Corsican cuisine is a typicall mountain and terroir kitchen.
Its “Charcuterie”, cheeses, game are well known.
But its seafood, fish and shellfish, and its wines stand a range of additional exceptional wealth.
It borrows cultures that have succeeded in the past,
the specificity of its relief and by maintaining traditional recipes and inventiveness of local chefs,
it was able to hoist the flag of gastronomy atypical.
Enjoy lobster pasta, a “Chapon” (Scorpionfish) stuffed with garlic cream,
small red mullet, in the shade of a “Paillotte” or in the alleys of the old town;
a wild boar stew in sauce or Corsican veal olives, simmered in a mountain auberge;
or simply our definition of snack, the “Spuntinu” a bit of meat,
a piece of cheese and a glass of wine …
We offer you a list of all unforgettable addresses of our shared experience.
