Vendeta land Corsica | UrbanicOrganic
Corsica (Corse) is an island in the Mediterranean Sea, part of the French, who has been granted a separate status (officially "the Corsican collective territory"), which is divided into two departments (since 1976): Dienvidkorsika (2A) and Upper-Corse (2B). If the Corte city is the historical capital of the island, then Adžaksio (Ajaccio) is the administrative beaches capital of the island of Corsica region or prefecture. Boniface (Bonofacio) is called Dienvidkorsikas capital.
Corsican economy consists of three main areas of activity: agriculture (and viticulture) is in first place, followed by industry (mainly construction). Very important is also the tourism industry (and everything related to it), which are both highly seasonal.
Corsica, the best and easiest is to go from France. From Nice to Adžaksio port each day during the season passing ship (express 4 h reaches the island during the night the ship, traveling all night). Is also possible to fly by plane (to Ajaccio). Like a ship going from Marseilles or Toulon city. Of course, if you're already in Sardinia, then a mere 40 minutes from the Santa Teresa will take you to the city Bonifacio (Dienvidkorsika).
Corsica Island is not large and it is crossed, I really beaches want to be during the day. However, beaches it is not recommended to do so. It is better to slowly, enjoying the natural beauty and pierced the specific signs that are found on every road, which is often obstructed cattle ranching in the mountains.
If you are interested in history, it is worth remembering that Corsica is the birthplace of Napoleon 1. He was born in Corsica, Adžaksio 1769.gada the city on August 15. The house where he was born, now a museum Napoleon. An interesting attraction, which is the most impressive jewelry and very small size beds. It can all be viewed Bonaparte house (Maison Bonaparte in order).
However, the most beautiful and the most beloved to me is a city in Corsica, Bonifacio. There are likely to return beaches again and again. Bonifacio is famous for the huge white cliffs surrounding it on all sides, as well as the islands, which they hide. The most famous is Sdragonato beaches cave. Indescribable feelings beaches when they arrive to.
Bonifacio cliffs, included in the National Heritage List, as a whole occupies about 1300 ha and stretches for about 25 km in length. Visiting Bonifacio nežēlojiet time to explore these cliffs closer, going by boat ride.
But the trip to Corsica would be a real trip, if not familiar with the food and drinks. The main Corsican Treasures from the ground came: olives, grapes, chestnuts, various citrus fruits as well as meat dishes (especially the dried and matured pork), dairy products (sheep's milk and cheese, as well as goat's cheese).
Corsica is found in two types of olive oil, one produced in the period from December to January, the new olive fruit ripening early stage. The second oil is saturated and yellow, typical Corsican culture, produced from specially-old olive fruits beaches harvested in May.
Typical Corsican eat and dzeramlietas is: Cap Corse, Pastis Dami aperitifs and liqueurs desrt Maquis; Corsican chestnut beaches local Pietra beer (one of) and Corsican whiskey P & M, as well as the Corsican wines (vin de Corse (AOC)); sparkling muscat smoked meat and sausage, ham, aggregate (coppa), etc.; Corsican cheeses (Brocciu (sheep's milk), Niola (fresh sheep's milk cheese, maintained beaches for at least 3 months), a filet (pasteurized sheep's milk cheese), Migliaccio - salty snacks (such as pancakes) from goat or sheep cheese, cooked wood or normal oven, edible cold or warm; Sardines à la Bastiaise - filled with Brocciu beaches cheese polenta from chestnut flour Nicci - from chestnut flour pancakes, wild boar ragout Canistrelli: biscuits with lemon, anise, chestnut or wine taste; Various typical beaches pies, tartes: chestnut flour cake, cake fiadone of Brocciu cheese pie falculelle the same Brocciu cheese, pudding pastizzu or poor food (bread made from blooming) Didžestīvi: vodka, myrtle, chestnut, lemon liqueurs; piste sauce: basil along with a variety of spices different regions of Corsica; baklažānii Stuffed with minced meat and garlic, served with fresh tomato sauce and basil, honey.
The best memory I have of Bonifacioa, its small streets, the high stairs to the highest point of the city, and small souvenir knives (thing not nenopirkt Corsica) shops, boutiques and restaurant food. Undeniably, the Porto Vecchio, Calvi and other cities were beautiful.
The best time to go to Corsica, May, June, and August, September. Prices in hotels are more affordable beaches and the people in it are less in July (annual leave in the same time the French). July is the hottest, beaches but in June, August, there's not even cool. My own favorite is a hot time in the sun is warmer, because I feel better. Corsica beaches is also a very good land to be traveled, lived and slept in a tent campsites.
