Cours de Cuisine Corse at Maison d'Hôtes A Casetta

A Casetta is a family-run maison d'hôtes set on a working farmstead on the outskirts of Calenzana, a village in the Balagne interior of Haute-Corse in northwestern Corsica. Calenzana sits at the foot of Monte Grosso, roughly 12 kilometres from Calvi, and is known both as the starting point of the GR 20 long-distance trail and for its strong pastoral farming traditions. The cooking classes organised here reflect that agricultural heritage, drawing on produce grown or raised on the property and recipes passed through the family across generations.

Sessions take place in the farmhouse kitchen, a warm domestic space that gives participants the feel of cooking alongside a Corsican family rather than attending a formal class. The programme typically covers three or four dishes drawn from the traditional Balagne repertoire: a soup or antipasto using seasonal vegetables, a main dish featuring local charcuterie, herb-roasted lamb, or stuffed courgettes with Brocciu, and a dessert such as fiadone or chestnut-flour cake. The balance between savoury and sweet reflects the rhythm of a full Corsican family meal.

Group sizes are small, generally between four and eight participants, ensuring each person receives individual attention from the host. Classes are conducted in French; Italian is also spoken, and some English may be available depending on the day. A typical session runs for approximately three hours in the morning, concluding with lunch at the farmhouse table where all prepared dishes are shared. The inclusive price of €50–€75 per person covers the class, all ingredients, and the shared lunch; house wine and soft drinks are generally provided alongside the meal.

Transport to Calenzana is not included. The village is approximately 12 kilometres east of Calvi and is accessible by car; occasional bus services connect Calvi to Calenzana for those without their own transport. Advance booking is required and is made by telephone at +33 6 12 54 87 93. Dietary substitutions are possible for some dishes but should be discussed when reserving, as the curriculum relies on staple Corsican ingredients including dairy, pork, and lamb.