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Pascal SANTUCCI

PDO chestnut flour.

Visits : All Year round

Regions : Dui Sevi-Dui Sorru - Cruzini - Cinarca

Categories : Around the olive tree and the chestnut tree

Agricultural sectors : Corsican chestnut flour

Ld Nuciarella
20126 Cristinacce
  06.89.31.68.74
  pascalsantucci@orange.fr

Authenticity is what Pascal Santucci seeks above all. This producer of organic/PDO chestnuts made the decision over 20 years ago to discover his roots and get closer to his home village. He left Ajaccio where he had a charcutier-traiteur business for 12 years.

The village is surrounded by the maquis and chestnut trees that he tends for his produce. He harvests the chestnuts himself. Once dry, they are shelled and taken to the traditional wood oven. This process gives a 'biscuity' taste to the flour, which comes through in his cakes.

Besides this activity, Pascal is also devoted to pig breeding. “The area is good for it”, he explains, “the animals roam free and eat acorns and chestnuts. ” His pork products: prisuttu, coppa, lonzu, and terrines are all locally-made. Their origin is paramount. “One must respect customers by selling them authentic products.You can earn your living being honest”, assures the breeder, who is also a member of the union for the protection and promotion of Corsican charcuteries.

During summer, in the shadow of the oaks, he offers tasrtings of his cakes and charcuterie to visitors. You can taste the very best of Corsican gastronomy right on the farm. The shop is open year-round, as is the shipping service. In one phone call, Pascal takes orders and then sends them, always with a view to guaranteeing his customers local products of the highest quality
 

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