Mmmmm! Never have I enjoyed the culinary aspect of a holiday as much as when I travel to Corsica. It is just about impossible to eat a meal that doesn’t taste good in Corsica. Dishes with fancy names and far-fetched combinations of ingredients are not to be found here. Instead, you are treated to refreshingly homey and incredibly tasty Corsican charcuterie and cheeses and freshly caught seafood delicacies.
Every day is a yummy adventure. Wild pig lovingly stewed in red wine and myrtle, creamy brocciu (an Appellation d’origine contrôlée cheese made from fresh ewe’s milk) mated with mint in a scrumptious omelette, plump, fresh mussels in cream and Noilly Prat, intensely delicious golden-red fish soup, mouth-watering sausages and cured pork tasting of a life spent eating wild chestnuts and acorns, the most delicious white fish (called St. Pierre? or St. Jacques?) I have come across in a long time, and AOC honey that smacks of the fragrances from the lovely and wild maquis.
A lunch overlooking the beach in Girolata, a lively food market in Ile Rousse, a minty omelette in a tiny mountain village and creamy mussels enough to feed an army in a restaurant by the sea in Calvi…who said diet? Just eat and enjoy!
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