Corsica

Corsica foods and drinks

Corsica, being an island, has created its own meals. For example, she developed her chestnut grove, raised herds of sheep and raised pigs. The main meals are: - Cold cuts: - Soups and stews: Lonzo, Figatelli and Coppa Le civet and Aziminu - Biscuits: - Beers/drinks Fiadone and Canistrelli La pietra and Coca Mariani - Cheese: Brocciu or auther foods like Corsican honey and Chestnut Flour.

Brocciu

Brocciu is eaten at the end of a meal. It is often used to make many typical dishes such as polenta, cannelloni, etc. or also to make desserts such as the famous and traditional Fiadone (a flan) cooked with egg, sugar and a light zest of lemon.

Coca Mariani

Coca mariani is an invigorating drink made from wine and Coca leaves. It was made in 1863 by Angelo Mariani in Bastia

La Pietra

In Pietra we find chestnut flour, it has a low alcohol content (6°) and is pleasant to drink very fresh when it's warm outside.

Lonzo

Lonzo is not fatty unlike other types of cold meats. (The pig feeds on chestnuts). It is made from the lean parts of the pig and is dressed in natural casing then smoked with Corsican hardwood and dried.

Coppa

Figatelli

The Coppa is a pork loin and is very finely cut. It can be eaten in any way: on pizza, with cheese, pears or marinated radishes.

Figatelli is pork belly. It can be cooked in the oven or in the pan. It can be eaten as is or with vegetables.

Canistrelli

They are made from chestnut and nisse flour. It was created by the Genoese in the 13th century.

Aziminu

The ingredients to make this dish vary according to the seasons and the fisheries, including rock fish (scorpionfish, capon, conger eel, moray eel, sea bream and John Dory.)

Civet

It is a game stew mainly composed of hare, rabbit or deer (sautéed in butter) seasoned with red wine, onions, and bound at the end of cooking with the blood of the animal.

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