There are several varieties of chestnuts here in Corsica.

The ‘Rudulacciu’ is very fruitful, giving three chestnuts by chestnut bur – the fruit literally bends the branches of the trees during the autumn season.
The ‘Vicu’ can be easily recognised by its fruit; they fall with their chestnut burs and remain conserved for a long time.
As for the ‘Poarupa’, it only gives two chestnuts by chestnut bur, but they are quite beautiful. We cannot really name all of the varieties, as there are many, but, we must mention the ‘king of chestnuts’ – the ‘Zerubia’ – of a wondrous size, giving two chestnuts by chestnut bur and highly recommended for drying.

The most common varieties are the following:
‘L’Insitina’ of medium size and good quality, also known as ‘Orezzinca’ or ‘Campanese’.
The ‘Pitrina’ or ...

Built around 570m above sea level, and situated up north of the island in Balagne, overlooking the Reginu Valley and also the Balagne coastline. It’s about thirty minutes from Île Rousse also belonging to crystalline Corsica, due to the granite rocks.

In 1621, the Capucins built the Speloncato Convent out of stone and lime, which could be found not far from the cemetery. It fell into ruins, and since then has been transformed into dwellings. It used to be famous for the Carignelli waters, which were known to cure kidney stones. One of the springs also supplied water to the convent.

The Santa Catalina church from the XI century stands in the middle of the village square, in front of the village fountain dating back to 1879...

Here’s another emblematic figure from the Island of Beauty, immortalised a few years ago in ‘Astérix in Corsica’.
The legendary wild boar is a powerful and robust cousin of the pig. His coat is dark, and his legs are short – he is stocky, and has a low rump.
The male is equipped with two short defences, which prove to be extremely impressive during fights, or over the mating season from November to December.

The wild boar feeds on acorns, chestnuts, roots, fruit and truffles, that he unearths; using his snout to plough the ground – this also gives that strong, authentic taste to his meat.

Hunting wild boar in Corsica is a true institution...

Totila was a Ostrogoth prince elected king in 541, replacing Vitigès.
In 551, he armed a fleet which was put under the direction of Indulf, a Byzantine deserter, and seized Corsica.
The Corsicans, who had been offended by the rapacity and corruption of the Greek imperialists, joyfully received the Totila’s Goths.
For Justinien, this was just too much.
He sent his General Narsès to Italy with an army composed largely of potential mercenaries ‘barbarians’ – Huns, Lombards, Gepids and Herules.

A decisive battle took place near Pavie, in 552

It’s was a painful defeat for the Ostrogoths and Totila was mortally wounded after the battle by a young Gepid, named Asbad.
For another three years they continued to resist, under the command of a new leader Teja...

Brocciu, pear and almond tart                                            

Ingredients:                                                                                               

Pastry:                                                                                     
– 250g flour
– 150g almond powder
– 1 packet of baking powder
– 100g sugar
– 5cl olive oil
– 1 egg
– 2cl milk

For the filling:
– 5 pears
– 1/2 lemon juice
– 3cl eau de vie
– 20g sugar

For the cream:
– 300g brocciu
– 100g honey
– 2 eggs
– 1 grated lemon peel
– 150g flaked almonds

Method:

Mix flour, sugar and almond powder. In the centre, add olive oil and egg, and leave aside for around 20m.
Prepare the pears. Peel, rub with lemon and cut into quarters – sprinkle with the eau de vie and sugar.
Now, for the cream...