An appetising suggestion: Brocciu and Chard Bastelle

Bastelle‘ is a typical Corsican delicacy, and highly appreciated on the island. They can be easily found at the markets, fairs and bakeries. For this particular recipe, we will only be using the green (leaf) of the chard. Popular with children too, an extra idea for lunchtime in case of need.

There are variants of course: marrow and onion – most of the time you will see all choices for sale.

Ingredients:

– 1 bunch chard
– 200g brocciu
– 1 or 2 puff pastry (or homemade dough)
– salt and pepper

Method:

Cook the chard beforehand. Cut out circles in the dough, the size will depend on how big/small you wish your bastelle to be. Cut up the chard greens and if you wish to add onions to the recipe, you can do so by first of all browning them in a frying pan...

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Journalist/Musician: Richard Falchi confides

When someone returns to Corsica after years of absence, I find it it is always of interest to hear what they have to say. This happens to be the case of Richard Falchi, who had spent most of his life on the mainland, and decided to return to his native island in 2015 – his family are originally from the village of Balogna, not far from Ajaccio – and of which I wrote in detail some time ago as the village street art has always been quite impressive. 

Musician since he was fourteen years of age whilst studying, he left the ‘high plateau’ of the Ardèche region for England in order to perfect his English, and remained there for several months. But when he did return to France, he had in fact become a drummer. Furthering his studies, he attended a French school for press attaché.

Being a pass...

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From the region of Castagniccia: The Legend of Porcafonu

Once upon a time in Castagniccia there was a pig named Porcafonu, because he knew how to speak. He was as handsome as .. a pig, and very intelligent !
He was a pig by his mother, and boar by his father.
One fine day in December, and very weary of seeing his brothers dying in atrocious suffering by the peasant’s blade (who were completely insensitive to the cries of their agony), he decided to hold a council, and gathered all the ‘porcs maestri’ from the neighbouring countryside.
Even their cousins the boars had been invited to this historical gathering.

“God, up there in the sky ignores our suffering and does not see the frenetic desire of these men who slay us even on Christmas day, when the infant Jesus is born ! They turn us into ‘figatelli, coppa and lonzu’...

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Suggestion: Beer and Pork Sauté

Here’s an unusual and original way to serve pork – and a nice change too with beer, Corsican beer of course, which will make all the difference.

Ingredients:                                                                                                           

– 1kg pork
– 1/2 red onion
– 2 garlic cloves
– 10cl Pietra beer
– 15cl veal stock
– 50g chestnuts

Method:
First and foremost, finely chop the onion and garlic which you will place in a saucepan with a trickle of olive oil, in order to brown nicely. Once they are golden, season with salt and pepper and deglaze with the Pietra. Allow to boil down by half, slightly lowering the heat – then add the diluted veal stock.
Cut the pork sauté into cubes of around 2cm, this way they will be easier to cook and will remain fondant.

In a hot ...

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Let’s discover the particularity of: Moltifao

This village is situated in the micro-region of Caccia, up north of the island and within the limits of the Regional Nature Reserve – at a crossroads between Bastia, Calvi and Corte.
The first hamlet seemingly dates back to the XV century, and it was founded by the inhabitants of Sepula who used to produce flax, barley, wheat and cultivate the vines, and naturally rearing animals – leaving only ruins left to be viewed today. The houses were made of schist, with thick solid walls and small openings. Sepula was finally abandoned at the beginning of the XVIII century, and the exodus to Moltifao started in 1702, ending in 1707.

A very interesting suggestion for you is at the place known as Tizzarella, just at the entrance of the Asco gorges and where you can find a tortoise village ‘U Paese di...

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