This is made from October to June from fresh heated whey, to which 10-20% of raw whole ewes’ or goats’ milk is added. It is found in many traditional recipes such as fiadone, donuts and migliacci.
Pulenta is a traditional winter recipe made from chestnut flour. Its preparation is relatively difficult, but the result obtained is worth every effort, and best served with grilled figatelli!
Arguably the world’s best chocolatier is located in Peri, not far from Ajaccio. Awarded at national level and then worldwide, the Colomb-Bereni chocolate factory was recognised for two of its specialities: a fresh mint chocolate and a basil chocolate.
Continuing the chocolate theme, we’re including Nuciola spread. World-famous Italian brand Ferrero inspired our local artisans, who then improved it: Nuciola is made without palm oil and 34% Cervioni hazelnuts, recognised for their flavour quality.
Corsican honey was the first local honey to obtain a designation of origin AOC, followed by an AOP in 1998. No less than six varieties of honey exist, all made thanks to the richness of the wild vegetation of the island, ever-changing with the seasons.
The Corsican clementine – the only French variety – obtained its PGI (Protected Geographical Indication) in 2007. Firm, juicy and seedless, the Nuxe clementine lives a relatively short season: from November to January. It is widely harvested on the island’s eastern plain, but it’s very easy to grow in your garden in any coastal area.
In Corsica, this berry and its leaves are used for the manufacture of the liquor or as a condiment. Myrtle is present in abundance in the maquis. In the past, it was used to make jam, jelly or syrup. It is ideal for flavouring pasta, and when consumed by game or cows, it gives a pleasant flavour to their meat.
The chestnut is an integral part of the island’s heritage. Available in abundance in forests, it has long been the staple food, especially during periods when food was scarce. It gives its name to a region of Corsica: Castagniccia.
Corsica is full of cheese varieties: it is an island tradition. The small peculiarity is that Corsican cheeses are mostly made from sheep’s or goats’ milk. Consumed at the end of the meal, it is also eaten by locals in the late morning ‘spuntinu’ (snack), often accompanied by a good glass of wine.
Corsican olive oil is known all over the world for its flavours and scents. Once ripe and impregnated with the scent of the maquis, the olive falls naturally into the nets laid out by the harvesters under the trees (between November and March) before reaching the press. As well as food, Corsican olive oil is also used in body care and pharmaceuticals.