Let’s try: Minestra di Brocciu (Brocciu Soup)

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...

Read More

Conversing and exchanging views with: Author/Journalist Robert Colonna d’Istria

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...

Read More

A suggestion for a seasonal dessert: Christmas Chestnut Log

It’s certainly time to start thinking of what you will serve over the festive season, so here’s an idea that may interest you !
A Christmas Chestnut Log – straight from Corsica

Ingredients for the sponge:                                                         
100g chestnut flour
5 eggs
100g sugar
1 packet vanilla sugar

Now for the chestnut cream :
150g chestnut cream
2 egg whites
20cl liquid cream
100g sugar
2 gelatine leaves
100g broken chestnuts

Syrup :
50g sugar
1 glass of water
lemon zests
1 glass eau-de-vie/brandy

Roll the cake. Take 2 large bowls, and in the 1st break 4 eggs, putting the yokes aside. Add sugar to the yokes (both sugars). Mix well until smooth. Add the remaining whole egg and remix...

Read More

A few words on: The Chestnut Flour Mills in Corsica

The sweet chestnut tree – symbol of Corsican culture and identity.  

Chestnut flour is a product that has been rediscovered by the public these past few years, regaining popularity.
And, although it grows in many European regions, it is in Corsica that this tradition was and remains one of the oldest and the strongest.
In 2008, Corsica groups together 35 chestnut flour mills, exclusively devoted to this production. All of those who, in metropolitan France started making the flour for the past fifteen years, come to Corsica in order to study it.
Bernard Biancarelli reminds us that the miracle of the Corsican chestnut is due to Genoa.
‘It is true that Genoa, ruler of the country since the XVI century, obliged the Corsicans at the end of a vast program of agricultural development, to plant fi...

Read More

Types of chestnuts that can be found on the island

There are several varieties of chestnuts here in Corsica.

The ‘Rudulacciu’ is very fruitful, giving three chestnuts by chestnut bur – the fruit literally bends the branches of the trees during the autumn season.
The ‘Vicu’ can be easily recognised by its fruit; they fall with their chestnut burs and remain conserved for a long time.
As for the ‘Poarupa’, it only gives two chestnuts by chestnut bur, but they are quite beautiful. We cannot really name all of the varieties, as there are many, but, we must mention the ‘king of chestnuts’ – the ‘Zerubia’ – of a wondrous size, giving two chestnuts by chestnut bur and highly recommended for drying.

The most common varieties are the following:
‘L’Insitina’ of medium size and good quality, also known as ‘Orezzinca’ or ‘Campanese’.
The ‘Pitrina’ or ...

Read More