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A Tinella

A Tinella (Bastia)

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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.

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
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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!

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