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Sweeping white sands offset by aromatic pine trees and clear blue waters: Trek up jagged peaks and through cool pine forests to be rewarded with incredible views over the Corsican mountains.

Boats cruise gently through rocky inlets, beneath towering pink granite cliffs which glow fiery orange at sunset. This natural rock formation prowls the rocky coastline between Propriano and Bonifacio, gazing down on azure waters and white sand beaches.

Domaine Orsini at Calenzana in the Balagne has started producing a sparkling muscat - try it, though it's a bit of a rarity only 6 bottles a year. Reds are more traditional, though there are more and more excellent whites especially from Partimonio and Ajaccio. The Sciaccarellu uniquely Corsican is especially prevalent in the areas with granitic soil. It produces light coloured reds with a peppery palate and aromas of red fruits, spices, coffee and flowers of the maquis.

The Niellucciu is a variety that gives the fine wines of Patrimonio their special renown.

It is well adapted to limestone soils. It makes wines of deep red with a gamey bouquet and liquorice, scents of red fruits and violets with a woody note.

The Vermentinu produces dry white wines of very high quality. It is big and strong on the palate and often have a high alcohol content. It is light with yellowy-green reflections with a nose of flowers, apples and almonds.

These indigenous varieties are sometimes combined with continental ones such as Chardonnay, Pinot Noir, Grenache and Cinsault. As befits the place where the country's wine fair takes place, a wine museum has been established by the association A Cunfraternita 04 95 35 06 44 in Luri. There is a site devoted to Corsican wine www. As do several other micro-regions, AOC Calvi's 10 winemakers have established a route des vins to encourage you to visit the vineyards more details from the local producers' association, based at the Domaine Renucci at Feliceto - 04 95 61 71 Domaine Orsini is one Calvi vineyard you should visit, since Tony Orsini produces not only wine, but eau de vieaperitifs, jams, nougat and fruit sweets.

His web site has no buying online, because his production is already fully sold and he prefers quality to quantity. When you go, treat yourself to a bottle of Fratellenzanaa sparkling blanc de blanc brut that with your eyes shut, you'd class as an excellent Champagne!

When you are in Corsica, there are of course many places to buy wine. However, you could visit a wine shop if you find yourself near Bastia - it's in Furiani membres. You might like some recommendations for your visit.

An excellent red is Clos de Bernardi Patrimonio produced by Jean-Laurent Bernardi a native of the Castagniccia on a small vineyard near the sea buy direct also. The Prestige of Domaine Orsini gets high marks also. Another gris I like is Domaine Orsini. Corsica has a growing number of women viticulturists. Not surprisingly, there a number of fortified wines as well as spirits.

Cap Corse is an aperitif with a secret recipe of herbs. Many wine makers produce wines macerated in fruits and so there is vin de clementine, vin d'orange, vin de cerise and so on. It's a light beer with a strong identity, a bit bitter with a light lemony taste 5. You can now buy Pietra and Colomba online in the UK from www. When you visit, don't drink Coke, drink Corsica Cola!

Pietra also makes this fizzy drink. Torra is another new brand, now brewing in the valley of the Gravona; they make beers flavoured with arbutus Maximum Stake Casino Watches How To Change myrtle.

A Tribbiera makes 5 beers - Dea, a light ale; Prima, an unfiltered ditto; Apa, one flavoured with honey; Ambia, amber as the name implies and Mora, a spicy dark beer. Most come from the micro-region of Cap Corse, though it is produced elsewhere, including on the continent. The same is true for pastis, which people drink a lot in Corsica, as all over the South East of France.

Many individuals as well as professionals make fruit wines, not as conceived in Britain - in other words they are not produced from fruit, Prizes Casino Zombies Band Tour fruit is macerated in a wine base.

They are excellent and the home-brews are generally better thatn the commercial varieties - make a point of asking who made the vin de peche, clementine or whatever. What you will also find is fruit wines - wine in which fruit has been macerated and sometimes eau de vie as well. You can buy it in the shops, but all the best ones are home-made. There also liquersbut don't make the mistake of thinking that they are spirits, they are not! They too are aperitifs and genrally sweet.

Sometimes in a restaurant, you may ask for an eau de vie de myrtethinking that you are going to get a myrtle flavoured eau de vie, but often you will be served with a liqueur - do not be phased, explain the problem since the waiter himself may not have the necessary knowledge either.

