On the eve of the fifteenth of August in Corfu, the island “sinks” in absolute darkness.

Church bells ring during the day, and at night, countless epitaphs of the Virgin Mary roam the streets and urban towns.

A characteristic feature of all tombstones is that they are decorated with hundreds of multi-colored white, red and pink ribbons, symbolizing the Holy Belt of the Virgin Mary. Ribbons will be distributed to believers on the “nine days” of the Virgin Mary, and they, in turn, will keep them in the iconostases of their homes to bring them health and good luck.

This characteristic custom in Corfu has been lost in the mists of time and is continued from generation to generation by the women of the respective parish associations, making the epitaphs of Panagia more and more impressive every year.

Epitaphs are always accompanied by the local philharmonic and choirs of the island. The custom runs throughout the island and enchants all its visitors.

The fifteenth of August, the “little Easter” of summer, is celebrated in all its glory. In every district and every village there is a church dedicated to the Mother of God. In the city of the Virgin Mary of Eleusis, in the Mantukiu region, there is a place of honor where the longest funeral litany is performed, since it begins at sunset and lasts more than three hours.

In the countryside, the women of the clubs still observe the custom of “orphan” pasta, which they distribute to visitors after the procession of the gravestones of the Virgin Mary, and in the country of Corfu they distribute lenten bread with aniseed. the churches have a special recipe that can only be found on the island.

On the fifteenth of August, the island dresses up in its festive attire. Corfu cuisine has its own honor. In every house, pechisado or pasticada with thick spaghetti and chicken, which is also the main dish of the day, is always prepared according to a special recipe that the people of Corfu keep as a sacred secret.

There are many people, mostly tourists, who will also try the roast lamb jerky that you will find at the good roasters that hit the streets early, setting up countless skewers.

RES – OIE