The ride into the village, and the village itself, was a highlight of the journey. The first glimpses of the real majesty and ruggedness for which the Corsican coastline is renowned. Simply stunning. We were left gasping at the view before us.

A little spin around town, and a stop for our regular Cafe Crema (Noisette) before deciding we needed (wanted) a boulangerie treat. We were directed to a hole-in-the-wall where we were presented with a limited but perfect selection of precisely what we needed (wanted), namely L’Escargot and Pain au Chocolat. We noted some little savoury items, too, that sparked our curiosity, so AW decided that we might need (want) one of those too. A wise decision, as the spinach and bocciola pastry was so, so good. As in, exceptionally, unforgettably good. The pastry was the perfect balance of light and buttery, with a heart of rich, moist spinach salted lightly by the bocciola (a Corsican take on feta). I suspect the local Greek settlers may have adapted spanakopita when they arrived, as (we were told later) this is a speciality of the region, and (as evident in the names on memorials and the aforementioned Orthodox Church) this part of Corsica is home to most of the island’s Greek community.

Once we’d consumed our delights, it was onwards and upwards to our next destination, Porto d’Ota.