Located in the west of Italy, Corsica is one of the most popular destinations for vacationers and tourists. Distinguished by its idyllic landscapes and heavenly beaches, it is indeed the ideal place to spend your
Located in the west of Italy, Corsica is one of the most popular destinations for vacationers and tourists. Distinguished by its idyllic landscapes and heavenly beaches, it is indeed the ideal place to spend your vacations and relax. There is no shortage of activities to do and tourist sites in Corsica.
There is something for everyone, young and old. Charcuterie, cheese, dessert, etc., there is something for everyone. As for gastronomy, you won’t be disappointed either. Corsica is a country very rich in gastronomy, but also good wines. So, without further ado, let’s dive into this blog and learn more about Corsica.
You will love the cheeses of Corsica
Cheese-making is certainly the mainstay of Corsica’s economy. Each region has its specialty. Moreover, there is a multitude of varieties in Corsica, to mention only the Casinca, the Calinzana, the Niolu, the Bastelicacciu, and the Brocciu. The latter is the most famous of all Corsica and the most used in the country’s culinary specialties.
This delicious cheese is made with whey and goat or sheep milk. What makes Brocciu different from other cheeses is that it can be eaten plain by adding a little salt or pepper or to season your dishes. You can use it to make omelets, pizzas, and savory pies. Brocciu can also be added perfectly to your citrus pies, red fruit cakes, and the famous fiadone.
The ideal period for the production of this cheese is between November and June. However, you can find it in any season since it keeps very well in the refrigerator, just like Bastelicacciu Rafini, which is also a sheep’s milk cheese. Its paste is soft and creamy, and its rind is white or ivory. This cheese lends itself equally well to both savory and sweet dishes.
But also delicatessen
The charcuterie is the flagship element of Corsican gastronomy. The particularity of their flavor lies in the fact that the pigs are raised in the open air and in the sun. They also feed on food taken from the botanical scrub (chestnuts, shrubs, etc.). In addition, a very particular production technique is used.
The salting, mincing, and drying methods vary according to the product being made, but only the local artisans know the secret. The most famous are the coppa, the lonzu, the prisuttu, the figatellu, and the dry sausage. Corsican sausages can also be eaten alone as an aperitif with a bottle of wine or as a tasty dish. Indeed, there are recipes which use as ingredients one of these products like the sautés of veal with olives or the tart with prisuttu.
Or the famous fiadone
The fiadone is the emblematic dessert of Corsican gastronomy. Moreover, you can find it in all the restaurants specializing in Corsican cuisine. The fiadone looks like a cheesecake, but it is less thick. It is very easy to make. For a recipe for 4 people, you simply need
500 g of Corsican cheese (ricotta, brocciu, etc.)
150 g of sugar
4 eggs
One lemon and a little flour or maizena.
After preheating the oven to 180°C, put the cheese in a bowl and beat it with a whisk. Add the eggs one by one and then the flour. Finally, add the sugar and a bit of vanilla and lemon zest to flavor the cake. Pour the mixture into a buttered dish and bake. It will take between 30 and 45 minutes to cook, depending on the size of your dish. In Corsica, the fiadone is usually eaten during the Easter holidays but can also be eaten as a dessert throughout the year.
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