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OUR PRODUCTS
Raised on our farm as well as other productions in our region. The lambs are slaughtered at 40 days old; they have only been fed mother’s milk, which gives a perfect flavor
Corsican bovine production initially raised working oxen for cereal culture. The animals would produce milk for family consumption and meat when the animals were retired. Since cereal culture has almost disappeared from Corsica, bovine production has been oriented towards veal: grazing calves (called “manzu”), 10-12 months of age, weighing from 140 to 180 kilograms. The “manzu” meat is almost red: fed only on mother’s milk and grass from free-range grazing. Our veal comes from our neighbor’s production; their calves are raised according to local tradition
We make two types of cheese exclusively from milk from our flocks.
The traditional Asco cheese (named for the village from where we hail)
Rennet is added to raw whole milk and processed at around 30° Celsius. Coagulating time is approximately 1 ½ to 2 hours and curds form in this mixture. After the curds have set they are mixed before being transferred into molds. During the first hours of draining, the cheese is turned several times in the mold. The cheeses are salted with dry salt. Five or six days later the cheese is transferred to a cooler production room and the ripening process begins.
A hard, pressed cheese which has not been drained.
We are members of the “casgiu casane” association http://www.casgiucasanu.fr/
Our exclusive production.
Brocciu is a milk product that we make from the sheep lacto serum which results from the draining process in our cheese production. It is an ingredient in many of our specialty dishes (Storzapredi, Cannelloni) and pastries (Fiadone cheesecake), but can also be consumed either fresh or ripened. Produced seasonally, fresh brocciu can only be consumed during summer, the sheep’s milk producing period. Ripened brocciu can be consumed year-round.
We produce our own olive oil. Our olive trees are of the Picholine and Germaine varieties and our oil is AOC “Oliu di Corsica” www.oliudicorsica.fr.
The Balagne region does not traditionally produce cured pork meats; there are no chestnut trees to feed the pigs and the proximity of the sea makes the maturing process difficult.
We propose the wonderful products made by Antoine Marcaggi of Bocognano. Bocognano is located in a part of Corsica where free-range pork is raised on chestnuts and acorns and there is an ancestral tradition of dry cured pork.
You can find this production on the internet http://www.itrevaddi.fr .
These products are made exclusively from their pigs born and raised on their farm.
Produce exclusively from our vegetable garden (approximately 15000 square feet)
Myrtle liqueur, known as “Myrte”, is a liqueur made by macerating myrtle berries in alcohol. We harvest ripened wild myrtle berries during the month of January. The deep colored berries are macerated in brandy to make liqueur and in wine to make wine.
Our typical menu
At your choice
Myrtle Flavored Lamb Liver Terrine, Charcuterie – an Assortment of Cured Pork Meats
Corsican Soup, Salad of the Day, Vegetable Pie
Brocciu Cannelloni, Conserve of Milk-fed Lamb
Corsican Veal Sautee,(veal, broutard )
Cheese plate
Dessert ( typique, Fiadone, crème caramel à la farine de chataigne , etc ...)
 Our meats are served with your choice of pasta, chestnut-flour gnocchi, potatoes or vegetables .
This menu is included in half-board; it is priced at 27€ at our restaurant (with a supplement of 2€ for the Charcuterie)
You can also order a la carte. Additional dishes are proposed during the seasons, lamb stuffed vegetables, lamb tripe, vegetable dishes, etc (these choices are always proposed in half-board)
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