Corsica, France

“There is nothing more beautiful and more convenient than traveling around Corsica…”
Alexandre Dumas, “Corsican Brothers”

The variety of landscapes of Corsica resembles a continent in miniature. This is an “emerald” island: pine forests, green pastures and vineyards, lush gardens, a transparent emerald of the deep sea. Corsica can also be called a “mountain in the sea”: more than 120 mountain peaks, reaching a height of almost 300 m and covered with snow, and majestic mountain ranges with sparkling lakes and rivers. This is a garden island: heady aroma of flowers, rare species of flora, dense forests and olive groves. The historical and architectural sights of Corsica and its cities are an integral part of the great history and culture of France, including the legendary capital of the island, the city of Ajaccio, the birthplace of Napoleon Bonaparte. And, of course, Corsica is a wonderful resort island, with beautiful beaches, beautiful old towns, enchanting landscapes and modern conditions for recreation.

The geographical position of
Corsica or the Territorial community of Corsica is the fourth largest island in the Mediterranean Sea, covering an area of ​​8680 km² and including the departments of South Corsica and Upper Corsica. The island is located 160 km from the south of France, 82 km from Tuscany and 12 km north of Sardinia. The length of the coastline of Corsica is more than 1000 km, the relief and landscapes of the island are very diverse and picturesque: valleys, forests, mountain ranges with peaks reaching almost 3000 m, bays and cliffs. The capital of Corsica is the city of Ajaccio, the population of the island is more than 270,000 people.

Corsica has a very comfortable climate, which varies depending on the area: Mediterranean sea, mountainous and high-mountainous Mediterranean. It has warm and dry summers, mild and moderate winters, and a small number of rainy days. The average annual air temperature is about +20, the sea +17C. In summer, the temperature on the coast reaches +35°C.

The history of Corsica goes back to prehistoric times – to the 4th millennium BC, and is an interweaving of the traditions and cultures of France, Italy and other peoples. From the mega-stone civilization, evidenced by the numerous stone pillars and statues of Filitosa, the ancient center of Corsican sculptural art, listed by UNESCO as a World Heritage Site, to the “toreenne” civilization and the invasion of Corsica by the Ligurians and Phoenicians. In 565 B.C. Aleria was formed – the first commercial syndicate, located at the crossroads of the main trade routes of the Old World, which subsequently fell under the rule of the Etruscans and their allies – the Corthaginians. In 259, Corsica was captured by Rome, which ruled the island for more than five centuries. During the reign of the Roman Empire, Corsica received an unprecedented flourishing – 33 fortified cities were built on the island. Since 455, Corsica fell under the rule of the Vandals, Ostrogoths and Byzantines. Since 754, the island was subjected to raids by the Saracens, who, by the way, became the founders of the symbol of Corsica – the Head of the Moor. In 1077, Pope Gregory VII entrusts the administration of Corsica to the Italian Pisa, and from 1284 to 1768. the Genoese period reigns on the island, which ended with the War of Independence in 1729-1768. In 1768, according to the Treaty of Compiègne, Genoa transferred Corsica to France for debts, and in 1769 in the Corsican city of Ajaccio, on Malerbo Street, in the family Letizia and Charles Bonaparte, the future great French emperor Napoleon Bonaparte is born… Today, Corsica is an island with a rich history, unique culture,

The cuisine of Corsica is varied and rich in traditions, in which Mediterranean, Italian and French accents are intertwined. Of course, the cuisine is based on excellent local natural products: fruits and vegetables, seafood, meats, olives, cheeses, honey, wines and the famous Corsican chestnuts. Chestnuts are added to many dishes here, and are also consumed roasted and dried. Among the meat dishes in Corsica, dishes from pork, a young goat, as well as raw smoked ham, various types of sausages are popular, and liver sausage, which is fried over a fire, is considered a special delicacy. Seafood and fish dishes occupy one of the central places in Corsican gastronomy, these are sea bream, sea bass and sardines, sea urchins, squids, lobsters, eels, mussels, lobsters, as well as trout and salmon, which are found in mountain waters. Corsica is also famous for the production of goat cheeses, among which the most popular variety is Brocciu. Wonderful honey of different varieties is mined on the island in different seasons and with different additives, including chestnuts. An integral part of Corsican gastronomy are the famous wines produced on the island since ancient times. In Corsica, about 40 grape varieties that are rarely found today have survived. Of the blacks, Nielluccio stands out, from which wines close to Chianti are produced, fruit wines are made from the Sciacarello variety, Malvoisie or Vermentino should be noted from the white varieties, and the Russula Bianca variety. Also in Corsica, delicious liqueurs are made, such as strawberry, myrtle, chestnut, and the famous local aperitif “Cap Corse”.

Corsica, France

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