Specialities of the Corsica table.

The Corsica kitchen, testifies to a past of traditions,
receipts of Grandmothers requiring talent, and patience.

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The Corsica kitchen makes a success of alliance between rusticity, the smoothness, quality and generosity. One passes without transition from the delicate savour of a pie-chart to grasses to the constructed taste of a wild boar stew, softness of honey to the roughness of old cheeses, force of the figatellis to the consistency of a fresh brocciu.
By discovering this diversity, one realizes quickly that this mixture of tastes and savours so different from/to each other ends up creating delicious and surprising harmony.
The Corsica kitchen is also characterized by the originality from its products.

Ground of hunters, it is very natural to find in the Corsican gastronomy of the game receipts. Leg of lamb or roasted CABRI, ragouts, wild boars and other game, of which famous bacon blackbirds barded, for cooking on ember. Or blackbirds stuffed with the myrtles or juniper. And then there are the products of the sea: stuffed squids, sea-breams, denti (fish of 50 cm 1 m from length) bianchetti out of fritters, lobsters with their particular sauces (sauce with the brocciu in Calvaise, mayonnaise with the coral with Ajaccian, vinaigrette with onion in Bonifacienne etc…) spaghettis with the spider crab, sea urchins of the winter months, nature or out of omelette.
Without counting to the unforgettable preparations of which Alphonse Daudet with perpetuated the memory moved in its “letters by my mill”: “of broad bread sections cut on small red ground plates, and one was around the pot, the tended plate, the open nostril… Was this the landscape, the light, this horizon of sky and water?. But I never ate anything of better than this lobster bouillabaisse.”.


The Corsicans are rather proud to point out the appreciations of Curnonsky and Austin de Croze in their work “Treasure gastronomical of France” (1933). “… the smoothness of the pasta products, the delicacy of trouts of torrents and fish of sea, best to the Mediterranean, the excellence of the small pigs nimble and so close to wild boars, the heady kindness of the white wines, and especially of the red wines, would be enough to give to Corsica an advantageous place in the hierarchy of our greedy provinces, if this fortunate island did not offer yet to the Gourmets the unforeseen one of a kitchen of most original and these” raw materials “so precisely famous: sweet chestnut flour, small lobsters of the Cape, “U capone”, the blackbirds, which in their tasty flesh took all savours of the maquis, citrons and arbutus-berries. The prizuttu is, with ham of Bornholm, the Danish island, best, the most delicate and more scented known hams…”.