A visit to Mulino Nannare

At the entrance to the village of Ville di Parasu – Ville di Paraso – stands a stone sentinel, an imposing building that embodies the history of the micro-region: the Mulino Nannaré. Its walls tell the story of a Corsica from a bygone era. Beneath the stone vault, the water of days gone by still murmurs. The Mulino Nannaré brings Ville di Parasu to life, like a thread stretched between the past and the future.

Beneath the stone vault, the water of days gone by still murmurs. The Mulino Nannaré brings the town to life like a thread stretched between the past and the future.

The mill belonged to the Malaspina family, who were well-known and influential in the micro-region at the time. It is thought to date from 1750, according to the inscriptions on the stone doors, and is one of the largest in Corsica. Olive oil was pressed here, powered by the river which still flows beneath the building, albeit a little more gently than in days gone by.

Meeting

A carefully thought-out project?

I had long dreamt of being able to share my cooking in an intimate and convivial setting. Together with my family and friends, I spent a long time searching for a place that would be suited to this dream and where I could express my passion. When I learnt of this mill and that it was up for sale in 2017, a dear friend arranged for me to visit it. No sooner had I stepped through the front door than my heart leapt with excitement; it was overwhelmingly obvious. This place welcomed me. I knew I would restore it with the resources at my disposal – both financial and human. It was love at first sight between the walls, the stones, the soul of the place and me.

An old-fashioned mill, a modern restaurant and warm hospitality

I have set up a dining room, open to everyone, whilst giving priority to our guests. We have renovated parts of the mill whilst preserving its original structure, character and style to create four guest rooms. I have also made it my home: it has become the place I love to share with others.

Between preservation and restoration, which of the original tools remain today?

I have kept all the tools used in olive oil production: they now take pride of place in the restaurant and the guest rooms. Bordering on fetishism, nothing has left this mill: everything that belongs to it has remained. Its tools, its energy, its various components. The water tank in the cellar has been turned into a swimming pool, but its style retains the memory of bygone days, when the land was farmed and prosperity reigned…

The joy of sharing: bringing the soul of the Mulino Nannare to life

I love seeing guests make the space their own: working in the garden, venturing amongst the fruit trees, lingering beneath the arched ceilings to enjoy a drink even when the restaurant is closed. I love that they feel the peace and serenity of the place. Of course, what fulfils me both personally and professionally is when my evening meals or breakfasts evoke a sense of culinary delight in my guests – a taste of childhood joy. It is this emotion, these moments, that remind me why I do this job.

What promise was made to the village when the Mulino opened?

I hope to continue cooking the food I serve here with the same care and love, preparing everything myself, whilst remaining deeply mindful of the environment. Eventually, I’d love to be self-sufficient with produce from my vegetable patch, my herbs and my fruit trees, which are becoming increasingly productive. I hope to continue working with local producers, whilst also bringing in a few little treasures from my native Italy.