Corsica and Sardinia both have great beaches and food, but which is for you?
So I’ve been researching further into Italy’s islands ever since I watched Talented Mr. Ripley. I think hopping Italy’s islands would be fun (plus I couldn’t decide on just one island). I’ve already picked out Sicily as it looks like a hidden gem.
I’ve heard of both Corsica and Sardinia. Both islands look and sound great, but I thought it might be fun to compare them against each other. Here’s what I’ve found.
Corsica is much smaller than Sardinia, but don’t rule our Corsica just yet beach lovers! It’s quality over quantity that counts!
Corsica has around 200 beaches stretched over 1000km while Sardinia has some 600 beaches to choose from. You’re more likely to find space, peace and quiet on a beach in Sardinia.
Palombaggia is probably Corsica’s most well known beach. But Santa Giulia is Corsica’s hidden gem. Benefiting from a horse show bay (perfect for little ones swimming) and trees for shade, it’s perfect for relaxing. The beach even benefits from two nearby restaurants. Getting to the island is super easy too with ferries to Corsica.
With Sardinia, it’s not so much about the best single beach. More like the best area such is the vastness of Sardinia’s beaches.
Emerald coast is made up of small bays. Instagrammers will love the picture perfect Cala Goloritzè. Those looking for lively waters and waves for watersports definitely need to go to Costa Verde. Partners can watch on from the unspoilt beaches.
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Corsica’s unique location and history means you’ll find influences of both France and Italy. Quite a delicious combination I think you’ll agree.
Corsicans like to start with hearty soups. Corsica is well known for wild boar which can be found in a number of slow cooked meals such as casserole. On the other hand, Corsica is not know for its wine export, but probably should be. Visitors to Corsica swear by it – its Corsica’s little secret. Wine lovers can get a behind the scenes look with a visit to the vineyards.
Over in Sardinia, Su Porcheddu is a must – spit roasted suckling pig. Seafood is also an important part of the Sardinian diet. Specialities include rock lobsters, squid, clams and crabs. Cheese lovers rejoice as Sardinia has been making cheese for some 5,000 years. Sardinia produces around 80% of Italy’s pecorino romano. Match pecorino romano with Sardinia’s variety of bread and you have the perfect combination.
Okay, both offer a lot, I’m going to have to visit both I think!
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