Hazelnuts in Corsica, "Nuciola di Cervioni"

Hazelnut cultivation first began in Cervione at the beginning of the 20^th century, replacing citron culture. The variety cultivated in a traditional manner is the "common hazel", known for the concentration of its flavour and high gustatory quality.

The soil of Cervione lends itself naturally to the cultivation of hazelnuts: the sea winds gently dry the produce, the slightly acidic soil and the coolness and proximity of the sea give the Cervione hazelnut a naturally flavoursome taste.

Today, Cervione's orchards produce 53 tonnes of hazelnuts a year, which are exported all over the world. The "Nuciola di Cervioni" or Cervione hazelnut benefits from a Protected Geographical Indication (PGI).

In the Hazelnut studio, 20 minutes from the Rivabella naturist campsite in Corsica, the Cervione hazelnut is available as a natural and delicious spread, meringues, sweets and chocolates, in paste, powder or simply shelled, salted or sweetened. Cervione hazelnuts are also used to produce nut oil by first cold pressing and is sought after for its flavour and cosmetic properties.