Ile de Beauté (continues)

The best part of it  all was learning about their cuisine. Their gastronomy is based on sea fruits, sweet chestnuts and their flour, honey, figs, and a fresh goat cheese called brocciu.
Their seafood now comes from everywhere, but they have some specialties like red mullet, conger, red lobsters, prawn and mussels boiled in a salty soup and served mainly with fries.

Grilled Red mullet at Le Cyrnée Restaurant.

Corsican deli meats assortment at Le Cyrnée,

Mussels with fries.

Here I am with the Cyrnée neighbors, from Les Flots Bleus.

 

My favorite was the bakery (Boulangerie de Rossi) where I bought the bastelles, a sort of salty pastry with their corners folded in and stuffed with chard and brocciu. Absolutely 

delicious! Then, I hope you all know about the famous French sweet pastries, croissants, pain chocolat, frangipane, Saint-Christain, and palmiers. All mouth watering staff a tourist in France can't avoid since bakeries are located in every block and the smell is always under your nose.  Corsican specialty desserts are the fiadone (sort of flan au brocciu) and a cake made with the popular chestnut flour and brocciu -of course, this cheese is never absent!- and beignets also with chestnut flour. 

On my way to Evisa, Aitone, I had the unique opportunity to see the sweet chestnut trees in bloom, the fragrance was overwhelming for the sense. I stopped and stunned by the view and the sweet air, didn't want to keep moving. 

Next chapter on Corsica I'll share my passion for its spring water fountains or sources.