Corsican Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The quality of the magnificent local products is due to the wonderful climate, the rich soils and the peculiarities of the coastline of Corsica. This explains the uniqueness of the local dishes, which are almost not found anywhere else in the world.

Seafood

Seafood lovers will not be disappointed in any Corsican city. Everywhere there is a wide selection of not only traditional fish, but also rare species - scorpion fish, sea urchin, crawfish, grouper, stingray, eels. to buy fresh fish and prepare it according to their original recipes.

Chestnuts

One of the characteristic features of Corsican cuisine is widely used in chestnut dishes. The roots of this tradition date back to the 16th century, when the Genoese planted the first plantations in the eastern part of the island. Later, the Corsican general and patriot Pascal Paoli told his compatriots: As long as we have chestnuts, we will have bread! Today, chestnut flour is not used to make bread, but mainly pancakes, pans and a different version of porridge, as well as other over 20 types of dishes and desserts. Roasted and dried chestnuts are a favorite local delicacy. Chestnuts are also found in many types of soups and stews and in sausages, game dishes and even liqueurs. Chestnut wood is also highly valued here because of its beautiful wood, which is used to make furniture and barrels, and it is also ideal for heating.

Pork and sausages

From time immemorial, pork has been a traditional dish on the menu of every Corsican. Today, local farmers are proud to offer not only this tender meat, but also great sausages made with it. Many wild black pigs are bred in the Corsican forests, and hunting is a favorite pastime of the male population. The meat of these animals - roasted or stewed, meets the requirements of every gourmet. Its taste, say people familiar with it, is due to food from the forests: nuts, roots, many fruits, insects and worms. With the game meat of Corsica they make great ham and sausages. Prsuta, for example, is a raw ham that is dried for 1 to 2 years, the round red Sorra is made from pork shoulder, and the dark red Lonzu is made from smoked pork fillet, generously sprinkled with pepper and spices. Among the most unusual sausages is the U-shaped smoked liver sausage, which can be grilled and enjoyed on the island in winter.

The siren

Their production is an ancient tradition. Numerous flocks of sheep and goats allow locals to make more than 12 types of cheese from their milk. Thanks to the rich alpine pasture, the typical Corsican goat cheese has a strong taste, and the local sheep cheese Brocciu (Broccio) is a truly delicious delicacy. It is soft, white and fresh and resembles Italian ricotta. Interestingly, it is served on the table in the first 48 hours after its creation, often sprinkled with sugar. It can be left to ripen until it becomes a solid dry ball. Most other cheeses bear the names of the places where they were produced: Niolo, Venaco, Sartene or Bastelicaccia. Among the most interesting varieties is the Bleu de Corse, wrapped in grass, reminiscent of Roquefort cheese.

Fruits and vegetables

In Corsica, along with a variety of citrus fruits are available and exotic - Berber figs and strawberries. Tangerines of the Clementina variety are in huge quantities - they are small, dense, with a sharp and pleasant taste and a thin skin that peels easily. From vegetables are grown very tasty eggplants, zucchini, beans, beets, tomatoes and peppers. The olive trees from which the local olive oil is made were brought to the island by the Greeks and some trees are more than a thousand years old. The areas covered with low thorny thickets, known as Corsican maquis (maquis), allow the most ardent cooks to pick especially fragrant herbs for seasoning dishes.

Dishes of local Corsican cuisine

Corsican cuisine reflects the duality characteristic of the island. On the one hand, people live on the shores of the Mediterranean, but on the other hand, they also live in the mountains. Their dishes are flavored with macchia herbs, but the legacy of the former Italian conquerors is also felt. Among the national dishes are meat soups with chestnuts, garlic and onions, whose taste is simply superb. Meat connoisseurs will enjoy the dishes with young goat meat cooked on an open fire. All kinds of omelets and egg dishes with the addition of vegetables, sausages and spices are also very common. Each restaurant offers its own special type of bread that you will not find anywhere else.

Eating on the island of Corsica it starts with sausages served with figs or roasted chestnuts, Corsican Soupe corse and aubergines baked with the famous Brocciu cheese. Cannelloni and ravioli are filled with it, with aromatic green spices or spinach. Broccoli cheese can be found in the most unexpected places - in a simple tomato salad, in casserole or omelets, but also in a stuffing of zucchini and sardines. What you should not miss from the pasta dishes is the lasagna with wild boar meat. Its meat and goat are baked with the famous herbs maquis and garlic.

Corsican soup is typical for meals in sparsely populated inland areas, but not for chic coastal resorts. For her, simmer white beans, onions, carrots, potatoes and cabbage for an hour or two, along with marjoram and shank. Then add chopped basil, garlic, ham and pasta and cook until done.

Roast goat in Corsica is considered a festive dish. The legs are filled with garlic and rosemary cloves, sprinkled with olive oil and baked over high heat until the meat turns dark red on the outside and juicy and soft on the inside. Serve with a mountain of unpeeled potatoes sprinkled with olive oil.

The zucchini and aubergines that will be stuffed are cut in 2 horizontally, like boats, scrape the inside and fry it in olive oil with chopped onions, garlic, tomatoes, parsley, minced meat and, of course - Broccio cheese. Add beaten eggs and remove from the heat. Fill zucchini or aubergines with this mixture and bake them. They become magical!