Monthly Archives February 2017

‘Frigettu’ – with Eric Fradin, confectioner

Quite truthfully, I was looking forward to meeting a confectioner for a change.
A flavourful world of colour, imagination, and hard work. Eric and myself had met beforehand during a meeting in Ajaccio, and I had the pleasure of tasting his natural and inspiring creations – which of course, led me to want to learn more.
Having travelled to many countries, including the US, he finally left Lyon and arrived here in Corsica with his family, in 2013. However, let’s return in time and view his ‘atypical’ journey over the years.
When he was 13 years of age, his grandfather brought him to see a confectioner – this was to be an eye-opener for Eric, and a passion to grow over the years, never ceasing to increase – touring France and working with several confectioners, and even working and spending...
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Have you heard about the Baraccone ? for which specific techniques were required

The ‘Baraccone’ found in Corsica (Bories in French), date for the most from the second half of the eighteenth and nineteenth centuries. They are not prior to the eighteenth century. Their architecture, in forms of a beehive or nave, can reach several metres in height. These huts built mainly by farmers and breeders, are of dry stone and call for specific techniques for their construction.

The arch or barrel vault, is well known; each stone is wedged between two neighbouring stones, and therefore cannot fall out. But, this technique requires wooden hangers. And, because of the cost, it is excluded for constructions as modest as dry stone huts...
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A few words on: The archaeological site of Cauria Rinaghju

We already know from information being constantly updated, that the island currently has more than a thousand menhirs – the majority of which are located in southern Corsica, (and especially around the region of Sartène).
The alignments of Cauria (I Stantari and Rinaghju), are megalithic monuments menhirs, stelae and menhir statues of granite. On the archaeological site of Cauria, stands one of the most emblematic and best preserved dolmens in the whole of Corsica.
Witnesses of human occupation, and some even dating back to over 6000 years, these alignments which are located today in organised agricultural activities, highlight the different occupational phases of the site...
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A seasonal recipe: Courgettes + Brocciu Tart

The combination of courgettes and brocciu is yet again, an alternative idea for you – and you don’t always have to cook complicated masterpieces – just good food from fresh ingredients can often do the trick.
Bon appetitu !
– 1 shortcrust pastry
– 450g brocciu
– 4 garlic cloves
– 4/5 courgettes
– 3 eggs
– parsley, mint, thyme, chives
– olive oil
– salt, pepper
Method :
Heat oven at 180°
Chop the parsley, garlic, mint and chives, and mix together.  
Crush the brocciu with a fork, and add the 3 beaten eggs.
Season with salt and pepper, and place in the fridge.
Cut the courgettes into small cubes. Sweat the garlic in a large frying pan, with the olive oil. Add the courgettes, and season when they have been reduced, sprinkle with herbs.
Place the pastry in an oven di...
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A few words on: The Resistance Cave of Porri di Casinca

During the summer of 1943, the headquarters of the organisation moved from the ‘grotta paliaghja’, which was located the in the mountain of San Gavinu d’Ampugnani, to the Porri cave.
This is an excavation at the very top of a rock, overlooking a torrent and not far from the villages of Porri and Sorbo, in the highly patriotic Casinca.
And, this is where one of the clandestine printing works belonging to the Resistance, was installed. On December 26th, 1942 Emile Reboli a former trade union leader, and Robert Pedini, an Italian anti-fascist whose father had been imprisoned in Italy, succeeded in seizing the characters and frameworks of the Imrimerie Nouvelle, belonging to the Italian Consulate in Bastia.
More than 50...
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