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Gastronomy
What To eat in Vacation in Corsica
Discovering an area through its cuisine is one of the best ways to appreciate it. During your vacation in Corsica, make a stop to savor typical dishes such as the Sarde a Brocciu or the Migliacci!
The Corsican cuisine is rich in original flavors and centuries-old traditions. Some dishes are made for winter, hearty and filling, like wild boar and sausages with lentils, while others can be enjoyed even under the summer sun.
Try local specialties such as traditional goat and sheep cheeses, Corsican wines, fish-based dishes, and chestnuts, which are used to produce a rich flour that forms the base of many recipes.
Savor citrus fruits as well: oranges, lemons, citrons and pomelos, all of which retain the genuine flavor of the island.
Discover a list of specialties you can't miss!
The Corsican cuisine is rich in original flavors and centuries-old traditions. Some dishes are made for winter, hearty and filling, like wild boar and sausages with lentils, while others can be enjoyed even under the summer sun.
Try local specialties such as traditional goat and sheep cheeses, Corsican wines, fish-based dishes, and chestnuts, which are used to produce a rich flour that forms the base of many recipes.
Savor citrus fruits as well: oranges, lemons, citrons and pomelos, all of which retain the genuine flavor of the island.
Discover a list of specialties you can't miss!
Brocciu
Brocciu is a fresh, soft cheese made from sheep's milk, goat's milk or a mixture of the two.
It has received the AOC and AOP designations, which certify its quality. When aged, it is called 'brocciu passu' or 'brocciu seccu'.
It has received the AOC and AOP designations, which certify its quality. When aged, it is called 'brocciu passu' or 'brocciu seccu'.
Migliacci
They are small fritters filled with fresh brocciu, traditionally prepared during festive occasions. They are cooked on dried chestnut leaves, which are soaked in warm water the night before.
Bonifacina Eggplants
Also called “Mirizani pieni,” these are stuffed eggplants. The recipe varies slightly between Bonifacio and Sartène, but the result is always delicious.
Terrines and Pâtés
Made in many different ways: with wild boar, fegatelli, chestnuts or flavored with myrtle. They are also perfect as a gift idea or souvenir.
Lentils with Figatellu
An ideal dish for the cold seasons, made with lentils and figatellu, a typical pork sausage that can also be enjoyed when grilled.
Sardines in Brocciu
Sardines stuffed with brocciu, rolled up, and baked in the oven. A flavorful and unique dish.
Aziminu
A rich, mixed seafood soup flavored with pastis and other spices. A triumph of Mediterranean flavors.
Civet de Sanglier
Wild boar casserole, prepared with carrots, chestnuts, fennel, garlic, onions, and a touch of brandy. Perfect for bold palates.
Lobster Salad
A simple, yet refined dish that enhances the quality of local shellfish. Perfect for a light and tasty meal.
Fiadone
A cake made with brocciu and lemon, with a soft texture and delicate taste.
Pastizzu
A simple dessert made with stale bread and milk, enriched with soft caramel. A true treat for the palate.
Vitigni Nielucciu, Sciacarello and the Vermentinu
The Corsica wines have a strong identity, born from an ancient tradition dating back to the Greeks in the 6th century BC.
Corsican viticulture has evolved towards high-quality wines, obtaining the Denominazione di Origine Controllata, Controlled Designation of Origin (D.O.C.) and, more recently, the Denominazione di Origine Protetta, Protected Designation of Origin (D.O.P.).
Corsican viticulture has evolved towards high-quality wines, obtaining the Denominazione di Origine Controllata, Controlled Designation of Origin (D.O.C.) and, more recently, the Denominazione di Origine Protetta, Protected Designation of Origin (D.O.P.).
Corsican cured meats
Corsican cured meats are a symbol of local gastronomy and are rooted in the culinary tradition of the island.
Their quality comes from pigs raised in semi-freedom, which feed on acorns and chestnuts, giving the products an authentic flavor. Among the most famous specialties are sausage, panzetta, figatellu, and lonzu.
Their quality comes from pigs raised in semi-freedom, which feed on acorns and chestnuts, giving the products an authentic flavor. Among the most famous specialties are sausage, panzetta, figatellu, and lonzu.
Explore the land and the beauty that surrounds us... Corsica is waiting for you!
The charm of an island satisfies every wish, from the sea to the mountains, it will delight you. Walk along the paths of the Regional Natural Park of Corsica, dive into the crystal-clear sea and enjoy the Mediterranean nature: an almost magical combination!
