France Cuisine & Recipes
Highlighting the region’s best cuisine……Corsican food owes its distinct characteristics to a host of factors……. In particular, its Mediterranean location offers a wealth of raw materials….. fragrant olive oils, sun-loving fruits and vegetables, and mouth-watering cured meats, easily and economically preserved in the Mediterranean heat…… Sanglier or wild boar………Especially in long-simmering stews called civets or daubes in French or tiani in menu Corse….. Sanglier is best eaten during the hunting seasons of autumn and winter…… Figatellu…… Corsicans are renowned for their sausages and hams, whose particular flavour is derived from cochons coureurs or free-ranging pigs, which traditionally feed on chestnuts, acorns, and plants imbued with the fragrance of the maquis……. From these herb-saturated porcines comes the figatellu, a thin liver sausage and Corsica’s pride…… Brocciu……. Mild, crumbly and white, not a million miles from ricotta…. made from the petit-lait or whey of either goat’s or ewe’s milk……this dish can be eaten fresh, as a creamy fromage frais, baked with the zest of oranges or cédrat, a sweeter type of lemon in a fiadone cheesecake, or drained, salted and aged for use in savoury dishes……. Be sure to try an omelette of Brocciu…… Snacks…… The ‘sandwich Corse’ seen on many cafe menus is a panino or grilled sandwich, Italian style filled with charcuterie and cheeses……. Varieties include the Libecciu, the Stellu, according to the menu, ‘the most Corsican of panini’, the Velacu and the Astu…… Equally handy if you’re on the hoof is the bastelle, a little rectangular wallet of pastry or dough, filled with onion, Brocciu cheese, or pumpkin…… Desserts….. For dessert, try the wonderful fiadone, a light flan made with Brocciu, lemon and eggs, the calorie-loaded beignets au Brocciu nor Brocciu fritters, the toothsome ambrucciata or tart with Brocciu or the high-energy canistrelli or biscuits made with almonds, walnuts, lemon or aniseed……
Some of the famous restaurants for your curious taste buds…….Acquavita……. Generally homemade and, at around forty-five per cent alcohol by volume, is like rocket fuel…….. If at the end of dinner your server puts down a little plate with a couple of sugar cubes on it and an unlabelled bottle, pour a few drops from the bottle over the sugar cubes and suck them…… This is a very old custom and a very good one…… Le Grand Café Napoléon…..this one-of-a-kind Ajaccio institution scores a perfect ten on our ‘charm-meter’ for its mind-blowing decor and refined cuisine…U Pampasgiolu is the rustic arch-vaulted dining room of this Ajaccio institution is packed with punters nearly every night of the week…… They come for the first-rate Corsican food made from carefully chosen ingredients……. L’Altru Versu……Ajaccio’s top-notch restaurant belongs to the Mezzacqui brothers, Jean-Pierre front of house, Pierre powering the kitchen, who are passionate gastronomes and excellent singers…… they hitch on their guitars and seren……. A Nepita……Ajaccio’s rising culinary star is winning plaudits and loyal followers for its modern French cuisine and elegant setting…….. Le Cabanon…….Loïc fishes, Nadine cooks… a winning combination if there ever was one…… Don Quichotte…..Tucked behind the fish market, this inconspicuous brasserie is something of a hidden gem, the cuisine is light, fresh and generous, and an absolute bargain……. Le Bilboq…. Chez Jean JeanIn business for decades, this Ajaccio icon is famous for one thing and one thing only: spaghetti s à la langouste or a lobster with spaghetti, savoured alfresco in a tiny pedestrian street……. Boulangerie Galeani…..Sweet-lovers will lose all self-control at this outlet, see if you can resist the devilish beignet de Brocciu or Brocciu fritters and canistrelli…. biscuits made with almond, walnuts, lemon or aniseed…… Le Spago…..No Corsican speciality at this cool designer fusion restaurant decked out in lime green….. just salads and innovative dishes such as pork with apricots in the shade of a magnificent rubber tree down a narrow alley…….Da Mama….Staunchly Corsican French cuisine aside, the main draw of this unfussy eatery is location French….Le 58…..For a quick bite between museum visits, this simple but stylish, quick-serve pancake and panini cafe is the perfect address. Mediterranean….L’Estaminet….. is an old-style brasserie decked out with shiny wood and polished brass, plus plenty of flavour-some dishes.
Corsica has a hot-summer Mediterranean climate with hot, dry summers and mild, rainy winters…….. The natural vegetation is Mediterranean forests, woodlands, and shrubs…. Ajaccio is a city that has a Mediterranean climate, with quite a bit of sunshine!!!!!! With our guides for Many popular tourist destinations. Booking Holiday package to International.
