A legacy from its turbulent past, Corsican cuisine takes influences from both France and Italy. With plenty of local produce available, culinary options vary throughout the year, with selected specialities available according to seasonality.
Among the most popular meat on the island is pork. From Lonzu (pork loin) to the wafer-thin ham known as Prizuttu, the meat of Corsica is free-range, delicious, and readily available. Also favoured is Figatellu – pork liver sausages that are produced from November to May. As an alternative to pork, beef and veal are produced from the livestock grazing in the fresh mountain air.
Corsica’s location in the Mediterranean and near the Tyrrhenian Sea guarantees a daily supply of high-quality seafood, from shrimps and mussels to trout and sea bream. Many local specialties see the fish cooked using the famed olive oil of Corsica, or complemented with locally produced cheese.
As one of the most prized commodities of the island, Corsican honey is a gourmet product that enjoys AOC certification and international acclaim. The endemic bees of the island produce honey that provides a sweet inflection to more savoury dishes and is often chosen by visitors as the product they return home with. Also unique to the island are its chestnuts, which are ground into flour and fed to livestock to produce a distinctive meat.
Wines and beers
Although wine was introduced to the island by ancient Greek settlers, the influence of French and Italian viticulture is clear. Crisp wines such as Patrimonio and Sartene are produced by the nine AOC regions and offer the perfect accompaniment to any light meal. Also popular among islanders is a unique chestnut beer that has been brewed in the region since 1996 and uses chestnut flour to infuse it with a striking flavour.