What will Pope Francis eat this Sunday lunchtime in Corsica?

Sunday December 15, Pope Francis will visit Corsica for a day. For the occasion, many operators and artisans came together to offer the Holy Father a typically island menu.

“The whole of Corsica participates fervently in this event“, welcomes Joseph Colombani, president of the Haute-Corse Chamber of Agriculture. For several weeks, many island farmers and artisans have been mobilizing to prepare the menu for Pope Francis on Sunday, December 15.

On the eve of the apostolic journey, the menu of the sovereign pontiff is set. Thus, three lambs from a farm in Haute-Corse will be reserved for him, accompanied by Corsican-style beans. “When the Pope says that the Corsican people are pastoral people, we must react, continues Joseph Colombani. Plus, it comes at the height of the lamb season, so for us, it’s blessed bread.”

Pascale Giorgi, a restaurateur who has been based in the old town of Ajaccio for 30 years, has the difficult task of preparing part of the sovereign pontiff's menu. “It’s a great emotionshe delivers. It's one of the most beautiful gifts of my life, it's something that I will never experience again, I can't explain it because I'm so moved, it's an immense joy for me.”

Many Corsican specialties will be offered to Pope Francis: cheeses, clementines, wines and cold meats.

The sweet moment will be reserved for the return flight. On the plane between Ajaccio and Rome, the sovereign pontiff will be able to taste: “Lo zucchetto del papa”. A cake made by the Ajaccian pastry chef, Michel Colombani, and inspired by the pope's skullcap, “Zucchetto” in Italian.

To make it, the pastry chef was inspired by the tastes of Pope Francis: hazelnuts and milk jam. “We made, with my partner Alexandre, a hazelnut sponge cake on which a hazelnut cream is placed, all covered with milk jam whipped cream, explains Michel Colombani. It's a simple cake, for a simple pope.”

“On a little cloud“since he knows that his creation will be served to the pope, Michel Colombani says to himself”totally upset“. “I am filled with joy, I am also surprised and obviously touched. For me, it's incredible, I'm obviously proud for my career and for the city of Ajaccio. But we must remain humble and cultivate kindness. In my head, I am simply Michel who makes the cake“, says the pastry chef.

If he has the opportunity to meet the Holy Father, Michel Colombani is particularly keen to appear in a pastry chef's jacket. “Because it is not me who is in the spotlight, but all of Corsican craftsmanship.”

The report by Kael Serreri and Jennifer Cappaï: