Summary

Rich in monuments, Corsica is also rich in culture, crafts and lively traditions in which gastronomy plays a central role: prisuttu, a delicious lean ham from half-wild pigs fed on acorns and chestnuts. Figatelli is a liver sausage, while coppa is based on loin cuts. Chestnut pulenta will go nicely with your wild boar stew, among the cheeses, try the goat cheese and the brocciu, made from ewe's milk. At the seaside, you can enjoy lobster, fish and aziminu, the Corsican bouillabaisse. Eight AOC wines give you a choice of rich, flavourful vintages. Feel free to stop in at the wine cellars. The Corsican wine producers will be delighted to let you taste their products. "A saluta!"

Although graded as a level 3 it is possible to alter the routes so that the daily distances are shorter or longer than the itinerary shown.