Figatellu is THE essential charcuterie in Corsica. This dry sausage is made of pork liver and meat is flavored with spices, garlic and red wine. The very word "figatellu" comes from "fegatu" which means "liver" in Corsica, and the delicacy is traditionally produced from pigs originating from the island. Dried or smoked, it takes the form of a U and must be consumed shortly after its preparation. It can be eaten raw (dry), like a sausage, or cooked: grilled over a wood fire, roasted in the oven and fried in the pan with or without sauce. Bon appétit!
Lonzu is one of the flagship products of Corsica, made from lean parts of the pig. After being salted, it is chilled for five to seven days and then washed in wine before being dried and peppered. The pork is then placed in a string, smoked and tied. The best method is to keep it in the cellar for at least three months before being consumed. It is eaten raw, as an aperitif or as a starter, or cooked into a meal. Since 2011, lonzu has received the Protected Designation of Origin (PDO) label.
Originally from northern Italy, coppa is also produced by hand in Corsica. This charcuterie is made from boneless, salted and flavored pork loin (usually with pepper) which is then dried inside a natural casing for several months. The more it dries, the more it strengthens. Coppa is generally eaten raw and in thin slices. Note: it is difficult to find the real artisanal coppa outside the Isle of Beauty.
"Those who haven't tasted it don't know the Island", wrote Emile Bergerat at the end of the 19th century. Brocciu is THE Corsican cheese par excellence. The best time to taste it? Between December and April, during the winter. Melty, soft, creamy and sometimes even foamy, brocciu is prepared from whey (goat's milk) or sheep's milk. Its taste is very sweet. It is mainly consumed, fresh, at the end of a meal. An emblematic product of Corsican gastronomy, it is also used in the preparation of several traditional dishes such as cannelloni with brocciu or even fiadone. It can also be refined: it is then called "brocciu passu" and must be matured for at least 21 days. Brocciu is listed as a controlled designation of origin product since 1983 as well as a protected designation of origin (2003).
An emblematic dessert of Corsica, fiadone is prepared with the star Corsican brocciu. Eggs, sugar and lemon zest are also included in the dish, creating something like a regional cheesecake. This custard-like cake requires forty minutes of baking, and typical Corsican fiadone does not rise much. Creamy on the inside and golden on the outside, it's as lovely as its home!
Crispy, soft, irresistable—brocciu beignets are one of the essential specialties of Corsican cuisine. Very easy to prepare, they are made from the famous cheese of the same name, flour, eggs, water, yeast, a pinch of salt, lemon zest and icing sugar. They can be eaten at any time of the day and their flavor is particularly luscious when eaten warm.
These small, crunchy biscuits are available and omnipresent in Corsica, flavored with lemon, anise, almond flavor, chocolate chips or with raisins. In Corsica, they are served both at tea time and at breakfast. They consist of wheat flour, white wine and sugar. These cakes are easily made at home. No wonder you find it in every kitchen on the Island of Beauty!
Chestnut flour cakes
Chestnut flour, or "farina castagnina corsa", is a true tradition on the island. It has had an AOC listing since 2006, and a PDO at European level since 2010. To claim the listing, it must respect a certain number of characteristics: the flour must be made with local varieties of chestnuts, respecting ancestral know-how without chemical treatments. Historically, it was used to make bread or pancakes, but is now used in the development of many Corsican culinary specialties, including cakes. Its subtle nutty taste brings surprising flavors to cakes and other flans, served both in the morning for breakfast and for dessert.
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