One of Corsica’s most iconic cheeses is brocciu, pronounced “brotchiou” in Corsican. As locals say, “Who hasn’t tasted brocciu doesn’t know the island.” This fresh cheese, made from sheep’s or goat’s milk, is available from November to June. Strand d’amour is a delicate sheep’s milk cheese infused with aromatic herbs from the Corsican maquis. In the island’s heart, the village of Venaco produces its namesake soft cheese—also called venachese—from a blend of sheep’s and goat’s milk, shaped into a square tomme.
Corsica’s charcuterie celebrates the pig in every form. Coppa, from the pork loin, follows a traditional Italian salting method. Figatellu delights fresh sausage fans with its pork liver base, often smoked. Panzetta, smoked and dried pork belly, comes flat or rolled and shines raw or pan-fried with eggs and potatoes. Sangui, the ultimate Corsican sausage, is best grilled alongside crispy fried polenta slices.
The chestnut tree defines Corsica’s landscape, with groves harvested since the 10th century—a cherished part of the island’s heritage. Chestnut flour, prized for its nutrition and gluten-free nature, stars in breads, pancakes, flans, and irresistible cakes, showcasing the fruit’s profound influence on Corsican cuisine.
