Chestnuts roasting at dusk in Corsica

We love chestnuts in Corsica. Beyond its economical, social, and historical value on our island, chestnut is just something we love. Simply fallen from the tree, boiled, transformed into flour to make some nicci (sort of pancake) and of course, pulenda (flour + water). But when you are a kid (or simply “gourmand”), you definitely want chestnuts to be roasted.

Back in the early nineties, during autumn, the few we were in my village used to gather some chestnuts for snack time. We would take some wood, make a “security round” with some stones, and start up a fire. Then we would put the chestnuts to roast. A few (yet long in our minds) minutes later, they were ready to be engulfed.

This picture we took last year reminded me of those simple and wonderful times. Here is the full scale image.

Guillaume Bereni

Guillaume is the owner and editor of Sustainable Corsica. Outside of his author role in various websites -about various subjects- for more than 10 years, Guillaume runs a small consulting agency that aims at helping tourism companies in Corsica in their project for more conscious and sustainable activity (you can visit the website -in french- at Happy husband, happy father of three energic children, traveling lover, curious by nature and a bit nerdy too (nobody is perfect).