ingredient of the day: figatelli

I realize that I have been absolutely miserable at keeping up this new blog. But with only 2 months left in France, I figure I should really start chronicling the last of my food adventures. This past weekend, I TGVed down to Marseille, the capital of Provence and France's second largest city. It's most famous specialty is bouillabaisse, a seafood stew that takes advantage of the city's fine perch on the Mediterranean shore. However, for the frugal student traveler, such a dish can be expensive. As a result, my friends and I went on a search for a more reasonably priced dinner on Saturday night and were lucky enough to find a charming Corsican restaurant. Now, I don't know about you, but Corsican cuisine does not ring any bells in my head. Luckily, the wait staff was very warm and friendly, explaining everything on the menu including figatelli, a dry liver-based sausage. I am a fan of most sausages, and therefore decided to try it atop a personal sized pizza. Though a bit tough, it is very flavorful and a delightful alternative to your average pepperoni slices.