It features twelve new Golden Roosters that complete the list of non-standard artisans, one of whom is in Bastia, all of whom excel in their fields, and who make this guide an indispensable address book for foodies. , professionals as well as individuals.
In Bastia, it is Sébastien Rialland who is particularly honored with his recipe for “Corsican bluefin tuna caught in the line and put in jars”.
Sébastien Rialland?
We told you at length about it a few months ago.
He is a 32-year-old fisherman from the Bastia region and the son of a fisherman who has been fishing selectively for more than 10 years. Anxious to enhance its product and be part of a quality approach, it is developing an innovative project on a regional scale. He is thus the first fishing boss in Corsica to create a fish cannery organized around his own production. This artisanal cannery increases the added value of its fishing. The fisherman thus values his product without an intermediary, decreases its fishing effort, and compensates for the shortfall by this complementary canning activity.
Thanks to these investments, production is valued and losses, including on by-catches, are greatly reduced. All parts of the fish are used in the processing.
The recipes for his jars oil tuna, or tuna rillettes, were developed in partnership with a great chef, and allowed the combination of the flavors of the land and the sea 100% Corsican, such as tuna and brocciu, or tuna and figatellu. These unique preserves in Corsica are sold by the producer directly to the consumer, or through delicatessens.
Another novelty of this edition of the Goumands 2020 guide is the promotion of women artisans with beautiful discoveries.
Anne Amalric, olive grower at Domaine Marquiliani in Aghione, is one of them.
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