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Goats Milk
The local speciality in Corsica is goats milk. For a couple
of dollars you can stop off at the goat herders hut on the
way up to milk the goats. Meals to make from the delicious
goats milk include Minestra di castagnigna, a traditional
Corsican chestnut soup with goats milk.
Goats milk is easier to digest that cow milk. There are less
fat globules in the milk and it is great for people who have
allergies to the protein in cows milk. It also contains far
more Vitamin A & D than cows milk. It's fantastic for
creating yoghurts and distinctively different cheeses.
Goat herding is a traditional pastoral career in Corscia
for the mountain dwellers. It has recently undergone a revival
in the regions of Venaco, Calenzana and Nioli which accounts
for the 12 varieties of Corscian cheeses. The Brucciu,
known locally as "the delight of Corsica" is made
with either ewe or goat's milk and reflects the spirit of
local gastronomy. Its made with one third of pure milk added
to the whey which is heated on a wood fire until flakes called
"flower of the milk" appears in the cauldron which
is put in cake pans to make the final cheese.
Bottarga
Salted mullet roe was a fisherman's speciality in Sardinia
for centuries and its fame has now spread to delicatessen's
throughout the world. It may look desperately unappetising
shaped in its small brown tongue but its flavour is unique.
The best Bottarga comes from the small fishing town of Cabras
near Oristano. The mullet live in the lagoons near
the town, and as they swim out to sea to lay their eggs they
are caught in fishermen's nets.
To prepare Bottarga is a complex process - The fish is sliced
which touching the fins in which the eggs develop, and the
roe is removed. The sac in which the eggs live must not be
damaged. Then the roe is salted, the recipes for this is a
closely guarded secret. The salt is left for 7 - 10 days,
and its flavour and strength depend on the timing and the
type, quantity of salt. The roe is then pressed then hung
up to dry in a cool pace for over a month. It is exported
out of Sardinia vacuum packed which keeps it clean but delivers
an inferior taste. When you buy a packed of Bottarga, you
should air the packet for a day or two to regain a natural
aroma.
The price of bottarga ranges from $15 an ounce of premium
quality to much cheaper bottled grated versions. Serve with
hot shaghetti or flaked on warm Italian bread. Locally it
is served on a bed of celery or artichoke hearts.
Gelato
Sicilian ice cream, called gelato, it thought to be
the best ice cream in the world. It is made from real fruit.
The most authentic and pleasant way to eat your gelato is
whilst watching the passageata, which is evening stroll,
where everyone comes goes out and tries to look cool. Ice
cream is often served in a sweet bun, and looks like a burger.
A top icy morning treat is the Sicilian "Breakfast of
Champions", this is a coffee granita (icy shards in coffee
with whipped cream, like an iced cappuccino) served with a
warm briouche roll dipped in the coffee. Typically, Sicilian
gelato is flavoured with locally grown produce like hazelnuts,
almonds and lemon.
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