Throughout this week of discovery, Olivier will take through the Alta Rocca and the Castagniccia. You will be transfixed by wonder through all the sensory and visual experiences he loves to share with guests. Chesnut is perhaps one of the most characteristic flavours of Corsican autumn and one of the great culinary traditions of the island. There is even a entire region – i.e. Castagniccia – whose name derives from its numerous chestnut trees. Fall season is a great time to enjoy local food specialities : brocciu, wild boar, grilled pidgeon, figatellu, flavourful corsican mandarins and clementines. When it comes to food, mountain and coast aptly coalesce. So appetizers might be dried mountain hams or a salad of baked brocciu, the strong local ewe’s cheese, followed by grilled tuna, prawns or sea bass, and washed down with Fiumicicoli, a local rosé or Pietra, the island’s beer, flavoured with chestnut flour.
Yet, plantes are not left out ! Immortelle (Everlasting flower), lavander, rosemary, argousier (sea buckthorn), myrthe, and many more plants are waiting for you !