Specialities of Ajaccio
In restaurants of Ajaccio you’ll find a delicious mix of traditional Corsican cuisine and Mediterranean flavors. Must-try specialities of Ajaccio include charcuterie like coppa, lonzu, and figatellu, all made from locally raised pigs. Brocciu, a soft cheese made from sheep’s milk, is a staple in many dishes, including fiadone (a light cheesecake) and beignets (fritters).
Seafood lovers should indulge in fresh fish, grilled octopus, or lobster caught from the surrounding Mediterranean waters. For something heartier, try civet de sanglier (wild boar stew) or veau aux olives (veal with olives), both traditional Corsican specialties. Pair your meal with a local Corsican wine, especially a white or rosé, and end with canistrelli, sweet Corsican biscuits, or a slice of chestnut cake.
civet de sanglier
Specialities of Ajaccio
- Fiadone d’Ajaccio: While fiadone (a cheesecake-like dessert made with brocciu cheese) is found throughout Corsica, the Ajaccio version is known for its distinctive lemon flavor and lighter texture.
- Brocciu Frais d’Ajaccio: The fresh brocciu cheese produced in and around Ajaccio is particularly prized for its quality and flavor.
- Ajaccio-style Bouillabaisse: A local variation of the famous fish soup, adapted to use local fish species from the Gulf of Ajaccio.
- Saucisson d’Ajaccio: A type of cured sausage that, while similar to other Corsican sausages, has a recipe specific to Ajaccio producers.
- Vins d’Ajaccio: The wines produced in the Ajaccio region, particularly the red wines, have AOC (Appellation d’Origine Contrôlée) status and are distinct from other Corsican wines.
- Canistrelli d’Ajaccio: While these small, crisp cookies are found throughout Corsica, some bakeries in Ajaccio claim to have unique family recipes passed down through generations.
Many of these items, while associated with Ajaccio, can be found elsewhere in Corsica. The city’s culinary identity is more about the quality of local ingredients and the way traditional Corsican dishes are prepared, rather than having a large number of city-specific dishes.
Aziminu fish soup
Ajaccio wines
Vins d’Ajaccio, or Ajaccio wines, are an important part of Corsican viticulture and have a distinct identity within French wines. Winemaking in the region dates back to ancient times, but modern Ajaccio wines have been significantly influenced by the replanting of vineyards with noble grape varieties in the 1960s and 1970s.
Vins d’Ajaccio have had Appellation d’Origine Contrôlée (AOC) status since 1984, recognizing their unique qualities and production methods. The AOC covers an area around Ajaccio, including parts of the Gravona, Prunelli, and Taravo valleys. The vineyards benefit from a Mediterranean climate and granite soils. While not a large-scale production, the quality is generally high.
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