Flavors of Corsica: ❗Attention food-lovers and gourmets
- Vacances à Moriani
- Mar 30
- 14 min read
Corsican cuisine: An exploration of a fascinating gastronomy that blends authenticity, tradition, and innovation: a journey to the heart of flavors. Corsican gastronomy, a true cultural treasure.
Corsica is an island of stunning landscapes, but it wouldn't be the same without its cuisine. Indeed, Corsica is inextricably linked to its local products, such as olive groves, vineyards, chestnut and citrus groves, as well as pork charcuterie, sheep's milk and cheese, among others. Passed down from generation to generation, Corsican recipes are constantly being reinterpreted by talented young chefs, much to the delight of our taste buds. And the quality is always exceptional!
Below is an example of a typical Corsican meal :
For an aperitif, try rappu, cap corse (white or red), gialu (pastis from Bastia)
Corsican charcuterie is the result of free-range pig farming and a diet based on acorns and chestnuts. Its reputation goes far beyond the borders of Corsica! Our favorite products: Coppa (dried pork loin), lonzu (salted and peppered fillet), figatellu (sausage with liver, meat and herbs) and also prisuttu (whole ham salted and peppered then dried on the bone).
Other traditional starters will delight your palate. Alongside the charcuterie platter, you'll find vegetables stuffed with bruccio cheese, cheese or herb fritters, mint and bruccio omelets, herb turnovers, or even octopus salad… You can also start with a hot starter: Summer or winter, a soup is always simmering somewhere, broad bean soup in season, or red bean soup year-round. And the authentic dishes you absolutely must try: Aziminu, a Corsican bouillabaisse made with scorpionfish, dentex, and moray eel, flavored with pastis or fennel; thrushes roasted over a wood fire, flavored with myrtle berries and flambéed with brandy; roast lamb and kid. Veal is cooked as a stew with seasonal vegetables: peas, tomatoes, peppers… just like wild boar during the hunt! And for fish lovers: Stuffed with brocciu cheese or pan-fried with garlic, or even red mullet or sea bass cooked over a wood fire.
At the end of the meal, cheeses are served, mild or strong according to your preference, always accompanied by fresh figs or fig jam. For dessert, those with a sweet tooth will have plenty to choose from: apple fritters with citron, chestnut flour polenta, or the "fiadone" made with brocciu cheese flavored with lemon and brandy, tiramisu, pastizzu, citrus desserts, ambrucciata... Those with a sweet tooth can finish with a Cap Corse liqueur, or a liqueur made from mulberry berries, juniper, myrtle, or citron peel.
Between the sea and the mountains, Corsican cuisine uses a wide range of recipes showcasing the natural products grown or rised on the island. Here are a few typical local disches..
« Per sapè si a pitanza è bona, bisogna assaghjalla almenu trè volte ! »
(To know if a dish is good, you have to taste it at least 3 times)
Shepherd's soup
Frittered sea anemones
Brocciu omelette
Chestnut flour pulp
Corsican style goat
Wild boar stew with chestnuts
Merles in Corsican fashion
Sturza preti
Fasgioli
Corsican-style trout
Zucchini with brocciu
Canelloni with brocciu
Migliacci
The Fiado
Brocciu fritters
The Pisticcini
Chestnut flour cake
Limoncello
Discover below our focus on typical Corsican products.
THE CHARCUTERIE
« Chi manghja salitu è sicuru d’avè sete »
(Anyone who eats salty food is sure to get thirsty) !
A true culinary masterpiece! Corsican charcuterie, renowned worldwide for its incomparable taste, owes its fame to its land and the expertise of the artisans who produce it. It's worth noting that Corsican pigs have the unique characteristic of roaming freely and feeding primarily on acorns and chestnuts, depending on the time of year. This distinctive feature, along with the traditional production methods, gives the cured meats their inimitable flavor and distinctive character.
