Activities and nature sports- air- citrus- archeology- art of living- craftsmen- workshops and internships- inns- Fall- swimming in the river- walks- Balagne - Balagna- wellness- bière corse- jewelry- Good tips holidays ideas- cafés- canyoning- Castagniccia mare e monti- Centre Corse - Centru di Corsica- bed and breakfast- singing- cold cuts- chesnut- horse- concert- convention- Corse Orientale - Corsica Urientale- corsican cosmetics- usages- creators- culture and heritage- church- Climbing- Summer- Events- exhibition- family- fauna and flora- festival- fairs- Corsican cheese- Corsican gastronomy- lodging- golf- GR20- Grand site- groups- GT20- accomodation- luxury accomodation- history- Winter- hotel- charming hotel- olive oil- essential oils- incentive- Innovation- unusual- jetski- kayak- legends- Lifestyle and wellness- market- sea- MESURES SANITAIRES COVID 19- mice- honey- mountain- monuments- museum- musique- nature- nature and discovery- Noël- Ouest Corse - Spelunca Liamone- paddle- heritage- Pays Ajaccien - Territoriu d'Aiacciu- Pays Bastiais - Bastia Capicorsu- beach- boating- diving- Business tourism center- polyphonie- Spring- producers- hiking- snorkeling- religion- Nature Reserve- restaurants- Sartenais Valinco Taravo - Sartinesi Valincu Taravu- workshop- natural site- skiing- water sports- Sud Corse - Meziornu Alta Rocca- guests table- team-building- terroir- spa- hydrotherapy- Business tourism- Responsible tourism- tradition- trail- transport- Bike and mountain bike- via ferrata- corsican village- corsican wines- visit- guided tour- voile

Top 10 Corsican specialities for foodies

Corsica is full of culinary specialities as well as fruit and vegetables. Discover our top 10!

-           Brocciu

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

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!

-          Chocolate

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.

-         Nuciola

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.

-        Honey

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.

-         Clémentine

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.

-         Myrtle

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.

-      Chesnuts

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.

-      Cheese

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.

-      Olive oil

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.

Customers liked

  • Currently 5 out of 5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5

Thank you for rating!

You have already rated this page, you can only rate it once!

Your rating has been changed, thanks for rating!

Average rating: 5/5 (1 votes cast)

On the same subject


To read also...