Corsica's gastronomic heritage +Added to my favoriteItem already present

Pork in all its glory

Corsican PDO charcuterie is a real pride of the island, when the pigs are slaughtered in the middle of winter to make lonzu, figatellu, boudin, coppa, salciccia, prisuttu and other head pâtés. These delicacies from the Corsican terroir bear witness to ancestral know-how and are showcased at the various winter fairs, including A Tumbera di Rennu , a traditional rendezvous not to be missed that takes place every first weekend in February in the village of Rennu, and where the theme is pork and its various preparations in Corsican cuisine. 

Plateau de charcuterie corse ©ATC

The round of cheeses

Lovers of cheese, whether ewe's or goat's milk, will be delighted by the wealth of Corsican varieties. Brocciu AOP, a delicately flavoured fromage frais, is a true tradition. To be enjoyed on its own as soon as it's made, or as an accompaniment to typical dishes such as chestnut flour pulenda, sweet or savoury, brocciu embodies the very soul of Corsican cuisine. Sheep's milk and goat's milk cheeses, such as Niulincu (Niolu region), Venachese (Venaco region), Calinzanincu (Balagne region, village of Calenzana), Bastellicacciu (Bastelica and Bocognano) or Sartinese (Sartène region, covering the Taravo and Rizzanese valleys, as well as the far south) add a palette of subtle flavours to this tasty symphony of flavours. You can also try migliacci, nicci, bugliticcie or fritelle, specialities made from ewe's milk cheese or brocciu, which are usually found on the markets. 

La fabrication du brocciu ©ATC

Le fromage ©ATC

Shellfish and crustaceans

Seafood also plays a key role in Corsican gastronomy. Fish freshly caught in Corsican waters, lobster, oysters from Diana, octopus or mussels bursting with Mediterranean flavours, enchant the tables of Corsican restaurants. Corsican bouillabaisse with rock fish, fish soup or bottarga   also reveal an exquisite palette of marine flavours. Discover the fishermen's stalls in the port of Bastia early in the morning: anchovies in particular, cooked "à la bastiaise", which you'll find in all the city's fine restaurants.

La langouste ©ATC

Les oursins de Corse ©ZATC

The flavours of honey

PDO honeys also play a key role in Corsican gastronomy: chestnut, arbutus, maquis, spring... names that evoke Corsica and its unspoilt environment. Combined with nougat or iced desserts, they delight our taste buds while retaining their soothing properties for sore throats. 

Ruches corses ©ATC

Un large choix de miels corses ©ATC

The gold of Corsica: AOC “Oliu di Corsica” olive oil

An essential part of Corsican gastronomy, olive oil from Corsica is full of scents and of a quality recognised the world over. The fruit is harvested when fully ripe, allowing it to absorb the scents of the maquis, and falls naturally into the nets between November and March. In the past, each village had its own "u fragnu" water mill used to press the oil. To be enjoyed on a piece of bread rubbed with garlic, on a tomato from the garden or in cooking, the island's olive oil will delight you!

La récolte des olives ©ATC

©ATC

The cuisine of our grandmothers

Fans of traditional, family-style dishes are sure to be in for a treat! Corsican specialities such as veal with olives, grilled suckling goat, Corsican soup, wild boar stew, lamb with maquis herbs, beans with figatellu or aubergines à la bonifacienne, reveal the passion of Corsican cooks (professional or otherwise!) for fresh, local ingredients. These tasty dishes, simmered with patience, demonstrate Corsica's respect for its culinary traditions.

Le veau aux olives @ATC

Pulenda brocciu et figatellu @ATC

Sweet delights

Let's not forget the Corsican desserts, real sweet delights that round off this Mediterranean feast. Traditional Corsican desserts include I canistrelli with coffee, U fiadone made with fresh brocciu and lemon zest, E frappe traditionally served at weddings and christenings, E falculelle baked on a chestnut leaf, chestnut-based desserts (flan or muffin), and I panzarotti made especially in Bastia on Saint Joseph's Day. More modern desserts include ice creams with the delicate flavours of Corsica and Christmas logs, all of which will transport your taste buds into a whirlwind of exquisite sweets. Pair these desserts with a glass of Corsican Muscat or a local wine to complete your gastronomic experience. You can also try Corsican hazelnuts and almonds. 

Desserts à base de farine de châtaignes ©ATC

Beignets sucrés au brocciu ©ATC

I panzarotti @ATC

La noisette de Cervione ©ATC