A taste trip opens on the emblematic products of the Corsican land: cold cuts, cheeses, wines, olive oil, honey, citrus fruits (citron, lemons, clementines).
To better understand the power of the Corsican terroir, you have to stroll on the markets, stop at the producers, participate each year in the ART’È GUSTU festival which gives pride of place to the peculiarities of the island.
Cradled by the Mediterranean, this prodigal land is the land of shepherds. It’s impossible to ignore the charcuterie and cheeses, they are part of the gastronomic heritage. The recipes bring to taste the flavors of the slopes scented with myrtle and herbs of the maquis.
Black pigs are stuffed with chestnuts. The charcuterie is prepared during winter. On the program: Coppa (pork loin), Lonzu (pork tenderloin), Prisuttu (raw ham), and Figatelli (meat sausage and pork liver). Donkey sausage is not a Corsican specialty!
Product excellence blossoms in this sunny land. The farmers have sealed a pact of love and respect.
Then comes brocciu, a cheese made from whey, which is eaten fresh with fig jam, stuffed or in pastry. The cheeses here are powerful. Goats and ewes freely feed on acorns and berries that give the milk its particularity and varied nuances depending on the season.
Honeys follow the topography of the island: summer or spring maquis, arbutus or chestnut; sweet, bitter, persistent; flavors of wild maquis composed of asphodel, heather or thyme.
Orchards and vineyards unfold in the plains. An intense range of wines matches this rugged and wild land. The region of Cap Corse is a high place of viticulture since ancient times.
Chestnut flour, more and more rare, is the main ingredient of many recipes.