Brocciu is a cheese that can be fresh or matured, made on Corsica island from goat's or sheep's milk and whey. It can act as a lactose-free replacement for the Italian Ricotta cheese. It has a smooth, creamy and crumbly texture and its fat percentage is in the ranks of 40-50 %.

If eaten young and fresh, it is best to strain it through a cheesecloth or a sieve to remove the excess liquid from. When it is sold as matured cheese, it matures from a few weeks to a month. It has a sweet, milky taste and is best used in making omelettes, baked good such as pastries, or used in making soups. 

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe’s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs.

The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. 

Hailing from Corsica, these traditional shortbread cookies typically consist of flour, sugar, white wine, and flavorings such as anise or lemon zest. Canistrelli are double baked, and because of that they are incredibly crispy and have a long shelf life.

The cookies are commonly enjoyed for breakfast, when they are usually paired with hot beverages, but canistrelli also make an excellent sweet snack when paired with white wine.

Fleur du maquis (also known as Brin d'amour) is a French cheese hailing from Corsica. The name means flower of the maquis, with the maquis referring to the Corsican landscape. The cheese is made from sheep's milk and has a natural rind that's covered with herbs (juniper, rosemary, fennel) and chilis.

The aromas are nutty, floral, herbal, and musty, while the flavors are mild, sour, tangy, and citrusy. The texture of Fleur du maquis is creamy, but if the cheese is allowed to fully mature, the paste becomes runny and stronger in flavor. It's recommended to pair it with albarino and tempranillo. 

Jambon sec de Corse is a salted, dry-cured and matured ham made from the meat of the local Nustrale breed of pork, coming from the French island of Corsica, where the soil and climate favorably influence the taste of the meat.

The animals feed mostly on local chestnuts and acorns for at least the first 30 days, after which the diet is supplemented with barley. Jambon sec de Corse is matured for at least 12 months, acquiring its unique texture and flavors. When sliced, the ham is lean and red to deep red, well marbled with intramuscular fat.

The flavors range from rich and fruity to woody and nutty with hints of mushroom. 

Coppa de Corse is a salted, cured and slowly matured meat prepared from the chine of pigs of the Nustrale breed that is local to the island of Corsica in France. The meat is processed for a minimum of five months and weighs from 0,8 to 2,2 kilograms when fully matured, tied with a string or a net.

The texture of the meat is smooth and firm, and the taste is extremely rich and intense, with flavors reminiscent of fruit, mushrooms, hazelnuts and a woody, salty, peppery taste, as well as a slight buttery and smoky aroma. Once this unique, lean meat is sliced thinly, a deep red and marbled color shows along with the white-pinkish intermuscular fat, the oily slices ready to be consumed with a slice of toasted bread or paired with cheese.

Lonzo de Corse is salted, dry-cured and matured meat made from pork loin of the Nustrale breed, native to the French island of Corsica, where the animals feed mainly on chestnuts and acorns. It must mature for at least three months, tied with a string and hung to develop its distinctive flavors.

When sliced, the slices are oily and slightly marbled with white to pink, tender fat, while the meat is dense, supple, creamy and pink to red. The meat develops a characteristic variety of light and fresh, sweet flavors, ranging from those of dried ham, mushrooms, woodlands and hazelnuts to those of salt, pepper and smoke. 

Produced in Corsica from the milk of local Lacaune ewes, Brin d'amour is a semi-soft artisan cheese with a creamy texture and flavors that range from mild and citrusy to sour and tangy. Its name can be translated as a breath of love, referring to the aromatic coating of juniper berries, thyme, fennel, rosemary, and (sometimes) chili peppers.

When the cheese is young, it is moist, firm, and slightly sour, but with age, its rind develops dots of bluish-grey mold, while the texture becomes softer. Brin d'amour pairs well with olives and tomatoes, and it can also be grated over pasta.

Niolo is a French cheese that originates from Casamaccioli, Corsica. It is made from raw sheep’s milk and has a soft and creamy texture. The washed rind has a strong aroma, while the flavors on the inside can be best described as nutty.

After ripening for three months, it develops a strong aroma on its natural rind, which is white or grey in appearance. It was first produced in the 1950s by the Santini brothers. Pair it with a glass of white wine.