Acquavita - eau de vie is also Maximum Stake Casino Drive Propriano Corse by wine makers and distillers from either wine or marc. It is frequently flavoured. Such a bottle can be kept on the go for ten years or more, by just adding additional unflavoured eau de viebefore the bottle is empty.

Mavela, a distiller in Aleria on the East coast won a gold medal in at the Paris Agricultural Show for their plum brandy, following their gold in for their grape acquavita. They make several spirits from different Corsican fruits.

Now there's a very interesting new development: Pietra makes the malt, using chestnut flour, which is then transported south to Mavella to be distilled. The maturing is done in Patrimonio muscat barrels. They have been aided by a Scots whisky blender and his arcane arts. Dominique is not alone, however, since Altore is another Corsican whisky that's already on the market. Give it a try! Though not strictly wine, it is interesting that the national summer drink of Pastis has a new manufacturer in Corsica.

Casanis is the oldest brand locally, but the new one is Mannarini from Corse Sud Distillerie. The local fresh meat is produced free-range, not surprisingly on account of the mountainous terrain.

Milk production is confined to sheep and goats. Cows are veal producers. There is intensively farmed poultry, but progressively this is reverting to free-range also. The charcuterie is mainly produced artisanally, rather than industrially, even with the growing number of EU regulations. Corsica is not an industrial country by tradition or by nature. Certain meats are special to certain seasons, such as kid, which is a traditional Christmas dish or lamb at Easter.

Game is naturally seasonal. The prime example is wild boar. Corsican charcuterie is excellent. The main products are lonzua kind of Maximum Stake Casino Drive Propriano Corse loin; coppawith a stronger taste perhaps as a consequence of more fat; prizuttulike a parma ham eaten very thinly sliced. Then there is panzettaor what the French call 'chest' poitrine and English-speakers would call streaky bacon. This is excellent with eggs or baked in a tart with potatoes.

One of the most prized pig-based products is figatelli ; these are smoked liver sausages with other offal such as kidneys. Like other charcuterie, they are traditionally made by producers, rather than butchers a relatively recent arrival as a trade in Corsica.

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Their season is from November to March, since that was when pigs were traditionally slaughtered. These high energy products kept you going in the winter and were and still are cooked over an open fire so that the excess fat runs out and then eaten hot dog style in a piece of bread.

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His web site has no buying online, because his production is already fully sold and he prefers quality to quantity. When you go, treat yourself to a bottle of Fratellenzana , a sparkling blanc de blanc brut that with your eyes shut, you'd class as an excellent Champagne! When you are in Corsica, there are of course many places to buy wine.

However, you could visit a wine shop if you find yourself near Bastia - it's in Furiani membres. You might like some recommendations for your visit. An excellent red is Clos de Bernardi Patrimonio produced by Jean-Laurent Bernardi a native of the Castagniccia on a small vineyard near the sea buy direct also.

The Prestige of Domaine Orsini gets high marks also. Another gris I like is Domaine Orsini. Corsica has a growing number of women viticulturists. Not surprisingly, there a number of fortified wines as well as spirits.

Cap Corse is an aperitif with a secret recipe of herbs. Many wine makers produce wines macerated in fruits and so there is vin de clementine, vin d'orange, vin de cerise and so on. It's a light beer with a strong identity, a bit bitter with a light lemony taste 5. You can now buy Pietra and Colomba online in the UK from www.

When you visit, don't drink Coke, drink Corsica Cola! Pietra also makes this fizzy drink. Torra is another new brand, now brewing in the valley of the Gravona; they make beers flavoured with arbutus and myrtle.

A Tribbiera makes 5 beers - Dea, a light ale; Prima, an unfiltered ditto; Apa, one flavoured with honey; Ambia, amber as the name implies and Mora, a spicy dark beer. Most come from the micro-region of Cap Corse, though it is produced elsewhere, including on the continent. The same is true for pastis, which people drink a lot in Corsica, as all over the South East of France.

Many individuals as well as professionals make fruit wines, not as conceived in Britain - in other words they are not produced from fruit, but fruit is macerated in a wine base. They are excellent and the home-brews are generally better thatn the commercial varieties - make a point of asking who made the vin de peche, clementine or whatever. What you will also find is fruit wines - wine in which fruit has been macerated and sometimes eau de vie as well. You can buy it in the shops, but all the best ones are home-made.

