Monthly Archives December 2013

Once upon a time .. ‘The Bride’s Veil’

Voile de la mariée (Gra Ziella)

 

 

 

Once upon a time, a rich young man was in love with a penniless girl. However, the girl’s father was strictly against this future union, and in spite of all, they decided to get married – but her father arrived in haste, bursting into the church where the ceremony was being held, with the intention of killing the future groom.

The young girl, whilst fleeing with her husband, fell off the mountain side … and to this day, her long white veil, remains hanging to the rock wall – ever since, this waterfall bears the name of ‘the bride’s veil’ …

(to be found towards the heights of the village of Bocognano)

 

Photo credit: Gra Ziella ©

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Passion Chocolate: with Michel Colombani – ‘Maître Chocolatier’

Colombani Chocolate 014This adventure dates back to 1988, when Michel worked with Daniel Rotoloni, having also been trained by him at the ‘Bonheurs Gourmands’ and it wasn’t until 1994 that Michel flew with his own wings and created his very own chocolate nest. I’ve known him now for several years, and I highly respect his strength of work, his quest for perfection and his use of imagination whenever and wherever he can.

Today in 2013, thirty two varieties can be explored and savoured, where spices and aromas are just waiting to emerge and guide your palate there where you would just love to be – that state of certain ecstasy, when chocolate takes over!        Colombani Chocolate 023
Childhood memories are what come to his mind first, where sharing over Christmas and Easter was always an event, and this obviously influences hi...

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Mimi’s chestnut flour, fig + walnut cake

Cake-farine-de-chataigne-noix-et-figues-les-recettes-de-Michele-Grimigni_medium(1)Certainly for the season! deliciously different due to the chestnut flour, that added tasty ingredient –

6 – 8 portions

Preparation: 5 mins

Cooking: 40 mins

Ingredients:  

– 100g sugar +  4 eggs
– 100g butter
– 100g chestnut flour
– 100g wheat flour
– 1 packet of baking powder
– a pinch of salt
– rum
– 5 soup spoons of milk
– walnuts, dried figs

Preparation:

Cut the figs into strips and coarsely crush the walnuts
Blanch the sugar and egg-yolkes
Add both (sieved) flours, salt + baking powder, mix well and add milk
Add melted butter, and blend well to obtain a consistent batter
Beat the egg whites and add progressively to the mix
Add walnuts, figs, rum and blend
Butter + flour a cake tin and fill with mix
Put into the oven for 40 mins at around 180°
Leave to cool before removi...

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Quick shots taken at the chestnut fair in Bocognano*

These give you a fair idea of what this fair actually offers – the sun was there to greet us, smiling faces and so much to devour with the eyes !

a definite halt, if and when in Corsica early December, and a fair where  attractive stands with quality goods await the public – from near and far ..

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Bocognano invites you to a legendary chestnut fair – total immersion with flavours/sensations and ambience

6106107-9116489When one realises the importance chestnuts hold on this island, it is certainly not surprising that the chestnut fair remains one of the highlights of the year, and is this year, celebrating the 31st representation in the very attractive village of Bocognano, which is on the way to Corte/Bastia.

Annually held in December, this popular fair attracts the crowds from all around, for the diversity of the stands, along with the festive atmosphere is not negligible and can be witnessed through the floating savours of chestnuts!

 
The village itself, is situated only 40km from Ajaccio, another lovely drive up there, gaining height all the time.

Demonstrations of various sorts will be taking place here again, where chestnuts, chestnut flour and the impressive choice of where this natural and fla...

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