How do you wash on the GR20?

Refuges on the GR20 often have showers, which are usually cold except in rare cases. Towels or flannels can be used with a little water for a quick clean-up. Some hikers choose to heat a little water on a gas cooker to wash themselves, although this requires more effort and equipment. For a quick, water-free solution, using wet wipes can be handy. It's important to note that, even with the use of biodegradable soaps, washing in natural waterways such as streams or mountain lakes is not recommended to avoid pollution. Respect for the environment is paramount.

What are the refuges like on the GR20?

Most of the refuges on the GR20 are fairly old and of limited capacity. They are often built of granite stone. To accommodate the large number of hikers who cannot stay in the dormitories, bivouac areas are set up nearby. It should be noted that the sanitary facilities in some refuges are not always adequate during busy periods on the GR20.

Can I bring my own tent?

Yes, it is quite possible to sleep in your own tent on the GR20. This means carrying it with you throughout the trek, which can significantly increase the weight of your rucksack. The weight of your tent is therefore an important factor to consider. You should also make sure that your tent is adapted to the variable and sometimes difficult weather conditions of the Corsican mountains. It's important to note that wild camping is prohibited outside the areas designated by the Corsican Regional Nature Park.

What does the word GR20 mean?

The acronym GR20 stands for "Grande Randonnée numéro 20". So the GR20 is the twentieth long-distance hiking trail. Prior to 1970, Corsica was effectively department number 20 in France, which coincides with the number assigned to this trail in the list of 370 long-distance hiking trails.

Corsican Cuisine

05 June 2019

Discover Corsica

As with Corsica itself, the island's cuisine is best described as somewhere between French and Italian but there are also many aspects which are distinctly Corsican. The earthy style of this hearty food takes its inspiration from the land, with sun-loving fruits and vegetables, meat and cheeses.

Meat

Pork is common as pigs are bred throughout Corsica.

You will mainly find stews or roasted meat including wild boar stew CIVET DE SANGLIER, veal with olives in a thick tomato sauce SAUTE DE VEAU AUX OLIVES, both are served with pasta or POLENTA, made of chestnut flour.

Fish

In the mountains you may find mountain trout TRUITE on menus.

On the coast you will find a good selection of fish and seafood. Look out for red mullet ROUGET, sea bream DORADE, bass LOUP DE MER and crayfish LANGOUSTINE and of course fish soup SOUPE DE POISSON.

Cheese

Much of the mountain cuisine is based around the locally produced dairy products and in particular ewe's cheese which is similar to goat's cheese.

Local cheeses are varied, BROCCIU is a Corsican lactose free whey cheese much like ricotta.

Look out for cheese filled Canelloni CANELLONI AU BROCCIU & hard Corsican mountain cheese TOMME CORSE which is served with fig jam.

Charcuterie

Cured meats are popular and available on most Corsican menus.

FIGATELLU is smoked liver sausage, served grilledand eaten in winter only, COPPA is cured meat made from pork shoulder, LONZU is similar but leaner, made of salted pork fillet, PRISUTTU is a ham and don’t forget SAUCISSON.

Desserts

Traditional Corsican desserts are generally milk or egg based.

Chestnuts are also a common ingredient and a lot of desserts are A LA CHATAIGNE. Look out for a soft BROCCIU cheese and lemon cake FIADONE.

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