Here is what you should taste without fail:
lonzu (pork fillet)
figatellu (liver sausage)
coppa (pork loin)
Prisuttu (lean raw pork ham)
Salsiccia (sausage)
Fittonu (very lean liver sausage, practically fat-free)
Panzetta (breast bacon)
DAIRY PRODUCTS : « who has not tasted them does not know the island » (Bergerat)
Brocciu :
Brocciu is a preparation made from sheep's or goat's milk, succulent, it can be enjoyed sweet or savory (brocciu omelette, cannelloni, zucchini with brocciu, or as a dessert, mixed with brandy and sugar, in ambrucciatta, fiadone, etc.). How is brocciu made... following the making of the cheese and the recovery of the whey to which we add fresh milk, we heat this mixture up to 75°, it is at this moment that we must recover the brocciu which appears on the surface and put it in the cajaghje the brocciu is a preparation based on sheep's or goat's whey, succulent, it can be enjoyed sweet or savory (omelette with brocciu, cannelloni, zucchini with brocciu, or for dessert, mixed with brandy and sugar, in ambrucciatta, fiadone, etc.). How is brocciu made? After the cheese is made and the whey is collected, fresh milk is added to the mixture and heated to 75°C. At this point, the brocciu that rises to the surface is skimmed off and placed in the cajaghje (small molds). Our tip: brocciu is even better fresh on a slice of bread after cooling and draining, about 2.5 hours later. Brocciu can also be aged and dried for several weeks to become Brocciu Passu. A light, dry, striated, ivory-colored rind forms. The cheese becomes firm, and the goat or sheep flavor intensifies over time.
Corsican cheese :
As well-known, if not more so, than cured meats, Corsican cheese is prized for its legendary aroma and flavor. Immortalized in the Asterix comic book in Corsica for having blown up a Gaulish ship, Corsican cheese comes in several varieties. In the best shops, you'll find the "Sartinesu," small, round, quite heavy, dry, and robust; the "Sarde," similar to the Corsican Tome; the soft and supple "Bastelicacciu," with its rich aromas and slightly runny, creamy texture; and the "Niulincu," with its fruity and spicy aromas, best enjoyed after at least four months of aging with a glass of white or rosé wine. Find the one that suits you best by chatting with the cheesemonger or the vendor. A tasting tip: enjoy your cheese on a piece of fresh bread (a cake bread is ideal) with fig jam and fresh walnuts… you'll thank us later!
CAKES & PASTRIES
Chestnuts and chestnut flour. Once playing a vital role in the island's economy, chestnut flour is still produced using traditional methods. It is widely used in Corsica for its exceptional quality and flavor. This is undoubtedly due to Corsica's geographical location, nestled between the sea and the mountains, which boasts a diversity of climates and soils that contribute to the richness of each production area. For all these reasons, many Corsican dishes and pastries are made with chestnut flour.
Pisticcini :
Named differently depending on the region, it is a dough made of chestnut flour, water and salt which is cooked in an oiled pan, they are small doughnuts 5 cm in diameter and a few millimeters thick.
Flan with chestnut flour :
It's a kind of flan, slightly thicker, to which chestnut flour is added.
Cake at chestnut flour :
Like a yogurt cake, but we replace the traditional flour with chestnut flour.
Migliacci :
A specialty of Upper Corsica, Migliacci are a favorite around Bastia. These savory treats are among the must-try Corsican recipes during your Corsican vacation. Made with a dough similar to pizza dough and filled with fresh sheep's or goat's cheese, Migliacci are best enjoyed warm as an appetizer, a snack, or whenever you feel peckish. You'll find them year-round in Corsica, summer and winter alike.
Fiadone :
Fiadone is a typical Corsican cake, a dessert that everyone knows, knows how to make, and loves to enjoy with friends and family. An iconic cake made with brocciu cheese and lemon, this delicious recipe from the Isle of Beauty is best enjoyed chilled.
Caccavellu :
It is a kind of "Canistron" (cake with anise seeds) in the shape of a ring on which 1, 2 or 4 hard-boiled eggs are traditionally placed in the dough; these Cacavelli are mainly found for Easter celebrations.
Frappes :
Between a doughnut and a dry biscuit, fried in oil and sprinkled with sugar.
Canistrelli :
A must-try! Whether flavored with anise, white wine, raisins, almonds, or plain, canistrelli, these fragrant little dry biscuits, are a real treat.!
