Discover the exquisite farm-to-table menu at Ferme-Auberge A Pignata in Levie, France.
Nestled in the serene Corsican countryside, Ferme-Auberge A Pignata offers a unique dining experience that celebrates the rich flavors of local farm produce. Their carefully crafted menu showcases a selection of authentic Corsican dishes made with fresh, seasonal ingredients sourced directly from the hotel’s own farm.
Starters
Soupe paysanne combines fresh seasonal vegetables with fragrant herbs simmered in a rich homemade broth, delivering a comforting and wholesome start to your meal.
Charcuterie corse is a delightful platter featuring traditional Corsican cured meats including saucisson, coppa, lonzu, and figatellu, perfect for sharing and savoring authentic island flavors.
Mains
Cannellonis au brocciu features fresh pasta sheets enveloping the delicate Corsican brocciu cheese blended with aromatic herbs, all bathed in the restaurant’s signature homemade tomato sauce — a must-try for lovers of traditional Italian-inspired dishes with a Corsican twist.
Agneau au four is a hearty main course of oven-roasted lamb shoulder infused with herbes de Provence, garlic, and premium olive oil, served alongside tender potatoes — an exemplary dish that captures the rustic elegance of Corsican country cooking.
Desserts
Fondant à la farine de châtaigne et aux noisettes is a decadent dessert featuring chestnut flour and hazelnuts combined with dark chocolate, butter, sugar, and eggs to create a luscious, melt-in-your-mouth treat that perfectly concludes your Corsican meal.
Drinks and specials
Complement your meal with the selection of carefully chosen local wines and beers that perfectly harmonize with the robust flavors of the menu. While the menu features a fixed selection of outstanding dishes, seasonal specials inspired by farm-fresh ingredients occasionally surprise guests, reflecting the best of Corsican terroir.
- Soupe paysanne – seasonal vegetable soup with fresh herbs and house broth.
- Charcuterie corse – traditional cured meats including saucisson, coppa, lonzu, and figatellu.
- Cannellonis au brocciu – fresh pasta with Corsican brocciu cheese and aromatic herbs in tomato sauce.
- Agneau au four – oven-roasted lamb shoulder with herbs de Provence, olive oil, garlic, and potatoes.
- Fondant à la farine de châtaigne et aux noisettes – chestnut flour and hazelnut chocolate fondant dessert.
