Corsica

In the plain, orchards and vineyards shape the landscape, each occupying 12% of the UAA. Olive trees, kiwifruits and citrus trees can be found among others, providing diversity to the French fruit market. Around 1200 ha of chestnut trees are also managed to harvest the fruits, later transformed into flour.

Many cheeses are available in Corsica, and their small-scale production usually doesn’t allow you to taste them anywhere else but on the island.  Brocciu is used fresh as an ingredient in many dishes, savoury or sweet.

Villages and cities of Corsica display are marked by the passing of time and bear witness to the island’s rich history. Bonifacio, Ajacio, Bastia and Calvi have been shaped by many civilizations, from the roman empire to the Doges of Genova and the french republic ! The original small fishing villages where transformed into military and commercial ports. Today they display all the characteristics of Mediteranean cities : fortresses perched on rocks overlooking the sea, merchant streets lined with tall houses and colourful shutters, churches and palaces.

Wild boar stew and delicacies such as coppa or lonzu made from the Corsican pork are popular. The meat tastes of shrub herbs and chestnuts : it’s a delight !