There also liquers , but don't make the mistake of thinking that they are spirits, they are not! They too are aperitifs and genrally sweet. Sometimes in a restaurant, you may ask for an eau de vie de myrte , thinking that you are going to get a myrtle flavoured eau de vie, but often you will be served with a liqueur - do not be phased, explain the problem since the waiter himself may not have the necessary knowledge either. Acquavita - eau de vie is also produced by wine makers and distillers from either wine or marc.

It is frequently flavoured. Such a bottle can be kept on the go for ten years or more, by just adding additional unflavoured eau de vie , before the bottle is empty. Mavela, a distiller in Aleria on the East coast won a gold medal in at the Paris Agricultural Show for their plum brandy, following their gold in for their grape acquavita. They make several spirits from different Corsican fruits. Now there's a very interesting new development: Pietra makes the malt, using chestnut flour, which is then transported south to Mavella to be distilled.

The maturing is done in Patrimonio muscat barrels. They have been aided by a Scots whisky blender and his arcane arts. Dominique is not alone, however, since Altore is another Corsican whisky that's already on the market. Give it a try! Though not strictly wine, it is interesting that the national summer drink of Pastis has a new manufacturer in Corsica. Casanis is the oldest brand locally, but the new one is Mannarini from Corse Sud Distillerie. The local fresh meat is produced free-range, not surprisingly on account of the mountainous terrain.

Milk production is confined to sheep and goats. Cows are veal producers. There is intensively farmed poultry, but progressively this is reverting to free-range also. The charcuterie is mainly produced artisanally, rather than industrially, even with the growing number of EU regulations.

Corsica is not an industrial country by tradition or by nature. Certain meats are special to certain seasons, such as kid, which is a traditional Christmas dish or lamb at Easter. Game is naturally seasonal. The prime example is wild boar. Corsican charcuterie is excellent. The main products are lonzu , a kind of pork loin; coppa , with a stronger taste perhaps as a consequence of more fat; prizuttu , like a parma ham eaten very thinly sliced. Then there is panzetta , or what the French call 'chest' poitrine and English-speakers would call streaky bacon.

This is excellent with eggs or baked in a tart with potatoes. One of the most prized pig-based products is figatelli ; these are smoked liver sausages with other offal such as kidneys. Like other charcuterie, they are traditionally made by producers, rather than butchers a relatively recent arrival as a trade in Corsica.

Their season is from November to March, since that was when pigs were traditionally slaughtered. These high energy products kept you going in the winter and were and still are cooked over an open fire so that the excess fat runs out and then eaten hot dog style in a piece of bread.

They can also be eaten raw when dry. Your search will be well rewarded. One can even find that some charcuterie labelled 'Corsican' actually is made from imported meat. It is for this reason that the Chestnut Fair at Bocognano in December has refused any stands from charcuterie producers, since there are as yet no controls in place to guarantee the veracity of the local product.

There is a plan being established by quality producers to go for an AOC for the Corsican product within the next four years. One of the by-products of an AOC would be to help maintain economic activity in the interior, largely in the mountains. If you would like to read about real Corsican charcuterie, take a trip to Tavaera with the New York Times correspondent Elaine Sciolino: Sausages with a Pedigree.

Corsican charcuterie is celebrated at the Renno pig-killing fair in February. Corsican beef and veal are of very high quality - cattle are reared on the mountain sides - free-range. The veal is especially good: If you see it in the butchers or supermarkets, don't be surprised if you think it looks like pale beef; it's not that pen reared stuff that you may be used to.

Instead of being fed on milk and all sorts of things best not mentioned, Corsican calves do of course suckle, but they eat all kinds of wild plants on grazing that has never been treated. Meat as it should taste. Locally made cheeses are from sheep or goat milk. While there is a long history of producing sheep milk for the production of Rocquefort, most cheese is made by the shepherds themselves.

Now, the locals will turn their noses up at such factory produced cheeses, but many of them very appealing. The definition of a farmhouse cheese is that it is a made by a shepherd, b from the milk of only one herd and c by traditional methods. Thus farmhouse cheeses vary enormously, not only dependent upon these variables, but also on what the sheep or goats eat. Calenzana cheeses are typically matured, though of course they can be consumed fresh; the annual cheese competition judges the other four main types during the Venaco cheese fair in May, whereas the Calenzana ones are judged in the autumn.

