The September Box

Corsica and Sardinia, just seven miles apart in the Mediterranean, share a geological bond as they both sit on a mountain belt rising 13,000 feet from the sea floor. But despite their proximity, these islands are culturally distinct.

Corsica, a French territorial collectivity, is known for its rugged mountains and beautiful beaches, which make up one-third of the coastline. It’s the fourth largest island in the Mediterranean but significantly smaller than Sardinia, with a population of only 350,000. Despite efforts by the French to eradicate it in the 19th century, Corsicans still speak a dialect of Italian. Corsican cuisine blends French and Italian influences, yet retains unique regional characteristics, including cheeses like Brocciu from sheep and goats, charcuterie from chestnut-fed pigs, and sweet and savory dishes using honey and chestnuts.  The island’s sunny days, mild winters and unique soil  support the cultivation of distinct grape varietals, leading to the production of medium-bodied rosé and red wines like Sciacarello and Nieluccio, as well as white wines, like Vermentino. 

Sardinia, an Italian region and the second largest island in the Mediterranean, is more developed than Corsica with a population of 1.6 million. Famous for its stunning coastline, luxury resorts, and crystal clear waters, it also has significant archaeological sites. While the primary language is Italian, many still speak Sardo, Catalan, and Gallurese. The island’s agriculture produces similar products to those in Corsica, but its cuisine is a melting pot of other cultures with influences from the Nuragic civilization, Phoenicians, Carthaginians, Romans, and Spanish. Sheep and goats graze in natural pastures, yielding cheese like pecorino, while pigs roam chestnut groves and are used for charcuterie. Local fisheries catch tuna, lobster, and sardines, and the island’s farms produce wheat, barley, olives, cork, saffron, artichokes, and chestnuts, and honey. Each town has its own traditional bread, with over 400 types found throughout Sardinia. The island is also known for over 100 indigenous grape varieties, including Cannonau, Nuragus, and Carignano. However, since most of the wines are consumed locally, the wine regions of Sardinia and Corsica remain relatively unknown to the world.

PICKUPS
We host pickups at the Paris Dining Club Studio on Fridays from 3pm-5pm. The address is 414 N 3rd Ave, Minneapolis, MN 55401

LOCAL TWIN CITIES DELIVERY
We deliver to the Twin Cities Metro area. Input your zip code at checkout to see our delivery zones.

Meals arrive fully prepared & refrigerated with simple heating instructions. Use meals within 4 days

See detailed instructions here.

This menu contains seafood (crustacean & finned fish), nightshades, dairy, nuts, & gluten.

Email britt@parisdiningclub.com with questions regarding dietary restrictions.

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Sommelier Notes