Top 22 Corsican Foods

Brocciu is a cheese that can be fresh or matured, made on Corsica island from goat's or sheep's milk and whey. It can act as a lactose-free replacement for the Italian Ricotta cheese. It has a smooth, creamy and crumbly texture and its fat percentage is in the ranks of 40-50 %. If eaten young and fresh, it is best to strain it through a cheesecloth or a sieve to remove the excess liquid from. When it is sold as matured cheese, it matures from a few weeks to a month. It has a sweet, milky taste and is best used in making omelettes, baked good such as pastries, or used in making soups. On its own, it is best to pair it with red wine, or with Corsican white wines.Expand

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe’s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs. The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. The Corsican fiadone closely resembles similar Italian desserts which are predominantly made with ricotta.Expand

Hailing from Corsica, these traditional shortbread cookies typically consist of flour, sugar, white wine, and flavorings such as anise or lemon zest. Canistrelli are double baked, and because of that they are incredibly crispy and have a long shelf life. The cookies are commonly enjoyed for breakfast, when they are usually paired with hot beverages, but canistrelli also make an excellent sweet snack when paired with white wine.Expand

Fleur du maquis (also known as Brin d'amour) is a French cheese hailing from Corsica. The name means flower of the maquis, with the maquis referring to the Corsican landscape. The cheese is made from sheep's milk and has a natural rind that's covered with herbs (juniper, rosemary, fennel) and chilis. The aromas are nutty, floral, herbal, and musty, while the flavors are mild, sour, tangy, and citrusy. The texture of Fleur du maquis is creamy, but if the cheese is allowed to fully mature, the paste becomes runny and stronger in flavor. It's recommended to pair it with albarino and tempranillo. Serve it with thyme honey or floral honey from Corsica.Expand

Jambon sec de Corse is a salted, dry-cured and matured ham made from the meat of the local Nustrale breed of pork, coming from the French island of Corsica, where the soil and climate favorably influence the taste of the meat. The animals feed mostly on local chestnuts and acorns for at least the first 30 days, after which the diet is supplemented with barley. Jambon sec de Corse is matured for at least 12 months, acquiring its unique texture and flavors. When sliced, the ham is lean and red to deep red, well marbled with intramuscular fat. The flavors range from rich and fruity to woody and nutty with hints of mushroom. Due to its high fat content, it is almost sweet, but also salty and peppery. Pair it with green olives, melon or figs.Expand

Coppa de Corse is a salted, cured and slowly matured meat prepared from the chine of pigs of the Nustrale breed that is local to the island of Corsica in France. The meat is processed for a minimum of five months and weighs from 0,8 to 2,2 kilograms when fully matured, tied with a string or a net. The texture of the meat is smooth and firm, and the taste is extremely rich and intense, with flavors reminiscent of fruit, mushrooms, hazelnuts and a woody, salty, peppery taste, as well as a slight buttery and smoky aroma. Once this unique, lean meat is sliced thinly, a deep red and marbled color shows along with the white-pinkish intermuscular fat, the oily slices ready to be consumed with a slice of toasted bread or paired with cheese.Expand

Lonzo de Corse is salted, dry-cured and matured meat made from pork loin of the Nustrale breed, native to the French island of Corsica, where the animals feed mainly on chestnuts and acorns. It must mature for at least three months, tied with a string and hung to develop its distinctive flavors. When sliced, the slices are oily and slightly marbled with white to pink, tender fat, while the meat is dense, supple, creamy and pink to red. The meat develops a characteristic variety of light and fresh, sweet flavors, ranging from those of dried ham, mushrooms, woodlands and hazelnuts to those of salt, pepper and smoke. It can be enjoyed thickly sliced as a starter, diced and paired with beer as an aperitif, or pan fried in omelettes.Expand

Produced in Corsica from the milk of local Lacaune ewes, Brin d'amour is a semi-soft artisan cheese with a creamy texture and flavors that range from mild and citrusy to sour and tangy. Its name can be translated as a breath of love, referring to the aromatic coating of juniper berries, thyme, fennel, rosemary, and (sometimes) chili peppers. When the cheese is young, it is moist, firm, and slightly sour, but with age, its rind develops dots of bluish-grey mold, while the texture becomes softer. Brin d'amour pairs well with olives and tomatoes, and it can also be grated over pasta.Expand

Niolo is a French cheese that originates from Casamaccioli, Corsica. It is made from raw sheep’s milk and has a soft and creamy texture. The washed rind has a strong aroma, while the flavors on the inside can be best described as nutty. After ripening for three months, it develops a strong aroma on its natural rind, which is white or grey in appearance. It was first produced in the 1950s by the Santini brothers. Pair it with a glass of white wine.Expand

Falculelle are small, round sweet cakes made with fresh brocciu cheese, eggs, sugar, and optionally a bit of flour, often flavored with lemon zest and a splash of eau-de-vie. Their development stems from Corsican cooking where brocciu, a whey cheese made from sheep or goat milk, was used in many desserts, and in the town of Corte these cakes became especially associated with local markets and household kitchens long before widespread commercial baking. Preparation begins with well-drained brocciu that is crumbled or beaten until smooth, then mixed with sugar, whole eggs and sometimes flour to adjust firmness; lemon zest and a small amount of eau-de-vie are added to the mixture for aroma, and large spoonfuls of this batter are placed on sheets of dried chestnut leaves or parchment, then baked until set and pale golden in color. Variations include slight adjustments in the ratio of brocciu to eggs and sugar, the addition of more citrus zest, or a brushing of egg yolk and sugar for a glossier finish. Falculelle are eaten warm or at room temperature as a dessert or a sweet snack, typically served on their own or lightly dusted with powdered sugar, and they pair well with black coffee, mild herbal teas, or a glass of Muscat from Corsica.Expand

Moulin Oltremonti is an olive oil producer located in Corsica, France. The company produces high-quality extra virgin olive oil from olives grown on the island. The estate focuses on traditional and environmentally friendly farming practices. Oltremonti's olive oils have received multiple awards for their quality and taste.Expand

Colomb Béréni Création C.B.C. is a chocolate producer based in Peri, Corsica. The company specializes in crafting artisanal chocolates using high-quality ingredients. It is known for its unique and innovative flavor combinations that incorporate local Corsican flavors. Expand

Pascal Flori is a renowned producer of traditional Corsican cured meats, known for his unwavering commitment to quality and the preservation of authentic production methods. His charcuterie, located in the heart of Corsica in Murato, specializes in delicacies such as lonzo, coppa, figatellu, and saucisson, all crafted according to time-honored recipes passed down through generations. By using only the finest ingredients and adhering to traditional drying and smoking techniques, Flori ensures that the distinctive and rich flavors of Corsican gastronomy are preserved. His passion for the craft is evident in every product, and connoisseurs of fine charcuterie around the world recognize his dedication to artisanal methods and the exceptional taste of his carefully curated selection of cured meats.Expand