What to eat in Bastia? Our selection of 10 Bastia specialties

Bastia residents have a taste for tradition and cultivate centuries-old know-how. Although Corsican specialties are well known on the mainland, visitors always play along with discovery. Thus, tastings follow one another and gourmet souvenirs are bought in large quantities. This encourages local producers and artisans to maintain their historical and culinary heritage.

1. Charcuterie

The famous prisuttu ham from Corsican black pork, salamu, dry pork sausage... Not to mention the legendary coppa, panzetta, figatellu and lonzu. Come to think of it, you should perhaps take notes! The Corsican pig is the emblematic animal of the Isle of Beauty. Carefully raised and fed mainly chestnuts, the Corsican pig has flavorful meat that can be made into different types of charcuterie. The high quality of this dried meat has crossed French borders. In Bastia, you'll find the best of Corsican charcuterie, naturally enhanced or flavored with pepper, wine or herbs. The preparation follows ancient know-how. Corsican charcuterie from Bastia is absolutely something to bring back with you as a gourmet souvenir!

2. Cheese

To be tasted in Bastia, alongside a beautiful platter of charcuterie and artisanal jam. Like charcuterie, it's difficult to favor one cheese over another. The best thing to do is taste them all, at a Bastia market or on a café terrace. On the Isle of Beauty, cheese is as serious a matter as charcuterie! The most famous remains brocciu made from goat or sheep milk. Followed closely by the ancient cabrettu, whose first preparation dates from the Roman period. And so many other cheeses, from all over the island, to discover at the stalls of the city's many cheese makers.

3. Aziminu

Proof that Marseille is only a few wingbeats away. Aziminu is the island version of bouillabaisse. This hot and popular dish consists of rock fish, freshly caught from the neighboring coast. The selection can vary between scorpion fish, red mullet, sea bream, mullet... depending on the day's catch. The fish are then roughly cut and simmered in a hearty aromatic broth (bay leaves, saffron, fennel...). The Corsican pot will naturally contain local olive oil, as well as a handful of mussels or some small crabs rich in flavor! In Bastia, aziminu is served with lots of broth and a good amount of dry bread, so you don't leave a drop! Accompany this dish with a glass of chilled pastis or better yet, a regional wine.

4. Wild boar stew

Strong flavors and pure Corsican tradition, that's what "stufatu di cignale" has in store for you! In Bastia, taste this hearty and typically Corsican specialty, whose central element is a wild pig. This strong meat is enhanced with a wide aromatic palette: onions, carrots, garlic, etc. All enhanced with a touch of myrtle or chestnut brandy. This wild boar stew, robust in the mouth, is enjoyed throughout the year. Very popular with locals, each family has its own version of the recipe, passed down from generation to generation.

5. Pulenda

photo credit Wikimédia

At first glance, it's a strange Corsican pancake! This winter specialty is prepared very simply, with chestnut flour, water and salt. The dough ball is then cooked over charcoal and quickly sliced to be enjoyed before cooling. The warm pulenda will generally be accompanied by a large piece of brocciu cheese, fried eggs or charcuterie. To revigorate you properly as the holiday season approaches. Pulenda also has the merit of being an anti-waste specialty. Indeed, after a few days, locals sprinkle it again with chestnut flour and pan-fry it, to give it back some heat and crispiness.

6. Veal with olives

Another detour into the old dusty cookbook of Corsican recipes... In Bastia, you'll have the opportunity to taste this family and ancestral recipe: veal with olives. Prepared with high-quality Corsican veal and green olives from local olive groves. Veal with olives is a slow-cooked dish with a strong aromatic smell. You'll recognize notes of bay leaves, garlic and especially red wine (often patrimonio). This dish is so appreciated in winter that it's not uncommon to find it also in the warmer months. To accompany the meat in sauce, you'll usually find pasta, potatoes or a portion of hot polenta on your plate.

7. Corsican honey

Look carefully at the labels on honey jars in Bastia. They must display "Mele di Corsica" to certify their production on the island. Honey is a flagship element of the Corsican terroir. Bastia residents and all island inhabitants are addicted to it, and above all, very proud! Like charcuterie and cheese, Corsican honey is a must to bring back in your luggage. In addition, it's much more practical to transport. Island honey has as many flavors as Corsica has landscapes. Thus, you'll choose between clementine, chestnut or maquis honey. These distinct geographical areas give the golden honey a unique range of flavors and colors.

8. Fiadone

Savory specialties don't lack zeal in Bastia, but sweet treats haven't said their last word... As evidenced by the famous fiadone, the #1 dessert of all Corsica! Clever and 100% local, fiadone is made with the essential brocciu cheese. Locals add sugar, eggs and some citrus zest (orange or lemon). Under its false cheesecake appearance, you'll discover a unique taste personality. You can't resist its beautiful caramelized color after cooking and its inimitable softness. Fiadone is so appreciated that it's consumed year-round and will beautifully end each of your typical meals. For even more indulgence, this cake is often served drizzled with a drop of brandy and a fruit coulis or citrus marmalade.

9. Canistrelli

Have you seen the time? A break is needed! In Bastia, you couldn't savor a good cup of coffee without accompanying it with a canistrelli... Or two. These are small dry biscuits that are very practical to store, prepared with classic wheat flour, sugar and white wine (there it is again!). The canistrelli dough can then be personalized according to the mood: chestnut, almonds, raisins or citrus... The most daring see it as an opportunity to make a savory version. Hence the canistrelli with onions, herbs or olives. Like a good excuse to extend the aperitif and cushion a glass of rosé! In the mouth, canistrelli are dry, crunchy and quite addictive once you've determined your favorite flavor. Everyone falls into the trap, tourists or locals. That's why you'll see them proliferate in every corner and at all hours of the day. Psst... Another great idea to fill your luggage...

10. Corsican wine

A proud production of the Isle of Beauty, Corsican wine is an unmissable culinary experience during your stay in Bastia. Like the famous wines of Patrimonio or Sartène, viticulture holds a large place in the Corsican terroir. The island lists 9 controlled designations of origin, as well as about thirty grape varieties spread across varied landscapes. The Top 3 among them remains nevertheless Niellucciu (rosé and red), Sciaccarellu (rosé and red) and Vermentinu or Malvoisie (white). These have managed to conquer the palate of wine lovers and make Corsica's wine reputation.