Traditional cheeses are known by the maker's name, rather than type as with French cheeses. This is because there is so much variation by maker. They can vary from very mild to some of such strength that they have to be contained in glass containers to prevent them walking away. Over recent years there has been the introduction of a Corsican tome and though this is not a traditional cheese in Corsica, I prefer it to the Savoyarde version.

The micro-regions especially well known for the cheeses are the Niolu the high plain in the north of the island , the Venacu the area around Venaco, south of Corte , Calinzana in the Balagne and Bastelicaccia near Ajaccio. These three types are soft and have washed skins. They come in the fresh or the mature versions; mature will typically mean 11 months plus.

There are specialised Corsican produce shops that sell the 'real thing', but unfortunately many of the supermarkets sell products produced under factory rather than farm dairy conditions.

Particularly in the summer you should be able to buy artisinal cheeses direct from their shepherd makers. General info from the trade body Casgiu Casanu farm cheeses - c.

There is a cheese fair at Venaco in May. For information about Corsican cheese and the trade association, go to www. Since the Corsican goat has been established as a distinct breed, there is an association for it - Capra Corsa to control milk quality and to improve breeding. The Corsican goat is very hardy, a good mountaineer and a high volume milk producer.

It weighs in at kgs female and kgs male , with long red, fawn, grey or black hair, streaked with white or tufted. There are 32 thousand or so goats in Corsica thousand sheep.

There are several ways to obtain Corsican cheese apart from visiting the producers. One of the easiest is to visit the site of Ange Santoni of Disprolat www. He is a continental Corsican. He and his English wife split their time between the Var and Palneca in Corsica. They deal with many Corsican producers and ship through the EU and elsewhere in the world.

A typical product is Brocciu , a whey or petit-lait rich in protein, other nutrients and minerals based cheese produced from the autumn to the middle of summer. Brocciu is used as a basis for many dishes, both sweet and savoury. It is smooth and supple. It is nearest to a bland light cottage cheese, but tastier. Used as a vegetable or pasta stuffing, it is also excellent. Since there has been an AOC for brocciu, though there was an appellation d'origine from The trade body organises about ten 'control tastings in different parts of the island every year.

There are about producers and farmers who achieve the AOC label between November and May and they produce about tonnes a year. Fresh brocciu is the norm, but you can also get brocciu passu , which is salted and matured for several weeks and can be conserved. Beat the eggs and sugar together until fluffy.

Crush the brocciu with a fork and beat into the egg mixture together with the lemon zest. There are producers and the biggest is a Roquefort subsidiary, which makes about tonnes a year of a total annual production of some tonnes a year, only a fifth of which leaves Corsica's shores.

Sadly, it's a product that is imitated and if you see something labelled brocciu that does not have the AOC label, then it'll be brousse and produced industrially and probably on the continent, quite possibly from powdered milk and frozen lactoserum. If you get offered brocciu in mid-summer, forget it. For the real brocciu , there are all kinds of rules about its manufacture and stipulations about the accredited Corsican breed sheep or goats from which the milk comes.

Not that there's anything wrong with brousse , it's just not brocciu! There is a Brocciu fair at Piana in March. Cheese quality and consistency of its production is improving all the time, without the loss of 'identity'. One of the means of achieving this is to raise animal quality. A Capra Corsa , the breed association for Corsican goats worked hard for the recognition of the 'Corsican breed' of goat, which was accorded by the authorities in Wheras the Corsican sheep was interbred with the Sardinian, the Corsican goat has stayed relatively 'pure' over the centuries.

In there were chevriers goatherds with 31 goats in production vs sheep - not many by comparison with the s when there were more like Probably the most significant fruit in Corsica is the chestnut.

Chestnuts have long been used in many dishes and in many ways. They are also milled, for although there was always a certain amount of grain production, the chestnut is a prolific producer. Chestnut flour was used to make bread and pastries as well as in other ways in the kitchen. They are excellent in stews and other forms of slow cooking. Chestnuts are used, as the Americans would say 'from soup to nuts'.

Suppa di Castagne is the basis for a nourishing soup that also has bones, onions, leeks, garlic and other flavourings. Chestnuts grow in many parts of the island, but are especially concentrated in the Castagniccia region.

Indeed the tree, the castagna, gives its name to the place. One thousand tonnes a year are harvested, though volume is growing again.

Some tonnes two thirds in Haute Corse are made into flour. There are about 70 producers, but with another or so farmers who use chestnuts, for example as pig fodder. There are currently 33 mills in production. There is a current project for the establishment of an AOC for chestnuts. In Corsica the tree is known as the 'bread tree' or tree of life, for indeed it was for many generations, as it provided the staple diet for a large proportion of the population, especially in the form of chestnut flour.

