Monthly Archives January 2014

Where are the oysters bred on the island ?

oysters bisHere in Corsica, oysters are bred in two ponds on the east side of the island, and highly appreciated for their iodised/nutty flavours.
Oyster-farming takes place in the Diana pond, situated around 3km north east of Alèria and the Urbino pond (between Ghisonaccia and Alèria). In the first case other than the hollow oyster, a wild and endemic species is developed and commercialised, under the name ‘nustrale di Diana’. On the restaurant’s menus throughout the island, one finds these local oysters regularly, which can be consumed raw, with or without seasoning (drops of lemon juice or a shallot vinaigrette).

The production of shellfish in Corsica (not only oysters, but also mussels and clams) carries on a lifelong tradition, coming from the building up of flat oyster valves (as has been wit...

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Traditional dances from ‘Ochju a ochju’

traditional dance
Ochju a ochju, is a traditional dance association dealing with creative development; traditional costumes worn in the Corsican micro-regions during the 17th/18th centuries.
These costumes were created by designer Rene-Marie Acquaviva, according to ethnologist Rennie PecqueuxBarboni’s theory. Staging of traditional dances: carnival, community (such as the quadrille), dances for couples; ‘a jardiniera’, and choreographic creations deriving from traditional dances.

Ochju a ochju aims at creating bonds/connections through offering a representative meaning/sense in order to bring people together – combining heritage and creation so one can perceive an authentic image of the island of Corsica, anchored in its traditions but, turning towards the future and modernity.

Source: Corse Passion

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Designated trees that hold the title of ‘Notable Trees’ in Corsica

Lentisque pistachier
Did you know, certain trees hold the title of ‘Notable Trees’ in Corsica (identified by the ONF and the A.R.B.R.E.S association) :

– the sweet Chestnut in Zonza : circumference: 14m

– the Eucalyptus of the Trinity in Porto Vecchio : height: 28m

– the Oak in Bavella, that grows on two boulders

– the Laricciu pines in Chieni, south of Albertacce

– the millennium Olive trees in Balagne

– the holm Oak in Olmi Capella : circumference: 7m

– the Beech of the Col St Pierre in Cristinacce-Marignana

– the sweet Chestnut Mal’Concillio of Carcheto in Castaniccia

– the aisle of Planes of Casabianda (the ‘open’ prison of Aleria)

– the Juniperus Oxycedrus of Ponte Leccia (800 years of age)

– the Pistacia Lentiscus of Ghisonaccia (between 800 and 1300 years of age)

– the sweet Ches...

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The legend of Lake Cintu

The Corsican fairies can be at times, ‘mistresses of water’ and have even intervened in favour of men – bringing them the water they needed. Lake Cintu (from the Mount Cintu), would see her origin deriving from a fairy of goodwill …    Lake Cintu (Corsica Roc)

This would have originated from the time when Calasima had a king, and this king was very upset seeing his herds wasting away from lack of water. So, one day he decided to climb the Mount Cintu at 2706m, with the hope of catching sight of a salutary spring from its summit. Upon arrival, the king was weary from being very tired and thirsty, but he didn’t find the slightest watering hole to quench his thirst.

The distress witnessed by the fairy who dwelled there, touched her...

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A choice of Corsican goat cheese, that keeps its promises

Goats + shepherd 005This is not just a choice of goat cheese, it’s a cheese I have been eating for years now. Martin Luciani, shepherd, looks after his goats up around Pevani (which is a small hamlet, off the main road from Ajaccio to Cargèse) and where before any building started, was full of barley and wheat when the goats were growing up. It’s worth visiting this area, for the scenery is tremendous overlooking the Gulf of Sagone and thereabouts, even for a days outing, and a very popular site for those who delight in catching and tasting sea urchins, which attracted crowds in the past – there are those in Ajaccio who still speak of Pevani and keep fond memories of picnics and fishing.
His cheese is, in my opinion, certainly one of the best on the market; through texture, flavour and the colour speaks...

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