5 unmissable things in winter in Corsica
Discover our winter activities, mainly oriented around nature and the best it has to offer us, like those little food gems that can be found only in this period. We get back to our community meals around the fire where we tell the latest news, with the gentle sound of a guitar in the back.
Loursinade
A highly expected period in the life of the coastal islanders ! Of course, we are talking about the opening of the zini sea urchin fishing, which revives the pleasures of meeting, with family or friends, on the beach and in the sun to share a moment of gastronomic relaxation.
Very regulated in order to protect the species, the fishing is authorized between December 15 and April 15 (dates vary) and their diameter must be at least 50mm, quills excluded. The so-called chestnut of the seas or sea hedgehog, the sea urchins are the true stars of winter.
How to prepare them ?
As soon as you get out of the water, open them with a pair of scissors or a guillotine style machine. The edible part is the coral also called gonads, they are 5 in number, yellow to orange for females and red for males, which are in fact the genital glands of the animal, particularly full in cold water, thus in winter, and when the sea is calm. Do not pick the black ones.
How to eat it ?
They are eaten raw on a slice of bread (some will add butter, pepper or a drizzle of olive oil) accompanied by a glass of dry white wine like Vermentinu (careful, alcohol abuse is dangerous for health). For the most patient, we recover the coral to make omelettes or pasta. A real iodine delight at your fingertips !
For recreational fishermen (without scuba tanks), the quantity is limited to 3 dozen. For professionals, the law allows 500 dozen a week, which is used to feed restaurants, local markets and Christmas markets. The quota is revised each year in order to avoid overfishing and the difficulty of reproduction of the species as in northern Corsica and in certain french regions. The maritime police increases controls and fines can be heavy for the violators, until 22.500 €. A solution is held in the premises of the University of Corsica in partnership with the CNRS (French research centre), on the request of professionals worried about growing deserts. With tank farms subsequently released, the programmed disappearance is in the process of being resolved, with human intervention.
So for all these reasons (and many others), thank you for not crushing them this summer on the rocks !
The figatellu
Figatellu (pronounced figadéllou) is one of the emblematic products of Corsican gastronomy, following an ancient manufacturing process.
How to taste it ?
A classic is grilled to heart on the fiery embers of a fire and consumed with a piece of fresh brocciu and a little pulenta (polenta with chestnut flour). It is also our ally of spuntinu (picnic) crushed in a piece of country bread, making sure not to lose a drop of the precious juice and its special taste by pressing it against the crumb.
Slow cooked with lentils, ideal when it replaces the sausage. And by extension on the pizza, in quiche with wild leeks, with potatoes cooked in the fireplace ... A must for winter evenings !
Warning : The figatellu must be consumed cooked to heart, and not dry as simple sausage as often read. Pork meat, if not cooked can cause cases of inflammation of the liver and develop hepatitis.
The chestnuts
How to pick them up ?
The chestnuts are harvested as early as mid-October. Locate a forest (public or state) of chestnut, group a team, take a backpack and a stick (or will be found onsite). Ready ? Lets go. Under the chestnut trees, use the stick to stir the leaves and find the light brown spiky envelopes in which the chestnuts grow. A little rolling under the sole is usually enough to clear the fruit of the envelope.
ow to eat them ?
They are eaten boiled or in jam, but in Corsica our favorite cooking is at the fireplace. Slightly cut the fruit (to make the heat circulate) and throw them into a skillet with holes, gently stir above the fire for about twenty minutes. Careful its hot, remove the crispy skin and enjoy the light-yellow fruit. It is rich in fiber, magnesium, iron and vitamin C! A nice day to spend with family or friends and ends at the fireplace to eat chestnuts.
Tasted in its own, it is also found in a multitude of products such as the incomparable chestnut flour, AOC since 2006 and AOP since 2010 (increasingly rare and therefore expensive). We also find the Pietra beer with chestnut flour, jams and of course all that Evisa (above Porto) has to offer: The Maroon Fair (mid-November) aims to promote the products of the industry with a high point around its variety Insitina. A date not to be missed for all of us !
The hunt
What prey ? When ?
The opening and closing dates are governed by the Prefect and vary by region and year. For example, the wild boar hunt, which holds the box office represents more than 70% of the hunt and is open from August 15 until the end of February for the season 2018 / 2019. Simply roasted in the oven or slow cooking in stew or civet, it is an inseparable dish of the traditional Corsican cuisine, which is also found in all restaurants on the island. Hare, duck and partridge are the other huntable species. For migratory birds, the pigeon, the woodcock, the thrush and the blackbird also have their hunting season. Note that hunting is regulated to be a mainly diurnal activity (depending on the species), prohibited in Corsica on Tuesdays and Fridays (except holidays) and that these days differ depending on the country.
Corsica protects the mountain goats i muvrini, emblems of freedom and our mountains. As well as the deer that has recently been reintroduced into the Corsican Regional Natural Park from Sardinia.
Never without my Cursinu
The alchemy between the hunter and his dog is paramount and dates back to more than 8000 years BC. The conscientious and passionate breeders are generally limited to one or two dog breeds, which have proven their abilities in the field. Hunting dogs include reporters, stop dogs, breeders, blood dogs or currents. In the latter category, Corsica has the preponderance of the Cursinu breed, which will tend to pursue the game by barking in order to signal to its master its direction. This breed of sheepdog, recognizable by its fawn-like dress, has been present on the island since the 16th century. It accompanied the flocks and had the role of keeping the house. On the orders of his master with whom he has a very faithful relationship, he runs the game. Its versatility, sometimes protective, sometimes independent but especially hunter, makes it an endearing and inseparable breed of hunting in Corsica. The Cursinu Club (formerly the Association for the Protection of the Corsican Dog) is redoubling its efforts today when the numbers of the breed were declining in the mid-twentieth century and there are about twenty breeders throughout Corsica, whose price of purebred litters fly away. With this handful of enthusiasts, the breed still has beautiful hunting days in front of her.
Clementine and citron
In winter, it is also the period of lemons, oranges, kumquats and cedrats or “citron” (alimea in Corsican, a kind of body-builded lemon). Just about the right time to fill our bodies up with vitamin C ! Mainly, these citrus fruits are eaten during the winter months or made into jam for the summer trade. Citron is found candied. More and more, recognized chefs use this exceptional fruit and allies it to any kind of accompaniment of culinary dishes and pastries.
Now you know that winter is synonymous with sharing and conviviality, and especially good meals from a wild but generous nature, you may want to consider coming late summer or earlier in the season. And of course, other activities are to be counted like skiing or hiking.