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All the flavours of Corsica.
Cold cuts of meat is probably the best in France pigs food bred in the wild is probably the reason for its special taste. the "coppa, lonzu, salsiccia, prizuttu and figatelli" are the stars of the Corsican gastronomy.
After this, cheese is the second speciality of the Corsican territory. It has a "perfumed" reputation.
Desserts are varied. Make from local products : honey, pot cheese, jam ,chestnuts,.. they aren’t envious of the "choux a la crème" and other usual desserts.
Wines are the island gourmet pride. Corsican Wines are equal to the great continental crude. They’re known world wide and deserve it. From Cap Corsica to the Southern tip the wine road is long but delicious. It encourages one to take nap under the chestnut trees.
