Wednesday, July 3, 2024 The sun-soaked island of Corsica is not more than an hour’s flight from Nice. The island became a part of France in 1786, and currently, visitors love its crystal blue shorelines and seashores. However, more than anything else, Corsica attracts visitors with its Mediterranean food.
French gastronomy is often tantamount with croissants and crêpes; nonetheless, Corsica adds its individual nuanced taste to this explanation. From olive oil to wine, sausages to cheese, you can find your plentiful food choices in Corsica. Corsica is reachable by plane or boat.
The island has quite a few airports in towns like Bastia, Ajaccio and Calvi. Well-known routes comprise short flights from adjacent Marseille or Nice. It’s even probable to take an overnight ferryboat from Marseille to Bastia.
Nonetheless, taking a short flight to the island is best for a smooth island trip. In Corsica, if meat or cheese is branded AOC, it means that it has been certified by the French authorities; if it is branded AOP, it has been checked by the French and European authorities. A characteristic Corsican meat specialty is its figatellu.
It is easy to spot since it is often much darker compared to other categories of French dried sausages. Wine aficionados do not have to fret. Like the rest of France, Corsica is also recognized for its diverse varieties of wines.
The island might only make up 1% of French vineyards, but it is home to over 100 winemakers..
