A highly recommended restaurant is open for Sunday lunch (surprisingly since much of our town is closed). The restaurant is in the interior and we set off on some of the world’s most challenging roads. The hill villages are pictures from impressionist paintings
The occasional cows add a level of difficulty to the driving
A unique church is unlike any we’ve ever seen…with the ever present public fountain
Ferme Auberge Campo di Monte is rustic in the extreme
Note the ceiling – centuries old boards, shingled with raw stone. There must be a few tons of rock above our heads. The amazing feature is how - without plastic sheets or caulking – do you pile a bunch of stones on a roof and not have it leak?
Warm welcome and we’re off on a fixed menu…oh and the place is packed.
The first course is beignets and Corsican charcuterie – here are the photos, then the description
The beignets are to die for. Imagine a wedge of camembert exploded (literally) inside the airiest yorkshire pudding you’ve ever had (with the added decadence of being deep fried). They are like eating cheese flavoured air. We start planning to install a restaurant grade deep fryer at home.
The charcuterie are correspondingly succulent. You want to personally thank the pig.
Main dish was pork ribs. The pig has his revenge. Flavour is outstanding but authenticity means a lot of gristle and less meat
All is forgiven with the vegetable side – mixed green dumplings in ragu. We are already planning how to replicate this one at home
On to the cheese course. Well, we’ve been gorging on cheese in Paris for 6 weeks. Can they top that? Of course they can. Local sheep and goat’s milk cheeses – very aged, pungent and raw. A tub of creamy goat cheese mixed with grappa and two condiments that you spread on the cheese; a green tomato relish and fig/honey marmalade. We try to buy a jar of the green tomato relish but they have none to sell. All of course served with great breads. An outstanding cheese course
We close with donuts and clementine preserves plus cheese cake saturated with grappa. The donuts…..Tim Horton eat your heart out. Maybe it’s the altitude that creates these airy marvels. Lord these people are lethal with a deep fryer. And no surprise, the clementine preserves redefine marmalade. Bitter and sweet in harmony.
We are loving our first day in Corsica. Can’t figure out why Napolean left. Clearly he was not only short, but taste deprived
Ferme Campo di Monte
20239 Murato, Corsica, France
04 95 37 64 39
Lunch including (seemingly unlimited) wine was 50E each
Directions – from Murato take the D305 – approximately 1 kilometre outside of town you will pass over a small bridge (and see a sign for Campo di Monte) …. across the bridge is the road to the Ferme on the right (again with a very small sign). The road up to the Ferme is 2km and windy.