A Tinella

A Tinella (Bastia)

  • Date
  • share

Bastia’s cheese desert finally had a change in fortunes back in 2018! And it was all thanks to Gaëtan Tullio and Pierre-Marie Antonini who, without relying exclusively on locally produced goods, offer up 200 smelly cheeses made on the island, from the mainland, and even further still. For an introduction to the richly flavorful local cheeses, head to the Venaco-style goat cheese section (U Marfisola made by Xavier Bartoli or A Scubella by Antonini-Savelli at €13.50 a piece), or explore the Bastellacciu sheep milk cheeses (like those from Ferrucci or Celli et Mundoni, at €34.90/kg), which are surrounded by feta (Memmos, €35/kg), cheddar (Wyke, €3.90 a piece), blue Stilton (Clawson, €9.90 for a jar) or Comté aged for 36 months (Notre-Dame, €50/kg). // D.S.

Hidden gem: The Cutalellu produced by Guillaume Acquaviva (€15.90 a piece), one of the best goat cheeses in Corsica.

The very first Le Fooding Belgium guide!

Le Fooding’s brand-new, unique and totally collector-worthy Belgium guide is a gold mine of hot spots, featuring 400 addresses scattered across Wallonia, Flanders and Brussels. Over the magazine’s 164 pages, you’ll discover a slew of new establishments, like the latest hard cider bar worth checking out, alongside well-established institutions, including a tavern opened 250 years ago, plus seven saucy long-form articles, all of which are illustrated by the crème de la crème of Belgian artists…

2021 Le Fooding guide frontcover

Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

Fooding® is a registered trademark.