Many regions across France and Europe boast their own versions of wild boar stew, but Corsica’s civet de sanglier, known locally as stufatu di cignale, stands out as a true culinary treasure. This stew, rich with flavor and often served with pasta or polenta, exemplifies the hearty cuisine inspired by the island’s mountainous terrain.
Corsican cuisine features a variety of meat dishes, including veau aux olives and agneau Corse, alongside exceptional charcuterie and cheeses. However, civet de sanglier embodies the island’s rugged cooking traditions, shaped by both its French and Italian influences. While the island’s residents do catch fish, their diet historically leaned towards land-based sources, particularly after malaria was eradicated from coastal areas post-World War II.
The importance of chestnuts in Corsican culture and cuisine cannot be overstated. Originating as a staple since the Middle Ages, chestnuts differentiate Corsican wild boar stew from those found in other regions. The flavors of these stews are enhanced not only by the chestnuts but also by the herbs found in the island’s maquis.
The enduring traditions of Corsican cooking are reflected in stufatu di cignale, a dish with minimal formal recipes handed down through generations. Typical ingredients include chunks of marinated wild boar, red wine, garlic, carrots, chestnuts, and aromatic herbs, all slow-cooked together to create a robust and hearty dish. This richness requires a powerful red wine for pairing.
For a perfect match, one might consider Corsican wines like those made from Nielluccio, primarily found in AOP Patrimonio. Notable options include Clos Culombu Corse Calvi Rouge or Domaine Torraccia Cuvée Oriu.
Other excellent alternatives come from Tuscany, where spezzatino di cinghiale (wild boar stew) reigns, with Brunello di Montalcino being a strong pairing choice, especially if the stew leans towards lighter, fennel-forward variations. More broadly, wines from regions like Bolgheri, Maremma Toscana, old-vine Grenache from Languedoc-Roussillon, or even a mature 100% Sagrantino from Montefalco are also commendable.
❖ See more about Corsican cuisine: Slow-Roast Lamb | Bouillabaisse | Brunello di Montalcino.