5 Gourmet Specialties to bring back from PortoVecchio, Southern Corsica

In Porto-Vecchio, Corsican cuisine is in the spotlight, and the city’s restaurants are full of local delicacies to enjoy. The Island of Beauty stands out for its unique culinary specialties, and Porto-Vecchio is no exception.

Recommended dishes often include the delicious figatellu, a grilled pork liver sausage, and lonzu, a dried pork cold cut. Wine lovers will be delighted by the selection of red and white Corsican wines offered in the restaurants of the region, ideally accompanied by dishes based on fresh fish caught locally. If you are looking for an authentic experience of Corsican cuisine,

Porto-Vecchio is the ideal place to taste these specialties in a warm and friendly atmosphere. On the menu:

Corsican charcuterie

Charcuterie lover, this is for you! The authentic Corsican charcuterie comes from “nustrale” pigs raised in semi-freedom on the island, feeding on a variety of natural foods such as herbs, chestnuts, worms and fern roots, in addition to the food provided by the breeder. During autumn, they feed exclusively on acorns and chestnuts, which contributes to the quality of their fat, giving Corsican charcuterie its distinctive taste!

Among the cold cuts, the coppa, the Lonzu, the Prisuttu and the Figatellu are must-sees. You can enjoy them in a beachfront restaurant, accompanied by a glass of Corsican red wine, such as the famous Patrimonio. This authentic cuisine is prepared with a deep respect for traditions and is part of the culinary heritage of the island.

Do not forget to locate the recommended restaurants to taste these delicious specialties during your stay in Porto-Vecchio, and enjoy this unique gourmet experience.

De l’Aziminu

This culinary treasure brings together an exquisite selection of fish from the region, including monkfish, sea bream, Saint-Pierre, scorpionfish, vive, conger, forgot, gurnard, and crabs from the Corsican coast. However, it is their harmonious union in this dish that makes it truly exceptional. This feast of marine flavours is prepared in a fragrant broth with earthy aromas such as thyme, bay leaf, fennel, garlic, leek, onion and tomato, with a subtle touch of saffron. The fish simmer with their heads, tails and legs to create a culinary blend worthy of their status.

The Aziminu can be enjoyed with the family or in local restaurants, accompanied by a delicious rust. The variations of this dish are the subject of lively conversations, but one thing is certain: the freshness of the ingredients is essential, and the Aziminu has nothing to envy to the bouillabaisse. This unique gastronomic experience embodies the very essence of Corsican cuisine, highlighting the treasures of the sea of Porto-Vecchio.

Corsican wine

Bathed by an exceptional microclimate and endowed with a remarkable geological and climatic diversity, Corsica is a real treasure in terms of wine. You will discover a rich variety of red, white and rosé wines, bearing prestigious appellations such as AOC Patrimonio and AOC Ajaccio. Among the emblematic grape varieties of the island are Grenache, Sacarello, Niellucio and Vermentino. Take the Corsican wine route to meet passionate winemakers and explore wine estates steeped in history. Also take advantage of your stay on the Island of Beauty to taste the AOC Muscat du Cap Corse, a wine renowned for its aromatic richness.

Take advantage of your stay to explore the wine treasures of the Mediterranean island!

Exceptional desserts for the sweet touch

Fiadone

This traditional Corsican sweetness skilfully combines Brocciu, eggs, sugar, lemon zest, Acquavita (a local brandy), and sometimes orange blossom. Originally from northern Corsica, this dessert is a bit reminiscent of cheesecake and once had the honor of enthroned on festive tables. It is savored in its freshness, sometimes embellished with lemon liqueur, honey, or fresh fruit, or even accompanied by bush. Further south of Corsica, a similar delicacy, Imbrucciata, is distinguished by a delicious layer of shortcrust pastry. Some Corsican restaurants even revisit this traditional recipe in a salty version, adding meat and/or vegetables.

Les Canistrelli

These small dry biscuits typically Corsican, offer a delicate flavor and are enjoyed willingly during the coffee break, tea, breakfast, or as an accompaniment to a glass of rosé. Their preparation is based on a mixture of flour, baking powder or baker’s yeast, sugar, and white wine. These emblematic delicacies of the Isle of Beauty can be flavored with lemon, anise, hazelnut, almond or even fig. They can also be embellished with raisins or chocolate chips. Whether in delicatessens or supermarkets in Corsica, Canistrelli are readily available. In the Balagne region, you will also discover variations of these biscuits.