Résidence Cantu Di Mare

Gastronomy

Discover and Taste the Corsican Terroir, Cantu di Mare, Olmeto Beach

During your stay in Olmeto

Discover Corsican cuisine

Tasting Corsica’s culinary specialties is part of the trip, a cultural discovery for the palate. The region of Corsica features a wide variety of local, traditional and authentic products and is renowned for its original and tasty cuisine. Enjoy the taste of the local cuisine near your vacation residence in South Corsica.

Corsican charcuterie

Give honor where honor is due and make way for Corsican charcuterie, a pillar of Corsican cuisine. It is famous for the high quality of its pork, its traditional artisanal methods of production and the meticulous care given to the smoking process, which uses oak logs and vines to flavor the pork.

Authentic U Prisuttu dry ham is made with Porcu nustrale, the famed Corsican pig, raised in the mountains and whose main diet is acorns and chestnuts. A Coppa pork loin, U Lonzu flavored dried pork tenderloin and figatelli, a U-shaped sausage made from pork and pork liver are the other delicacies of Corsican charcuterie. After tasting these delicacies, it will be impossible not to bring some back home from your stay in your rental villa in Corsica at Domaine Arcobiato near Olmeto-Plage.

Corsican Cheeses and Other Local Specialties

As a mountainous region with a strong tradition of goat farming, Corsica produces numerous cheeses made from goat or sheep milk, typically from Corsican breeds, but not exclusively.

The most famous among them is undoubtedly brocciu, which is consumed fresh, sometimes aged. Corsican tomme and Casgiu merzu, literally 'rotten cheese', are other Corsican cheeses that are a must-try.

Chestnuts are also part of the culinary heritage of the Island of Beauty and wonderfully accompany meats. Corsican chestnut flour is an ingredient in several culinary compositions. Examples include fritters, bread, pancakes, and the traditional dish called pulenta.

It’s impossible to discuss Corsican cuisine without highlighting that it is exclusively made with local olive oil, both in salads and for cooking.

Corsican honey is a PDO (Protected Designation of Origin) and carries the label 'Miel de Corse – Mele di Corsica'. It proudly bears the taste of the Corsican maquis and you will find it in different flavors, such as cistus, thyme, asphodel, strawberry tree, heather…

These are specialties that are easy to find and, most importantly, to bring back in your luggage when returning from your house rental in Corsica!

Corsican Recipes

To give you a taste of the flavors and aromas of this beautiful region, we are introducing two recipes for you to try during your stay in a holiday home rental near Propriano or at home with the fine products brought back from your Corsican journey.

Take advantage of the markets near your holiday residence in Corsica to buy the necessary ingredients for these typical local recipes. You can cook them at leisure in your house rental in Olmeto or later at home.

Recipes

Corsican Soup

Ingredients:

All vegetables depending on the season, with the base being potatoes, leeks, carrots, and fresh or dried shelled red beans, and celery.

Peel the vegetables and cut them into dices and pieces.

In a preferably cast-iron casserole, pour olive oil and sauté all the vegetables without browning them, add tomato paste or fresh tomatoes in season. Ensure that the vegetables remain firm.

Pour in water, coarse salt, and freshly ground pepper. Add a raw ham bone or, if unavailable, a piece of panzetta. Bring to a boil, then lower the heat. Cooking is very important: the soup must simmer for at least 4 hours, but the vegetables should not turn into a puree.

When serving, pour a drizzle of raw olive oil over the boiling soup.

Sturzapreti A Bastiaccia

Ingredients:

700 gr fresh spinach or chard leaves

400 gr brocciu

100 gr grated cheese (Corsican tomme)

2 eggs

200 gr flour

1 teaspoon chopped garlic parsley, salt, pepper

2 tablespoons oil

Blanch the spinach in boiling salted water with a tablespoon of oil. Drain them, reserve.

In a bowl, crush the brocciu. Add the eggs, parsley, garlic, salt, pepper, and spinach.

Mix everything together.

Prepare balls and roll them in flour. In a pot, bring 2 liters of salted water to a boil with a tablespoon of oil.

Gently put the balls in the simmering water. When they rise to the surface, cook for another 30 seconds. Drain them with a slotted spoon.

Place the balls in a hot oven-safe dish, cover with grated cheese, and drizzle with your choice of sauce.

Accompanies well with Corsican veal stew or goat 'a l'istrettu.