Corsica
Corsica is called the island of beauty for its incredible landscapes: red cliffs over turquoise waters, stone villages on the mountainside and gorges overgrown with chestnut trees.
Corsica is the fourth largest island in the Mediterranean. The island is a region of France but has its own territorial status. Corsicans say about their lively and vibrant island: Corsica was often conquered, but never subjugated. Previously ruled by Pisa, Genoa and France, today Corsica enjoys a special status.
There is something to do in any season: admire the beautiful nature, study history, or bask on some of the most beautiful beaches in Europe. The beaches of Corsica are crystal clear turquoise sea, white sand surrounded by pine trees.
Corsican cuisine is a combination of seafood and sushi. The freshest fish — stingray, tuna, trout, sardines, lobsters, anchovies. In the menu of a restaurant or a small cafe, you should look for chestnut soup with onion and garlic in meat broth, dishes with young goat meat, panzetta bacon with egg and baked potatoes, mint omelet. The most popular delicacy among the Corsicans themselves is liver sausage, fried over an open fire. Be sure to try the Corsican meat platter, which usually includes figatellu, a cured sausage usually eaten with chestnut flour polenta. Of the many local cheeses, you should definitely try broccio, goat or sheep cheese. Corsica also boasts its own distinctive wines: red wines with hints of flowers, fruit and coffee, and dry white wines with aromatic undertones of apples and almonds.
