#figatellu

Whisper the word `Figatellu` to a Corsican and watch his eyes light up! Produced in the winter months when, traditionally the pigs are killed, this liver sausage is the jewel in the crown of Corsican charcuterie. Ideally cooked out of doors and served on a piece of crusty bread, it makes perfect barbecue food, especially when helped on its way by a glass of red wine or a cold beer.

Of course you could also go for the full monty and eat it the traditional way with a fried egg and pulenda ( a sort of polenta made with chestnut flour) and some brocciu, a Corsican speciality curd cheese, but that is more likely to be found in a restaurant or somebody`s home.

On Sunday we had the simple version when we went to a charity figatellu cook-out at the Iles Sanguinaires, a local beauty spot about 8kms outside Ajaccio. It was a lovely sunny day so there was quite a big turnout of people sitting around long trestle tables. For a modest 10 euros we were entitled to figatellu in bread, buttered jacket potatoes, ewes’ cheese and clementines. Another 4 euros bought a dozen freshly cooked sugared beignets (little doughnuts stuffed with apple, brocciu or chocolate) and 15 euros a decent bottle of Corsican wine. It didn`t seem much to pay and I hope they made some money for their charity!

Corsican clementines and cheese, the simpler pleasures

a crowd begins to gather for the feast