HONEY
U MELE DI CORSICA… On average, Corsica produces 210 tons of honey each year. And demand is almost 1.5 times greater than supply… How can this phenomenon be explained? Quite simply by the quality and incomparable taste of Corsican honey. As early as Antiquity, the Greeks recognized the island's tremendous potential for this production! So much so that Corsica long paid its tribute to invaders… in beeswax and honey! As you can see, Corsican honeys are an essential part of the island's history and economy. Just look at the surrounding nature: 2,800 species of flowers and plants, 127 of which are endemic to Corsica! It is this incredible floral diversity of the maquis that provides the bees with nectar, giving this honey its unique taste. Each honey thus reflects a landscape, a season, a bloom, a fragrance. This is why beekeepers follow the seasons and the blooms to give each honey a particular taste depending on the combination of different flowers. They practice a kind of transhumance for the bees.
Here are the six categories of honey you can find:
Spring honey : It is sweet, fruity, and delicate. Harvested in the lower valleys and plains, the bees forage in clementine orchards and fields of asphodel.
Summer maquis honey : It is aromatic and fruity. Harvested in the high valleys of the Corsican mountains, it is enhanced by the combination of several maquis plants: Germander, broom, immortelle, Corsican thyme, and anthyllis.
Autumn maquis honey : Bitter and strong on the palate, it is harvested from November to February. Its persistent flavor comes from the flowering of the strawberry tree, a unique variety!
Spring maquis honey : It is harvested from May to August, from the sea to the mountains. Its rich flavor comes from white heather and sea lavender.
Chestnut Grove Honey : Tannic and persistent, it is harvested from July to September in chestnut groves. The combination of chestnut with ivy and clematis gives it a certain bitterness on the palate, resulting in a long and robust honey.
Maquis Honeydew Honey : This honey also has a long, persistent, and malty finish. Harvested from May to September in wooded areas (maquis, oak groves, rockrose, and broom), it has a rather dark color.
BEVERAGES
For all tastes, all ages, and all desires, Corsica offers a very wide range of products. Mineral waters, fruit juices, and sodas, not to mention wines, beers, and whisky... all have something to appeal to young and old alike. Treat yourself to a delicious drink or simply quench your thirst; discover all the beverages available on the island.
WATERS :
The Waters of Saint Georges: Exported to the mainland as far as Canada, the acqua linda di i nosci muntagni (the sweet water of our mountains) springs from a source at an altitude of 1,162 meters, at the foot of Mount Serra-Cimaggia, in the very heart of the Corsican mountain range, in a protected area. Pure and without any contraindications, Saint Georges water is suitable for everyone, especially children and infants. The Waters of Zilia: This water originates on Monte Grosso, which rises to 1,941 meters. It is drawn from a well 80 meters deep on the mountainside, through volcanic rock. Its composition is similar to the waters from the volcanoes of the Auvergne region and it is recommended for infants. Orezza: Sparkling and light! Born from the depths of a soil with unique and original characteristics, Orezza water was authorized by ministerial decree on April 25, 1856, and recognized as being of public interest by imperial decree on February 7, 1866. Its very high iron and natural carbon dioxide content combats both anemia and sluggish digestion; it is the water of vitality and easy digestion! Furthermore, its extremely low sodium content also makes it particularly thirst-quenching. History speaks for itself, judging by the enormous consumption of the Romans in Antiquity and the sending of water to anemic soldiers in North Africa during the last World War in the 20th century… The ferruginous water of Castigniccia has expanded its product range and now offers a sparkling water with a grapefruit-citron flavor, ideal for summer!
BEERS :
TORRA: Torra beer was born in July 2002. Since then, a blonde and an amber beer have been produced, both light and refined, crafted by a Master Brewer using two emblematic fruits of the maquis: myrtle and strawberry tree fruit, which have been successfully combined with malt. The basic idea was therefore to create a beer bearing the mark of Corsica. A successful endeavor for this beer, which blends tradition and modernity. Here's a little secret of its brewing process... To make one liter of Torra beer, you need 6 liters of water, 200 grams of malt – germinated barley – a few grams of hops, of course the strawberry tree fruit and myrtle, and during the fermentation phase, a few milligrams of yeast. All that's left is for you to try it! PIETRA: Combining chestnut flour and maquis herbs, Pietra beer is very popular in Corsica and even in Japan! This 100% Corsican brand offers Pietra beer at 6% ABV, a full-bodied beer with a beautiful amber color, made with chestnut flour and the delightful aroma of autumn leaves. COLOMBA: At 5% ABV, a white beer flavored with maquis herbs, made with 100% pure malt. SERENA: At 5% ABV, a pure malt blonde beer, smooth, mellow, and fragrant, it has a light head and a very subtle bitterness, making it extremely refreshing!
