Subcategories

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  Corsican pork-butchery

  Gastronomy and terroir Corse

  The citadel, excellence in the deli

  A native of Corsica, the visitor is charmed by the island's beauty and future host-eager to discover the wonders of nature and in the maquis, sometimes you'd want to take home with you inimitable saveurs du terroir corse, regional products, of which only the corsican gastronomy has the secret...

  What is more pleasant, in the monotony of an everyday life where the lack of sun is felt, than to open an excellent sheep's milk cheese from corsica, enjoy a piece on a slice of fresh bread, and go in the sun when you close your eyes, smell the herbs of the maquis, the caress of the wind of the mediterranean region ? And that tell of the variety and the excellence of the famous

  Corsican pork-butchery product, corsica authentic

  ? How not to salivate listening to these evocative names of tradition, the tastes of an exceptional richness :

  • figatelli,
  • lonzu,
  • pancetta,
  • coppa,
  • exception of prisuttu...

  Corsica is traditionally a producer of a large number of varieties of sausage, which are suitable for all tastes and in all modes of tasting. Some of the specialties are unique and inimitable, as the figatelli sausages prepared with lean meat and pork liver, but especially the piece with the richest blood, the liver (the word "figatellu" contains the word " fegatu ", meaning liver). The lonzu, meanwhile, is extremely appreciated for its characteristic thin, because it is taken in the net of the pig ; the coppa it is a charcuterie corsica is very close to the lonzu, but differs in its origin (spine). And the fans charcuterie corse will not miss to enjoy the famous exception of prisuttu, ham without bones corsica, which owes its unique flavor to its drying technique and the spices used in the recipe of its preparation, but especially in the quality of pigs in corsica, well-muscled and fed to the chestnuts.

  figatelli, figatellu, sausage, corsica, boar sausage, lonzu, panzetta, exception of prisuttu,coppa

  To guarantee an optimal conservation of all our deli Meats Corsicans are vacuum-packed for transportation

  Corsican pork-butchery traditional manufactured in the heart of the mountain in the center of corsica. On this website, we offer you the genuine deli, Corsican mountain. Of impeccable quality, it is made in the traditional manner in our workshops (accredited by the C. E. E.)

  located in the heart of the Castagniccia The figatelli, sausage (pork or wild boar), coppa, lonzu, with the exception of prisuttu, panzetta are smoked in a fire of chestnut wood in the fucone (smokehouse traditional) continuously for three or four days, and then left to dry for several weeks in our basement airy to get a mature ideal.

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  Corsican beers

  Corsica beers are a speciality of Corsican products. Alcohol abuse is dangerous to health. To consume in moderation.

  The Pietra Brewery

  Armelle and Dominique Sialelli created the first Brasserie Corse in 1996. Beyond having made beer in Corsica, they elaborated "Corsican beer", the first beer in the world stirred with a mixture of chestnut flour and barley malt. What was a successful challenge, after developing new recipes, the beers of the Pietra Brewery are now being exported all over the world.

  Brewery beers

  Symbol of the island of beauty, the Pietra Brewery has seven different beers, all as original as each other. After selections, we present you the most popular:

  Pietra

  Amber beer flavoured with chestnut, intense mousse, dense and creamy, notes of honey and smoked light to the smell. Alc. 6 ° vol.

  Pietra Bionda

  Chestnut flavoured blond beer, creamy mousse, subtle intensity and slight bitterness. Alc. 5.5 ° vol.

  Colomba

  White beer flavoured with maquis herbs (arbousier, Myrtle, Juniper...), persistent Moss, spicy aromas, delicate flavour with fresh citrus notes. Alc. 5 ° vol.

  Serena

  100% pure malt blond beer, light and airy foam, subtle intensity and refined character. Very thirst-saving. Alc. 5 ° vol.

  The art of tasting

  Like good wine, good beers leave aromas, colors and tastes different.

