Chandeleur : 5 corsican spreads for your pancakes
Tired of traditional pancakes with sugar and nutella? The Chandeleur is on February 2nd ! Why don’t you take advantage of this to sprinkle your pancakes with corsican spreads ? Here are 5 ideas to give your Chandeleur a new taste !
Known as the “Corsican nutella”, the spread made from the hazelnut of Cervione has established itself on the island and beyond. What’s more Nuciola than Nutella? First it has no palm oil, then it has 34% of corsican hazelnuts… when Nutella has 12% hazelnuts. In the end, a less compact texture which is perfect for pancakes.
A range of 3 palm oil-free spreads made from Afa Biscuit Canistrelli. Rather than throwing away the crumbs produced during the manufacture of Canistrelli, the biscuit factory based near Ajaccio decided to use this material to create new flavours. The spread dough was born a few years ago. Today his 2 little sisters were born with, among them, a chocolate candy spread made up of 60% Canistrelli !
Organic jams U Poghju
Since 1997, the Scarbonchi family has been engaged in organic farming, with 23 hectares of cattle and arboriculture on the side of Cutuli Curtichjatu. Many varieties are worked on and a total of about thirty different jams are made throughout the seasons: Apricot, cherry, plum, lemon, white figs, orange with spices… Lots of flavours to give your pancakes so many new tastes.
La fondue de chocolat d’Aline
For chocolate lovers, the real ones : Aline Chocolate fondue. A dark chocolate or milk chocolate fondue concocted on the Bastia side by Aline Giammertini, the founder of UTUIXU.
Made by O Mà! the creator of Brocciu jam, A Nocchizza is a spread with chestnut cookies and roasted nuts, a must to taste for sure !