{"id":11294,"date":"2023-03-21T16:13:22","date_gmt":"2023-03-21T15:13:22","guid":{"rendered":"https:\/\/www.traghettiup.com\/blog\/?p=11294"},"modified":"2024-02-26T16:31:58","modified_gmt":"2024-02-26T15:31:58","slug":"traveling-on-the-path-of-authentic-senses-in-the-north-of-cap-corse","status":"publish","type":"post","link":"https:\/\/www.traghettiup.com\/blog\/en\/traveling-on-the-path-of-authentic-senses-in-the-north-of-cap-corse\/","title":{"rendered":"Traveling on the Path of Authentic Senses in the north of Cap Corse"},"content":{"rendered":"\n


Cap Corse is the finger-shaped peninsula of Upper Corsica<\/strong>. Called the island within the island<\/strong> due to the specificity of the territory, it extends for 40 kilometers between the Ligurian Sea and the Tyrrhenian Sea. The Path of Authentic Senses<\/strong> is a project of the Agricultural and Rural Development Office of Corsica (ODARC<\/strong>) which aims to highlight the agricultural, artisanal and historical heritage of the French island.<\/p>\n\n\n\n

The members of the Strada di i Sensi <\/strong><\/em>(as it is called in Corso) are farmers, artisans, restaurateurs, innkeepers or producers from the rural world, who share and adhere to the document which establishes the quality criteria.<\/p>\n\n\n\n

These are exclusively manufacturers holding official quality marks<\/strong> and offering certified products<\/strong>; the other agricultural productions must be made on site using local raw materials<\/strong>. The cheeses are made with the milk of local breeds. The presence of sales rooms<\/strong> and a tasting area<\/strong> open to visitors at least three months a year must be foreseen. In the event of an appointment, the visit must be guaranteed.<\/p>\n\n\n\n

The starting point of this food and wine tour is the main port of Corsica<\/strong>, where you can disembark even with a vehicle thanks to the Genoa – Bastia ferries<\/a>, which operate only seasonally (usually from the end of May to the beginning of October), or the Livorno – Bastia<\/a>, belonging to two different shipping companies.<\/p>\n\n\n\n

Food and wine tour in the north of Cap Corse on the Road of Senses<\/h2>\n\n\n\n

All the structures and activities listed have adhered to the quality charter<\/strong> of the so-called Path of authentic senses<\/strong> – Strada di i Sensi<\/em>. In addition to the cellars, where if you have to drive you only need to taste and buy a bottle to take with you, the itinerary includes both an agritourism farm that offers catering and accommodation services, and a bed & breakfast.<\/p>\n\n\n\n

The alternative to driving is to travel by taxi<\/strong>; at Capo Corso, for example, there is Taxi Sisco (telephone 0631711380). To call Corsica, dial the prefix 0033 followed by the local number without the initial 0.<\/p>\n\n\n\n

Here then is where you can have food and wine tastings<\/strong> and visits to the manufacturing companies<\/strong> along the “Route des Sens Authentiques”.<\/p>\n\n\n

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Pietracorbara beach<\/em><\/strong> <\/figcaption><\/figure>\n<\/div>\n\n\n

The first stop on the itinerary is the farm, agritourism and dairy company <\/strong>of Laurent Albertini<\/strong> (telephone +33 0621721992), located in the municipality of Pietracorbara <\/strong>(on whose Marina there is also the beach), in the locality of Saint L\u00e9onard, where it is produced by generations sheep cheese<\/strong>. The flock of 300 sheep and the dairy are family-run: Laurent and his wife independently manage the entire production chain. The cheeses are sold in local shops and directly on the farm, which is open from December to July.<\/p>\n\n\n\n

About ten kilometers away, in the hamlet of Santa Severa in the municipality of Luri<\/strong>, there is the Pieretti winery<\/strong>, open from April to October (telephone number 0495350103). The winemaker Lina Venturi-Pieretti produces 50,000 bottles a year of C\u00f4teaux du Cap-Corse and Muscat DOP Cap-Corse, including white, ros\u00e9, red and Moscati wines<\/strong>. The autochthonous vine is Alicante. The vineyards of the estate, on the eastern side of Cap Corse, extend to the sea on schist soil.<\/p>\n\n\n

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Macinaggio<\/em><\/strong><\/figcaption><\/figure>\n<\/div>\n\n\n

The third stage, about 10 kilometers away from the previous one, is the farm and dairy company<\/strong> E Piane<\/strong><\/em>, owned by Sandrine De Maggio (telephone number 0610790444), located in Macinaggio <\/strong>(Macinaghju), a hamlet in the municipality of Rogliano<\/strong>, in the locality Lieu dit Pietrabio. The flock of 145 sheep is raised on 30 hectares of sown grasslands. Among the cheeses produced, the highlight is U Divinu<\/em>.<\/p>\n\n\n

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Panoramic view of Rogliano<\/em><\/strong><\/figcaption><\/figure>\n<\/div>\n\n\n

About 5 kilometers from the previous stage, in the municipality of Rogliano<\/strong> (Ruglianu), the historic capital of Cap Corse, in the locality of Poggiale, there is the Casa Angeli distillery<\/strong> (telephone 0495341862). Daniel and Antoine Angeli, father and son, cultivate one hectare of Moscato DOP vines and produce about 40 types of liqueurs<\/strong> re-proposing ancient local recipes. Pastis corse \u00e0 l’ancienne<\/em> is the winner of the 2013 gold medal in the liqueur category at the Concours Mondial de Bruxelles.<\/p>\n\n\n\n

A little over 17 kilometers away there is the Clos Paoli estate<\/strong>, owned by Claude and Cyrille Lippi (telephone 0495356479); in the municipality of Morsiglia<\/strong>, located on the western slope of Cap Corse, the 4-hectare vineyard<\/strong> is made up of 5 parcels: Tora, Stanti, Mucchietta, Pozzu and Spartita. Thermostatically controlled oak vats, barrels and barriques are used for the vinification; the Moscato, Rappu and Impassitu grapes are dried with a technique handed down for generations, the passerillage<\/em>.<\/p>\n\n\n\n

The last stop, about 27 kilometers from the previous one, before returning to Bastia, is the E Pasturelle<\/strong><\/em> di Sabrina Lorenzi dairy<\/strong>, which can only be visited by appointment at the telephone number 0616026329, where Brocciu<\/em> DOP farm sheep cheese<\/strong> is produced, both fresh that refined, and toma. Open from December to May, it is located in the municipality of Canari, on Chemin de Sollaru Suttanu, and it is family-run.<\/p>\n\n\n\n

At the center of all the points that make up the tour, in the municipality of Cagnano<\/strong>, in Hameau de Carbonacce, there is also the Casale Lucrezia bed & breakfast<\/strong> (telephone 0495597819), an old manor house classified as regional heritage. Depending on the season, the homemade menu often includes Corsican toma souffl\u00e9 and figs from Lucrezia’s garden or tender chestnuts.<\/p>\n\n\n