Dinning from Mountain to Sea in Corsica

Art de vivre in Corsica

Corsica has a fascinating history, with its mash-up of cultural influences from Italy, North Africa, and France, that have greatly influenced the cuisine on this unique island. Corsica has maintained much of its gastronomic traditions. Deeply infused with Italian flavours, Corsica’s gastronomy is as varied as it is intense.

A LAND OF ENCOUNTERS AND SHARING

You’ll know Corsica for its natural and cultural heritage, but have you ever tried its food? Tasty products that will awaken your taste buds and local specialities that demonstrate the gourmet Corsica. Charcuterie, cheese, citrus fruit, biscuits, chestnut flour… all these are to be enjoyed around a good table and shared with family or friends.

In Corsica traditions are alive and nurture its gastronomy, which holds a special place in the island’s assets. Discerning palates will appreciate the quality of the products of an authentic terroir, where chestnut and citrus flavours are blended with the salty sweetness of charcuterie, unctuous cheeses, wines and liqueurs.

Charcuterie

Taste the star of the island’s gastronomy : charcuterie. Made exclusively in winter from a breed of insular pork known as ‘Porcu nustrale’, discover their variety. From Coppa, and its salty flavour and smoky aroma to Corsican sausage, savor traditional meat par excellence.

Cheese

In Corsica you’ll rarely end a meal without tasting one of its delicious cheeses. Brocciu is one the most famous, made from sheep’s milk. You can eat it fresh, semi-dry, dry or simply with a hint of brandy. Used in various recipes such as omelettes and cannelloni it is the flagship ingredient of certain specialities such as migliacci and fiadone.

Chestnut flour

Chestnuts are grown on 200-250 farms across the island. For the most part, farmers turn them into flour. Chestnut flour serves as a base for many dishes, famously polenta, and numerous pastries. Chestnuts are harvested in the autumn so you can find the famous flour sold at fairs and markets during the winter, and more specifically during ‘A Fiera di A Castagna’ (the Chestnut Festival) in Bocognano.

Sea Urchin

Sea urchins are found not far from the coastline, living in the rocky or grassy seabed, from 1m to 10m down. Once prepared, the sea urchins can be enjoyed with some bread and a glass of cold white wine. They are served in most of the restaurants along the coasts and are also used as an ingredient in a great many local dishes.

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