Growing numbers of people discover that they are allergic to gluten it's in wheat flour and such people are known as celiac and chestnut flour is gluten-free. There are two important chestnut fairs in Corsica - the chestnut fair at Evisa in November and the other chestnut fair at Bocagnano in December. For the 20th fair in , a website has been produced and is full of useful and interesting info - www.

The handiest book on chestnuts is La Chataigne. If you live in the US and would like to explore cooking with chestnuts, then get yourself over to Kalliste Tours , where France Louvet will tell you about her escorted tour - Chestnut Week: Hazelnuts used to be widely produced and they are beginning to be re-established as a staple crop. It centres of the east coast and particularly round Cervione, where there's a hazelnut fair each August.

Corsica is the only region of France producing clementines - 25 tonnes of them a year. Organic farming of clementines is growing, though there are currently only 14 'bio'-producers with about 90 hectares out of a total producers with 2 hectares.

The clementine is high in vitamin C 41mg per g. The factory is at present not in operation, but will shortly be back in production. There is all kinds of other citrus production. One example is the citron in French cedrat , which used to be a very important product, especially in Cap Corse and was much prized as an ingredient for Christmas puddings and mince pies in England at the end of the C19 and much imported by Sir Arthur Southwell.

Wild herbs are abundant an in late spring the odour of the herbs in the maquis can be almost overpowering. There are all the familiar ones, like rosemary, sage,thyme, mint, but also ones which may be less familiar such as the peppery nepita calaminta nepita. Some people call it Corsican marjoram. This is a much used herb, which is very strong and needs a light touch. It is also used as a coating for cheese. Mushrooms are abundant in Corsica, given the very low level of pollution.

You need, of course, to be very careful, but there are excellent guidebooks available and most pharmacies can advise. In good bookshops in Corsica, you'll be able to find the book, Les Champignons en Corse by Marie Piacentini and Jean Graziani and published by Alain Piazzola - it's in French and Corsican and has lively drawings like the one above of the Lattosu Sanguinu and 16 other Corsican names!

The honies of Corsica are very varied in function of the vegetation round the hives and are special given the native bee variety apis mellifera corsica.

Corsican vegetation is wild, natural and endemic. Corsica Enter your dates and choose from 2, properties! A 2-km stretch of fine sand and clear waters guarded by red granite rocks, Palombaggia is arguably Corsica's most popular beach. The Santa Giulia Gulf with its fabulous beach is sheltered within the coastline of Porto-Vecchio - an untamed and desert landscape. This small village is famous throughout Corsica for its Figatellu, traditional Corsican sausage: One of the toughest long-distance trails in Europe, the GR 20 is possibly also the most beautiful, traversing mountains, plateaux and meadows.

Calvi boasts a resplendent citadel with a backdrop of snowy mountains, superb cuisine and a 5-mile beach. This major site of Corsican prehistory features Megalithic monuments sculpted into human form, standing amongstferns and olive trees.

Browse our "Best of" lists to find the top-rated properties in Corsica — based on , reviews from real guests Best Hotels in Corsica Based on , guest reviews. Crete is the biggest, the most southerly, most mountainous and rugged of all the Greek Islands, and home to a proud, independent and truly hospitable people. The Cretans have always taken refuge in their wild and beautiful mountain regions.

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Corfu is among the most beautiful of all the Greek islands, with rolling green hills covered in pines and olive groves, and a coastline surrounded by several fine beaches of golden sand shelving gently into clear turquoise waters.

Corfu Town itself is a lively and attractive capital, with delightful Venetian architecture, lots of interesting shopping and even a cricket pitch. An island of ten thousand palm trees rising from the sea like a mirage.

This Polynesia of the Mediterranean is ringed by miles of fine sandy beaches and luxury hotels, ultra modern or built in the fashion of the traditional Djerbian "menzel", stand ready to welcome the traveller. Splendid in its diversity Djerba offers a variety of sea sports, Roman sites and a pirates castle, the ancient synagogue of the Griba , and the fortress like mosques , potters and silversmiths still faithful to the art of their craft, the bustle of the open air markets.

