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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Interior Corsica – a world to discover

This interesting little map highlights three neighbouring valleys which are near Ajaccio:

Prunelli, Gravona and Cruzini. These valleys defend and value their local production, respecting their strong identity and the desire to make it known and appreciated. I Tre Vaddi is a group of producers, farmers, artisans, cultural actors and outdoor activities etc., maintaining seriousness and a level of demand that has caught the attention of partner institutions. They participate in making an island of traditions a land of projects. Ancestral links have led men and women to unite behind the appellation of terroir.
These products include: delicatessen, chestnut flout, cheese + brocciu, fruit + vegetables, rural gites, essential oils, honey, pottery, chocolate + biscuits, B+B and cultural activities...

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Spending time with author/essayist: Thierry Ottaviani

Style ought to prove that one believes in an idea; not only that one thinks it, but also feels it‘ – Nietzsche’s statement couldn’t ring more loudly nor more clearly then at that moment when one meets an author who has in truth granted time, energy and sincerity towards the insight and comprehension of a chosen reflection.
In turn, this will be an important part of my encounter with Thierry Ottaviani recently in Ajaccio – but for now, let us reach out to the person himself, and hear what he has to say.

Originally from St Pierre de Venaco, having lived in Corsica up to six years of age, these days Thierry Ottaviani resides in Paris most of the time, returning to Corsica during the year when he can manage to do so.
I was interested to learn how he became a writer.
Having completed literary ...

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