You can visit the brewery, located on the Route de la Marana in Furiani behind the stadium, free of charge and without an appointment, Monday to Friday from 9:00 AM to 12:00 PM and then from 2:00 PM to 5:30 PM (for July and August; by appointment the rest of the year). Follow the beer's journey and finish with a tasting of the final product!
AT TRIBBIERRA: On the Porto-Vecchio-Bastia road, between Casamozza and Ghisonaccia, you'll find a unique roadside establishment where excellent craft beers are brewed. Not widely distributed, the best way to experience them is to go and taste them yourself! Please note, the brewery is closed on Mondays and Tuesdays.
WHISKY :
ALTORE: Two products to taste, the Blended Private and the Mauresca Réserve (aged in oak barrels that previously held Muscat Cap Corse, it is then softened with Corsican spring water to reach 40% ABV after five years). This is a truly distinctive product offered by Pierre-François Maestracci, a guarantee of authenticity and expertise from this son of a winemaker with nearly 150 years of experience! P and M: The first Corsican whisky entirely conceived, produced, and bottled on the island! Named P and M for Pietra and Mavella, this project began in 1995 thanks to Jean-Claude Venturini of Domaine Mavella (which also produces wine, liqueurs, and crafts), who had the idea of creating whisky by partnering with the Pietra brewery. The result is astonishing; the taste is subtle and authentic!
WINES :
Present in Corsica for over 2,500 years thanks to the Greeks, vine cultivation and wine production are a true phenomenon on the island. Highly prized for its wines and the exceptional quality of its grapes, Corsica boasts numerous valleys, each with its own unique microclimate and exposure. It also benefits from a rare climate: nearly 3,000 hours of sunshine per year, soils particularly well-suited to vines, extremely rare frosts, early springs, and splendid summers. The Appellation d'Origine Contrôlée (AOC) is the guarantee of the highest quality found in the hierarchy of French wines; Corsica has nine such appellations, encompassing some 95 vineyards! The island boasts a variety of exceptional grape varieties, more than 30 of which are typical (Niellucciu, Vermentinu, Sciacarellu, Gentile, Rugughona, Morescone, Riminese, Codivarta, Aléatico, Barbirossa, Montanaccia, Rossol or Brandica), three of which deserve particular attention:
Vermentinu : It produces very high quality white wines, among the best in the Mediterranean region; they are very typical dry whites, strong on the palate and full-bodied, quite alcoholic.
Sciacarellu : "Crunchy", it is found mainly on the granite parts of the island (Ajaccio, Sartène). It gives very fine red wines with aromas of fruit, spices, coffee and maquis flowers.
Niellucciu : This grape variety gives the wines a very deep, intense red color. According to experts, it also imparts finesse, density, and a bouquet with aromas of red fruit, violets, and a woody note that, with age, develops most pleasant aromas of spices and wildflowers from the maquis!
Presentation of the 9 corsican AOCs :
A.O.C. PATRIMONIO & COTEAUX OF CAP-CORSE :
Cap Corse, like a thumbs-up to the sky, as if to say "bravo for the wine and the Muscat…", abounds with vineyards clinging to narrow terraces. From these vineyards are produced Muscat (a rare and delicate wine), full-bodied and structured red wines with excellent aging potential, and exceptionally elegant white wines. This quality is undoubtedly due to the hills with their rich soils, which shelter the vineyards from the wind while allowing the western sun to ripen the grapes, resulting in wines of great distinction!!
A.O.C. CAP-CORSE & MUSCAT OF CAP-CORSE :
An absolute must-try, if you can manage it, as some bottles are reserved a year and a half in advance! Here are the ones we selected (3 out of the 4 available): The white wines are admirably fruity and elegant, the Muscat du Cap Corse AOCs are delicate and bursting with sunshine…
A.O.C. CORSE CALVI :
A temperate climate, rare frosts, a powerful wind that cleanses the land, all the qualities are therefore combined to obtain excellent wines that are said to be straightforward and with a touch of character… which is also recognized in Balagne!
