Corsica – the island of gourmets

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The Corsica has an odd shape, like holding a bunch of grapes on a stalk at the top. Wild and beautiful Corsican horns make up the stems. The balance of the cluster is reflected in the ever-changing terrain, mountain peaks (120 peaks reach over 2000 meters), river canyons, sandy beaches and lush plains. Some friends told my husband and me that Corsica is like a mini France, offering everything in a small space. There is no doubt that the island offers travelers a rich and delicious experience along its 1000 kilometers of coastline. Residents of Corsica take great pride in locally produced food and drink products and we felt it was our duty to sample the wide range of goods available during our stay.

Here’s what ABC Corsica has for the hungry traveler:

field arena – One of the most highly rated wines on the island, offering excellent red and white wine varieties. 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 such as Biancu Gentile. The wine is made in an organic style and is delicious.

Brociu Cheese is made from sheep whey (brebis) or goat’s milk. It has a similar texture to ricotta cheese, but is suitable for lactose-free diets. Brocciu is considered one of the national foods of Corsica. Cheese is versatile. It’s used in everything from donuts to omelets and pasta.

Chataignes (chestnuts) Considered the “tree of life” of Corsica. The tree is mentioned in Corsican records as early as the thirteenth century. However, research shows that the tree existed in the Neolithic period. The trees bloom in May and June and the chestnuts are harvested in autumn (October and November). The fruit is sun-dried, shelled, sorted, heated and finally ground into flour. This flour is sold everywhere and is used to make all kinds of cookies, cakes, bread, and even a porridge called pulenda.

Undead Bread “Death Pain” – This sweet bread is a specialty of Bonifacio and the surrounding area. It is made with raisins and walnuts. This bread is available at all local bakeries and Tuesday morning markets. Traditionally served on All Hallows’ Eve (All Hallows’ Day), it can now be found year-round.

eggplant (eggplant) – Obviously this is not native to Corsica, but travelers will find it hard to miss the sign for Aubergines farcies à la Bonifacienne. A delicious vegetarian dish of eggplant, bread, milk, cheese and eggs.

Fiadone – This is a Corsican cheesecake based on brocciu cheese. It’s essentially a flan cheese that’s suitable for gluten- and dairy-free diets because it’s flour-free.

Grape – Existed in Corsica since the Phocians of 570 BC. From 1960 until the mid-1970s, the acreage under vines quadrupled. Today, there are nine Appellation of Origin Controlled (AOC) areas on the island with a combined production of 13 million bottles. Production is usually micro-packages. Many regions have marked “routes des vins” for thirsty, curious visitors.

honey – It is difficult to say that this is a product with entirely Corsican roots. Honey can be found in many regions of the world. Unique are some flavors such as chestnut and maqui.

indulgence Opportunities abound with fresh seafood, tempting cakes, charcuterie and fresh fruit.

jam (configuration) – It is difficult to say that jam was invented in Corsica. However, the industry surrounding fruit growing and jam production is quite large. Some unique flavors include Fig & Nut, Clementine, and Sweet Chestnut.

key ingredient – Typical Corsican plants, herbs and flowers growing in bushes or wild bushes. These ingredients heavily influence the flavor of meats, cheeses, honey and local dishes. Some typical plants found in bushes are rosemary, laurel, juniper, sage, thyme, mint, lavender, myrtle, etc. The strong aroma of the bush is an important part of the island’s cuisine.

Long Zu – Pork tenderloin

Muscat – A very popular grape variety in Corsica. This wine can be sweet or very dry. There’s even a sparkling variety. It is often served as an aperitif.

Noisette (Hazelnut) – Although not as prominent as chestnuts, hazelnuts are a replanted crop. Nuts are used in honey, oil, flour and confectionery.

olives It is common in Mediterranean climates, so it grows abundantly, and in Corsica the fruit can ripen on the tree. Ripe olives are collected by hand from November to January, or in nets from February to May. Olives are turned into oil, soap, and other products.

pompello and clementine – Citrus production in Corsica is usually located on the northern tip of the island. Citrus is either consumed on the island or exported exclusively to France.

essence – In the Mediterranean region, it is difficult to say that a food or product is unique to a region. Centuries of maritime trade in Corsica influenced the development of products and industries. What is unique about Corsica is that the island offers such a wide range of products due to its diversity of topography, altitude and long coastline.

Rose – Nielluccio is a common grape variety in rosé wine and one of the native varieties of Corsica.

Sciacarello – A red grape mainly from the Ajaccio region.

Tino – Game stew.

Ukosu – The traditional language of Corsica, which sounds a bit like Italian.

Vermentinou – Dry white wine grapes.

wild boar – Often paired with Corsican red wines.

X-Extra Food in Corsica is similar to that in many countries around the Mediterranean Sea. It is influenced by climate, oceans and largely history. What is admirable is the Corsican pride in producing “100% Corsican” goods.

Y-surname – The traditional spelling of Corsican surnames is the letter “i”. However, when Corsicans arrived in Puerto Rico (from 1830), the Spaniards would put the letter “y” on their names.

Zilia – Sparkling water, other popular brands are St Georges and Orezza

Good luck on your next trip to Corsica! !

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