{"id":11124,"date":"2024-09-16T09:47:17","date_gmt":"2024-09-16T07:47:17","guid":{"rendered":"https:\/\/corsicalovers.fr\/que-manger-corse-specialites-advice-restaurants\/"},"modified":"2024-09-16T10:56:22","modified_gmt":"2024-09-16T08:56:22","slug":"specialities-food-try-eat-corsica-tips-restaurant","status":"publish","type":"post","link":"https:\/\/corsicalovers.fr\/en\/specialities-food-try-eat-corsica-tips-restaurant\/","title":{"rendered":"Food to try in Corsica (+ tips at restaurants)"},"content":{"rendered":"\n

Planning a trip to Corsica? This island destination with its contrasting landscapes seduced us with its rugged mountains, heavenly beaches and rich historical heritage forged over the centuries. But our Corsican experience would not be complete without its gastronomy. In our opinion, culinary discovery<\/strong> is an integral part of a trip to immerse oneself in the local culture.In this article, embark on a culinary journey of a lifetime. Here’s our advice on what to eat in<\/strong> Corsica<\/strong>.<\/p>\n\n

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This guide is completely independent<\/strong>, based on our experiences. We visited the region anonymously, making our own choices and paying our bills in full.<\/p>\n<\/div><\/div><\/div>\n\n

What to eat in Corsica – savoury dishes<\/h2>\n\n

We fell under the spell of Corsican cuisine, rustic and generous, between land and sea, focusing on charcuterie, cheeses (brocciu), meats (wild boar, lamb), chestnuts and maquis herbs. Here’s a (non-exhaustive) list of Corsica’s main savory dishes, emblematic of the local gastronomy.<\/p>\n\n

Corsican charcuterie (figatellu, panzetta…)<\/h3>\n\n

Delicatessen lovers? You’ve come to the right place! Corsica is renowned for its artisanal charcuterie products and the unique flavours of its terroir. These specialties are mainly derived from locally free-range pigs fed on chestnuts and acorns. Among the most traditional, we tasted prisuttu<\/em> (dry-cured ham) aged between 15 and 36 months in the cellar, coppa<\/em>, lonzu<\/em> and figatellu<\/em>, the famous liver-based sausage. These specialties are often prepared using traditional methods, a guarantee of authenticity and quality. We also enjoyed the local herbs, such as rosemary and wild thyme, which flavored the charcuterie perfectly. You’ll find that the island’s climate contributes to their distinctive taste.<\/p>\n\n

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Corsican charcuterie platter<\/figcaption><\/figure>\n\n

Among Corsica’s emblematic cured meats, we also tasted panzetta<\/em>. Prepared from pork belly, salted, peppered and often smoked with local essences such as chestnut or juniper wood, it can be eaten raw or cooked after a period of maturing. We had the pleasure of enjoying a generous dish of panzetta<\/em> lasagne during our visit to Sart\u00e8ne<\/a>. We liked its soft texture and rich taste, reminiscent of the aromas of Corsican maquis. You’ll find that it’s an essential ingredient in local cuisine, also used in soups and stews.<\/p>\n\n

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Lasagne with panzetta<\/em><\/figcaption><\/figure>\n\n

Prepared meats<\/h3>\n\n

Corsican gastronomy is characterized above all by its conviviality, traditions and family recipes, handed down from one generation to the next. These include game meats and farmhouse meats in sauce. The \u00e0 la carte menu features dishes cooked with local meats: lamb, wild boar, beef and veal are all popular in the kitchen. What, for example, we had the opportunity to try or see on the menu during our stay:<\/p>\n\n