Corfu's culinary map was drawn by four centuries of Venetian rule — longer than any other Greek island endured foreign governance. The Serenissima left behind sofrito, a veal stew simmered in white wine and garlic that appears on no mainland menu, and pastitsada, a cinnamon-laced pasta draped in rooster ragù that still anchors Sunday tables. The Old Town's arched alleyways shelter third-generation pastry counters selling mandolato, a nougat descended from Italian torrone, and kumquat liqueur distilled from fruit the British introduced in 1924. These are not museum dishes. Walk the Liston arcade at midmorning and you will find locals ordering freddo cappuccino alongside tourists, both groups drawn to the same marble-topped caffès that opened under gas lamps a century ago. A Corfu food and wine tour threads together tasting stops that would take days to locate independently. Guides lead small groups into family-run cellars in Corfu Old Town's quieter contrade, where Kakotrýgis and Robola whites are poured alongside cheese aged in mountain huts above Paleokastritsa. The island's olive oil carries Protected Designation of Origin status — its groves produce fruit with lower acidity than most Aegean rivals — and many culinary walks include a stop at a press to taste oil within weeks of harvest. Between courses, you pass Venetian well-heads, Byzantine chapels, and the arcaded façades of the Spianada, Europe's second-largest square. The most substantive tours venture beyond the ramparts into the island's agricultural interior, where hilltop villages like Sgombou and Lakones still produce wine from indigenous varieties that never crossed to the mainland. Estate visits often pair vertical tastings with meze platters assembled from the property's own preserves — capers, sun-dried tomatoes, marinated octopus. Bike-based itineraries cover greater distance, linking the Old Town's morning markets with countryside tavernas that serve slow-cooked stifado and bakaliaros, salt cod fried in skordalia. These routes follow coastal roads shaded by cypress and eucalyptus, climbing to overlooks where the Ionian opens westward toward Italy. Culinary tourism in Corfu is a recent formalization of older practice. Before operators began running scheduled Corfu food and wine tour experiences, locals guided visiting friends through the same stops — the bakery that still fires its oven with olive wood, the wine shop whose owner sources from a cooperative of twelve growers. Structured tours have made that knowledge accessible to short-stay visitors, compressing a week's worth of discovery into a half-day walk. The trade-off is spontaneity, but the return is density: six tastings, three wine pours, and two historical asides, all before the lunch hour ends.