Introducing Corsica
Shaped like a bunch of vine-ripened grapes, Corsica (Corse) ripples with mountain ranges covered in vivid green chestnut and pine forests, lush hillside pastures and fragrant maquis scrubland. Grape cultivation dates back over 3000 years, with exceptional vineyards on the island.
Corsica’s coastline curls around 1000km of aquamarine and jade-green coves and glistening beaches and bays beneath cliffs. But until the early 19th century, the coast was considered worthless, susceptible to invasion. Corsicans took shelter in the mountains, and even today it’s the interior that defines the culture. Typical Corsican cuisine consists of inland victuals like cured sausages, cheeses and lamb seasoned with wild herbs. Fishing traditionally took place around Cap Corse (the rugged ‘stem’ in the northeast). Away from the coastal resorts and bustling ports, the interior – which often stays snow-capped until July – is still where you’re most likely to encounter Corsica’s language, Corsu, as well as its distinctive customs and festivals.
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Overlooking village in Balagne region.
- Olivier Cirendini
- Lonely Planet photographer
