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Gastronomy and local produce, organic products, markets, products Corsican farmers, economy
"A cucina corsa" !... ". (Corsican cuisine !)...
It would be remiss not to point out not to salute.
It is part of our treasures to be protected because it comes directly from our ancestors who developed it with the limited means at their disposal, resulting in an ingenious series of real food, simple but largely inspired by a constant concern for the respect of taste.
In this section, we can not list everything that awaits you, let us, for now, you put water in his mouth ... Patience! Tenez bon ! Hang in there!
Above all, the dish, traditional: the polenta from chestnut flour cooked together brocciu, figatellu stew and baby lamb, the meat dish worthy of the name - for which there is no chemical preservatives - is composed mainly of prisuttu (ham), lonzu (smoked pork), coppa (pork loin), figatellu (liver sausage raw or toasted, November-March), Panzetta (bacon), salciccia (spicy sausage); to register urgently World Heritage of Humanity!
Mountain side, but think, what about a plate of lentils figatellu *, trout and chili peppers, stuffed with porcini mushrooms (sprignoli pieni), artichokes with garlic, gnocchi with veal brains of Tripette to sartenaise, zucchini fritters or chestnut flour, goat stew (has to cabrettu stretta), tagliatelle with wild boar * (fresh pasta), partridge * simmered in wine myrtle, Three Meat stew , ravioli or brocciu omelette, lasagna or cannelloni of fasgioli (beans accompanied Panzetta mountain) ...
Oysters and mussels from Diana, lobsters, crayfish, spiders and slipper lobsters, shrimp, sea urchins (from December 1 to March 31), squid, octopus, cuttlefish, fish (whitebait, mullet, sea bream, wolf, scorpion fish, bream, swordfish , groupers, dentex, croakers, sardines, skate, turbot, bonito, soles, liches, bream, snapper, St. Peter, aziminu - bouillabaisse - etc.. etc..) certainly are available for every taste, every desire, all whims, fancies all!
Our cheese Niolu (washed rind, wet), brocciu * (obtained by coagulation of whey goat or sheep), Tomme, goats are, too, for the most successful in "AOC" .
And pastries (hit, fritters vanilla, flour or orange blossom), canistrelli (cookies with anise or almond), falculelle (pancakes brocciu) fiadonu Lemon migliacci (patties flour, lard, eggs), etc.. ? ?
Like our honey (six natural varieties), they fill the most demanding!
As for our red, white or rosé (nine areas AOC), our appetizers, Muscat, liqueurs and other spirits of life (aqua vita) **, they crossed the border and, for many years, are Part of the best restaurants on five continents!
We exaggerate?
Ask the many sites of our operators or authorities ...
For, unfortunately, finally, evoke our natural spring water - still or sparkling - our beer (or based on traditional chestnut of arbutus) and our whiskey ...
You see, our arguments do culinary nothing to spoil your very next visit to Tasso and its region!
One last point: agriculture and livestock "organic" have taken a legitimate and remarkable growth over recent years and offer high reliability products, do not deprive yourself above!
With confidence, you will find on the shelves of markets in the region and contribute to maintaining optimal health while recognizing your full credit for these families, sometimes harshly, live their authentic attachment to this land is theirs and which in no case can not be neglected.
* In season.
** Everything with moderation.
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