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Un peu de douceur dans ce monde de brutes et une bonne nouvelle pour les gourmands : la pêche des oursins dans la Réserve naturelle des Bouches de Bonifacio est autorisée à partir d'aujourd'hui et jusqu'au 31 mars 2016 pour les pêcheurs de loisir, du 1 décembre au 15 avril 2016 pour les pêcheurs professionnels.

Dans les zones autorisées, enfin, les prélèvements sont limités à trois douzaines par pêcheur et par jour.

 

Pour la suite de l'article: http://www.corsematin.com/article/conseils/du-pain-du-vin-et-des-oursins.1931163.html

 

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Traditional Corsican charcuterie is made using the same centuries-old methods—salting, air-curing, smoking, and cave-aging—that were likely carried over from Italy during the long periods of Genoan rule. The calling card of Corsican charcuterie is rich marbling, which owes to the free-range, chestnut-fattened Nustrale pigs, a black-skinned breed that is related to the island's native wild boars. Curing was customarily carried out during the tumbera, or pig harvest, which takes place in mid-December. 

 

Read the full article from www.saveur.com

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Given Corsica's mountainous topography, it's no surprise that sheep's and goat's milk cheeses reign. The most famous of them is brocciu, the ricotta-like cheese made from a mixture of whey, the watery by-product of the cheesemaking process, and whole milk—either sheep's, goat's, or both. Brocciu, which is richer than ricotta, may be the Corsican cook's most cherished ingredient; the cheese is essential for a host of savory and sweet dishes. The island also produces a natural-rind semifirm style calledtomme, a generic French term for a disk-shaped cheese.

 

Read the full article from www.saveur.com

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