Thursday, September 2, 2010

Corsica, France

My sister L's post on Corsica, where she and her husband D spent a few days on their honeymoon.


The island of Corsica, while belonging to France, was colonized by Genoans as proved by its many Genoan watchtowers all over the island; therefore the food is highly influenced by Italian cuisine.

They produce a cheese called brocciu that is very close to a ricotta. It can therefore be as easily used for savoury dishes such as manicotti, or for sweet dishes like these breakfast fritters resembling donut holes.

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Fritters filled with brocciu.

Corsica is also well known for its cured meats. Corsican cured meats include prizuttu, a cousin of prociutto, though a bit dryer and served sliced thicker, lonzu, a cured filet of pork loin that is very lean, and of course the saucisson corse. You can see the meats hung up everywhere, they are usually covered in a certain amount of mold which is not washed before serving. But don’t be put off they were very delicious.

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Corsican charcuterie.

Another specialty found in Corsica is chestnuts. They are found as preserves as well as in the form of chestnut flour for cakes. We had the chance during one of our stops on our cruise tour to find a young lady selling cakes made with chestnut flour. The ingredient is gluten free and makes a very fragrant cake. Although not quite nutty, the cake was perfectly moist and delicious.

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Cake made with chestnut flour.

Other highlights include our meal by the marina in Calvi where I had the most delicious tartare de St-Jacques (scallops) , forwhich I really developed a taste when I had the salad in Paris. The scallops were served with lemon juice and was delicious and luscious. This was followed by a mixed fish brochette that had some lovely spices, I would say Moroccan or Middle Eastern, that are rarely paired with fish but was very delicious.

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Tartare de St-Jacques and fish brochettes.

For dessert, I actually chose the cheese platter hoping to have some Corsican cheeses. Unfortunately, I was informed that they were French cheeses. I still greatly enjoyed the Comté and searched for it on our return trip to Paris.

The French way to end a meal: with cheese!

For L's other posts about French food:
* Honeymoon in Paris
* L'As du Fallafel
* Best croissants in Paris at Pierre Hermé
* La Crêperie Bretonne
* Bistrot Paul Bert

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