\nCome and taste Corsican gastronomy: cheese, charcuterie, wine, biscuits and many other local products to be sampled without further ado. If you’re planning a road trip in a van in Corsica<\/a>, you can discover the island’s gastronomy throughout your trip as you travel through the different regions.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”wrap cadrebox row960″ css=”.vc_custom_1475225381980{padding-bottom: 70px !important;}”][vc_column][vc_row_inner css=”.vc_custom_1475667702326{margin-bottom: 12px !important;}”][vc_column_inner width=”1\/4″ css=”.vc_custom_1560852113661{padding-right: 6px !important;}” el_id=”responsive-image”][vc_column_text]<\/p>\n
![\"Corsicaspecialities\"](\"\/wp-content\/uploads\/2016\/09\/vacances-gastronomie-corse.jpg\")
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Discover Corsica’s gastronomy<\/h2>\n<\/div>\n
With so many quality resources from land and sea, Corsican cuisine is renowned for the flavour and quality of its dishes. Today’s chefs, while inspired by traditional recipes, revisit culinary techniques with talent. You can’t really appreciate Corsican gastronomy without trying figatellu (liver sausage with fine herbs), veal with olives, lonzu (spicy pork loin), coppa (dried pork loin strips), pieces of meat grilled slowly over a wood fire. We also recommend trying Corsican soups, particularly the bouillabaisse known as ‘azziminu’, and soups made with legumes and meat. When it comes to cheeses, “brocciu”, a fresh cheese made from goat’s or sheep’s milk, is a traditional speciality that features in many of Ghisonaccia’s traditional recipes. This tasty ingredient is a real delight in aubergines \u00e0 la bonifacienne, herb turnovers and chard pie. <\/p>\n
Other quality cheeses are served as desserts or snacks. As for dishes inspired by seafood, oysters, mussels, lobster and spider crab are often served with cannelloni-type pasta with spicy sauces. <\/p>\n
Fans of irresistible desserts will love the fiadone, chestnut and apple fritters with citron. In the restaurant, you’ll be offered typical Corsican digestifs. These, made from berries and fruit, are well worth discovering, as is the traditional ‘rappu’ (the Corsican equivalent of Italian grappa).[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”3\/12″ css=”.vc_custom_1533281944863{padding-right: 6px !important;}” offset=”vc_col-xs-6″][vc_column_text]<\/p>\n
![\"\"](\"https:\/\/www.perla-di-mare.fr\/wp-content\/uploads\/2025\/07\/gastronomie-vin.png\")
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![\"\"](\"https:\/\/www.perla-di-mare.fr\/wp-content\/uploads\/2025\/07\/gastronomie-charcuterie.png\")
<\/div>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”6\/12″ css=”.vc_custom_1533282139128{padding-left: 6px !important;}” offset=”vc_col-xs-12″][vc_column_text el_class=”blocnote center bloctxt” css=”.vc_custom_1706100498272{padding-top: 62px !important;padding-right: 18px !important;padding-bottom: 21px !important;padding-left: 18px !important;}”]<\/p>\n
Useful notes:<\/p>\n
If you would like a list of restaurants in Ghisonnacia, simply consult this city directory: https:\/\/www.annuaire-mairie.fr\/restaurant-ghisonaccia.html<\/a>. You’ll also find a detailed map of the town and a range of resources on the small town and the surrounding area. Corsican charcuterie<\/strong>, now internationally renowned, was for a long time the sole meat-based diet of inland Corsica, when traditional cooking and curing techniques were still the only known methods of preservation. One of the most famous Corsican charcuterie specialities is Figatellu<\/strong>, a smoked liver-based speciality that can only be found on the island between November and April if you want a truly traditional product. <\/p>\n Salamu<\/strong> (sausage), on the other hand, is available from March to August. Panzetta, sometimes rolled, is made from dried and salted bacon. Only three Corsican charcuterie specialities have a registered designation of origin: coppa<\/strong>, slices of loin salted and cured for 5 months; lonzu<\/strong>, a leaner charcuterie made from sirloin, salted and cured for 3 months; and prisutu<\/strong>, a ham eaten after a year and a half of curing and maturing.