Monthly Archives February 2014

The Sacred Boundary Stone

la terre sacréThere’s a beach called ‘The Sacred Boundary Stone’, on the road to the Sanguinaires Islands in Ajaccio. This name was given to the set of boundary stones dedicated to the French and allies, who died during the First World War.
Each boundary stone holds soil from the twelve different battlefields of the First World War.

 

 

 

 

Source: Corse Passion :
https://www.facebook.com/pages/Corse-Passion/

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Nietzsche’s longing to come to Corsica, but more specifically to Corte ..

Villages de Corse CORTE

‘The value of a thing sometimes does not lie in that which one attains by it, but in what one pays for it – what it costs ..’

This discovery left me stupefied and very responsive to the fact that the literate, tormented, brilliant and so ‘aware’ German philosopher Nietzsche would have desired to reside in the town of Corte, here in Corsica. Why not ?, you may say.  The fact is, he had a strong admiration for Pascal Paoli, whom he considered the most accomplished man of his century; Corsica being a place where potent concepts took place. It makes sense now, doesn’t it – the pieces of the puzzle slowly fall into place in many ways; his unique way of reflecting, his disgust with Europe at that particular moment, and his longing for authentic fortitude/morals.

The prominent and audacious ...

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Creamy Pumpkin and Chestnut Soup – amazing*

Pumpkins can be quite interesting for various recipes, blending well with many ingredients such as chestnuts – a nice change too for your choice of soup, easy and just so flavourful.

Preparation: 10mins                                                   18 (1)bis

Cooking: 20mins

Serves 4

Ingredients:

– 400grs pumpkin

– 250grs chestnuts

– 1 nutmeg leaf

– 1 onion

– salt, pepper, olive oil,

– thick cream or liquid full cream

– wholemeal bread

Preparation:

Cut the pumpkin into large pieces and peel them. Peel the chestnuts and thinly slice the onion. Heat the olive oil with a little butter, in a cooking pot. Sweat your onion, add the pieces of pumpkin and leave to take for a short while.

Now add your chestnuts and mix well.

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A promenade through the Renaissance right up to Street Art, with Mario Sepulcre – artful revelation

When you meet an artist who both paints and restores paintings, the question that was on the tip of my tongue was obviously, ‘which do you prefer?’ and here the soul of the artist reacted – to paint.   La résurrection de Lazare - 120cm x 120cm 2009(1)

Mario Sepulcre was born in Oran (Algeria) and studied both in Canada and in Florence. In 1994, he made an encounter that was to be of the highest importance for his future endeavours, naming Jeanne Marie Bertaux, a master – and here his initiation with fresco art would develop through several years of their alliance. This was also a dream come true, within which the creation of contemporary frescoes took place, and always according to Italian methods.

In constant search for a certain truth, the Renaissance has accompanied and influenced this artist throughout the years...

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Corsican ‘charcuterie’, a necessary halt for the senses !

photo(5) If you’re not from the island, you acquire a taste for the traditional charcuterie very quickly. Appealing to the olfactory senses without a doubt, tasty and holding extraordinary flavours that tempt/surprise the taste buds and reveal a historical of cultural upbringing that urges one to desire in pursuing – one should also note the variety of shapes and sizes the range provides.

The Corsican pork, known as ‘porcu nustrale’ goes as far back as the Neolithic era and was officially identified in 2006 for three products: prisuttu, lonzu and coppa.

Of medium size and darker in shade, long hanging ears and a rather pointed snout, and certainly specific to Corsica.

The authentic Corsican charcuterie is made during the winter months, as the animals have had the necessary time to pasture beforeha...

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