We’re going up north to discover this gorgeous little village.

Situated on a summit at 500m of altitude, this village dates back to the IX century – the houses were built in a spiral movement, thus better defending themselves of attacks from the Moors. We can well understand the original function of this strategic village – which was to keep an eye on its fiefs, and to prevent enemy landings.
Between the sea and the mountains, it has been classified as one of the most beautiful villages. Ile Rousse and Calvi are nearby – around 13k from Ile Rousse and 21k from Calvi. It’s a village that’s well worth visiting, not only for its natural beauty, but also for its historical heritage.

Summer can be very dry here, but the winters are also temperate, because of the proximity of the sea...

The Corsican Salamander was, for a long time regarded as a sub-species of the spotted salamander from the mainland – but, since not so long ago has become identified as a full-scale species.
Genetic studies have shown that the closest relative of the island’s salamander would be the black salamander from the Alps, branching off five million years ago.

‘U Cateddu Muntagnolu, Turcu Montanu, Cadellu Lurcu, Cane Montile’

Very easy to identify, the Corsican Salamander has shiny skin and is dotted with yellow spots (sometimes orange), irregularly laid out.
The tail is cylindrical, and at a larval stage, it can be distinguished from the Corsican Euprocte by the presence of yellow spots at the base of the legs.

Size: from 11cm – 21cm                                                                 ...

In Corsica, we have a certain number of water bombers that look after us, doing their utmost to secure the population and territory – and always at the risk of their own lives; for this remains a very dangerous ordeal – regardless of the length of time of exercise carried out by experienced pilots.
Regularly called upon, they travel the island relentlessly and intervene as quickly as possible.

Fires can be extremely destructive on this island, and how precautions and foresight are absolutely necessary on a constant basis. However, given the efforts and means employed, we still undergo regular settings on fire. It must be understood, the slightest spark is fatal during the summer months...

Omelettes in Corsica are cooked with oil, not butter – and, are not folded over in the same way as French omelettes, but cooked flat. They are, however, served while still juicy.

Ingredients:                                                                                               

– 12 mint leaves
– 100g brocciu
– 6 eggs
– salt and pepper
– olive oil

Method:

Chop the mint leaves. Crush the brocciu roughly with a fork. Beat the eggs, and season with salt and pepper – add the mint and brocciu. Heat the oil in a frying pan, and tip in the eggs. As the egg mixture sets, move it from the sides into the centre, so that the uncooked egg runs underneath. While the omelette is still ‘runny’, put a plate over the pan and invert the omelette onto it...