Corsica’s Cuisine

The gastronomy of Corsica consists of a variety of typical products and dishes ranging from cheese, to fish, to meat, but all which have been uniquely influenced by the various countries which have ruled the island over the centuries. Deeply tied to its past and ancient traditions, Corsica’s cuisine has become something of great importance to the people and serves as a symbol of the unique culture. Helping to keep alive ancient customs which would have otherwise been lost.

The salamis and cheeses are probably the most famous local delicacies in Corsica. With international recognition and an excellent flavour, these products are able to compete with those from even the most highly regarded culinary nations.

There are many products produced in Corsica which truly reflect its history and traditions. Visitors can not really experience the sprit of the island without trying such delicacies as Figatelli, sausages made with pig liver and loin; Prisuttu, a cured ham made with a wild pig that has been fed a mix of chestnuts and acorns; and the island’s fine cheeses, all made with high quality milk, usually goat or sheep and produced using very ancient recipes.

Like many European countries, the best dishes in Corsica are those which are simple but delicious and descend directly from their peasant traditions. Soups embody the essence of the island, made with freshly caught local fish, legumes, peas, vegetables and chickpeas. Inspired by so many different nations over the centuries, Corsican cuisine is unlike anywhere else in the world. And blends dishes from foreign nations with their own local specialties to create a truly unforgettable gastronomic experience seeped in ancient traditions.