{"id":23681,"date":"2023-08-24T08:00:00","date_gmt":"2023-08-24T06:00:00","guid":{"rendered":"https:\/\/volare.volotea.com\/?post_type=inspiracion&p=23681"},"modified":"2023-08-22T10:51:55","modified_gmt":"2023-08-22T08:51:55","slug":"corsican-cheeses","status":"publish","type":"inspiracion","link":"https:\/\/volare.volotea.com\/en\/cities\/several-cities\/corsican-cheeses\/","title":{"rendered":"Corsican cheeses and other culinary specialities from the island"},"content":{"rendered":"
\u201cU casgiu<\/em>\u201d (cheese in the Corsican language) is a mainstay of the region and one of the delicacies most appreciated by locals and travellers alike. A genuine product of ancestral know-how. Once known as the shepherds’ island, Corsica has inherited a strong cheese-making tradition. <\/h5>\n

Deep in the scrubland, goats and sheep share the dense, rich vegetation, enabling local producers to craft a wide variety of cheeses. This means that part of Corsica’s cultural heritage will be on your plate when you try this tasty speciality. <\/p>\n

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What to eat in Corsica?<\/strong><\/h2>\n

Your stay in Corsica is an ideal opportunity to delve into its cuisine and sample some of the local favourites. Both savoury and sweet, you’ll be spoilt for choice. <\/p>\n

If you are mad about charcuterie, this is the place for you! The choice is yours: lonzu, coppa, saucisson, prisuttu<\/em>… And not forgetting figatellu<\/em>, a dried sausage made from pig’s liver, the real hallmark of the island’s charcuterie. Traditionally smoked over chestnut wood, it is eaten only in winter served inside a plain sandwich. <\/p>\n

Sample a wealth of different dishes when you go out for a meal or do your shopping at the market: cannelloni with brocciu<\/em>, chestnut flour pulenta<\/em>, Aziminu<\/em> (Corsican bouillabaisse), aubergines \u00e0 la bonifacienne<\/em>… It’s hard to get more typical than stufatu<\/em>, for example. This slow-cooked stew is made with manzo<\/em> beef, panzetta<\/em> (smoked bacon), tomato paste, red wine, onions, black olives and bay leaves. <\/p>\n

For a sweet treat, try desserts made with Brocciu<\/em> or chestnut flour, including flan, fondant, fritters and cr\u00e8me brul\u00e9e. To accompany your coffee, tickle your taste buds with biscuits like Canistrelli, frappes<\/em> and finuchjetti<\/em>. <\/p>\n

Not forgetting Corsican honey, olive oil, preserves, nougat, myrtle liqueur, beer and Corsican wine!<\/p>\n

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How to pick a Corsican cheese<\/strong><\/h3>\n

Cheese is one of the cornerstones of Corsican cooking. Many cheesemakers sell their own produce. The island’s temperate, humid climate makes for good, tasty, and high-quality cheeses. The local vegetation is rich and dense. Goats and ewes feed on it, which produces top-quality, high-protein milk. This, combined with the ancestral expertise of the producers, is guaranteed to deliver the great taste of traditional Corsican cheese. <\/p>\n

There are five main cheese families in Corsica, spread over five different regions.<\/p>\n