The charming Enrico Casini is our Trip Specialist for the 3 Islands Tour – Corsica, Sardinia & Sicily. Below he talks about some of the gastronomic highlights on the tour that resonate with him. He also covers some of his favourite tipples as well.
Enrico says, “Gastronomy plays a significant role when travelling, even more so when the traveller is pedalling substantial miles each day through the main islands of the Western Mediterranean. This entails sitting at the table truly hungry and facing a variety of specialties crafted with delicious, fresh, and local ingredients. It will be challenging, so it’s best to be prepared.”
CORSICA
“Corsica can essentially be described as a mountain rising from the sea. It has a genuine rural identity, and this aspect also characterizes its gastronomy. The recipes evoke the memory of regional Italian cuisine, while the winemaking is decidedly influenced by French tradition”
Corsican Charcuterie: Corsican charcuterie is renowned for its quality and flavor thanx to the long experience in farming the Porcu Nustrale, a pork variety selected and farmed in Corsica. Some of the products are prisuttu (cured ham), lonzu (pork loin), and figatellu (a type of liver sausage). These are often enjoyed sliced and served as appetizers or incorporated into various dishes.
Suitable Wine: Sciaccarello (rosè DOC Ajaccio, Corsica)
Aubergines (eggplants) a la Bonifacenne: Vegetables are an important element in Corsica cuisine. Cultivated locally, and proudly organic, they are the basis of many tasty recipes. The Aubergines in La Bonifacenne are baked in the oven, with different types of local cheese, basil, garlic and extra virgin olive oil derive from the Genoese tradition and can be enjoyed throughout the island.
Suitable Wine: Clos Finidori, (red, AOP Figari, Corsica)
Both dishes can be excellently accompanied by the typical Corsican beer, Pietra, which is brewed with a blend of selected malts and Corsican chestnut flour.
SARDINIA
“Sardinia is the second largest island in the Mediterranean by surface area and features a highly diverse geography. This variety is reflected in its typical cuisine: a rich selection of products derived from cereals combined with dishes from the traditional agro-pastoral cuisine. The history of recent centuries, with its many external influences, has led to the development of a high-level seafood cuisine in the coastal areas.”
Pane Frattau : (“fractured bread” in Sardinian language). This simple and delightful traditional dish is composed of layers of thin Sardinian flatbread called “pane carasau” (also known as carta di musica) soaked in broth, seasoned with tomato sauce, and topped with poached eggs and grated pecorino cheese.
Suitable wine: “Terre Brune” Carignano del Sulcis (red, DOC Sulcis, Sardinia)
Fregula con arselle (“fregula with clams”): Traditional Sardinian dish featuring small balls of toasted semolina pasta (fregola) cooked with fresh clams (arselle) in a flavorful broth. It is a delightful seafood pasta dish that showcases the fresh taste of the clams alongside the hearty texture of the toasted fregola pasta. Fregule can be also prepared with vegetables, as for example with artichokes, or with meat. The recipes combinations can vary according with the main local specialties.
Suitable wine: “Ruinas” Vermentino di Gallura (white, DOCG, Gallura, Sardinia)
SICILY
“The Sicilian gastronomic tradition is certainly among the most important and rich in Italy, as the result of influences of all the cultures that have been established in Sicily over the millennia. Reducing the choice to a pair of recipes is truly an arduous task, the following examples are therefore among the most symbolic among the huge variety offered by Sicily.”
Arancini: the Arancino is a cone or a sphere of stuffed rice, breaded and fried. Classic tastes are at meat ragout or butter, but there are numerous variations such as “alla Norma” (with tomato, fried aubergines, savory ricotta and basil) and even chocolate. The various cities of the island compete for its paternity; However, Arancino, everywhere in Sicily, is an indispensable delicacy to be enjoyed at any time of the day.
Suitable wine: “Carthago”, Nero d’Avola (red, DOC, Settesoli- Menfi, Sicily)
Cannolo: Considered the king of Sicilian pastry, the cannolo boasts many centuries of history and consists of a rushed and filled fried pod of fried pasta. Depending on the area, the outdoor filling can be enriched with candied orange zest, pistachio grains, or chocolate chips. Alternatively, it can contain chocolate cream instead of ricotta.
The freshness of the ingredients is the secret of this delicacy. Sicilians warn: a good cannolo must be stuffed on the moment!
Suitable wine: “Na’Jm” Malvasia delle Lipari Passito (white liqueur wine, DOC, Lipari Islands, Sicily).
