Cheeses, charcuterie, seafood... discover Corsican gastronomy

This traditional Mediterranean dish is a cousin of the Provençal bouillabaisse. The choice of fish used - sea bream, whiting, mullet, mustelle, grayling, scorpion fish, red mullet, st. Pierre, turbot and lobster - determines the success of this highly colourful dish.

Once prepared, the fish are poured into a large cauldron. Provençal herbs and condiments are added, and the whole dish is then generously drizzled with olive oil. The main difference between Aziminu and continental bouillabaisse is the excellent quality of the Corsican fish.

Even though Corsicans use it in many recipes and call it the "king of Corsican cheeses", bruccio is not a cheese in the strict sense of the word. In fact, it's a fresh, creamy white cheese. It is made from whey mixed with pure sheep's or goat's milk. The whey is obtained during the cheese-making process.

It is eaten fresh as a dessert, out of season (i.e. from autumn to spring), but can also be preserved with salt and then stuffed into all sorts of dishes: omelettes, ravioli, fritters, tarts, artichokes or fish. Like feta, bruccio is ideal as an aperitif.

This signature dish of Corsican gastronomy is renowned for its many ways of accommodating all parts of the pig. This recipe is based on a pig's stomach filled with a stuffing. This stuffing, made up of tongue, liver, heart and fairly fatty bits (all from the pig), must be finely chopped and seasoned with chilli and garlic.

Once the stomach has been stuffed with this mixture, it is sewn up, plunged into salted water and brought to the boil. This dish is eaten cold, after being cut into slices.

How can you come to Corsica and taste its cheeses without indulging in one of the many wines from one of the eight AOC terroirs (Ajaccio, Calvi, Cap Corse and Patrimonio, Porto-Vecchio, Figari, Sartène and the AOC Vin de Corse).

The red wines, even if some are harsh and muscular, can offer perfect balance, making them ideal with cold meats, cheeses or game.

Red wines: Clos d'Alzeto and Domaine de Pratavone for Ajaccio, Domaine Fiumicicoli and Mosconi for Sartène, Domaine de Torracia for Porto-Vecchio, Clos Reginu for Calvi, Arena and Conca Ora for Patrimonio. Cagna and Canarelli have also improved over the years.

The whites have floral aromas and go beautifully with fish and seafood. The white wines include Renucci blanc for the Calvi terroir, clos Marfisi and Orenga de Galfory (which is excellent) for Patrimonio, domaine de Tanella popur Figori and clos Nicrosi in white or muscat for Cap Corse.

Drink in moderation, of course!

In Ajaccio

Le 20 123 offers traditional Corsican cuisine, with plates to share and local wines. Authentic, generous local cuisine (very generous indeed, so go with an appetite!) in a friendly, no-fuss atmosphere.

In Calvi

The Corsican bistro A Piazzetta welcomes you in a very typical setting and a warm atmosphere. Here you can sample some of the great classics of traditional cuisine, using fresh local produce. Here too, generosity is the order of the day!

At Lavatoggio

Here's an address not to be missed on any account by all lovers of good food! The Chez Edgard farmhouse inn offers an authentic journey to the very heart of Corsican specialities with its farm restaurant. This gastronomic stop-off is nothing short of gargantuan, with delicious local produce and specialities from the farm.

In Bonifacio

The U Castillé restaurant serves Corsican and Bonifacian cuisine, with tasty dishes and a warm welcome. The little extra: the restaurant's unusual setting and splendid panoramic sea view. Don't forget to book ahead to make sure you can enjoy the view.

The Hôtel la Signoria in Calvi is home to an exceptional restaurant. The chef of this 1 Michelin-starred restaurant offers refined cuisine between the Mediterranean and Corsica. In a sublime setting, between sea and mountains, this magnificent residence surrounded by greenery brings the soul of Corsica to life. An exceptional stay awaits you!