A name in Corsica for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Corsica for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A Corsican salami-like sausage made from the shoulder and neck meat of pork, boned, dried, pressed and matured inside a pig's bladder and then preserved in olive oil. It is cheaper, and fattier, than prosciutto and similar to pancetta.
"Horn of plenty." Black chanterelle or horn of plenty. A wild mushroom which should be cooked.
