Cooking France-Corsica

Area : 1294 sq.mi - Population 302000 hab.

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Cooking France-Corsica

Gastronomy

Ghjalaticciu
This dish is characteristic of Corsican gastronomy and is renowned for being adaptable in many ways to any part of the pork. This recipe is based on a pork stomach stuffed with a mixture of tongue, liver, heart and rather fatty cuts (all taken from the pork) which must be finely chopped and seasoned with pepper and garlic. Once stuffed with this mixture, the stomach is stitched up, placed in salted water and brought to a boil. The dish is cut into slices and served cold.

Aziminu
This traditional Mediterranean dish is a cousin of the Provençal bouillabaisse fish soup. The choice of fish used, whether bream, whiting, mullet, grunt, grayling, rockfish, red mullet, John Dory, turbot or langoustine, determines the success of this very colourful dish. Once it has been prepared, the fish is put into a large cooking pot, herbs and other condiments are added, and copious amounts of olive oil poured over the dish. The major difference between aziminu and the bouillabaisse served on the continent lies primarily in the excellent quality of Corsican fish.

Bruccio (or brucciu or brocciu)
Even though the Corsicans incorporate it into many different recipes, brucciu, known as "the king of Corsican cheeses", is not really a cheese. It is, in fact, a fresh, creamy cottage cheese. It is made using whey, which is then mixed with pure ewe's or goat's milk. It can be enjoyed fresh as a dessert in season (i.e. from autumn to spring) or can also be preserved with salt and used later as a filling or topping for all sorts of things: omelettes, ravioli, doughnuts, pies, artichokes or fish.

Wines
You cannot come to Corsica and sample its cheeses without being tempted by one of the many wines produced in one of the eight classified AOC (controlled term of origin) regions (Ajaccio, Calvi, Cap Corse and Patrimonio, Porto-Vecchio, Figari, Sartène and the Vin de Corse AOCs). The red wines, although some are bitter and powerful, can provide a perfect balance, making them an ideal accompaniment to cold pork meats, cheeses and game.
The white wines have floral aromas and are the perfect accompaniment to fish and seafood. The Renucci white for the Calvi region, the vineyards of Marfisi and Orenga de Gaffory (which is excellent) for Patrimonio, the Tanella estate for Figori and the Nicrosi vineyard for white or Muscat from the Cap Corse region are all noteworthy examples.

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