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...

This is the story of four friends from the same village in Corsica, who decided one day to create and produce their own beer.
Laurent Pietri, Jean-Pierre Giodani, Jean-Luc Pietri and Jean-Luc Bennetti are natives of Salice, which is a pretty little village around 25km from Ajaccio.
They prefer to be called ‘artisan brewers’, which is exactly what they are.

The idea took form from discussions they had together, which led to experimenting in a garage and testing at the annual Christmas market in Ajaccio in 2015. Successful and encouraged, they finally opened in Ajaccio in 2016, in the centre of town – one of those quaint narrow streets where you can find yourself strolling around admiring the architecture and surroundings, also close to where Napoleon was born. 
I couldn’t help but wonder wh...

This is a typical Corsican dessert that everybody loves. It’s not complicated to whip up, and if you are unable to find our brocciu, you can always replace it with ricotta. Ideal for every occasion, it’s popular and delicious.
Serves 6

Ingredients:

– 500g brocciu
– 100g sugar
– 5 eggs
– 1 half lemon (preferably untreated)
– 2 tablespoons myrtle liqueur (or eau de vie)

Method:

Preheat oven at 180° so it’ll be nice and warm for your preparation when it’s ready. The brocciu has to be prepared by putting it into a salad bowl and crushing it with a fork, in order to make sure there are no lumps whatsoever – if you have a problem with this, you can always use a mixer.
Prepare the lemon, removing a few zests which will be finely chopped, and mix with the brocciu...

Immediately associating Matisse with ‘colour’ and ‘tones’ comes to mind as being the obvious – how could it possibly be otherwise, when the south and Ajaccio had such an influence on his art at a particular time of his life – he was totally amazed and literally swept away under the influence of such beauty, which would inspire and give birth to fifty-five creative works. We must remember he came from the north, and discovering the Mediterranean would be nothing less than an enlightenment.
A slight historic, for those who have yet to discover his role in Corsica.

My task was to meet Jacques Poncin, an ardent admirer and specialist of Matisse living in Ajaccio, and maintaining the heritage and souvenir of the artist.
An architect originally from Lorraine, having attended the Beaux-Arts in Na...

He has always known he would follow his desire to become an artist, and more precisely a mural artist, painting and restoring. A native of Ajaccio, who returned to live here after having spent his youth in Paris.
‘Do it with passion or not at all‘ – a quote that immediately comes to mind when listening to what he has to say.

Retrospectively speaking, this is a family affair.
His great-great grandfather Philippe Bassoul was an artist, and also his son Jean-Baptiste Bassoul whose paintings can be found in the Fesch Museum – without forgetting Jean’s own father, who was to follow the footsteps of his elders – we can easily perceive immersion from an early age.

In Ajaccio, he had the opportunity to meet Jean Bourgoin, fr...