Sea urchins are abundant in the Mediterranean and can often be seen in shallow, rocky waters. Not surprisingly, they find their way into many local dishes including appetizers, pasta, stews and sauces in countries from Portugal to Greece.

Filed under: Gastronomy

In addition to its fine wines, cured meats and artisanal cheeses, the island of Corsica is also famous for its honey, being the only one produced in France that carries the prestigious Appellation of Controlled Origin designation (AOC label).

Filed under: Gastronomy

From mild and creamy to nose-tingling pungent and firm, in Corsica you’ll find a bewildering variety of cheeses made with the milk of free-grazing sheep and goats and brimming with mouth-watering flavors. Some of them will feast your eyes as well with their intriguing coats of herbs and leaves.

Filed under: Gastronomy

A unique combination of soil, climate and aromatic plants endemic to the island gives Corsican food products an unmistakable taste. Pork charcuterie is one of the pillars of Corsican gastronomy and every region has its own way of preparing it.

Filed under: Gastronomy

This is one of my favorite Corsican words, one that shares the same root in multiple languages (including English, French and Italian) and the one word that most often comes to mind when I visit the island.

Filed under: Gastronomy