Foodies will find lots to enjoy in Corsica. The island offers a lot of dishes inspired by fresh and tasty Mediterannean products locally grown but also products much more specific to Corsica and its inland mountain culture such as herb-fed veal, boar, brocciu, seasoning herbs of the maquis, etc… You will discover plenty of original dishes and new tastes. here are some guidelines to make the best of it.
With its popular fishing villages of Maccinagio and Centuri, the Cap Corse, with Bastia at its helm, has always been the region of Corsica turned towards the sea and its trading activities: fishing obviously but also the shipping of olive oil, wine, firewood, cork. This marine merchant influence came mostly from the Genoese who heavily developed tradng between the north and Tuscany.
Running south past Calvi and down to Ajaccio, the rugged and jagged west coast of Corsica is probably the most attractive and popular coastal area of the island. The Reserve of Scandola and the Calanques de Piana are the jewels in the crown but simply driving along the coast and discover some of its hidden beaches and scenic views is worthwhile.
Probably less popular than other areas of the island, the east coast and its mid-mountain back country offer a more intimate and often less crowded experience of Corsica. The coast is straight and thus has less variety than its western counterpart but offer slovely family-friednly beaches and plenty of space in summer.
With Corte at its heart, Central Corsica strikes a difference with the rest of the island. Its history of resistance to invaders, its unique location, its snow capped mountains, lush forests, abrupt waterfalls and still lakes, make it all worth taking the winding road from the coast (after all it is only 40 min from the closest beaches) for something different.