Flavours of yesteryear to savour today
Whilst white wine canistrelli are Corsica’s iconic sweet treats, in Petralbait is the crispness and creaminess of the oliose that whets the appetite. This speciality from Pieve du Canale has a recipe that dates back to a time when the valley was still rich agricultural land. After harvesting olives for the lords, the villagers would keep the leftover oil to flavour bread and biscuits. The women, who baked their bread in the communal oven, would knead this dough with olive oil and sprinkle it with sugar. Today, you can find these oliose at the village bakery: Les Portes de la Balagne. It remains to be seen whether they take you on a journey back in time, like Proust’s little madeleine.





















