Corsica is also a wealth of culture, craft and living traditions among which gastronomy plays a significant part. With prisuttu, delicious finely-cut ham made from semi-wild pigs that feed on acorns and chestnuts, figatelli, liver sausages and coppa à base d’échine, Italian charcuterie based on pork ribs. Chestnut pulenta (with a flour base) will accompany your wild-boar stew and as regards cheese, enjoy tasting brocciu, a locally produced goat and sheep’s cheese: all authentic and generous cooking. By the sea, you can enjoy crawfish, fish, and aziminu a Corsican fish-based soup.

 8 AOCs (guarantee of origin) compete to produce wine that is both aromatic and full of flavour. Do not hesitate to call in to see the wine cellars. The winegrowers themselves will be delighted to let you taste their products. “A saluta” – “Cheers”!

Source (Agence du Tourisme)


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