Porto Vecchio

Known in Roman times as Portus Syracusanus, Porto Vecchio and the surrounding area have certainly been inhabited by man since the earliest times. To support this thesis are in particular the finds found by archaeologists in the locality of Torrè, and which date back to the Bronze Age. 

However, it was the Genoese who made a change and enhanced Porto Vecchio, to whom we owe the construction of the fortified citadel, to which those who lived in the nearby mountains soon moved. During the domination of the Republic of Genoa (which occupied Porto Vecchio from the sixteenth to the seventeenth century), there was a strong growth not only of the urban core, but also of all activities related to agriculture, and this thanks to the fertility of the Porto Vecchio soil. 

Despite the pirate attacks, Porto Vecchio was able to defend itself while remaining under the control of Genoa: the maritime republic exercised its dominion over the Corsican town until 1768, the year in which the French took over following the Treaty of Versailles. 

Today its inhabitants live essentially on tourism and everything that gravitates around it. After Bastia and Ajaccio, Porto Vecchio is the third most popular resort for those who decide to spend their holidays in Corsica.

To kidnap tourists is not only the historical and artistic heritage kept within the walls of the Citadel, but also the naturalistic one, which is really huge. In fact, the most enchanting and renowned beaches of Corsica fall within the Portovecchiese territory. Among these, it is impossible not to mention the beach of Palombaggia, the beach of Santa Giulia, the beach of Cala Rossa, the beach of Saint Cyprien, the beach of Pinarellu and the beach of Benedettu. 

Returning to the town after a day of sun, sea and sand, you can immerse yourself completely in the Portovecchiese nightlife: the Marina area, in fact, is full of bars, restaurants and nightclubs where you can have fun until the first light of dawn.

Porto Vecchio will also surprise you from a gastronomic point of view: the fish soup (la Bouillarbasse) and the artichoke soup (la Barigoule ) are a must. Also noteworthy are the Brocciu - a typical cheese of that area - cured meats and oil.