Corsicans take their food seriously, and the cuisine draws inspiration from French and Italian gastronomic regimes, amalgamating it with the island's unique way of ensnaring the tastebuds. Locals have a three-course meal followed by Corsican wine which never disappoints.
Wild Boar meat is the island's most famous dish, and one should definitely try the Sanglier on the menu. Due to reduced fish stock in Mediterranean, the seafood is expensive, but the oysters and trouts are worth every single penny shelled. The desserts are the epitome of the sheer sublimity that milk and egg are capable of conjuring. The Fiadone and Flan à la farine de châtaigne are a definite must-have!
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