were lucky to see the sunset from the city walls. So of course we weren’t upset at all!
For the trip we took our Ruffy, which obviously promoted the popularity of the breed throughout the world, because where there are so many tourists from all corners of the world, and for every second I had to explain what breed it is. Tired of impressions and Ruffy’s popularity, we moved in for the night.
It turned out to be a convenient and inexpensive option in favor of renting the house instead of the usual hotel rooms.
The view of the small island with the white monastery of Blachernae and the even smaller Mouse Island nearby seemed to me the most Greek image of Corfu. There is the airport near the island and the planes fly directly above it, almost touching the bell tower.
The nature of Corfu impresses even someone who is used to the beauty of Greece. Spectacular mountainous terrain, small islands, the abundance of vegetation and trees, the blue sea… all these beauties irreversibly whet your appetite. In Greece, I really like the way of cooking: the dishes are seasonal, always fresh, and the flavor is not masked by the abundance of sauces and spices. I don’t eat meat, and I don’t feel excluded from gastronomic pleasures: seafood, vegetables, fruits, cheeses.
We stock up on cheese on the way home in the mountain village of Metsovo, famous for its cheesemakers and woodworkers. The cobblestones, which are washed every morning, the roofs covered with flat stones, and everywhere, the smell of wood.