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Chefs' secrets: the 4 best places for ingredients in the Mediterranean

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Marjoram, Corsica
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Corsica – marjoram, honey and seafood

Used by: Fabio Bragagnolo, of Casadelmar, Porto-Vecchio

Fabio Bragagnolo says: “I use local marjoram in a passata of green beans, morels and port wine. And because the flowers and herbs of Corsica are so fragrant, the honey is wonderful. The Valentini family, based near Bastia, has been keeping bees for 20 years – I serve duck glazed with this liquid gold.

“The seafood found off the coast of Corsica is some of the finest in the Mediterranean. There is a sea bass I use in a cannelloni with spider crab, caviar and bergamot. And one of my favourite dishes uses red tiger prawns with a shellfish sauce and crispy algae on top of gnudi (a pasta dish similar to gnocchi or the inside of ravioli) of chard and brocciu – a local cheese.”

Need to know: As well as wonderful food Corsica is also a wine-lover’s paradise with a great selection of family-owned estates.

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