PAR FOR LA CORSE
Balzac described Corsica as "a French island basking in the Italian sun". In a Gourmet Traveller feature for Food and Travel Magazine Michael Rafael and I get to follow a herb-scented breeze to northern Corsica to discover it's unique culinary culture.
The Citadel of Calvi, Corsica.
Bastia Cathedral on the harbour front.
Pouring a glass of the speciality liquor in Bastia's art deco Maison Mattei. Mattei is flavoured with local citron, myrtle and herbs.
The stunning hill top village of Nonza Village in Cap Corse, the finger of Corsica.
Hand made take-away, cheese tarts at the Maison Salge shop in Saint-Florent.
Sheeps cheers ice cream by artisan ice cream maker, Jose Salge in Saint-Florent.
The pretty mountain village of Sant' Antonio.
Shuttered houses in Saint-Florent at sunrise.
The narrow cobbled streets of Saint-Florent by night.
The beautiful sea side harbour town of Saint-Florent from the old citadel.
Helene Ambrosini owner of Scalini Restaurant in the mountain village of Sant' Antonio with her two favourite waiters.
Sun drenched vines at Domaine Montemagni.
Nielluccio is a red wine grape variety that is widely planted on Corsica, at Domaine Montemagni.
Pig farmer and hunter Pierre-Louis Pistorozzi.
Ravioli with langoustine at La Gaffe Restaurant.
Myrtle and lemon liqueur.
La Cabane du Pêcheur Restaurant, they catch and cook their own freshly caught fish every day.
Local Tomme cheese, similar to ricotta, it takes it's flavour from the wild herbs growing amid the island's maquis.
Coffee and biscuits at Biscuiterie Artisanale Salvatori in L'lle-Rousse.
Cafe des Platanes, near the covered market market at L'ille-Rousse.
Stunning views on the road from Saint Florent to Calvi.
The hills and countryside surrounding Calvi.
Restaurant Santa Maria, in the square of Cathedral Sainte Marie Majeure, Calvi.
Traditional buttery Canistrelli biscuits at Hotel La Villa.
