Holidays in Corsica are not only about heavenly beaches and breathtaking landscapes. The island is also known for its varied and colourful gastronomy! The island of beauty's specialities are often related to the main products of the land: the cultivation of olive trees, chestnuts or vines, sheep's milk or pork sausages, and many others. These recipes are for the most part ancestral and are passed down through the family. They can also be slightly different or revisited depending on the city or region you are in!
Discover 8 treasures of Corsican gastronomy, to taste during your stay and to bring back home to prolong the trip!
1. Corsican biscuits and pastries
Canistrellis: These dry cakes with almonds, lemon or cinnamon are a staple of Corsican gastronomy. Both crispy on the outside and soft on the inside, canistrellis can be eaten at any time of the day, but are especially good with coffee. Canistrellis are said to originate in Genoa and date back to the 13th century.
Cuggiulelle: These white wine-based shortbread biscuits can be eaten at any time of the day, but especially during coffee breaks and at snack time! Depending on the recipe, they can also be flavoured with aniseed. Originally from Balagne in Haute-Corse, they are very easy to prepare and can be found everywhere in Corsica, in bags or by weight.
Les frappes : These surprisingly named pastries are nothing more than doughnuts, which are often eaten on special occasions such as weddings, baptisms or political events. They are one of the island's must-have desserts and are flavoured with lemon or orange zest.
2. The Fiadone
Fiadone is a typical Corsican dessert. It is a kind of flan made with brocciu, eggs, sugar and orange peel and is often served at the end of a meal with brandy. It was traditionally prepared for Easter, but is now made for many occasions. Originally from the north of Corsica, the origins of fiadone go back to the Italian flans that have been around since the 16th century.
3. Corsican charcuterie
When visiting Corsica, you can't miss the subtle and fragrant taste of Corsican charcuterie. Below are the must-try Corsican charcuterie products:
Prisuttu is a traditional lean ham prepared according to a very delicate process. It is dried for at least 8 months and matured for 4 months.
Coppa is a type of sausage made from boned, salted, dried and matured pork loin. It is served as an aperitif, sliced thinly and usually accompanied by bread and red wine.
Lonzu is a pork tenderloin that has retained a layer of fat. It can be eaten as an aperitif or as a starter.
Figatellu is a sausage made from pork liver, which is usually served grilled, accompanied by chestnut pulenta.
4. Uga sicata, or "bread of the dead
Also known as bread of the dead or Bonifacio bread, this sugar-sprinkled brioche with nuts and sultanas is ritually prepared on the day of the dead. Traditionally, these cakes are left on the table on All Saints' Eve as an offering for the dead who come to refuel at night. The breads of the dead also served as an energy boost during the day spent in the cemetery.
5. Chestnut flour
In Corsica, the chestnut flour has had a protected designation of origin (PDO) since 2006. It is used as a basic ingredient in the preparation of many dishes and desserts, such as castagnacci, Corsican flan or canistrellis. Its strong taste adds flavour to all your recipes and also gives them a nice brown colour!
6. Local honey
Corsica's rich flora gives honey a great diversity of aromas and an intense taste. You may discover several varieties of honey, but the best known are spring honey, summer maquis honey, chestnut honey and spring maquis honey. In order to appreciate its flavour, you must taste it before you buy it!
7. Brocciu
Brocciu is considered the island's emblematic cheese. It is produced from goat's and sheep's milk. It has a sweet and slightly salty flavour and is used as the basis for many recipes such as fiadone - a Corsican flan - or ambruciatte. It is recommended to eat it fresh between December and April to enjoy its remarkable flavour.
8. Corsican alcohols
Liqueurs: In Corsica, there are many liqueurs, of which the best known are Cap Corse - a sweet wine made with quinquina - and the liqueur de Cédrat, prepared with fresh zest of citron and brandy.
Corsican beers: Some of the most famous Corsican beers are Pietra, Colomba and Torra.
Wines: The island of beauty stands out for its wines. It has 9 appellations contrôlées and more than thirty grape varieties: Niellucciu, Sciacarellu, Morescone, Riminese or Codivarta...
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