Discover the rich and diverse local cuisine of Corsica, featuring traditional meats, cheeses, seafood, breads, pastries, and beverages. Explore the unique flavors and culinary heritage of this Mediterranean island through its delicious dishes and local specialties.
Corsican cuisine is a delightful blend of French and Italian influences, enhanced by the island's unique ingredients and culinary traditions. It features a variety of local produce, meats, cheeses, and seafood, offering a rich and diverse gastronomic experience. Here’s an in-depth look at Corsican cuisine:
Meats and Charcuterie
Charcuterie is a cornerstone of Corsican cuisine, with cured meats being a particular specialty. Key items include:
Figatellu: A smoked liver sausage, typically grilled and served with lentils or polenta.
Lonzu: Cured pork loin that is seasoned with herbs and air-dried.
Coppa: A traditional Corsican dry-cured pork shoulder.
Prisuttu: A type of dry-cured ham, similar to prosciutto, often aged for several months.
Corsicans are also known for their use of wild boar, which is often featured in stews and roasts, known locally as sanglier. Other meats like lamb and veal are also popular, often cooked with local herbs and chestnuts.
Cheeses
Corsica produces several unique and delicious cheeses, many of which are made from sheep's or goat's milk. Cheeses are often served with fig jam or honey, which complement their flavors.
Brocciu: A fresh cheese made from sheep or goat milk whey, similar to ricotta, and used in both sweet and savory dishes.
Niulincu: A firm sheep's milk cheese with a distinctive flavor.
Calenzana: Another popular sheep's milk cheese known for its rich and creamy texture.
Seafood
Given its Mediterranean location, Corsica boasts a variety of fresh seafood:
Sea Bream, Sea Bass, and Red Mullet: Commonly grilled or baked, often served with a drizzle of olive oil and lemon.
Lobster and Langoustines: Frequently featured in festive meals and special occasions.
Octopus: Used in salads or stewed with tomatoes and wine.
Fruits and Vegetables
Corsican cuisine utilizes the island’s abundant fruits and vegetables:
Clementines: Corsican clementines are famous for their sweetness and are enjoyed fresh or used in desserts and preserves.
Chestnuts: A staple in Corsican cuisine, chestnuts are used to make flour, which is then used in breads, cakes, and polenta.
Herbs: Wild herbs like rosemary, thyme, and oregano are widely used to season dishes.
Bread and Pastries
Bread is an integral part of Corsican meals, with traditional varieties including:
Pane Carasau: A thin, crispy flatbread often served with cheese and charcuterie.
Pulenda: A type of chestnut flour bread, usually served with meats or cheeses.
Pastries and desserts are also noteworthy:
Fiadone: A cheesecake made with brocciu cheese, lemon zest, and sometimes flavored with Corsican eau-de-vie.
Canistrelli: Traditional Corsican biscuits, often flavored with anise, lemon, or almonds.
Beverages
Corsican beverages reflect the island’s rich agricultural heritage:
Wine: Corsica produces a variety of wines, with the most notable regions being Patrimonio, Ajaccio, and Sartène. The island is known for its robust reds, crisp whites, and unique rosés.
Eau-de-Vie: A traditional Corsican spirit distilled from various fruits, including figs and myrtles.
Chestnut Beer: Beer made from chestnut flour, providing a unique and slightly sweet flavor
