Discover Corsican Gastronomy: Savor the Taste of Authenticity
Corsican gastronomy is a culinary experience in its own right, which transcends the simple notion of food. As you travel through the picturesque landscapes of the Island of Beauty, you will come across a variety of flavors that captivate and delight the senses. Each bite is an expression of Corsica’s rich and diverse cultural heritage, established through centuries of culinary traditions. Here is an overview of the essential delights of Corsican gastronomy, a real heritage not to be missed.
Corsican Charcuterie: A Festival of Flavors
Charcuterie is a pillar of Corsican gastronomy. Corsican charcuterie is prepared according to ancestral methods, guaranteeing exceptional quality. “Prisuttu” (cured ham), “Lonzu” (dried fillet), “Coppa” (dried pork loin) and “Figatellu” (pork liver sausage), to name a few , are Corsican specialties that will delight meat lovers.
The Prisuttu
Prisuttu, or Corsican raw ham, is a delight for charcuterie lovers. Dried in the open air and salted by hand, this Corsican pork ham is matured for at least twelve months. Its unique, rich and slightly salty flavor makes it an ideal accompaniment to Corsican cheeses.
The Coppa
Corsican coppa, or capicola, is a traditional sausage made from the neck of pork, seasoned and dried. Made according to an ancestral method, coppa has a sweet and fragrant flavor. It is often eaten in thin slices, accompanied by cheese, olive oil and bread, and is an essential step in any tasting of Corsican charcuterie.
The Lonzu
Lonzu is a very popular Corsican charcuterie, made from dried pork tenderloin. Smoked in beech wood and matured for several months, it offers a sweet and fragrant flavor. Lonzu can be eaten in thin slices as an aperitif, on a slice of country bread or as an accompaniment to Corsican cheeses.
Corsican Cheeses: A Sensational Journey
Corsican cheese is a real sensory experience. Among the most famous cheeses is “Brocciu”, a specialty made from sheep’s or goat’s whey, an ingredient in many Corsican recipes, such as Fiadone. Other Corsican cheeses, such as “Niolo”, “Venaco” or even “Calenzana”, are also essential.
Galeria Goat Cheese
Galeria goat cheese is a marvel of Corsican gastronomy. Made in the micro-region of Balagne, this artisanal goat cheese is known for its slightly acidic taste and its firm texture. It is ideal for snacking or to accompany Corsican charcuterie dishes.
Calenzana Cheese
Calenzana cheese, also called tomme corse, is an uncooked pressed sheep’s cheese, produced in Corsica. It has a natural rind and an ivory-colored body with a firm texture. Its taste is subtle, slightly fruity with a note of hazelnut. It can be enjoyed on its own or as an accompaniment to traditional Corsican dishes.
Corsican Pastry: A World of Sweets
Corsica is also known for its delicate and tasty pastry. “Canistrelli”, shortbread biscuits flavored with white wine, anise, lemon or even almonds, are a traditional Corsican snack. The “Fiadone”, a light cake made with Brocciu, eggs and lemon, is also a marvel to taste.
The Fiadone
Fiadone is a Corsican pastry specialty that is usually eaten for dessert. Made with brocciu, eggs and lemon zest, this cheesecake is light and tangy, perfect for rounding off a full-bodied meal. Its melting texture and fresh taste make it a must in Corsican gastronomy.
The Migliacci
Migliacci are traditional Corsican pancakes, prepared with brocciu and chestnut leaves. These little culinary marvels, lightly salted, can be eaten hot, straight out of the oven. Migliacci are a perfect example of rustic and authentic Corsican cuisine, deliciously simple and tasty.
The Frappe
Frappe, also called bugnes in mainland France, are delicious Corsican pastries traditionally made during the Carnival period. Fried and sprinkled with icing sugar, these little sweets with a subtle taste of orange blossom will delight gourmets. A sweet tradition not to be missed during your culinary trip to Corsica.
Corsican Seafood and Fish: A Marine Treasure
Located in the heart of the Mediterranean, Corsica is renowned for the quality of its seafood and fish. “Lobster à la Bonifacienne”, “Les urchins” and “Fish soup with rouille” are all delicacies from the sea that are part of Corsican gastronomy.
Corsican Wines: A Palette of Sensations
We must not forget the Corsican wines. From Patrimonio to Muscat du Cap Corse, via Figari or Sartène, each Corsican wine has its own personality, bringing the final touch to a typical Corsican meal.
Nicrosi Wine
Nicrosi wine is a jewel of Corsican viticulture. This white wine, from the Cap Corse region, is known for its notes of white fruits and flowers. Its freshness and lightness on the palate make it the ideal companion for fish and seafood, all with a hint of acidity that delights the taste buds.
Count Peraldi
Le Comte Peraldi is a full-bodied and elegant wine, produced from grape varieties typical of the Ajaccio region, in particular Sciaccarello. It offers fruity and spicy notes, with a touch of minerality. Perfectly balanced, it goes wonderfully with the meat and fish dishes of Corsican cuisine.
The Clos Culombu
Clos Culombu is a wine estate located between the sea and the mountains, near the village of Lumio in Balagne. Producing Calvi appellation wines, this estate stands out for the quality of its red, white and rosé wines. Le Clos Culombu offers wines of great finesse, revealing aromas of ripe fruit and spices, perfect to accompany dishes of Corsican cuisine.
Corsican gastronomy is an expression of island identity, a real invitation to explore the cultural and culinary heritage of the Island of Beauty. Whether it’s for a meal on the go, a picnic in the middle of nature, or a gourmet dinner, each experience is a privileged moment that is inscribed in the memory of the senses. Don’t miss this opportunity to savor the best of Corsica on your next visit.
