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Corsica

Corsica is an island in the Mediterranean Sea and one of the 18 regions of France. It is the fourth-largest island in the Mediterranean and lies southeast of the French mainland, west of the Italian Peninsula and north of the Italian island of Sardinia. A single chain of mountains makes up two-thirds of the island.

Featured Dishes from Corsica

Cacavellu

Cacavellu

Circular yeast cake or sweet bread

Calisson

Calisson

Confection made with candied orange zest and almond paste, topped with icing

Canistrelli

Canistrelli

Butter cookies, made with white wine or anisette

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Cheese and mint beignets

Falculelle

Brocciu cheese-based sweets baked on chestnut leaves

Fiadone

Corsican cheese pastry, filled with a sweet cheese mixture

Frappe

Frappe

Lemon- or orange-flavored doughnuts

Gateau des rois

Gateau des rois

Cake of kings with glazed fruit

Gibassier

Sweet bread made with fruited olive oil, candied orange peel

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Migliacciu

Brocciu beignet, donuts/flatbread with brocciu cheese

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Moelleux chocolat noisettes

Panettone

Panettone

Sweet bread with candied fruit and raisins, common during Christmas, serve with mascarpone cream

Panzarotti

Panzarotti

Flour and rice beignets

Pithivier

Pithivier

Domed pastry pie filled with, for example, frangipane of almond paste, fruit, can also be savory

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Serviade

S-shaped pastry

Colomba

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Mattei Cap Corse

Mattei Cap Corse is an aperitif created in 1872 and made from a mixture of Muscat and Vermentinu grape varieties grown in Corsica, with macerations of quinquina bark, Corsican citron and a selection of local and exotic plants, fruits and spices

Pastis

Pastis

Anise flavored spirit

Pietra

Pietra

Pietra chestnut beer

Pietra chestnut beer

Artichaut à la barigoule

Artichaut à la barigoule

Artichokes braised in white wine and olive oil, may also include mushrooms

Boulette de viande

Boulette de viande

Meatball, for example, beef and veal meatballs with mint and tomato sauce, serve with pasta or mashed potatoes

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Cabri rôti corse

Kid goat and vegetable stew

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Cignale cù e castagne

Wild boar stew with chestnuts

Daube

Daube

Stewed beef, vegetables and wine, also made with chicken

Eel

Eel

Fish

Fish

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Lentils with figatellu, a pork liver sausage

Pasta

Pasta

Pieds paquets

Pieds paquets

Stewed sheep feet and stuffed tripe

Pithivier

Pithivier

Domed pastry pie, can be savory or sweet

Ravioli

Ravioli

Pasta filled with meat, vegetables, cheese, fruit, nuts, typically in the shape of squares or circles and topped with sauce

Saltimbocca

Saltimbocca

Veal wrapped in prosciutto and sage, then cooked in butter and white wine, may also be made with chicken or pork

Schnitzel

Schnitzel

Breaded and fried meat cutlet, for example, chicken, pork, turkey, veal, Wiener

Seafood

Seafood

Soupe au pistou

Soupe au pistou

Bean and vegetable soup served with pesto

Soupe de poisson

Soupe de poisson

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Veau sauté aux olives

Biscotti

Side, Snack, Appetizer

Biscotti

Twice-baked almond biscuits, many flavors and variations, serve with coffee, Vin Santo dessert wine, orange juice

Brocciu

Side, Snack, Appetizer

Brocciu

Brocciu Corse

Side, Snack, Appetizer

Brocciu Corse

Fresh or matured goat's milk or sheep's milk cheese, from Corsica, France

Capocollo

Side, Snack, Appetizer

Capocollo

Dry cured pork neck

Casgiu merzu

Side, Snack, Appetizer

Casgiu merzu

Pecorino with fly larvae inside

Chestnut

Side, Snack, Appetizer

Chestnut

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Side, Snack, Appetizer

Clémentine de Corse

Clementines grown in Corsica, France

Confiture de figue

Side, Snack, Appetizer

Confiture de figue

Coppa de Corse

Side, Snack, Appetizer

Coppa de Corse

Salted, smoked and cured pork chine, a cut of meat found between the shoulder blades, from Corsica, France

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Side, Snack, Appetizer

Corsican beans

Crottin de Chavignol

Side, Snack, Appetizer

Crottin de Chavignol

Hard cheese made from unpasteurized goat's milk, from Loire, Chavignol, Auvergne-Rhône-Alpes, France

Farine de châtaigne corse

Side, Snack, Appetizer

Farine de châtaigne corse

Chestnut flour from Corsica, France

Figatellu

Side, Snack, Appetizer

Figatellu

Pork liver sausage

Fritelle

Side, Snack, Appetizer

Fritelle

Fritters made with wheat flour or chestnut flour

Huile d'olive de Corse

Side, Snack, Appetizer

Huile d'olive de Corse

Olive oil produces in Corsica, France

Jam

Side, Snack, Appetizer

Jam

Fruit and/or fruit juice preserved by cooking with sugar

Jambon sec de Corse

Side, Snack, Appetizer

Jambon sec de Corse

Salted and dry-cured ham from Nustrale pigs raised on Corsica, France

Lonzo de Corse

Side, Snack, Appetizer

Lonzo de Corse

Dry-cured pork loin from Nustrale pigs raised on Corsica, France

Lonzu

Side, Snack, Appetizer

Lonzu

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Side, Snack, Appetizer

Miel de Corse

Honey from Corsica, France

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Side, Snack, Appetizer

Murri

Medieval Arab condiment paste, there were two primary types: paste made from fermented barley flour, and paste made from fermented fish

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Side, Snack, Appetizer

Noisette de Cervione

Hazelnuts grown in Cervione, Corsica, France

Oreillette

Side, Snack, Appetizer

Oreillette

Beignet, common during Christmas and carnival

Pain des morts

Side, Snack, Appetizer

Pain des morts

Brioche with nuts and raisins

Panzetta

Side, Snack, Appetizer

Panzetta

Rolled and cured pork belly

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Side, Snack, Appetizer

Pomelo de Corse

Pomelos grown in Corsica, France

Prisuttu

Side, Snack, Appetizer

Prisuttu

Pulenta

Side, Snack, Appetizer

Pulenta

Chestnut flour polenta, serve with a fried egg, figatellu or Corsican sausage, pancetta, pig's cheek, brocciu cheese

Salade mesclun

Side, Snack, Appetizer

Salade mesclun

Salade niçoise

Side, Snack, Appetizer

Salade niçoise

A salad made with tomatoes, hard boiled eggs, olives, tuna and anchovies drizzled with olive oil

Socca

Side, Snack, Appetizer

Socca

Chickpea crepe or pancake