In Corsica, time is taken to eat – it’s never rushed and meals often consist of several courses.

All the usual French products can be found in Corsica, like croissants and baguettes as well as gastronomic meals. But the origins of real Corsican cooking are in the simple, mountain fayre and in the use of fresh, local produce, which is often seasonal and superb, when at its best.

Corsican cheese is still made up in the mountains from either sheep or goat’s milk. Goat’s cheese is usually quite pungent and comes in soft and hard varieties, whilst a typical Corsican soft cheese is brocciu – delicious stuffed in omelettes with fresh mint.

Corsicans make delicious stews, most commonly made from wild boar when in season, but also with veal and olives. Seafood is by no means to be excluded – there’s plenty of trout in the mountains and fresh langouste. Be sure to try a fish soup, served with grated cheese and spicy mayonnaise, smothered croutons.

Aromatic herbs from the maquis are often used as ingredients in recipes and many of Corsica’s fruits like arbutus berries and myrtle are made into sweet conserves, whilst Corsican honey comes in many varieties with quite distinctive tastes.