Corsica, in addition to its sumptuous landscapes that will amaze your eyes, will also delight your taste buds thanks to the quality of the products of its terroir.

Here's a panorama of what not to miss:

 

Salted side….

The deli

It is made from an island pig breed called Porcu nustrale, it is the subject of an AOC (controlled origin designation), in order to certify its quality and provenance. Among them are:

• The Coppa, which is the pork's loin appreciated for its small salty taste and its smoky aroma. The coppa can be stored in time so don't hesitate to slip it into your suitcase
• Prisuttu, a dry and raw ham, is the leg of pork. You can also enjoy it all year round!
• Lonzu is the pork loin. What gives it its taste so exquisite is the fat. Lonzu also keeps over time.
• Panzetta is the pork belly. It is the essential ingredient of many Corsican recipes. You can enjoy it all year round.
• The Corsican sausage, made from the shoulder of the pork. And beware no donkey sausage in the Corsican deli family… It is usually eaten in the spring, or even in the summer provided it is dry.
• The figatellu, without a doubt the most famous Corsican deli! Made from pork liver. It may or may not be smoked. Beware the figatellu is only eaten in winter.

 Cheese 

• Brocciu, the most famous of the island cheeses. Made from sheep's milk, it is a quality product, recognized by the AOC label. It is used in various recipes: omelettes, cannelloni and is the flagship ingredient of certain specialties such as fiadone.
•  Corsican tomme, a cheese of character known for its smell and spicy taste. There are two kinds of tommes, goat's tomme or sheep's tomme. Enjoy it plain with fig and walnut jam!

Depending on the region, you will also find other varieties of cheeses such as:

• U Niulinchu (Niolu region)
• U Venachese (Venaco region)
• U Calinzanicu (Balagne region, Calenzana village)
• U Bastellicacciu (Bastelica and Bocognano)
• U Sartinese (Sartène region that stretches over the Taravo and Rizzanese valleys, as well as the extreme south)

Olive oil 

Tasty and healthy; it testifies to a Mediterranean tradition where the olive tree was king. A quarter of the orchard is located in the Balagne region.

Aquaculture products 

Smoked mussels, oysters and trout from THE DIANA and URBINU ponds.

The wild boar terrine

For wild boar lovers, they can enjoy it in a dish in sauce as well as in a good terrine with red wine.

And why not an excellent vintage Corsica to accompany all this!!

Sweet side….

Chestnut flour

On the island, chestnuts are grown on farms by about 200 to 250 farmers. The latter, for the most part, turn it into flour, recognized by an AOC. It serves as the basis for many dishes including polenta, the most famous and pastries such as chestnut flour.

The canistrelli

These are the dry biscuits, characteristic of the island, made from flour, sugar and white wine. They can be eaten either plain, lemon, almond, anise or raisins.

Honey

The extraordinary variety of flowers in the scrub gives this honey a very special taste. Corsica honey benefits from a controlled Call of Origin.

Citrus fruits 

Lemon, cedar (typicalcorsican citrus), clementine, orange, grapefruit …

Fiadone

It is a dessert made from brocciu, sugar, eggs, lemon and liqueur.

Strikes

These are delicious doughnuts that can be enjoyed for dessert on special occasions such as baptisms, family celebrations, or even Mardi Gras.

Finally, be aware that there is a special circuit in Corsica that can help you find the best handicrafts. This tour is called "The Road of the Senses." We will leave at your disposal a guide that will allow you to find all the addresses.

To book it's this way…