However, to see the full Corsica is Necessary
Corsica (Corse) is an island in the Mediterranean Sea, part of the French, who has been granted a separate status (officially "the Corsican collective territory"), which is divided into two departments (since 1976): Dienvidkorsika (2A) and Upper-Corse (2B). If the Corte city is the historical capital of the island, then Adžaksio (Ajaccio) is the administrative beaches capital of the island of Corsica region or prefecture. Boniface (Bonofacio) is called Dienvidkorsikas capital.
Corsican economy consists of three main areas of activity: agriculture (and viticulture) is in first place, followed by industry (mainly construction). Very important is also the tourism industry (and everything related to it), which are both highly seasonal.
Corsica, the best and easiest is to go from France. From Nice to Adžaksio port each day during the season passing ship (express 4 h reaches the island during the night the ship, traveling all night). Is also possible to fly by plane (to Ajaccio). Like a ship going from Marseilles or Toulon city. Of course, if you're already in Sardinia, then a mere 40 minutes from the Santa Teresa will take you to the city Bonifacio (Dienvidkorsika).
Corsica Island is not large and it is crossed, I really beaches want to be during the day. However, beaches it is not recommended to do so. It is better to slowly, enjoying the natural beauty and pierced the specific signs that are found on every road, which is often obstructed cattle ranching in the mountains.
If you are interested in history, it is worth remembering that Corsica is the birthplace of Napoleon 1. He was born in Corsica, Adžaksio 1769.gada the city on August 15. The house where he was born, now a museum Napoleon. An interesting attraction, which is the most impressive jewelry and very small size beds. It can all be viewed Bonaparte house (Maison Bonaparte in order).
However, the most beautiful and the most beloved to me is a city in Corsica, Bonifacio. There are likely to return beaches again and again. Bonifacio is famous for the huge white cliffs surrounding it on all sides, as well as the islands, which they hide. The most famous is Sdragonato beaches cave. Indescribable feelings beaches when they arrive to.
Bonifacio cliffs, included in the National Heritage List, as a whole occupies about 1300 ha and stretches for about 25 km in length. Visiting Bonifacio nežēlojiet time to explore these cliffs closer, going by boat ride.
But the trip to Corsica would be a real trip, if not familiar with the food and drinks. The main Corsican Treasures from the ground came: olives, grapes, chestnuts, various citrus fruits as well as meat dishes (especially the dried and matured pork), dairy products (sheep's milk and cheese, as well as goat's cheese).
Corsica is found in two types of olive oil, one produced in the period from December to January, the new olive fruit ripening early stage. The second oil is saturated and yellow, typical Corsican culture, produced from specially-old olive fruits beaches harvested in May.
Typical Corsican eat and dzeramlietas is: Cap Corse, Pastis Dami aperitifs and liqueurs desrt Maquis; Corsican chestnut beaches local Pietra beer (one of) and Corsican whiskey P & M, as well as the Corsican wines (vin de Corse (AOC)); sparkling muscat smoked meat and sausage, ham, aggregate (coppa), etc.; Corsican cheeses (Brocciu (sheep's milk), Niola (fresh sheep's milk cheese, maintained beaches for at least 3 months), a filet (pasteurized sheep's milk cheese), Migliaccio - salty snacks (such as pancakes) from goat or sheep cheese, cooked wood or normal oven, edible cold or warm; Sardines à la Bastiaise - filled with Brocciu beaches cheese polenta from chestnut flour Nicci - from chestnut flour pancakes, wild boar ragout Canistrelli: biscuits with lemon, anise, chestnut or wine taste; Various typical beaches pies, tartes: chestnut flour cake, cake fiadone of Brocciu cheese pie falculelle the same Brocciu cheese, pudding pastizzu or poor food (bread made from blooming) Didžestīvi: vodka, myrtle, chestnut, lemon liqueurs; piste sauce: basil along with a variety of spices different regions of Corsica; baklažānii Stuffed with minced meat and garlic, served with fresh tomato sauce and basil, honey.
The best memory I have of Bonifacioa, its small streets, the high stairs to the highest point of the city, and small souvenir knives (thing not nenopirkt Corsica) shops, boutiques and restaurant food. Undeniably, the Porto Vecchio, Calvi and other cities were beautiful.
The best time to go to Corsica, May, June, and August, September. Prices in hotels are more affordable beaches and the people in it are less in July (annual leave in the same time the French). July is the hottest, beaches but in June, August, there's not even cool. My own favorite is a hot time in the sun is warmer, because I feel better. Corsica beaches is also a very good land to be traveled, lived and slept in a tent campsites.
However, to see the full Corsica is Necessary
No comments:
Post a Comment