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A Coriote dish inspired by the island's long Venetian rule, and often served for Sunday day lunch. Beef, veal, rooster, chicken or duck are braised in a rich tomato sauce with onions, garlic, white wine, vinegar, cloves, cinnamon, and garlic, then served on thick spaghetti or other pasta, and topped with grated kefalotyri.

Text © Dana Facaros

Image by mignatiou