Corsica

Traditional dishes Aziminu Born of the rockfish no market wanted, Aziminu simmers in Corsican ports as an island bouillabaisse… AOCPDO Cheeses Brocciu — U Brocciu Born of fire and whey, shaped by the hands of shepherds since the island first had flocks — Brocciu is… PGI Charcuterie Bulagna de l'Île de Beauté Salted and smoked Corsican pork jowl — rustic and generous, Bulagna is the charcuterie of families, the… PGILabel Rouge Fruit & vegetables Clémentine de Corse A green leaf attached to the stalk — that is all it takes to recognise the only French clementine.… AOCPDO Charcuterie Coppa de Corse — Coppa di Corsica Collar of the black pig, salt from Corse, pepper, myrtle and the wind descending from the mountains… Seafood Daurade de Corse / Dorade royale de Corse Eighteen months of sustained swimming in the currents of a Corsican gulf, for a fish with dense… AOCPDO Grains & pulses Farine de châtaigne corse — Farina castagnina corsa "As long as we have chestnuts, we shall have bread." — Pasquale Paoli, hero of Corsican independence… Pastries & bread Fiadone A crustless, flourless flan made purely of beaten brocciu, eggs and lemon zest — the dessert that Corse… PGI Charcuterie Figatelli de l'Île de Beauté — Figatellu Grilled over holm oak embers, served piping hot with steaming pulenda and the morning's fresh brocciu… AOCPDO Spices & condiments Huile d'olive de Corse — Oliu di Corsica Five local varieties shaped by centuries of island isolation, mills perpetuating ancestral methods and… PDO Charcuterie Jambon sec de Corse — Prisuttu A minimum of twelve months in mountain drying sheds, sometimes eighteen or twenty-four — Prisuttu is… PGI Fruit & vegetables Kiwi de Corse A naked fruit, free from chemicals — grown on the eastern plain where returnees from Algeria transformed… AOCPDO Charcuterie Lonzo de Corse — Lonzu The most delicate of the three Corsican PDO (AOP) cured meats — a whole Nustrale fillet dried in the… Seafood Loup de Corse / Bar de Corse A fish reared in the open sea, in gulfs swept by the wind and churned by the current, close enough to… AOCPDO Spices & condiments Miel de Corse — Mele di Corsica Six seasonal honey flows, six portraits of the Corsican maquis — from a golden, floral spring to an… PGI Fruit & vegetables Noisette de Cervione — Nuciola di Cervioni In the heart of the Corsican mountains, where the Tyrrhenian Sea breathes its morning mists over the… PGI Charcuterie Pancetta de l'Île de Beauté — Panzetta Corsica's salted and smoked pork belly — more accessible than the noble PDO (AOP) cuts, it holds an… PGI Fruit & vegetables Pomelo de Corse When a Corsican offers you a pomelo, they give you two gifts: the sweet, aromatic juice of a fruit that… Traditional dishes Pulenda As long as we have chestnuts, we shall have bread », Pascal Paoli is said to have declared in 1758… PGI Charcuterie Saucisson sec de l'Île de Beauté — Salciccia Smoked over hardwoods from the Corsican maquis, dried in the open air of the island's mountains…