Corsican gastronomy

A tasty and family cuisine

The traditional Corsican cuisine is made from the products of mountain agriculture: meat, cooked meats and cheeses from livestock farming (pigs, goats, sheep, calves), as well as chestnuts, honey, vegetables from the garden, fruit from the orchard, and wild herbs picked up on the paths (mint, "nepita", marjoram, thyme...). Hunting is a great way to enjoy tasty game meals (wild boar, blackbirds, partridge...). The coastal communities cook seafood (rockfish, sea urchins, lobsters, etc.) and cultivate vines and olives on the hillsides.

A simple, generous and fragrant cuisine, punctuated by the seasons and religious celebrations, which are the occasion for festive meals: lamb and goat's cheese at Christmas, bread of the dead, cocoa...

Some Corsican specialities

Corsican delicatessen

The Corsican pig "porcu nustrale" lives in the wild in near freedom. It feeds on acorns, chestnuts and maquis grass, which give its flesh a characteristic taste. The cured ham "prisuttu", the loin "coppa" and the loin "lonzu", salted, dried and matured, have obtained the Appellation d'Origine Contrôlée (AOC) which guarantees their origin and quality.

Corsican cheese

Each region has its own cheese, each producer has his or her turn of hand, his or her recipe and his or her maturing times, to make a wide variety of goat's or sheep's cheeses. Brocciu, a kind of fresh cheese made from whey, is eaten at the end of a meal plain, sweet or with brandy. Fresh or dry, it is used in the preparation of many sweet or savoury recipes (ambrucciata, fiadone, fritelle, falculelle, omelettes, cannelloni...).

The Corsican chestnut

A basic ingredient in traditional cooking, chestnuts are eaten whole (roasted or boiled, in soups and stews) and in flour for the preparation of many dishes (fritters, pastries, pulenta...). Corsican chestnut flour has the Appellation d'Origine Contrôlée (AOC).

Zoom on the eastern plain, reserve of regional and tasty products.

The eastern plain where Riva Bella Thalasso & Spa Resort is located is the attic of Corsica. A vast and fertile plain where many Mediterranean species thrive in a mild climate.

The vineyard with 4 500 hectares, two thirds of Corsica's wine-growing area, produces a wine reputed under the controlled designation of origin "Vins de Corse". The olive tree, cultivated since the dawn of time in Corsica, gives a fine and tasty oil. The "Corsican Clementine" with its wild and tangy taste, the only clementine produced in France, benefits from a protected geographical indication (IGP), just like the "Noisette de Cervione" ("nuciola") appreciated since antiquity for its gustatory qualities and its naturally salty taste.

Fields and orchards are exploited around Riva Bella. Small organic producers and market gardeners offer fresh, quality produce all year round: fruit, vegetables, herbs, herbs from the maquis, saffron, spices... Local products are also transformed: liqueurs, brandies and Corsican whisky, jams, mustards, Corsican biscuits and farm produce enhance Corsican gastronomy with delicious products!

The eastern plain is also the meanders of the rivers which join the sea in salt ponds where many seafoods grow naturally (the exceptional quality of the water is sufficient for the growth of the species): oysters and mussels from the Diana pond appreciated since Antiquity for their delicate and perfumed flesh.

The eastern plain is finally mountainous foothills. Chestnut flour in Castagniccia, sparkling water in Orezza, D.O.C. amber honey and livestock farming which produces traditional Corsican cold meats and cheese

A land of character, a rich wild flora which generates essential oils unique in the world, a mosaic of flavours for a colourful gastronomy, to be discovered during your holidays in Corsica!