Getting to the Heart of Corsica

This week, I had the great opportunity to speak with Ciclismo Classico guide Isacco Colombo regarding his thoughts on La Bella Corsica and what it’s like to cycle there. Isacco is from Legnano, near Milan, but here he shares his insights after more than a decade of leading numerous Mediterranean Island Hopping biking trip tours. Isacco has also explored Corsica by bike quite a bit on his own and clearly has a distinct, intimate knowledge of this special place. Let’s just say he’s a passionate non-native Corsican…but certainly could pass for one.

Corsica is an island with a turbulent and fascinating past. Most famous as Napoléon Bonaparte’s birthplace, its strategic position has meant invasion and resistance have been recurring themes in the island’s history. Compared with mainland France, the island of Corsica is very sparsely populated. None of the towns on the island are very large; even the capital of Corsica, Ajaccio, has a population of around 65,000. Corsican families retain close links to their land, which is the main reason why the island has escaped mass exploitation despite some recent building; many people will never sell their inheritance for development.

Ciclismo Classico Guide Isacco Colombo. Photo by Carol Sicbaldi.

In my recent chat with Isacco Colombo, he begins the conversation stating: “”Corsica is a unique place. Closed and highly influenced by Italian culture, but part of France. Yet, Corsica is neither Italy or France, Corsica is just Corsica and the Corsican people are very proud of that. Corsica clearly has its own culture and identity. Corsica is not just an Island, Corsica can also be seen as a mountain put in the middle of the sea. That’s why with such stunning views of mountains, sea, cliffs, and coastal roads, this island is incredibly appealing to discover by bike!””

View from Ajaccio

“”As Corsicans are very proud of their beautiful island the environment,”” Isacco adds “”cycling the island is highly respected as the Corsicans favor  less aggressive tourism, and promoting the island as a perfect destination for cycling. Cyclists are certainly more welcome than the average bus tourist. The riding on Corsica includes amazing, enjoyable (and rewarding) climbs; never too steep, perfect for an intermediate rider.””

“Corsica is not just an Island, Corsica can also be seen

as a mountain put in the middle of the sea.” 

Isacco shares: “”A few historical and cultural gems we visit on the trip include the city of Bonifacio, which we explore both from the watertown–and by roaming the inner streets–as well as the fascinating old capital city of Ajaccio. We tour both towns with a local guide so we learn the intimate, real story as well as some great anecdotes related to tradition, legend, and history.””

Needless to say, Corsican culinary tradition is also waiting to be discovered. Fresh fish from the sea is a main staple, but also meat and cheese-based products from the wide pastoral and mountainous internal regions. Free-range goats, and wild boar are among the specialties.  Corsica is a gastronomical tour de force! Its cuisine is heavily based on the traditional products of the island. Italian—especially Tuscan and Genovese influence–is quite apparent in the food, even more so than French influence.

 “”Corsica is just Corsica and the Corsican people

are very proud of that.””

Photo: Carol Sicbaldi

Corsicans share with their Sardinian neighbors the history of living in the hilly, interior parts of the island, once a protection from seafaring invaders. Like the Sardinians, they herded sheep, grew vegetables, and sought out a precarious existence. 

It may seem strange, but the traditional diet of Corsicans until twentieth century really did not revolve around fish. You’ll find many pasta and gnocchi dishes, which are as good as any you’ll find in Italy. Corsican soups are also very similar to their Italian cousins. Zuppa corsa is the island’s take on Italian minestrone.

The islanders enjoy a typical Mediterranean diet rich in vegetables, such as zucchini, artichokes, onions, eggplant, and leeks. Corsican olive oil is very high quality and is used abundantly in cooking. Wine has been produced in Corsica since ancient times. It was often used to wash down the chestnut bread or roasted chestnuts, which helped fill the poorest empty stomachs until well into the twentieth century.

Read more here in this La Piazza article to learn about typical Corsican food. Also please be sure to download our holiday Mediterranean Island Recipe e-book (including authentic Corsican recipes).

{{cta(‘f65c4adb-e169-490d-a756-00404f0f92a9′,’justifycenter’)}}

Check out our Mediterranean Island Hopping biking trip, which includes the magical island of Corsica.

{{cta(‘9b8eea0b-ea29-45c3-8511-69ba24d7ed52′,’justifycenter’)}}