From Citron to Charcuterie and Brocciu to Boar: A Celebration of Corsican Cuisine

This four-day trip is an introduction to some of the best food and drink produced in Corsica and the local producers that are keeping traditional cuisine alive.
As you drive around the island you will meet a cheesemaker who produces the wonderful fresh Brocciu cheese, a farmer who is reviving ‘citron’ production on the island, a family ‘growing’ fresh oysters and mussels on the lagoon, a micro-brewer making craft beers, and a small whiskey and liqueur producer.
You will also tour a honey farm, visit a winery to try the famous Patrimonia wines, and a charcuterie producing dried meats and sausage from the Nustral pig.
And then there’s lunches and dinners too – you’ll get the chance to eat fresh fish tacos at a laid-back beach shack, grilled lobster at a pretty harbourside restaurant, and wild boar or goat in a mountain village gite.
But it’s not just about food and drink. The trip also includes visits to the historic towns of Bastia and Corte and their ancient citadels, and a boat trip along the breath-taking coastline around Piana. There’s also a walk around a lovely lagoon and wetland as well as time to swim in a gorgeous lake, and in the sea.
To get the most from this trip, I have recommended some very beautiful, and unique places to stay overnight. These need to be booked in advance and details on how to book have been provided in the route description.
Advance booking is also essential for some of the experiences on the trip. Details on how to book these are also outlined in the route description.