A TUMBERA
A lively fair on the theme of pork and its various preparations in the Corsican cuisine alongside producers and craftsmen.
This traditional fair takes place every first weekend of February at the Col Saint-Roch and its theme is pork and its various preparations in Corsican cuisine. It is part of a process to support producers and socio-professionals in obtaining an AOC Corsican charcuterie. This popular and convivial event brings together numerous exhibitors around several highlights: pulenta, brocciu and figatellu meals, cooking demonstrations with Cucina Corsa, auction of cut-up pigs, musical entertainment, etc.
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