Top 20 Corsican specialties

Corse ou ile de Beauté

Boasting a beautiful location between mountain and sea, Corsica offers a rich array of delights, prepared from local produce. These recipes can be enjoyed on the beach, at home or in the heart of the villages. Immediately the delights that come top ranking.


This is a sausage prepared from the salt pork loin then dried inside of natural gut. After salting, the coppa is peppered surface. It is eaten raw and thinly sliced, preferably.


This hairline is salted just after being cut. It is then cool for 4 to 5 days before being washed in wine and dried. Once peppermint, this sausage is placed in a pork casing to be tied and smoked. An aging cellar perfect preparation.


We're talking about a sausage in which fat and lean and pork liver are mixed. It is sometimes smoked and some preparations include garlic, pork offal or red wine. to consume grilled, raw or stewed.

The brocciu

This cheese AOC / AOP is prepared with milk goat and / or sheep. It is found in many traditional recipes but also brocciu consumes nature and fresh at the end of the meal. Some tasted the soup, with bread, coffee, water, spirits & hellip; is according to taste.


This is an inspired cheese of Italian gastronomy. It is prepared with raw milk goat shot just after feeding. The rennet used is taken from the stomach of the same kid. The cabrettu no shortage of character.


This typically Corsican cake concocts brocciu. We add eggs, sugar and lemon peel to flavor. The result is simply amazing. without moderation so.


It is dry and sweet biscuits that are eaten at snack time, at breakfast or even as dessert. The recipe calls for flour, white wine and sugar. The Corsican sometimes more also chocolate chips, raisins, hazelnuts, lemon & hellip;

Bread of the Dead

Panu di i Morti is especially prepared on November 2. Relatives of the dead who will collect their fall bun consume this energy that allows them to withstand the cold.


These savory recipes are prepared from fresh goat cheese, whey, flour, salt and yeast. The cake obtained takes a few hours to inflate. It is then baked or fire.

Sturza preti

When the brocciu is mixed with spinach, you get nice dumpling gratin. fresh basic ingredients are enhanced with cheese, egg, tomato sauce & hellip; Unique!

The wild boar stew

Rich to perfection, this stew is strongly influenced by the flavors of carrots, onions and garlic and a generous swig of water spirits. It is accompanied willingly red wine.


Corsican chestnut flour is labeled PDO. Rich in carbohydrates, it integrates with recipes for cakes and pancakes. A shelf is not recommended. Nevertheless, pulenta keeps well in the freezer.


The Corsican bouillabaisse version concocts rock fish. Holy stone, scorpion fish, bream & hellip ;, it all mixed with vegetables, some herbs and spices. It is often proposed as a starter, sometimes as a main course.

The pasta

Culinary Inheritance of Italy, the pasta are available in many variants in Corsica. The Pastasciutta, cannelloni and pasta with coppa were particularly popular.

Mele di Corsica

The local honey is the pride of the region. both AOC and AOP, the Mele di Corsica can be mild or strong, clear or amber. This is one of the breakfasts stars. He sometimes used to flavor traditional recipes but can also be enjoyed in kind.

La Pietra

This amber beer is obtained from the famous pulenta and malt. The foam, which holds very well thanks to the chestnut flour is particularly intense. The Pietre is a specialty beer called 6 & deg; alcohol.

Patrimonio AOC / AOP

Red, white or rosé wines are the result of a knowledge passed from generation to generation. Patrimonio is invited on the festive tables, the appetizers but also lunch or dinner, accompanying the traditional Corsican dishes.

Muscat Cape Corsica AOC

Labeled in 1997, Muscat du Cap Corse comes from a single grape variety, that of Muscat Blanc à Petits Grains. It complements the sauces and soups, among certain fish recipes, crustaceans, desserts and even vegetables. These wines are also involved in the preparation of cocktails.

AOC Ajaccio

Coteaux became Ajaccio Ajaccio AOC since 1984 is mainly derived from sciacarello. The term includes white wines and red, thus meeting the requirements of every amateur. Red will keep for 4 to 7 years and ideally use about 16 & deg; C .

Vin de Corsican AOC

also called Corsica, those wines whose designation was recognized in 1976 are all elegant bars to restaurants, passing by homes. Everyone is free to choose a red or pink, why not white. Grenache, sciacarello the Niellucio and Vermentino are the dominant varieties.