“Chestnuts roasting on an open fire,” goes the Festive Season song. We associate chestnuts with Christmas, roasted whole or made into succulent stuffing. But this seasonal treat was once a staple food for many people, including the Corsicans.
Here’s part 2 of my post about aspects of Corsica that I find inspiring as a writer. Some of them appear in my novels The House at Zaronza and The Corsican Widow, but all of them are things I want to keep experiencing. In writing this post, I have realised that 10 is far too few. So I’ll just have to keep going.