Confiture de clémentines

Rich in heritage, Corsica is equally rich in living traditions, in which gastronomy plays a central role. Prisuttu (cured ham), Figatellu (liver sausage), Lonzu (dried fillet), Coppa (dried sirloin) and Salame (salami) are just a few examples of the many pork specialities found on the island.

Chestnut-flour pulenta will accompany your civet de sanglier (jugged boar), and there will be no shortage of incomparably flavoursome goat’s and sheep’s cheeses to follow. Beside the sea, especially in spring and summer, the fish and seafood will delight your taste buds, and you will be able to choose from eight locally produced wines to accompany your meals.

That’s right: generous servings of authentic cuisine!

Get to know producers, the land and the way of life along the Routes des Sens Authentiques [Authentic Routes of the Senses], paths which you are free to take across each local area, in search of traditional know-how.
Discover the routes and products >>

Finally, throughout the year, discover and taste the flavours of Corsica in the festive atmosphere of its rural fairs, veritable rendezvous of producers, artisans, gourmets and the curious; fairs for cheese, wine, chestnuts, honey and almonds, to name but a few, will give you reason enough to take a voyage of discover of all the island’s regions and what is unique to each one.

So Bon appétit and A a saluta! (to your health!)

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