CORSICAN CORNER

Is it really necessary to introduce pietra, an amber beer made with chestnuts? A Corsican must-have. In small bottles for a moment of pleasure.

Orezza water is really famous, but do I really need to tell you about it?

Corsican tradition. At the end of the meal, enjoy the delicious red Corsican myrtle liqueur, made from the maceration process.

Pascal Flori's Coppa is made from "Porc noir de Bigorre / Porc noir du Sud Ouest" raw material. It's not 100% Corsican, but the raw material is still of the highest quality.

Pascal Flori's Coppa is milder (less salty) and leaner than 100% Corsican coppa. It is also available all year round.

Pascal Flori produces top-quality charcuterie from "Porc Noir de Bigorre et Porc noir du Sud Ouest" raw materials. Lonzu corresponds to the tenderloin and is very mild (less salty) and leaner than 100% Corsican lonzu.

Pascal Flori Lonzu is sold in vacuum-packed slices.

Pascal Flori's figatellu is a dry figatellu made in Corsica, in Murato (2B), using black Bigorre pork (a raw material available in sufficient quantities throughout the year).

It's one of our best-selling products, because Floria's dry figatellu has a slightly less pronounced taste than the 100% Corsican variety, and it's very tasty.

Pascal Flori produces top-quality charcuterie from "Porc Noir de Bigorre" and "Porc Noir du Sud Ouest" raw materials. The prisuttu (ham) we offer is matured for 24 months, very tender, and served on fine restaurants in Corsica and on the Continent.

Pascal Flori ham is sold in vacuum-packed slices.

Pascal Flori's sausage is made from his own "Porc Noir de Corse" (Corsican black pork), in Murato between Bastia and Saint Florent. It's fairly dry, but a good knife at home can get the better of it without batting an eyelid.

Félix Torre is a renowned pork butcher in Corsica. With his black pigs, he concocts delicious pâtés de campagne. Here, with the sweetness of myrtle

This mustard, made in Corsica, adds freshness and spiciness to accompany fish, tuna, duck breast, shellfish, grilled prawns and white meats.

Maquis herbs: Nepita - Myrtle - Rosemary .

OMà! balsamic creams are real drops of pleasure in a dish or seasoning. A few drops of citrus balsamic cream next to your fish...

This tasty Corsican honey expresses notes of white maquis flowers such as white heather, rockrose and asphodel, with a hint of caramel at the end.

The Cervione hazelnut is the perfect setting for this creamy soup with its magnificent fragrances. Artichoke, hazelnut, basil. A wonderful program for a soup for two or aperitif verrines with friends.

Citrus in the morning (and at any time of day) with this rooïbos tea from Callysthe. Enjoy hot or cold in summer to cool down.

With fromage blanc and a scoop of vanilla ice cream, Délice de Châtaigne lives up to its name. Just as Corsica is called the Isle of Beauty.

Delicious, creamy rillettes from a chef renowned for Mare e Gustu. A delicious spread for a tasty aperitif. Enjoy the sweetness of myrtle.

We love the crunch of this OMa! spread, made with delicious hazelnuts and fine pieces of canistrelli for a light, gourmet crunch.

The delicacy of fruit jellies from Confiserie Saint Sylvestre is recognized by connoisseurs of this delicacy. Assortment of flavors.

Chestnut flour from Corsica is back at Corsican Corner. For your cakes, pancakes, waffles...

We recommend adding 15-20% Chestnut flour to your preparations for a sublime taste.

For gourmets, this pack of Corsican canistrelli with almonds is the ideal format.

The citron is a citrus fruit grown mainly in Cap Corse. Here, it is offered in candied pieces to be cut into strips and incorporated into sweet and savory dishes, such as cakes.

Granajolo "Cuvée Monika" Bio 2020 expresses the niellucciu and syrah of this Porto Vecchio PDO. First organic estate in Corsica in 1987. Pairs well with cheese and charcuterie boards

This 2017 Figari Bio is the perfect accompaniment to asparagus, fish and shellfish. A classy 100% Vermentino from Corsica.

Fine bubbles for this Muscat to serve chilled as an aperitif or dessert. The sweetness of Muscat with the lightness of only 7° alcohol.