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Recipe from Cannolo / La Plage Casadelmar / Emanuele Civano
Serves 4 4 Aubergines cut into thin slices 1L tomato purée 2 Mozzarella di bufala, sliced 1 bunch basil 300g Parmesan cheese 250g Ricotta cheese 4 sheets of brick pastry salt and pepper 1 pastry cutter diameter 6 cm Sprinkle the raw aubergine slices with salt. Fry the aubergine slices and leave to rest. Alternate the aubergine slices, tomato sauce,
Tastes
Raphaëlle’s orchard, a green setting for exceptional fruit
The Isle of Beauty is famous for its breathtaking scenery, but it’s also renowned for the quality of its local produce. On the Côte Orientale, Le Verger de Raphaëlle is a small family-run fruit farm. Raphaëlle grows olive, fig and hazelnut trees, respecting the environment and its biodiversity. After living and studying on the Continent, Raphaëlle, originally from Cervione, returned
Tastes
L’Ortulinu, an organic bakery and grocery shop
Over the past 7 years, the organic bakery and grocery shop “l’Ortulinu” has become a veritable institution in Bonifacio. It has carved out a special place for itself among locals and tourists alike, with the sole aim of offering organic products and favouring short distribution channels to provide a healthy, balanced diet. The name of the bakery, ‘l’Ortulinu’, refers to
Tastes
La Maison Ferrero, a delicatessen in the image of its founder, Dominique Ferrero
After several years spent on the continent, Dominique Ferrero returned to her native land, the family restaurant, and then founded a house that bears her name, a sort of tribute to her family and to the decades that her parents consecrated to the service of taste in their restaurant “Le Floride”, a true institution in the Imperial City. In 2016,
Tastes
Return from fishing, Cremona mustard, Meyer lemon Fabio Bragagnolo, Restaurant Casadelmar ** Porto-Vecchio
Serves 4. About 1 hour Meyer Lemon Jam 50 g sugar 100 g water 300 g Meyer lemon Remove the lemon peels, avoiding the white part and recover the pulp by cutting them raw Cook them in water and sugar until you obtain a smooth and homogeneous jam Raw fish and shellfish 80 g Red shrimp 80 g Tuna 80
Tastes
The Jardins de la Testa
Originally, 28 hectares of thick scrubland bordered by the Cavu river attracted the attention of Gaétan and Suzanne Laurent. From 1965 onwards, their first motivation was to prepare this single plot of land, which seemed to them to be the ideal place to set up their farm. After two years of hard work, the tools of the time being rudimentary,
Tastes
Jean-Antoine OTTAVI, chef nomade et organisateur de pique-niques chics en pleine nature
A request for an ephemeral meal is always singular and personalised, as much for the menu as for the table or floral decoration, or even the choice of venue, which must remain as authentic and natural as possible. It can be for two or several dozen people, for the different events of life, marriage proposal, engagement, baptism or other occasions,
Tastes
The Chef of the Cabanon Bleu, Lionel Soulié, offers you “his recipe” for a typical Corsican dish, Aubergines à la Bonifacienne.
The Chef chose to present this dish on plates created by Fabienne Rossi, a ceramist in Porto-Vecchio. Serves 6 Medium aubergine : 3 pieces Brocciu Passu : 300 GR Whole eggs : 2 pieces Chopped parsley : 1 / 2 bunch Chopped basil : 10 leaves Chopped garlic : 4 cloves Chopped shallots : 2 pieces Milk : 10 cl Recycle stale bread : 200 GR (Anti-waste tip) Instructions Cook the
Tastes
A know-how that has been passed down from generation to generation
Founded by Henri Ciccoli in 1965, Ciccoli Apiculteurs has never ceased to perpetuate tradition and know-how, but has also introduced new working methods in order to anchor the farm in its time. In 1991, the children took over the business under the attentive and benevolent eye of their father, who still distils his advice and experience today. The honey house
Tastes
The history behind Marquiliani’s Wines
Situated on the stony Quaternary terraces of the eastern coast, opposite the majestic Inzecca Gorge, the Marquiliani estate is over 250 years old. It was famous at the time for its potatoes, meat, and especially its wines. The old gravity cellar of the main building stands testament to it all. The Domaine was abandoned during the 1929 economic crisis. It
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