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If this destination is called the island of beauty, there must be a reason. Wild. Corsica is the summer island par excellence: a primordial nature, 1000 kilometers of coastline between jagged and high cliffs, virgin beaches, small fishing villages where Napoleon’s presence hovers. The crystal clear beaches, the perched villages, the historic villages, the ancient alleys, the life of the island: your next Golf Holiday will give you magical and unforgettable moments, proving to be an intelligent and smart destination for those who want to discover enchanting views and also enjoy a lot of sea.
- 1 GOLF COURSES
- 2 WHERE TO STAY IN CORSICA ISLAND
- 3 WHAT TO EAT IN CORSICA
- 4 WHERE TO EAT IN CORSICA ISLAND
- 5 YOUR FREE EXTRA-GOLF TIME IN CORSICA ISLAND
- 6 HOW TO REACH CORSICA ISLAND
- 6.1 Airports
- 6.2 Search and book your best flight
- 6.3 Relax at the airport waiting for your flight
- 6.4 Search and book your best private flight
- 6.5 Claim compensation for your flight delay or cancellation
- 6.6 Search and book the best car rental offer
- 6.7 Plan Your Train Journey
- 6.8 Airport Transfer
- 6.9 The comfort and relaxation of your private transport from / to the airport
- 6.10 TRAVEL INSURANCE
- 7 CALL TO ACTION
- 8 Don’t forget to read:
To book Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.
WHERE TO STAY IN CORSICA ISLAND
WHAT TO EAT IN CORSICA
Corsica is a wonderful hybrid of French and Italian culture but in a Mediterranean key.The different cultures that belonged and developed on the island made it unique in the whole Mediterranean area, maximizing the spirit of the island as a geographical concept but also cultural, environmental, geological in its own right.Think of the proximity between Corsica and Sardinia, two islands that are practically mirror to each other, close enough to almost touch each other in the strait called Bocche di Bonifacio, yet they are both two worlds in many respects completely different in many aspects, even in the belonging endemic biospheres, in foods, customs, language, traditions. So a trip to Corsica will be complete if it will also be complete in the encounter with the kitchen.
The typical charcuterie on the island, i.e. the art of preparing cured meats, makes use of the almost completely wild breeding of pigs in different parts of the island.This allows animals to feed by searching for natural foods, increasing locomotion with great benefits of muscle tone.The meat of Corsican pigs used in sausage factories are therefore tonic and lean, tasty, and in some respects Corsican “salami” have a flavor similar to the norcinerie of central Italy. In Corsica, therefore, excellent salami, hams, figatellu the renowned liver-based sausages enriched with wine, the cups and the lonzu, our loin. They are considered among the tastiest salami in the world, so allow yourself tastings of these excellences, perhaps bringing with you on your return a tasty memory of the island.
Civet de sanglier
The translation of the dish is boar in casserole, so once again the pigs, in this case with the prince of the woods, are the protagonists of the Corsican tables. The civet de sanglier is a rustic dish full of flavors, a perfect mix of woody aromas, it is in fact used in the preparation of wild fennel, but in the cooking casserole there is also the classic carrot-onion-garlic trio, the inevitable potatoes, chestnuts, a recipe that in some respects is reminiscent of wild boar cooked in some villages between Emilia and Tuscany, a dish for great occasions that you can meet in different areas of Corsica, obviously not on the sea, there are different tastes. There are actually two kitchens in the region and if this boar casserole enhances the wonderful Corsican forest, the next recipe will take you between bays and coves, marinas and blue sea.
Indeed, and this is a fairly common aspect with neighboring Sardinia, Corsican cuisine is inspired more by the hinterland than by the sea. Historically the two islands framed the sea as a place from which danger came, the invaders, pirates, conquerors, for this reason Sardinians and Corsicans concentrated inland, protected by mountains and pleasant places, difficult to conquer but also the coast , the wonderful Tyrrhenian of this corner of the Mediterranean, reserves excellent dishes such as Bouillabaisse.
Bouillabaisse is nothing more than a broth obtained from fish, crustacean and mollusc scraps in which chopped vegetables are cooked. The principle is that of caciucco but the reality is much poorer, not the flavor of a dish which, accompanied by one of the many dry white wines of the island, will make your seafood table tasty and intriguing.
Veau aux olive
Two animals in particular share Corsica and Sardinia: the pig (also in its original Silvana origin, the wild boar,) and the lamb. For this recipe, veau aux olive, lamb enhances all the flavor of one of the classic fruits of the whole Mediterranean area, from Greece to Spain without forgetting the North African Maghreb countries: the olives, in this case better black Cooking lamb with olives involves low heat, then slow cooking to allow the meats to soften, remain soft and delicate, mix with the rest of the seasonings such as extra virgin olive oil, the renowned Corsican olives, but often our very own ‘taggiasche’ are also used, sautéed vegetables, an important dish that requires a robust side dish like polenta.
To conclude an ideal gastronomic Corsica parade, it’s time for the most typical dessert of the island: the fiadone. Prepared with a base in which the cheese is crushed in the potato masher, but only one cheese makes the fiadone corso unique, the local brocciu, one of the island’s DOC excellences, to which eggs, sugar, grated lemon zest are added to create the amalgam of a mixture then baked in the oven. The result is a singular cake, with a distinctly robust but at the same time delicate flavor, similar to some recipes from central Italy but brocciu will determine the difference. Accompanied by a cup of local muscat, fragrant and intoxicating, sweet enough, the fiadone closes a meal in which Corsica expresses all its rusticity but at the same time that hint of freshness, the frencité to remain in the transalpine terminologies, which will make your special and unforgettable meeting.
WHERE TO EAT IN CORSICA ISLAND
To facilitate your search and choice of the best Michelin restaurant / tavern in CORSICA area I insert the link to the Michelin Guide website. Enjoy your meal!
YOUR FREE EXTRA-GOLF TIME IN CORSICA ISLAND
HOW TO REACH CORSICA ISLAND
Ajaccio Napoleon Bonaparte Airport
Airport of Bastia Poretta
Search and book your best flight
Relax at the airport waiting for your flight
Search and book your best private flight
Claim compensation for your flight delay or cancellation
Search and book the best car rental offer
Plan Your Train Journey
The comfort and relaxation of your private transport from / to the airport
Remember that it is very important that you have insurance for your trip.
CALL TO ACTION
You have everything you need to organize your next Golf Holiday in absolute freedom to choose when, where, how. If you need help, you don’t understand how some reservations work, don’t hesitate to send us a simple email, we will try to solve your problem. Mail: email@example.com
Golf Holiday Trip Consultin
If you have little time or little desire, don’t worry, together we can, in 1 hour, build your best golf vacation. Send us an email for more information: firstname.lastname@example.org