Discover the shady gardens of the interior, orchards of fig, apple and pomegranate, wander through groves of olive trees, gnarled trunks bearing witness to the centuries past. Dubrovnik is work of human inspiration. It is mystery of the aesthetic and the material, coalesced in harmony and form. Dubrovnik is light, white walls, chiming bells and sea gulls that slowly flap their wings. It is a city that fills the heart. For centuries now it has explored freedom with verses sung to liberty, the greatest of all treasures cherished by the human heart.

Centuries of insight and accord, a simple, charming urban entity, whose integral spirit and concordance are worthy of our deepest admiration. The city at the foot of hill Srd is a highlight of the Adriatic and the whole Croatia. It's an absorbing city of constant activities and visits to make. Things to see include the city walls, built between the 8th and 16th centuries, a Franciscan monastery with Europe's oldest pharmacy still working , a 12th-century cathedral; an arsenal built in the 13th century, and a corn depot house looking like a fortress that dates back to the 16th century.

But the greatest fascination of the town simply lies in its street life and street appearance, its medieval character, all combined with the rich and colorful vegetation of the Mediterranean region.

Here, history, culture, and nature all melt into one harmonic unity. Apart from its historic atmosphere, Dubrovnik offers a remarkable number of cultural programs all of them again in operation following the cessation of hostilities involving Croatia and a full range of sea sports.

The Algarve, which is the southernmost province of Portugal is a kilometre long coastal region of outstanding natural beauty. The area stretches from the Spanish border to the towering cliffs of St. Vincent on the west coast peninsular. Dramatic sandstone cliffs overlook long golden beaches and the clear waters of the Atlantic Ocean.

Inland among the mountains and rolling hills you will find pine forests, orchards of almonds, olives and figs and peaceful, picturesque villages. Many of the larger towns are steeped in history and the Arabic influence can be seen in their architecture.

Sports - The Algarve is also an ideal destination for sports enthusiasts, especially golfers who come from far and wide to enjoy the many beautiful and worldfamous golf courses in the region. Water sports such as sailing, surfing and windsurfing are also popular and well catered for. Eating out - Algarvian cuisine is centered around fish which can be enjoyed fresh at restaurants of all types, classic favourites include charcoal grilled sardines, and cod fishcakes.

Other dishes to look out for are 'clado verde' a soup of potato and cabbage with slices of pork sausage and hare and partridge can also be found on the menu further inland. Some good local wines come from Lagos - look for 'Vinho Lagoa' on the label. Places to visit - The capital city, Faro offers a wide range of attractions to visitors.

The cathedral in the old part of the town with its cobbled streets and peaceful square is well worth a visit as is the large shopping centre. The city also boasts many beautiful churches and paved pedestrianised areas with shops, cafes and restaurants. Away from the water there are plenty of other activities in the region. Walking is a particular pleasure, especially in spring and autumn and one of the loveliest walks is from the Genoese Tower on the headland of Campo Moro along the wild and beautiful coast.

The beautiful valleys of the Rizzanese and Baracci rivers just inland from Propriano offer craggy peaks, hot springs, gorges, rock pools and vineyards. Consequently, this area has become synonymous with stardom, chicness, sophistication as well as amazing beaches and spectacular natural beauty. It is not surprising therefore that it tends to be very busy and lively in the height of the summer period. It is easy to get away from it all on Fuerteventura, whether you venture into its famous dunes or head off for the volcanic landscapes of the interior.

It is worth renting a car for a few days, or you can join an organised excursion. A more novel way of discovering Fuerteventura is to take part in a camel safari. These set off according to demand from La Lajita in the south of the island for guests in Costa Calma and Jandia and near to Lajares for those staying in Corralejo and Caletta de Fuste.

Another popular outing is a boat trip to the uninhabited island of Isla de Lobos, whose beaches are even more secluded than those on Fuerteventura. There are no roads and no cars here - any exploration you do will be on foot. You can also take a ferry to Lanzarote, only 35 minutes away from Corralejo. Founded in , Antigua is another pretty little village with a handsome church. Set around a large black and white windmill, once used to grind corn for the local speciality gofio, the Molino de Antigua cultural centre nearby contains a fine cactus garden, a craft shop and changing exhibitions of art.

A more strenuous way of exploring the island is to go on a walking tour. The over reliance on Playtech can be limiting if you do have favourite slots that are exclusive to another provider though, such as Microgaming. Everything tends to load quickly and its effortless to find what you are looking for. The streamlined layout really is what improves your experience here. Functionality has been considered on every level, to produce a simplified and relaxing process.

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