  But how to taste a Corsican beer?

   

  1.        The beer must be at temperature, not too hot, not too cold, 6 °c for blondes/whites and 10 °c for Brunettes/amber.
  2.        Choose a beer glass, its shape actually plays a role in the diffusion of aromas.
  3.        Rinse the glass in cold water to prevent bubbles from sticking to the wall impurities.
  4.        Pace e salute!

   

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  Thank you all! CorseBoutique, the flavours of authentic Corsica!

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  Canistrelli

  the canistrelli is a speciality of Corsican products. To be consumed in moderation.

  Canistrelli made in Corsica!

  Discover the canistrelli, these delicious Corsican cookies that can be found on all tables! You would appreciate them during a relaxing moment! At the time of coffee, tea, hot chocolate or dessert, this cookie crispy will appeal to the greediest. So treat yourself! ... or treat yourself! Choose and send your unique taste order to whomever you want and where you want! That's not great!

  The biscuit factory of AFA and CorseBoutique, an institution!

  Based on a well-known family know-how, the notoriety of this Corsican biscuit is no longer to be done, 34 years of experience for your own pleasure! CorseBoutique.fr presents today its wide range of Corsican canistrelli AFA Biscuit Factory: Nature, lemon, hazelnut, chocolate chips, almonds, anise, white wine... and many more!

  
  new! Find your box set canistrelli moorish head-shaped! Two models available: White and Black.

  new! Canistrelli with chestnut flour and walnuts. A mix of character!
  new! Canistrelli with Piètra beer. Lightness and delicacies!

  
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  Thank you all! CorseBoutique, the flavours of Authentic Corsica!

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  Corsican cheese

   

  

  Corsican cheese is a speciality of the corsan products. To consume in moderation.

  The Corsican cheese, a must!

  Discover our Corsican cheeses from the cheese factory Pierucci, these delicious cheeses of corsous goat and Corsican sheep! The flavor of our cheeses comes from the rich and natural food of our mountains, the milk of our goats and our sheep is thus of exceptional quality. Our refining will reveal unique aromas to each cheese (3 to 8 months). In Corsica, gastronomy holds a place of first order.

  FROMAGERIE Pierucci, the Corsican producer!

  Born from a family of corsan shepherds, the Pierucci family has maintained traditional know-how for more than three generations. Today it is a company that has known ally modernity and tradition to provide you with quality products. CorseBoutique presents its range of Corsican cheese from the FROMAGERIE Pierucci: sheep cheese U Pecurinu, goat cheese A Casinca, Tomme Corse with beer Pietra, Tomme U Pecurinu, Tomme of sheep and goat. These are must-haves not to be missed!

  The tasting, a taste of the Maquis!

  You can taste these cheeses on a good country bread and if you have time and envy, why not make bruschetta? Accompanied by fresh vegetables (tomatoes, Zucchini, eggplant, garlic, olive oil...) and COPPA or Lonzu, it is a delight! Believe me, we don't talk about taste but seduction.

  
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  Thank you all! CorseBoutique, the flavours of authentic Corsica!

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  Terrine and pâté made...

  Terrine and pâté made in Corsica

  
   

  Corsican Terrine, Terrine of Figatelli, Terrine with Myrtle, Terrine of wild boar, Terrine of the brocciu Shepherd and Mint, Terrine of Corsican veal, Terrine of the Maquis with mushrooms, Terrine of wild boar with water of life, Terrine of Figatelli with water of life, Terrine Corsica A chestnut.

  Terrine and pâté made in Corsica

  The secret of our terrines lies in the use of specialties of the terroir: various game, Figatellu, smoked sausage at the base of pork liver, or brocciu, fresh cheese with milk of sheep benefiting from a "appellation of origin controlled". All this is relieved of the most characteristic flavors of the island, those that made Napoleon say: "I would recognise my island with my eyes closed just the smell of the Maquis carried on the waves". For all our terrines, 36% of game is implemented, ensuring a minimum of 30% of the final composition. The richness and nobility of these blends, expertly dosed, make terrines "Charles Antona" a privileged entrance that will put you in appetite. Source: SAS Corsica Gastronomia.

