Farming is the main occupation of many of Corsica’s inhabitants; the main crops are grapes, almonds, figs, olives and tomatoes. Inspired by different nations, local food in Corsica symbolises its unique culture - typical local delicacies consist of inland victuals like cured sausages, cheeses made from goat and sheep milk, and lamb seasoned with herbs. Game such as wild boar is also popular.
Mouth-watering traditional dishes descend directly from peasant recipes, soups and stews like ratatouille are made from legumes, peas, vegetable and chickpeas. Lots of fresh local seafood is also on the menu.
Corsicans produce some very good wines such as the delicious white Vermentino, or the Patrimonio red. They also have some great rosé wines. The local fortified wines are also worth tasting – such as the Muscat or the rich Cap Corse. Both can be drank as aperitifs.
The water from Corsica is usually safe to drink from the tap.
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