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’...

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 ...

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...