Monthly Archives January 2019

At the time of Pope Gregory IV, the Emir Ziadet Allah Ibn al Aghlab seeing the decadence of the princes of the east and west and that the King of Tunis had seized Sicily – thought this was an opportunity not to be missed. King Nugolone accompanied him. While a camp was established in the region of Rome, he managed to obtain a fleet and troops to reconquer Corsica. He left with seventeen boats and a troop of about 6000 Moors and a commander. They arrived with this army in front of Aleria. After conquering the main cities of the Nebbio, Mariana and Aleria, he decided to besiege Poggio and Venaco Castle, where Count Bonifacio and Count Cinarca had retired with their men. 

On the morning of the assault, and while the entire camp remained armed and equipped, King Nugolone went out disar...

This is the story of a professional skipper who had travelled the world, and who finally chose Corsica one day, to lay down her suitcases and launch her own brand of leather goods and accessories. Emmanuelle Thomas comes from Normandy originally. After having spent some time in New Zealand, she arrived in Corsica in 2011, thereupon to study nautical saddlery with Jacques Poli (over a period of eight months). It was in 2013 she had the opportunity to learn the trade with Solenn Chevaleyre, who was at that stage residing in Ajaccio and who had previously worked for Louis Vuitton. 

Using leather and boat sails, Emmanuelle creates a wide variety of original goods...

What is more welcoming in winter than a good, hot and healthy soup.It’s also possible using our ‘brocciu’ and in less than fifteen minutes !Here we go then, with a recipe for ‘Minestra di Brocciu’. 
Bon appetitu* 

Ingredients:

– 125g Brocciu-1 garlic clove- 1 oignon – 2 soupspoons oil – 125g vermicelli and/or dried breadsalt + pepper 

Method:

First of all you must add time to remove the salt from the brocciu, an hour beforehand by letting it steep in 1L of water, then cut into small pieces. Prepare the onion by cutting it finely. Brown in some olive oil, preferably in a large saucepan, adding 1L of water and salt and pepper. Bring the preparation to the boil, and add the garlic, vermicelli, bread and allow to cook on a low heat...

My first impulse would be to state that it’s an impressive and vast world, that of Robert Colonna d’Istria – whose career has led him through many choices of fields of work. Author, journalist, lecturer, inspector of historical monuments, collaborator of various newspapers and magazines – to name but a few.

A question struck me concerning his most recent publication: Une Famille Corse, 1200 Ans De Solitude (A Corsican Family, 1200 years of Solitude). Was this a decisive choice for an accomplished career ?
Not really, no. More so a reflection on the island, the Corsicans themselves and how they differ from elsewhere; a type of examination would be a more appropriate way of defining this proposal – however, not only – it is also an interrogation on his own family and his very own story...