A.O.C. AJACCIO :
A renowned region, this is where Sciacarellu originated, giving the wines their distinctive aroma of almond and blackcurrant! Here, the reds are typical and robust, the whites, made from Vermentinu, seem floral, and the rosés are elegant!
A.O.C. CORSE SARTÈNE :
Sciacarellu, Vermentinu, Barbarossa, Niellucciu – all the best grape varieties are found in this region! The velvety red wines are remarkably full-bodied, and the whites enhance the flavors of fish!
A.O.C. CORSE VINE OF CORSE :
A true orchard of Corsica, Casinca is a starting point in the history of the vine; this ancestral tradition gives rise to noble grape varieties, guaranteeing wines of great finesse with extraordinary aromas!
A.O.C. CORSE PORTO-VECCHIO :
A wine of light, with an elegant and solid structure and delicate aromas, we are indeed in the southeast of the island, where the land is arid and the areas are exposed to the winds. This harsh climate has given rise to robust Sciacarellu and Niellucciu grape varieties, which blend with Grenache to produce elegant and rounded reds, fine and aromatic rosés, and dry and fruity whites that pair beautifully with seafood and fish.
A.O.C. CORSE FIGARI :
You are here in the southernmost vineyard of Corsica, it carries within it all the know-how of the ancestors who have been cultivating vines for almost forever, some would say… Despite a harsh climate, the wines here are of great finesse!
LIQUORS
In Corsica, after an excellent meal with family, friends, or colleagues, it's customary to have a digestif. On the island, you'll find many liqueurs made from various fruits such as citron, chestnut, lemon, strawberry tree berry, and red myrtle. You can enjoy them as either an aperitif or a digestif.
Myrtle Liqueur
Red myrtle liqueur is among the essential (and most well-known) digestifs on Corsican tables. Originating in the first half of the 19th century, each family distilled their own myrtle wine. Currently, after a 40-day maceration, the liqueur is aged for two months to reach maturity. This liqueur is also available as a brandy.
Strawberry Fruit Liqueur
A more unique Corsican specialty! This fruit grows primarily on the island and in the South of France. The fruits are crushed, then sugar and brandy are added.
Cedrat Liqueur
Highly prized in Corsica, this liqueur is made from the citron, a large citrus fruit and ancestor of the lemon, whose peel is used in the preparation of Cédratine. The peel is cut into strips and then macerated in alcohol and sugar. It's best enjoyed ice-cold!
Corsican Chestnut Liqueur
The chestnut, called "the bread tree" by Corsicans, protected families from famine. In fact, more than 250 farmers cultivate it, and a region bears its name: Castagniccia. It's no wonder, then, that chestnut liqueur is considered the quintessential Corsican liqueur.
Corsican Limoncinu
The Corsican version of Italian Limoncello, this lemon liqueur is best enjoyed chilled as a digestif. To make this drink, lemon strips are macerated in 90% ABV alcohol. The lemon juice thus loses its acidity and bitterness, and the liqueur offers an aromatic and sweet taste.
Cap Corse A. Mattei
Before becoming the quintessential Corsican liqueur found on tables around the world, this "Cap Corse wine with quinine" was used to combat fevers. Louis-Napoléon Mattei had the idea of blending Muscat grapes from Cap Corse with the medicinal plant, quinine. With its fruity flavors and the unique aroma of quinine, it has become one of France's premier aperitifs.
SODAS
Corsica Cola: Launched in May 2003, Corsica Cola is one of the creations of the La Pietra brewery. Pure sugar, cola extract, and natural flavorings (lime, cinnamon, ginger, and clove). Limunata Carina: This is a handcrafted lemonade made with natural ingredients, a true pleasure to drink. Its production requires two steps. Made with pure sugar and natural lemon flavoring. Limonade Or: A good, refreshing lemonade from Socobo that islanders have known for a long time. Mouss'or: An apple and caramel lemonade with a very distinctive and unique taste.
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