Aviation Stories

Corsica is the fourth largest island in the Mediterranean Sea (after Sicily, Sardinia, and Cyprus). It is located west of Italy, southeast of France, and north of the island of Sardinia. Although Corsica is considered part of France, it still has slightly more power than other departments in the country and with some essential differences including its language and culture. Corsica is made up of two departments: Corse-du-Sud (department number 2A) and Haute-Corse (department number 2B). The region as a whole has a population of 281,000 (approximate in January 2007). Ajaccio is the capital of the region and is located in Corse-du-Sud. The island has a rich history including hundreds of years of turbulence and foreign rule and it was only in 1768 that Corsica fell into French hands. Although French is the official language and is spoken by everybody, you will also hear Corsican which is close to Ital african mango extract ian spoken everywhere, particularly in the villages. Corsica is renowned for its charcuterie, including the smoked sausage and the ham made from wild boar. Other traditional foods include Corsican soup with beans, meat and vegetables, small brown trout from the mountain rivers, game – including wild boar; lamb, goat, veal; beans and lentils and pulenta – a chestnut flour porridge. Cheeses are made from sheep’s milk and include Brocciu, a soft white cheese as well as more mature cheeses. Deserts and pastries are memorable and include the famous ‘fiadona’ made with the Brocciu cheese. Why you should visit Corsica for your next holiday in France The islands sheer warmth and beauty attracts many tourists each year and the summer months can get quiet busy. Not far from the glitzy and commercialised Riviera, Corsica still remains unspoiled and unchanged over the years, which only makes it more endearing.