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  The Cooked Dishes...

  Made in Corsica by Corsica Gastronomia.

  Today, anxious to offer you

  the best of the cuisine of corsica

  Charles Antona offers you the new version of the brand to which he gave his name. Made without colouring, preservative or artificial flavours, the brand Charles Antona assure you of a recognised know-how, a legacy of centuries of culinary tradition.

  Our motto : respect the traditions and offer impeccable quality.

  Charles ANTONA

  CORSICA GASTRONOMIA.

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  Organic products

  Corsican tradition and biological commitment.

  Discover our 4 new terrines and our 6 jams, 100% organic. Terrines cooked according to the respect of natural flavours and jams with more fruit (60%) and less sugars. We have highly selected our raw materials in order to offer you high quality products, exclusively from organic farming. Charles Antona products, without dyes or preservatives and without flavour enhants.

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  The Pastries Corsican

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  Jams from Corsica

   

  Corsican jams are a specialty of Corsican products.

  Jams and jellies of Corsican tradition

  Our jams are prepared with carefully selected, sweet and ripe fruits. They are then cooked according to traditional Corsican recipes in order to preserve their exceptional qualities and to make tasty jams full of delicacies. Discover without further ado the jelly or the extra Corsican jam "Orsini" and "Charles Antona".

  Minnà's specialties

  Minnà means "Grandma" in Corsica, these are jams from organic farming without dyes, preservatives or artificial aromas, reminding us of the flavors of jams of yesteryear.

  Arbouse and myrtle jelly

  Specialties of the Mediterranean regions, our jellies of arbouse and myrtle are prepared from wild berries of the scrub and the Corsican forest. They will deliciously accompany all your breakfast spreads as well as the making of your fruit pies. Arbousier and Myrtle are also known for their therapeutic virtues.

   

  Arbousier : Also called the strawberry tree, fruits much appreciated for their sweetness, rich in vitamin C.

  Myrtle : Small Mediterranean shrub, fruit with juniper flavours and rosemary-smelling leaves.

   

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  The Nougat of Corsica

  The Nougat of Corsica,

  nougat myrtle, nougat, hazelnut, nougat, chestnut, nougat clementine, nougat, fig.

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  Corsan wines

  The legendary fame of the Corsican vineyard begins well before the Greeks.
  As the vine grew in the wild, these small berries were already so sweet in the palate.
  Much later, this plant, put into cultivation and finally domesticated, will be considered one of the
  great conquests of mankind, for the source of a sacred drink.

  
  Thus Corsican wines owe their strong identity to a know-how, a legacy of a wine tradition that
  dates back to antiquity.

  
  Six centuries BC, the Greeks made alalia wine (Aleria) one of their favourite beverages.
  The Romans took over.

  
  In 35 BC, Virgil already evoked the qualities of the wine of Balagne, Ruby colour and pleasant
  to taste. During the centuries of invasions and unrest that followed the fall of the Roman Empire, the
  vine survived, awaiting the return of peace... and winegrowers.

  
  In the 11th century, becoming administrators of the island, the Pisans put Corsican wine in the ciboriums
  of their priests and the goblets of their notables.

  
  A century later, having replaced them, the Genoese did likewise.
  After 1769, French sovereignty did not end the wine-growing activity and its exports
  to Northern Italy, quite the contrary!

  
  After 1850, brake. The powdery mildew and Phyloxera raved the vineyard. These plunder were
  but overcome by determined men. And at the end of the century, there was even a recovery
  outside sales and the growth of major areas. However, from the early years
  of the twentieth century, a general collapse of wine prices halted this expansion.

