Corsica: an island for foodies
The island of Corsica is oddly shaped, think of a bunch of grapes held up by the stem at the top. The wild and incredibly beautiful Cap Corse forms the stem. The balance of the group is reflected in the enormously varied topography, mountain peaks (120 summits exceeding 2,000 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. Undoubtedly, the island offers the traveler a rich and tasty experience within its 1,000 km of coastline. The people of Corsica are very proud of their locally produced food and drink, we felt it our duty to sample the wide variety of products available during our stay.
The following are the ABC’s of Corsica’s offerings for the hungry and thirsty traveler:
sand farm – one of the best valued wines on the island that offers excellent varieties of reds and whites. This winemaker is located in the Patrimonio region. They were one of the first vineyards to begin the arduous process of replanting classic Corsican grapes like Biancu Gentile. The wine is made in an organic style, and it is delicious.
brocciu – the cheese is made from sheep’s (brebis) or goat’s milk whey. It has a similar texture to ricotta but is suitable for lactose-free diets. Brocciu is considered one of the national foods of Corsica. Cheese is remarkably versatile; it is used in everything from buñuelos (donuts) to tortillas and pasta.
chestnuts – 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 flowers in May and June and the chestnuts are harvested in autumn (October and November). The fruit is dried, peeled, sorted, heated, and finally ground into flour. The flour is sold everywhere and is used in a wide variety of cookies, cakes, breads and even a porridge called pulenda.
Bread of the Dead “Bread of the Dead” – this sweet bread is a specialty of Bonifacio and its surroundings. It is made with raisins and nuts. The bread can be found in all the local bakeries and at the Tuesday morning market. Traditionally served on Halloween, now it can be found year-round.
Eggplant (aubergine) – obviously this is not originally from Corsica, but a traveler would find it hard to miss the signs for Stuffed Aubergines Bonifacienne. A delicious vegetarian dish of eggplant, bread, milk, cheese and eggs.
the fiadone – this is a Corsican cheesecake made with brocciu cheese as a base. It is essentially a cheese flan, suitable for gluten-free and dairy-free diets as it is made without flour.
grapes – have existed in Corsica since the Phoceans in 570 BC. From the 1960s until the mid-1970s, the areas with planted vines expanded to four times the previous coverage. Today there are nine Appellation d’Origine Contrôlée (AOC) regions on the island with a total production of 13 million bottles. Production is usually in microplots. Many of the regions have marked “wine routes” for thirsty and curious visitors.
Honey – it would be difficult to say that this 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, such as chestnut and maquis.
Indulgence – countless opportunities for fresh seafood, tempting cakes, charcuterie and fresh fruit.
jam jam) – it would be difficult to say that the jam was invented in Corsica. However, there is an important industry around the cultivation of fruit and the production of jams. Some unique flavors include fig and walnut, clementine, and sweet chestnut.
Main ingredients – the typical Corsican plants, herbs and flowers grow wild in the scrub or wild scrub. These ingredients greatly influence the flavor of meats, cheeses, honey, and local dishes. Some of the typical plants found in maquis are rosemary, bay leaf, juniper, sage, thyme, mint, lavender, myrtle, and many others. The strongly aromatic smell of the maquis is a key ingredient in the island’s gastronomy.
lonzu – Pork Meat
Muscatel – 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 appetizer.
Hazelnut (hazelnuts) – although not as prominent as the chestnut, the hazelnut is a re-established crop. The nuts are used in honey, oils, flours and sweets.
olives – grow abundantly as is common in Mediterranean climates, in Corsica the fruit is left to ripen on the tree. The ripe olives are collected by hand from November to January or in nets from February to May. The olives are made into oil, soaps and other products.
Pompelo and Clementine – Citrus production in Corsica is generally located in the far north of the island. Citrus is consumed on the island or exported exclusively to France.
by excellence – In the Mediterranean region, it would be difficult to affirm that a food or product is exclusive to an area. Centuries of maritime trade in Corsica influenced the development of products and industries. What is unique about Corsica is that the island offers a wide range of products due to the diversity of terrain, altitudes and the long coastline.
Pink – Nielluccio is the common grape in rosé wine and is one of the autochthonous varieties of Corsica.
sciacarello – a red wine grape mainly from the Ajaccio region.
tianu – a game manager.
Corsu – the traditional language of Corsica that sounds a bit like Italian.
vermentinú – a dry white wine grape.
Wild pig – frequently served with red wines from Corsica.
X-Extra special – The food in Corsica is similar to that of many Mediterranean countries. It is influenced by the weather, the sea and to a great extent history. What is admirable is the Corsican pride in producing goods that are “100% Corsican”.
Y-Surname – the traditional spelling of surnames in Corsica is the letter “i”. However, when the Corsicans arrived in Puerto Rico (after 1830) the Spaniards wrote their names with the letter “y”.
zilia – a sparkling water, other popular brands are St Georges and Orezza
Enjoy your next trip to Corsica!