Website design By BotEap.comThe island of Corsica has a strange shape, think of a bunch of grapes held by the stem at the top. The wild and incredibly beautiful Cap Corse forms the stem. The balance of the cluster is reflected in the enormously varied topography, mountain peaks (120 peaks reaching over 2000 meters), river gorges, sandy beaches and lush plains. Some friends told my husband and I that Corsica is like a mini-France, offering a little bit of everything in a small space. Unquestionably, the island offers the traveler a rich and tasty experience within its 1000 km of coastline. The Corsican population prides itself on their locally produced food and drink products, we felt it was our duty to try a wide variety of products available during our stay.

Website design By BotEap.comThe following are the ABCs of Corsican offerings for the hungry and parched traveler:

Website design By BotEap.comArena domain – one of the best valued wines on the island that offers excellent red and white varieties. This winemaker is located in the Heritage region. They were one of the first vineyards to start the arduous process of replanting classic Corsican grapes like Biancu Gentile. The wine is made in an organic style and is delicious.

Website design By BotEap.comBrocciu – the cheese is made from sheep’s or goat’s milk serum. It has a texture similar to ricotta but is suitable for lactose-free diets. Brocciu is considered one of the national foods of Corsica. Cheese is very versatile; It is used in everything from donuts to tortillas to pasta.

Website design By BotEap.comChestnuts – considered the “tree of life” in Corsica. The tree is mentioned as early as the 13th century in Corsican records. However, studies have indicated that the tree was present in the Neolithic. The tree blooms in May and June and the chestnuts are harvested in the fall (October and November). The fruit is dried, shelled, classified, heated and finally ground into flour. Flour is sold everywhere and is used in a wide variety of cookies, cakes, breads, and even a porridge called pulenda.

Website design By BotEap.comPan de Muertos “Pain des Morts” – this sweet bread is a specialty of Bonifacio and its surroundings. It is made with raisins and walnuts. Bread can be found in all local bakeries and at the Tuesday morning market. Traditionally served on All Hallows’ Eve (Halloween), now it can be found throughout the year.

Website design By BotEap.comEggplant (aubergine) – this is obviously not native to Corsica, but a traveler would find it difficult to miss the signs for Aubergines farcies à la Bonifacienne. A delicious vegetarian dish of eggplant, bread, milk, cheese and eggs.

Website design By BotEap.comThe Fiadone – It is a Corsican cheese cake made with brocciu cheese as a base. It is essentially a cheese flan, suitable for gluten-free and dairy-free diets since it is made without flour.

Website design By BotEap.comGrapes – have existed in Corsica since the Phocaeans in 570 BC. C. From 1960 to the mid-1970s, the areas with planted vineyards expanded up to four times the previous coverage. Today there are nine Controlled Denomination of Origin (AOC) regions on the island with a total production of 13 million bottles. The production is usually carried out in micro-plots. Many of the regions have marked “wine routes” for thirsty and curious visitors.

Website design By BotEap.comDear – It would be difficult to say that it is a product with exclusively Corsican roots. Honey can be found in many regions of the world. What is unique are some of the flavors like chestnut and maquis.

Website design By BotEap.comIndulgence – countless opportunities for fresh seafood, tempting pastries, cold cuts and fresh fruit.

Website design By BotEap.comJam jam) – It would be difficult to say that jam was invented in Corsica. However, there is an important industry around the cultivation of fruits and the production of jams. Some unique flavors include fig and walnut, clementine, and chestnut.

Website design By BotEap.comMain ingredients – The plants, herbs and typical flowers of Corsica grow wild in the thickets or wild thickets. These ingredients greatly influence the taste of meats, cheeses, honey, and local dishes. Some of the typical plants found in the maquis are rosemary, bay leaf, juniper, sage, thyme, mint, lavender, myrtle, and many others. The strongly aromatic aroma of the maquis is a key ingredient in island gastronomy.

Website design By BotEap.comLonzu – pig away

Website design By BotEap.comMuscatel – a very popular grape variety in Corsica. The wine can be sweet or quite dry. There is even a sparkling variety. It is usually served as an aperitif.

Website design By BotEap.comHazelnut (hazelnuts) – although not as prominent as chestnut, hazelnut is a re-established crop. Walnuts are used in honey, oils, flours, and sweets.

Website design By BotEap.comOlives – grows abundantly as is common in Mediterranean climates, in Corsica the fruit is allowed to ripen on the tree. Ripe olives are harvested by hand from November to January or in nets from February to May. The olives are transformed into oil, soaps and other products.

Website design By BotEap.comPompelo and Clementine – Citrus production in Corsica is generally found in the extreme north of the island. Citrus fruits are consumed on the island or exported exclusively to France.

Website design By BotEap.comQuintessence – In the Mediterranean region, it would be difficult to say that a food or product is exclusive to one area. Centuries of maritime trade in Corsica influenced the development of products and industries. The unique thing about Corsica is that the island offers a wide range of products due to the diversity of the terrain, the altitudes and the extensive coastline.

Website design By BotEap.comrose – Nielluccio is the common grape in rosé wine and is one of the indigenous varieties of Corsica.

Website design By BotEap.comSciacarello – a red wine grape mainly from the Ajaccio region.

Website design By BotEap.comTianu – a game stew.

Website design By BotEap.comU Corsu – the traditional language of Corsica that sounds a bit like Italian.

Website design By BotEap.comVermentinu – a dry white wine grape.

Website design By BotEap.comWild pig – often served with Corsican red wines.

Website design By BotEap.comX-Extra Special – The food in Corsica is similar to that of many Mediterranean countries. It is influenced by the climate, the sea and to a great extent the history. What is admirable is the Corsican pride in the production of “100% Corsican” products.

Website design By BotEap.comY-Surname – The traditional spelling of surnames in Corsica is the letter “i”. However, when the Corsicans arrived in Puerto Rico (beginning in 1830) the Spanish would write their names with the letter “y”.

Website design By BotEap.comZilia – a sparkling water, other popular brands are St Georges and Orezza

Website design By BotEap.comEnjoy your next trip to Corsica!