The corsican gastronomy

Regional products: olive oil, chestnut flour, delicatessen, honey, broccio (Corsican cheese made from ewes or goats milk) and cheeses are the guarantee of a subtil and incomparable Corsican gastronomy.

Recipes which have been handed down from one generation to another have been interpreted by our chefs for the greatest pleasure of gourmets.

The island is reputed for the quality of its produces and its dishes based on products from the region with an affirmed identity and are up to their reputation.

Delicatessen

This is the result of pig rearing in a natural environment and the basis of animal feed is acorns and chestnuts.

Coppa (dried pork loin), lonzu (salted and peppered fillet of pork) figatellu (liver sausage, meat and herbs) and also prisuttu (ham which has been salted and peppered and then dried on the bone)

The reputation of the cooked pork meat products is renowned.

Other traditional starters will make your mouth water.

Beside the cooked pork meat dishes, you will find vegetables stuffed with brocciu (cheese made from ewes or goats milk) cheese or herb fritters, mint and brocciu omelette, herb turnover or an octopus salad...

In winter like in summer there is always some soup simmering somewhere, broad beans when they are in season or kidney beans the whole year.

You could also choose an “azziminu” the Corsican version of the ‘bouillabaisse’ made from scorpion fish, common dentex, and moray eel, flavoured with pastis or fennel, simply delicious!

In the mountains (and often even elsewhere) you could perhaps taste- in winter only- thrush roasted on a wood fire, perfumed with myrtle berries and flambed with brandy! Roast lamb and young goat meet with universal approval.

Veal is cooked traditionally in a stew with spring vegetables: peas, tomatoes, green peppers… just like the wild boar after the hunt!

Regarding fish, would you rather prefer it from the sea or from the river ?

Anyway, both are delicious : why not try a river trout stuffed with brocciu or fried in garlic, or red mullet, sea bass or a red scorpion fish cooked on a wood fire ?

After that you just have to try the Corsican cheeses either mild or strong and always accompanied by fresh figs or fig preserve.

So you have the choice between apple fritters with lemon, polenta (round flat pastry made from chestnut flour which was boiled) or the “fiadone” made with brocciu flavoured with lemon and alcohol, “frappes” fritters or canistrelli dry biscuits with almonds or aniseed which you can also eat as a snack.

And to top the lot finish off this traditional meal with a Cap Corse (a fortified wine which tastes a bit like Martini), a rappu or one of those little liqueurs made from blackberries, juniper, myrtle or from cedrat peel.

To be consumed, of course, with moderation