Hotels,Vacation Packages - Travel France food and Drink in Corsica

Corsica's cuisine is lent a highly distinctive flavour by the herbs - thyme, marjoram, basil, fennel and rosemary- of the maquis (the dense, scented scrub that covers lowland Corsica), enhanced by olive oil and spices.

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You'll find the best charcuterie in the north, where pork is smoked and cured in the cold cellars of village houses - it's particularly tasty in the Castagniccia, where wild pigs feed on the chestnuts which were once the staple diet of the locals. Here you can also taste chestnut fritters ( fritelli a gaju frescu ) and chestnut cake ( pulenta ) sprinkled with sugar or eau de vie . Brocciu , a soft fromage frais made with ewe's milk, is found everywhere on the island, forming the basis for many dishes, including omelettes stuffed with ewe's cheese ( brocciu ) and mint, and cannelloni al brocciu. Fromage Corse is also very good - a unique hard cheese made in the sheep- and goat-rearing central regions, where kid stew ( cabrettu a l'istrettu ) is a speciality.

Game - mainly stews of hare and wild boar but also roast woodcock, partridge and wood pigeon - features throughout the island's mountain and forested regions. Here blackbirds ( merles ) are made into a fragrant pâté, and eel and trout are fished from the unpolluted rivers. Fish like red mullet ( rouget ), sea bream ( loup de mer ) and a great variety of shellfish are eaten along the coast - the best crayfish ( langouste ) comes from around the Golfe de St-Florent, whereas oysters ( huîtres ) are a speciality of the eastern plain.

Of the local wine , you should be sure to try the Santa Barba or Fiumicicoli wines of the Sartène area, which come in both rosé and red, and the Patrimonio, a robust white wine from Cap Corse. The favoured apéritifs are the sweet Muscat produced on Cap Corse and the drink known as Cap Corse , a fortified wine flavoured with quinine and herbs. Note that tap water is particularly good quality in Corsica, coming from the fresh mountain streams.