In Corsica, there are beautiful landscapes… and real gastronomy!
Honey, canistrelli, chestnuts, fiadone, brocciu, lonzu… Corsica is a gourmet attic full of specialties and handicrafts that will easily water a trip dedicated to discover the gastronomy of the Isle of Beauty. A six-stage itinerary of culinary Corsica. Departure from Cap Corse.
1. Patrimonio: a tour of the cellars
Sciaccarellu, Niellucciu, Vermentinu… In their pronunciation, the Corsican grape varieties already evoke the character of the wines of the Isle of Beauty. Several itineraries are suitable for oenological discoveries. The novices will start at Cap Corse, where they will taste the “Muscat du Cap Corse“, A natural sweet wine, and there will be Patrimonio, which provides Corsica with one of its best-known appellations.
Around the Gulf of Saint-Florent, wine lovers will approach the vines which benefit from a privileged location sheltered from the wind and bathed in the sun. All you have to do is pick up the phone to notify the winegrowers of your arrival ...
2. Calvi: lemons in Sant'Antonino
During your discovery of the Balagne, Calvi will inevitably prevail. The ancient city of Genoa will be a flagship stop to taste fiadone, the famous Corsican flan with brocciu scented with lemon zest. And since the trip is dedicated to Corsican flavors, push the road to the village of Sant'Antonino to enjoy lemons from Olivier Antonini. For four generations, the estate has cultivated the art of Corsican lemon. The cellar houses juices and especially the house recipe: grape and lemon juice. To be enjoyed on the terrace.
3. Sagone: Geronimi ice cream
For some, these are the best ice cream in France. In Sagone, the temperature is lowered with Geronimi's recipes. The glacier has won several titles including that of best glacier in Europe. Pierre Geronimi of course only concocts artisanal recipes by drawing on local products. Choice of: melon, brocciu, immortelle, chestnut flour, tomato / basil ...
4. Serra di Ferro: the Corsican calves by Jacques Abbatucci
Travel through the Gulf of Valinco until you enter the Taravo Valley. Here, a producer of tiger cow and calf is known as the white wolf by island chiefs, but also those on the mainland. The animals feed freely on grasses from the scrub, giving a distinctive taste to their meat. Jacques Abbatucci's production can be found both in butchers and in restaurants, as at U Mulinu in Paris, the Cercle Rouge and Relais Corse in Marseille. The producer is a small celebrity on the island of Beauty thanks also to his spit veal.
5. Propriano: a meal at the hotel-restaurant Le Lido
1 hour from Ajaccio, the port of Propriano is home to one of the most popular starred restaurants (1 star). Perched on a rock facing the Mediterranean Sea, the chef Romuald Royer bustling about in the kitchens of the Lido family hotel. His modernist vision of Corsican cuisine has earned him a visit from several food critics, who do not fail to congratulate the all-lobster menu (190 euros). This summer, the hat also allows the curious to enter the kitchens to experience the shot (by reservation). Its popularity has also been acquired through its restaurant Mani, also available in Ajaccio, where it serves veal burgers or Octopussy with octopus.
6. Porto Vecchio: the Casadelmar hotel-restaurant
Fabio Bragagnolo is the only two-star chef on the Isle of Beauty. In February 2016, the chef hat that marbles foie gras with coffee and rolls crab and caviar in cannelloni made the headlines by collecting her two macaroons. Its sharp cuisine takes place in a luxurious setting, the view of which plunges straight into the deep blue. Decor and atmosphere are easily related to the panorama of an exotic island. For lovers who have come to treat themselves to a moment of relaxation ...
