Corsican specialties, from the mountain in the sea
Exploring Corsican gastronomy is a journey that combines authenticity and tradition.
Products of Corsica's terroir
Deli meats in Corsica are produced by mountain craftsmen and made essentially from Nustrale pork, a local breed raised in semi-liberty. Make sure to taste the various cured meats, especially figatellu di Corsica, coppa, lonzu and prisuttu. Other mountain specialties: olive oil, maquis (wild shrubs native to the Mediterranean region) honey and chestnut flour, the latest used as a base for dishes like pulenda, a chestnut-floured polenta.
As for cheese, the most famous is the brocciu, a whey cheese produced from sheep or goat milk. Labelled AOC since 1998, it is can be savoured in many dishes including cannelloni and strudels.
Fiadone is the emblematic Corsican dessert, a delicious brocciu and lemon-based cake. Indulge also in canistrellis, sweetly perfumed dry biscuits, then top off your meal with a Corsican clementine, the only clementine grown in France.
Traditional Corsican drink
As an aperitif, have a wine-based Cap Corse, prepared with macerated oranges and quinquina, or try a Pietra instead, a local chestnut-flavoured beer. The regional wines are like the island, that is to say, eclectic. Select a white Vermentino of Balagne (AOC Corse Calvi) with a fresh octopus salad, a Sciaccarello Rosé (AOC Ajaccio) with a plate of cold cuts or pair a Cap Corse Muscat (a natural sweet wine) with fiadone.
Savour Corsican specialties
• Handcrafted products: two stores in the South of the island sell deli products, cheeses, wines and more: Orriu in Porto-Vecchio, and Tempi Fà in Propriano.
• Grimaldi Chocolatier (in Corte, Bastia and Ajaccio): at this renowned chocolate, pastry and confectioner's shop, treat yourself to falculelle, brocciu-based sweets baked on chestnut leaves.
• Charcuterie Pascal Flori: a high end cured meat production based in Murato, on the heights of Saint-Florent.