Ewe's tomme
Frank and lightly milky — the easy starting point.
The Via Notte Journal · Corsican produce
How a Corsican apéritif is made up: charcuterie, cheese, drinks and customs
What goes on the table, in which order, what to drink with or without alcohol, and how much to plan: the island's apéro ritual from the inside.
In Corsica, apéritif is a moment in its own right that takes its time. A board comes out, bread is sliced, conversation settles in.
On a well-laden table it often replaces dinner altogether. Here are its codes, and how to enjoy them at Via Notte in L'Isle-sur-la-Sorgue.
In short
A Corsican apéritif brings together island charcuterie (prisuttu, coppa, lonzu, country sausage), cheeses (ewe's tomme, brocciu, maquis-herb tomme with fig jam), bread and raw vegetables, and a drink of your choice, with or without alcohol. Plan one board for three or four people, plus a few hot tapas for a dinner-style apéro.
The ritual
The spirit of the Corsican apéritif: sharing, slow time, dinner-style apéro
Everything is shared from the middle of the table, and the apéro stretches from late afternoon into the night.
When the table is generous, apéritif simply becomes dinner — no break between the two.
Want a whole evening of island spirit? Discover our Corsican night.
Centre of the table
Charcuterie, the backbone of the table
No Corsican apéritif without charcuterie: everything else is arranged around it.
The classics: prisuttu, coppa, lonzu, country sausage
Serve from the most delicate to the strongest: lonzu and coppa, then prisuttu, then sausage, thinly sliced at the last minute.
For details on each cut, see our guide which Corsican charcuterie to choose.
Figatellu, the season and the grill
This liver sausage is a winter speciality, grilled and served hot on bread — the moment the apéro turns into dinner.
See our Corsican charcuterie boards.
The counterpoint
Cheeses: ewe's milk, maquis herbs, brocciu and fig jam
Cheeses bring freshness or strength to balance the charcuterie.
Maquis-herb tomme
Coated in wild herbs; pairs beautifully with coppa.
Brocciu
Fresh whey cheese, soft and light between cuts.
Passu brocciu
Aged brocciu, drier and bolder — save it for last.
Goat's cheese & fig jam
Liveliness and a sweet contrast for the strongest cheeses.
Read more in the best-known Corsican cheeses.
And see our Corsican cheeses page.
The link
What goes alongside: bread, raw vegetables, anchoïade, aïoli and small fried bites
Bread is essential — always plan more than you think. Crunchy vegetables from the local grower refresh the palate.
Homemade anchoïade and aïoli give them presence, and a few hot tapas add warmth and crunch.
See our anchoïade and aïoli.
In the glasses
What to drink with a Corsican apéritif?
Drinks accompany the table. Everyone chooses freely, with or without alcohol, all on equal footing.
Local apéritifs and island wine
Aniseed apéritifs are a Southern habit; island wine is chosen to suit the board.
Via Notte lists wines from San Pieru, Colombu, Compte Peraldi and nearby Ventoux. Myrtle liqueur is traditionally a digestif.
Pairings are covered in which Corsican wine with a board, and the full list on our Corsican wines page.
Island beers: Pietra, Colomba
Pietra, brewed with chestnut flour, and Colomba, a white beer scented with maquis herbs, are served on draught at Via Notte.
See our beers.
Alcohol-free options: mocktails and soft drinks
Virgin mojito, virgin spritz, virgin piña colada, iced tea or soft drinks: everyone has a proper glass.
Discover our mocktails.
As a group
How much to plan for a group?
At home: 50–70 g of charcuterie and 40–50 g of cheese per person for a simple apéritif, roughly double for a dinner-style one.
At the restaurant: one board for three or four. For six, two complementary boards plus a vegetable board, and a few hot tapas.
To balance both formats, read tapas versus sharing boards.
Avoid
Mistakes to avoid
A few common slips, easily fixed.
- Too many strong pieces at once — alternate strong and mild.
- Serving too cold — take everything out 20 to 30 minutes ahead.
- Forgetting bread and vegetables, or confusing 'Corsican-style' with genuine island produce.
In L'Isle-sur-la-Sorgue
Building your Corsican apéritif at Via Notte
Charcuterie, Corsican cheese, mixed and anchoïade boards, hot tapas, and cocktails, island wines, beers and mocktails alike.
Terrace on esplanade Robert Vasse until 11 pm. Open Tuesday–Friday from 6 pm, Saturday from 10 am, Sunday 10 am–5 pm.
Everything is on our page apéro in L'Isle-sur-la-Sorgue.
Good to know
Frequently asked questions
What is a Corsican dinner-style apéro?
An apéritif generous enough to replace dinner: charcuterie, cheese, bread, vegetables, then hot dishes such as grilled figatellu.
Which charcuterie should be served first?
Start with lonzu and coppa, then prisuttu, then country sausage. Figatellu comes later, hot.
Can a Corsican apéritif be vegetarian?
Yes: island cheeses with fig jam, bread, vegetables and aïoli. Note that anchoïade contains anchovies.
Which alcohol-free drink for a Corsican apéro?
Mocktails such as virgin mojito or virgin spritz, plus iced tea and soft drinks.
How many boards for 6 people?
Two complementary boards plus a vegetable board, and a few hot tapas for a dinner-style apéro.
At what temperature should charcuterie and cheese be served?
At room temperature — take them out 20 to 30 minutes before serving.
Explore
Keep reading
Apéro at Via NotteCorsican nightCharcuterie boardsCorsican cheesesWhat to eat in a Corsican restaurantThe menu
Further reading
Ready to move from theory to the table? It's all on the page apéro L'Isle-sur-la-Sorgue.
Tonight?
Your Corsican apéritif awaits on the esplanade
Island charcuterie and cheese, local vegetables, homemade sauces and a drink of your choice, with or without alcohol.
L'abus d'alcool est dangereux pour la santé. À consommer avec modération.