Synopses & Reviews
Corsican specialties range from many different types of charcuterie to a light curd cheese called Bruccio that is used in many dishes or eaten fresh. The islanders have all the resources of the sea, and of wild mountains and forest at their doorstep, so fish and game are widely available. Traditional recipes have been sought out and are given here in cookable detail. There is much about pigs and goats and lamb, some wonderful soups and imaginative use of vegetables. There are also many dishes based on chestnut flour and if you need to stuff a pig's stomach, here's the place to look it up.
Traditional recipes have been sought out by the author and are given here in cookable detail.
This intelligent, literate book is the only one in English on the subject of the food of Corsica.
Corsica is a favourite destination for tourists, for the beaches, mountains, forest and the people and their hospitality. The cookery of the island is distinctive, deep-rooted in a long history of separate development from its larger neighbours, and has characteristics beloved of enthusiasts for Mediterranean
About the Author
Rolli Lucarotti is an Englishwoman who arrived on the island by catamaran and was forced to take shelter from the mistral. That was 30 years ago and she has been there ever since, running a catering business and restaurants.