Category Gastronomy

Mustard is not just ‘mustard’ – there’s a whole world out there worth exploring!

Yellow_mustard_flower Wiki

After working for a major French mustard company on the mainland, Dominique Variot decided to move to Corsica – and more precisely to Linguizzetta, at Serra-Piana (east of the island), with his Corsican wife in 2007. It wasn’t his intention to produce mustard immediately, and over the first two years he actually grew hay and cereals, having bought twenty hectares of land. Starting off with strong standard mustard, he sold the 1000 pots he had prepared. In 2011, he decided to launch flavoured mustard, driven by his creative artisan background and originality. Myrtle was his first choice, leading to herbs, fig, honey, tangerine, lemon, orange, chestnut and citron/cédrat...
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OZIA – The Flavours of Natural Corsican Fruit Juice

more street art to view+sort 002 (2)I made a discovery some time ago that certainly added delight during the summer  here; a brand of Corsican 100% pure fruit juice labelled OZIA (whose name I also find very attractive and inviting). They’re savoury in a very natural way, without sugar – allowing the habitual release of flavours.

Starting off in 2010, in the town of Luri (Cap Corse, north of the island), their idea stemmed from the fact that 35% of the tangerine production was not destined to markets, and this being due to specific demands from the IGP (label of European quality). Here lies their particularity – in valorising the fruit that are not scheduled for purchasing.

Benefiting from inherited agronomical and oenological backgrounds, OZIA created and signed the first Corsican tangerine fruit juice – to furthermore add...

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Pastizzu – try a traditional Corsican dessert from the north of Corsica

pastizzuTraditionally considered a Sunday dessert, and very popular. Chestnut flour can here again be used, and lemon/aniseed flavouring too.


– 5 eggs

– 4 tablespoons of wheat semolina

– 1 packet vanilla sugar

– 100g sugar

– 1L  whole milk

– 100g  sugar for the caramel

Bring to the boil: milk, sugar and the packet of vanilla sugar. At boiling point, add the semolina and bring back to boil. Remove from heat and add the beaten eggs, stirring very quickly!

Pour into a caramelised mold and straight into the oven for 20 minutes at temperature 6° (verify temperature here again) – there is also a variant to this recipe, which can be made with dried bread instead of semolina, and other ingredients can vary too – I’ve found this particular one works out very nicely though, and...

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Indulge in Chestnut Cake, and try my personal recipe


Chestnut Cake, which is very simple and just delicious, and you can find the flour all year around too:

1 natural yoghurt (keeping the pot)*
1 pot of sugar
1 pot of oil (not olive oil though)
1 packet of baking powder
1 packet of vanilla sugar
3 eggs (separate the whites)
1 pot of chestnut flour

Mix ingredients, mount the egg whites and then delicately incorporate.

225° in an electric oven, for 23 minutes – but you may have to sample temperatures here.

All feedback on how you find this recipe is very welcome, I find it successful and use it regularly.

NB: if you prefer a stronger taste of chestnut, double the quantity of flour, and .. ‘bon appetitu’ !

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Exploring ‘Nougat’, with Fanny and her father – taste buds activated!

end June and nougat 2013 002

When I think of nougat, my taste buds awaken, my mouth waters and the urge to indulge is difficult to control – not unlike many amateurs of this succulent creation, I would say. But, there is nougat and … nougat. When caressed by a little inspiration, that so required ingredient, it can take you journeying through moments of total elation, there’s really no exaggerating here, for me personally, as I had the pleasure of making it myself, at one stage. So, when I decided to discover and taste what Fanny and her father create, I had a difficult time remaining patient beforehand.

Did you know that Leonardi da Vinci was a strong supporter of candied fruit and almonds, and during the Renaissance they called it ‘chamber spices’, he loved it.

At ‘Fiordolci’ (even the name evokes ‘nectarous

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