Monthly Archives November 2018

Let’s take a closer look at our legendary wild boar: U Cignale

Here’s another emblematic figure from the Island of Beauty, immortalised a few years ago in ‘Astérix in Corsica’.
The legendary wild boar is a powerful and robust cousin of the pig. His coat is dark, and his legs are short – he is stocky, and has a low rump.
The male is equipped with two short defences, which prove to be extremely impressive during fights, or over the mating season from November to December.

The wild boar feeds on acorns, chestnuts, roots, fruit and truffles, that he unearths; using his snout to plough the ground – this also gives that strong, authentic taste to his meat.

Hunting wild boar in Corsica is a true institution...

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A few words on: Totila, King of the Goths in Corsica

Totila was a Ostrogoth prince elected king in 541, replacing Vitigès.
In 551, he armed a fleet which was put under the direction of Indulf, a Byzantine deserter, and seized Corsica.
The Corsicans, who had been offended by the rapacity and corruption of the Greek imperialists, joyfully received the Totila’s Goths.
For Justinien, this was just too much.
He sent his General Narsès to Italy with an army composed largely of potential mercenaries ‘barbarians’ – Huns, Lombards, Gepids and Herules.

A decisive battle took place near Pavie, in 552

It’s was a painful defeat for the Ostrogoths and Totila was mortally wounded after the battle by a young Gepid, named Asbad.
For another three years they continued to resist, under the command of a new leader Teja...

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Recipe Suggestion: Brocciu, Pear and Almond Tart – a winning trio

Brocciu, pear and almond tart                                            

Ingredients:                                                                                               

Pastry:                                                                                     
– 250g flour
– 150g almond powder
– 1 packet of baking powder
– 100g sugar
– 5cl olive oil
– 1 egg
– 2cl milk

For the filling:
– 5 pears
– 1/2 lemon juice
– 3cl eau de vie
– 20g sugar

For the cream:
– 300g brocciu
– 100g honey
– 2 eggs
– 1 grated lemon peel
– 150g flaked almonds

Method:

Mix flour, sugar and almond powder. In the centre, add olive oil and egg, and leave aside for around 20m.
Prepare the pears. Peel, rub with lemon and cut into quarters – sprinkle with the eau de vie and sugar.
Now, for the cream...

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