Figatellu (plural “figatelli”) is a fresh sausage made of liver and pork flavoured with spices, it is then made in a U-shaped form, dried at temperature or smoked in beech wood. Traditional charcuterie, figatelli are made in the heart of the mountain in the center of the island, they were once shared in groups after the slaughter and butchering of pork. Figatellu is different from other cold cuts specialties such as panzetta, lonzu or coppa, due to its texture, composition and inimitable flavour. This Corsican sausage is the emblem of the return of winter.
This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Burrata is a cheese originally from Apulia in Italy. This one has nice summer truffle taste. It can be tasted fresh with a touch of salt and pepper or more mature as the mozzarella.
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