Corsica… the mere mention of its name makes you dream.
This island of beauty, where the splendor of the beaches rivals the grandiose landscapes of the mountains, is brimming with places to discover and landmarks to visit.
You can discover this island on foot, by boat, on a hike, from village to village, but also with your taste buds.
Because beyond all these activities and wonders, Corsica’s gastronomy deserves to be explored and enjoyed.
Corsican cuisine is as good as its landscapes are beautiful. The food here is excellent, and local products are used to their fullest: olive oil, chestnuts, ewe’s milk cheeses…
Seafood and fish are paired with cured meats, stews and mountain meats, while herbs from the maquis flavour the dishes, all served with a fine Corsican wine.
Here’s a little gourmet tour of Corsica and the wonderful gastronomic discoveries I made during my last stay on the island.
A plate of Corsican charcuterie, with or without cheese (Corsican of course) and fig jam, is a must during a stay on the island.
Coppa, lonzu and other sausages will delight you.
Figatellu, a sausage made from pork liver, has a very pronounced taste, and is also worth trying.
Originally, Corsican charcuterie was made exclusively from local pork.
Due to demand, they are now also made with imported pork.
Honey plays an important role in Corsica, with its own Protected Designation of Origin (PDO).
As bees can forage almost all year round due to Corsica’s climate, there are 6 varieties of honey, which differ according to the time of year and flowering periods:
- spring honey;
- spring maquis honey;
- honeydew honey from the maquis;
- summer maquis honey;
- chestnut honey;
- autumn maquis honey.
It’s worth tasting the different varieties, as the variation in taste and color from one to the next is quite pronounced.
My favorite? Chestnut honey, with its amber color and slight bitterness.
Clementine, red fruit, citron, fig… grocery stores are full of Corsican jams made with local ingredients.
With such a beautiful climate, fruit trees abound and the resulting jams are delicious, either for breakfast or served with cheeses.
Brocciu and Corsican cheeses
Corsica produces excellent cheeses, both goat’s and sheep’s.
Considered Corsica’s national cheese, brocciu is definitely the star of the menu.
It’s available fresh from December to July, but can also be found in many Corsican dishes, such as cannelloni with brocciu (yum!) or fiadone, that excellent lemon-flavored cake.
These small, typically Corsican cookies, dry and sweet, are a delight for hikers. They are also excellent with tea.
Made with wheat flour, sugar and white wine, they are also available with hazelnuts, almond, lemon or chestnut flour.
Prepared in a variety of ways, chestnuts are a staple of Corsican cuisine: flour, cookies, honey, jam, liqueur, syrup…
Corsicans are very imaginative when it comes to preparing it, and so much the better!
Corsican wines and beverages
Corsica produces fine red and white wines, and the Muscats of Patrimonio and Cap Corse stand out in particular.
You can also sample a multitude of liqueurs flavored with myrtle, citron, chestnut, etc.
For my part, I fell in love with Cap Corse, a cinchona-based aperitif.
The wild boar! Indeed, Corsica is the place for wild boar.
A regular feature on restaurant menus in the form of civet, this dish is a must-try.