Book your holiday in the Balagne

Corsica is  endowed with beautiful scenery and a rich culinary tradition.  We will take you on a voyage of discovery of these traditions: the famous 'Figatellu', also the olive oil, and the 'l'Aziminu' a delicious Corsican bouillabaisse (fish stew).

Discover the savoury specialities

Are you tempted by an aperitif with friends?  The Balagne can tickle your taste buds with its traditional dried meats - 'charcuterie'.  You will find 'Figatellu' -made from pigs liver, which can be eaten raw or cooked, and the different cooked hams: 'Lonzu', 'Panzetta', 'Coppa' and  'Prisuttu'. Corsica is also well known for its cheeses, with 'Brocciu' a type of ricotta, being one of the most famous. An aperitif is fun, but a main course can taste even better!  'L’Aziminu', a Corsican fish stew which can be accompanied with polenta, made with chestnut flour. As for Corsican olive oil, a mythical speciality dating from past generations, which has become an economic wealth for Corsica.

What are the sweet specialities of the Balagne?

How to finish off your meal well? You can finish with a slice of 'Fiadone', this delicious cake, typically Corsican is made primarily from cheese. 'La Falculella' - small cakes made from 'brocciu' and cooked on a chestnut leaf is also tasty.  'Canistrelli' biscuits go really well with a delicious cup of coffee,, in your rental apartment in the Balagne at Residence Arinella.