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Falculelle
Falculelle (singular: ''falculella'') are a typical dessert of the Corsican cuisine.Schapira (1994) p. 120 Originally from Corte, they are small cakes prepared essentially mixing brocciu Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contain ..., egg yolk, flour, sugar and orange zest. This mixture is then baked on a chestnut leaf. Notes Sources * Corsican desserts Italian cakes {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Corsica
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.Schapira (1994) p. 1 History The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior.Schapira (1994) p. 9 The agricultural products exported during antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the widespread forests.Bertarelli (1929), p. 41 The island was famous for its cheap wines, exported to Rome. The concentration of settlement in the interior, typical also of the nearby Sardinia, lasted until the beginning of the 20th century; in 1911, 73,000 people lived in the zone comprised between 700 and 1,000 m above sea level. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corte, Haute-Corse
Corte (, ; ; ; co, link=no, Corti, ) is a communes of France, commune in the Haute-Corse departments of France, department, on the island of Corsica, France. It is the fourth-largest commune in Corsica after Ajaccio, Bastia, and Porto-Vecchio. Administration Corte is a Subprefectures in France, subprefecture of the Haute-Corse department. History Corte was the capital of the Corsican independent state during the period of Pasquale Paoli. During World War I, German prisoners of war were kept in the Citadel. Population Sights Sites of interest include the Fortress (''A citadella''), the Museum of Corsica (''Museu di a Corsica''), and the University of Corsica Pascal Paoli, University of Corsica (''Università di Corsica''). Transport National roads lead to Ajaccio and Bastia. Corte is also linked to Ajaccio, Bastia and Calvi, Haute-Corse, Calvi by the Chemins de fer de Corse, Chemin de fer de la Corse (Corsican Railway), and is served by trains running between Ajaccio and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brocciu
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica. The word brocciu is related to the French word '' brousse'' and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below and then ewe's milk is added and further heated to just a bit below . After heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks ( co, brocciu passu or ''brocciu v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corsican Desserts
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to history of Corsica, historical and Corsica#Geography, geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice#Cuisine, Nice and Provencal cuisine#Cuisine, Provence.Schapira (1994) p. 1 History The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior.Schapira (1994) p. 9 The agricultural products exported during Classical antiquity, antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the widespread forests.Bertarelli (1929), p. 41 The island was famous for its cheap wines, exported to ancient Rome, Rome. The concentration of settlement in the interior, typical also of the nearby Sardinia, lasted until the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