[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”responsive-image” width=”5\/12″ css=”.vc_custom_1560850778909{padding-right: 6px !important;padding-left: 6px !important;}” offset=”vc_col-xs-6″][vc_column_text]<\/p>\n [\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner el_class=”responsive-none” width=”1\/4″ css=”.vc_custom_1560851396456{padding-right: 6px !important;padding-left: 6px !important;}” offset=”vc_col-xs-6″][vc_column_text]<\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1560845190376{padding-left: 6px !important;}” offset=”vc_col-xs-12″][vc_column_text el_class=”center bloc-marine bloctxt” css=”.vc_custom_1560849419969{padding-top: 18px !important;padding-right: 18px !important;padding-bottom: 21px !important;padding-left: 18px !important;}”]<\/p>\n Corsican cheeses<\/strong> come in a wide variety all over the island, although most are made from sheep’s milk. Brocciu <\/strong>is the most famous because it has a registered designation of origin<\/strong>. Brocciu is made from whey and is highly distinctive and emblematic of the island. Its seasonal production and short shelf life make brocciu<\/strong> a typically Corsican product that is rarely exported. Alongside brocciu, a fresh cheese, Corsica also produces pressed and soft cheeses: sartinesi, a cylindrical cheese made from ewe’s or goat’s milk; the bastelicaccia<\/strong>A soft cheese with a natural rind produced exclusively on farms; The calinzana<\/strong>A soft, washed-rind goat’s or sheep’s cheese that is best eaten young; the Niolu<\/strong>made exclusively by farm producers, and eaten mature or aged; or the Venacu<\/strong>made from raw goat’s or sheep’s milk, or sometimes both.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”7\/12″ css=”.vc_custom_1560846191392{padding-left: 6px !important;}” offset=”vc_col-xs-12″][vc_column_text el_class=”center bggrey bloctxt” css=”.vc_custom_1606228154375{padding-right: 18px !important;padding-bottom: 21px !important;padding-left: 18px !important;}”]<\/p>\n Olive oil:<\/strong> the olive tree is one of the oldest crops in Corsica. The island has a PDO Oliu di Corsica<\/a>, which is distinguished by its golden colour, and by the sweetness implied by the use of very ripe olives. <\/p>\n Wine:<\/strong> vines were introduced to Corsica in the 6th century BC, when the city of Al\u00e9ria was founded. The majority of Corsican AOC wines are red and ros\u00e9. <\/p>\n Chestnuts:<\/strong> emblematic of the island, the chestnut tree has been feeding Corsicans with its fruit for centuries. Known as the breadfruit tree, it is used to make flour for breads, cakes and sweet biscuits. <\/p>\n Honey:<\/strong> Corsican honey has a registered designation of origin. Its complex flavours reflect the island’ s biodiversity and its mountainous and marine character. <\/p>\n Sweet biscuits:<\/strong> these are known as canistrelli, croquets or frappe, and are an integral part of Corsican gastronomy.[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”responsive-image” width=”5\/12″ css=”.vc_custom_1560850783013{padding-right: 6px !important;padding-left: 6px !important;}” offset=”vc_col-xs-6″][vc_column_text]<\/p>\n [\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1484038762081{margin-bottom: 40px !important;}”][vc_column_inner][vc_column_text css=”.vc_custom_1706100567959{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;}”]To make the most of your camping holiday in Haute-Corse<\/a>, discover also Porto Vecchio<\/a>, Calvi<\/a>, Bastia<\/a>, Bonifacio<\/a>, Ile-Rousse<\/a>, Propriano<\/a>, Aleria<\/a>, Ghisonaccia<\/a>, Sari Solenzara<\/a>, Corsicanmountains<\/a>, Corsican villages<\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1480076438266{margin-bottom: 0px !important;}”]<\/p>\n
\nFor all administrative formalities, it is advisable to contact the Ghisonaccia town hall directly, whose offices are in Place de l’H\u00f4tel-de-Ville.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”7\/12″ css=”.vc_custom_1560844413377{padding-left: 6px !important;}” offset=”vc_col-xs-12″][vc_column_text el_class=”center bggrey bloctxt” css=”.vc_custom_1560849625668{padding-top: 18px !important;padding-right: 18px !important;padding-bottom: 21px !important;padding-left: 18px !important;}”]<\/p>\nLa charcuterie Corse<\/h2>\n<\/div>\n
![\"Corsicaspecialities\"](\"\/wp-content\/uploads\/2019\/06\/Plateau_de_charcuterie-2.jpg\")
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<\/div>\nCorsican cheese<\/h2>\n<\/div>\n
Corsican gastronomy: other local products<\/h2>\n<\/div>\n
![\"Corsicaspecialities\"](\"\/wp-content\/uploads\/2019\/06\/vin-de-corse.jpg\")
<\/div>\n![\"Corsicaspecialities\"](\"\/wp-content\/uploads\/2019\/06\/miel-corse.jpg\")
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![\"vacances](\"\/wp-content\/uploads\/2016\/09\/vacances-caravaning-corse.png\")
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