Corsica (Jean Costantini) Housekeeping uncompromising in flavor and more

uncompromising in flavor and more than sufficient for hungry flexitarians

Black cuttlefish risotto

as well as a collection of 50 recipes to create your own drinks (and form your own opinions) at home

and Berlin

Corsica (Jean Costantini) Housekeeping uncompromising in flavor and moreThis book is in French. In this beautiful book, the chef of the A Casaluna restaurant in Paris offers 80 recipes and portraits of 38 committed producers, providing an immersion in authentic Corsica, between sea, maquis and mountains. Tapas (olive oil spread and frosted tapenade, wild boar pt, and nepita goat pulpette), starters (glazed aziminu, artichoke carpaccio, Mediterranean crudo, citrus sea urchins, tomme souffl), dishes (lamb in a herb crust,