Ever thought of coming to Corsica in February ? If not, here’s an idea for you.

Maybe you’ve never thought of organising your out of season holidays or even Valentine’s Day in Corsica – and yet, away from the clichés of a candlelit dinner in an ultra-crowded restaurant of the European capitals, Corsica would be a very inviting suggestion just to ‘let yourselves go’.
The celebration for lovers on the Island of Beauty is not such a far-fetched idea after all !
Corsica is really very romantic in February, under the snowflakes .. where you can find a cosy little nest, and enjoy the island’s winter with clean, fresh air, a natural protected environment and a slow pace. Forget the classic city breaks in some of the main European capitals, and plan for an authentic, sensual journey in the heart of the island – at a time, when everything is just charm and tranquillity.
 
 
A...
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Charles Joseph Bonaparte, and the FBI

augustin-chiodetti-fbiCharles Joseph Bonaparte was born on June 9th 1851 in Baltimore, Maryland. He was an American politician and grandnephew of Napoleon I, and he died on June 28th, 1921 in the county of Baltimore. 

Son of Susan May Williams (1812-1881), daughter of a wealthy businessman from Baltimore, and Jérôme Napoleon Bonaparte (1805-1870). The latter being the son of Jérôme Bonaparte (the youngest brother of Emperor Napoleon I), and his first wife Elizabeth Patterson, whom he had married during a visit to New York in 1803.
After graduating from Harvard where he studied law, he worked as a lawyer in Baltimore and became a politician, reputed both locally and nationally.
Member of the Board of Indian Commissioners from 1902-1904, and President of the National Civil Service Reform League. 
In 1905, he ...
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Certainly a treat: Chestnut Ice-cream

Taking advantage of our chestnuts, with some delicious homemade chestnut ice-cream ! You’ll see, it’s quite simple to whip up.

 
                                                                                 recettes-corse-chestnut-ice-cream
 
 
Ingredients:
 
– 150g precooked chestnuts
– 500ml milk
– 3 egg yokes
– 50g sugar
– 1 vanilla bean 
 
 
Method:
 
First of all, you’ll have to prepare a chestnut purée, mixing the chestnuts coarsely. 
Boil milk and split vanilla bean (in order to release the aroma).
Beat egg yokes with sugar, and mix with boiled milk. Put the preparation back on to the heat, and allow to thicken (like a custard), but it must however remain liquid. Remove from heat, and take out the vanilla bean, add the chestnut purée and allow to cool.
Pour into an ice-cream maker, and freeze for at least 30mi...
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Archeology/History : evidence of presence

bastia-cusi-archeology-1It goes without saying, that from the beginning of the island’s population, men travelled the territories that surrounded them – hunting, fishing, collecting shells along the shores, raising cattle and soon cultivated the slopes of Pigno. But, what evidence of their presence did they leave ? In truth, little – and only a trained eye and patient research, or sometimes luck, can reveal tiny signs of their passage – arrowheads found at Arinella, slivers of obsidian and rare shards collected on the hills overlooking Cardo and PaeseNovu, and a dug up cupule in a rock above Suerta
 
 
Source: Bastia cusi 
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‘Frappes’: if you haven’t already tasted them, certainly worth trying !

Very popular and can be served on many occasions – ideal for all types of festivities, the Corsican ‘frappes’ are simply delicious and be will go by unseen (christenings, birthdays etc,.), they remain a classic choice for many families here.
 
Ingredients:                                                                                    recettes-corse-frappes
 
– 500g flour
– 1 packet baking powder
– 50g sugar
– 1 packet vanilla sugar
– 50g icing sugar
– 3 eggs
– 100g butter
– 15cl milk
– 10cl sweetened condensed milk
– 1 lemon zest
 
Method:
 
You’ll need a deep fryer for this recipe.
In a terrine, place the flour and make a well in the centre. Add the melted butter, eggs, powder sugar and vanilla sugar, salt, baking powder, lemon zest and sweetened milk...
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