  
  The great war finished the decline. She killed the men, the vines and the
  commercial links. There remained only islands of production on the margins of the market.
  Fifty years passed before Island viticulture became a real economic sector.
  Heiresses of these millennia roots, the A.O. C (appellation of origin controlled) of today
  were determined by the location and proportion of indigenous grape varieties, as well as by the
  the natural specificities of each vineyard terroir. These are all elements that compose today
  the identity of corsan wines and make their specificity.

  
  With a recognized know-how and knowing how to make the most of natural assets that the whole world
  desire, corsan winegrowers continue to develop a "quality" approach.
  They prefer the selection and improvement of local grape varieties, use new technologies
  (vinification, bottling, ageing) to enhance, always and again, their production.
  Thus, they obey the Winemaker's Millennial ethic: that is, men in search of the best,
  feeling invested with a history and know-how that they must preserve, value and convey.

  
  These are the keys to the success that Corsican wine now knows.

  Source: www.vinsdecorse.com

  
  Tip: alcohol abuse is dangerous to health. To consume in moderation.
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  The aperitifs and...

   

  Corsican aperitifs and liqueurs are a speciality of corses products.
  Alcohol abuse is dangerous to health. To consume in moderation.

  Will you take a little aperitif from the country?

  Before lunch or when the evening comes, we can start to take an aperitif, nothing will prevent us from refreshing ourselves by these summer heats! And it falls rather well, it turns out that in Corsica the aperitif is a moment of relaxation and conviviality very appreciated, often accompanied by charcuterie and cheese. And I'm sure! Whether you are Corsican, German, Italian, Dutch or English, who does not like to have a drink with friends or family? We will therefore find the different Cape Corsica and liqueurs of our island of beauty without delay.

  The Cap Corse L.N. Mattei, an emblematic aperitif!

  Elaborated in 1872 by Louis-Napoléon Mattei, the Cap Corse (white or red) is an aperitif aged in oak barrels based on Capicursu Muscat, macerated oranges, maquis plants and quinquina. This Corsican alcohol sold all over the world and found itself in all the bars, we found a lot of derivatives (ashtrays, card games, jug...). It was only 29 years later, in 1901, that Cap Corse Damiani made its appearance, elaborated by Simon Damiani. Very quickly, he launches the first pastis Corsican: pasties Dami, then a few years later, cédrat liqueurs, Myrtle liqueurs, chestnut liqueurs... Etc. All remarkably delicious.

  Our Corsican liqueurs from the Orsini domain

  Born from a handmade manufacture in Calenzana in Haute Corse, the Orsini liqueurs are derived from very old recipes, elaborated with several varieties of fruits and berries, their flavours are indisputable. The Domaine Orsini won 4 medals at the General agricultural competition Paris 2018.

   

  The corsic alcohols we have just quoted are available below.

   

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  Corses condiments

  Our selection of corsan condiments

  An excellent condiment can transform the simplest dishes into a real feast. On the side of the Isle of beauty, corsese condiments are appreciated for the richness of their aromas, perfuming your dishes with the scents of the Maquis. We have carefully selected the corsian specialties that will showcase each of your preparations. Enjoy your meal!

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  Corsica Honey

  Corsica honey or mele di Corsica in Corsican language: is a honey produced in Corsica. This appellation of origin is preserved via a protected designation of origin (AOP).

  Although there are traces of peasant beekeeping practices in Corsica, dating back to antiquity, this human feeding activity is almost abandoned after the Second World War. Farmers organized themselves from 1976, asking for and obtaining commercial preservation of the appellation of origin, for their honey production

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  CORSE Pasta

  Napoleon Bonaparte, born on August 15, 1769 in AJACCIO loved simple dishes and especially pasta.

  250 years later, in the imperial city on his native land Colomba pays tribute to him by making a range of dry dough in his image made of simple things but with a strong character!

  True character almost always pierces in the great circumstances of Napoleon Bonaparte

  Make your meal an imperial moment!