Corsica is famous not only for its breathtaking landscapes and rich history, but also for its gastronomy, a perfect blend of French and Italian influences. A trio of local wines, cheeses and cured meats offer a unique culinary experience that reflects the island’s authentic flavours and traditions.
Corsican wines – a gift of Mediterranean sunshine
The Corsican style is halfway between the metropolis of France (just 300 km away) and the influence of Italy, particularly evident in some common grape varieties such as Vermentìnu and Niellùciu . The island’s varied topography and mild climate create excellent conditions for growing grapes. Corsican viticulture dates back more than two thousand years and still preserves its traditions today, while applying modern technologies. The Sciaccaréllu, Niellùciu and Vermentìnu grape varieties are the flagship of Corsica.
Sciaccarellu, which means „crunchy”, is impeccably dominant in the granite areas of the island, and especially around Ajaccio and Sartène. It offers an authentic wild fruity character with a spicy aroma. It produces very distinctive and valuable red and rosé wines, known for their excellent quality and character.
Niellùciu contributes to the reputation of AOC Patrimonio wines. The charm of Patrimonio is this alchemy between a terroir protected from the vagaries of the sea and a dark, rich grape variety with subtle Italian nuances, Nielluciu. A black grape variety but with white juice, it is a grape variety of Tuscan origin, being the twin sister of Sangiovese, with which Chianti is produced in Italy . It produces red wines with an alcohol content of between 13.5% and 15%, very intense in colour, with dense aromas of red fruits and violets and woody notes that evolve towards spices and Mediterranean scrub. Red wines from this appellation are also known for their excellent ageing potential. Fine wines where the fruity character comes first. If you like strong wines, you will fall in love with this one too!
Vermentìnu offers dry white wines with a strong flavour and a fairly high alcohol content. A real explosion of floral, apple and almond aromas.
As you may have understood, the grapes represent a real heritage and a strong local identity, which the wine conveys.
Corsican cheeses – treasures of mountain pastures
The island’s cheeses are based on local sheep and goat farming traditions, and their distinctive flavour is the result of Mediterranean pastures full of herbs. The best-known Corsican cheese is Brocciu, which is available fresh or aged and is even used as a base for desserts. Tomme Corse is an aged cheese with a distinctive flavour, perfect with a glass of local red wine. Niulincu and Venaco cheeses, with their strong flavours, are real specialities for those looking for a gastronomic adventure.
Did you know? Tasty and nutritious, our Corsican cheeses are not only a gourmet’s delight, but also an excellent source of calcium, protein and essential vitamins. Thanks to the natural healing process, they contain probiotics that promote gut health. In addition, Corsican farms use extensive breeding practices and produce milk rich in natural flavours and nutrients.
Cured meats – the traditional flavours of the island
For centuries, the Corsican mountains have been the ideal place for traditional meat curing. Lonzu, made from pork tenderloin, is a delicacy that is lightly seasoned and air-dried. Coppa is another popular ham with a soft texture and rich flavour, perfect with a slice of fresh baguette. Figatellu is a smoked pork sausage, often grilled or cooked, and a real local speciality.
Whether it’s a glass of sun-drenched red wine, a slice of aged cheese or a bite of cured meat, the flavours of Corsica bring the character of the island to every bite. If you really want to get to know Corsica, it’s not only its landscapes that are worth exploring, but also its gastronomy – the true essence of the Island of Beauty.