Monthly Archives November 2014

A Veghja/Evening gatherings

Contes et L Corse (V)During the winter months the farmers return to their village early, as the days are short and night falls quickly. The tools are stored away, the plough is left aside and the animals go into shelter. One must not waste time on the way, for darkness is the world of the ‘mazzeri’ (wizards), the ‘steghe’ (witches), the ‘murtulaghji’ (spirits), the ‘diavuli’ (devils), and other evil spirits. Hurrying home in order to prepare the gathering, which brings everybody together around the hearth.

Every evening after the meal, reuniting in a neighbour’s house or that of a relative, friend, to prepare the evening gathering (veghja), which each person organises in turn...

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Traditional Corsican ‘panu di i morti’ for All Saints

Ingredients:                                                                                                 Colomba mora - pain des morts

250g flour
1 packet of yeast
60g butter
50g sugar
2 eggs
10 cl of milk
60g raisins
60g shelled walnuts
zest of 1 lemon

Preparation:

It’s traditional in Corsica to bake quite a lot over this holiday week, and amongst other recipes, the ‘panu di i morti’ is prepared with care. This recipe can vary according to regions, but more than often it is a type of brioche with walnuts and raisins and can be found in most bakeries.
As you can see from the ingredients, this is not what you’d call a light brioche. Tradition also tells us that they were
intended to accompany the dead on their last trip ....

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