Gastronomy
Corsica does not have a huge gastronomic reputation and yet it is full of simplicity, tradition and originality.
It is highly appreciated for the quality of its products and the flavours that vary from one region to another.
Corsica’s gastronomy has, of course, evolved as the island has opened up to neighbouring countries and cultures but has remained faithful to its family recipes and the use of scrub herbs whose secrets are well-kept by the older inhabitants.
Cheeses: reputed and appreciated by all, the brocciu is a dairy product, but certainly not a cheese. It has the Appellation d'Origine Contrôlée distinguishing it from other products produced similarly.
It is eaten from December to June on its own or in sweet or savoury dishes
The Sartene region produces uncooked pressed cheese with a dry rind.
Pork meats: Cured meats are particularly popular in the summer.
Choose between "prisuttu" ham, filets and sirloins seasoned with pepper and "coppa" and "lonzu" spices as well as dry sausage.
Honey: Corsica’s honeys were the first rural honeys to obtain the Appellation d'Origine Contrôlée recognisable by the bee on the jar.
Their originality stems from their variety of flavours.
The Corsican bee, named apis mellifera mellifera corsica, is particular in that it has managed to adapt to the climatic variations and the flora prevalent on the island. It gathers pollen and produces the whole year round.
Wines: The vines of the Sartene area and in southern Corsica as a whole are of the Sciacarellu variety or more specifically sciuchitadiolu in Sartene, giving very fine rosés and reds with a remarkable peppery aroma. The Vermentinu or Corsican malvasia is a white grape giving a very high quality wine, with floral aromas.
Why not try the wine trail? Further information can be found at the resort of Sartene. (10, cours soeur Amélie Sartene Tel.: 04 95 73 45 11).
Liqueurs: Myrtle, citron and chestnut are the most fully flavoured.
Sartene specialities: Sartene tripes, figatelli, brocciu in batter, ciacce anantu à teghjia, ciacce di i morti (with dry brocciu for All Saints’ Day), country soup with kidney beans and rice (evening of Good Friday), cacavelli (for Easter), almond canistrelli.
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