Ajaccio

Napoleon's birthplace and the capital of Corsica, with a charming harbour old town and sunsets over the Sanguinaires Islands; to the north, the red cliffs of Piana and the Scandola Nature Reserve are a UNESCO World Heritage Site.

Ajaccio is the capital of Corsica and of the Corse-du-Sud department, set on the northern shore of the Gulf of Ajaccio on the island's west coast. It is also the birthplace of Napoleon Bonaparte. The old town lies between the port and the Genoese citadel, and Napoleon's birthplace (Maison Bonaparte), the cathedral, the Palais Fesch art museum, Place Foch and the morning market are all within walking distance. West of town, the Route des Sanguinaires runs about 12 km to the Pointe de la Parata, where you can watch the sun set over the Sanguinaires Islands. Using Ajaccio as a base, drive about 2 hours north along the coast to Piana and the Gulf of Porto: the Calanques de Piana, Girolata and the Scandola Nature Reserve are together a UNESCO World Heritage Site, and in summer full-day boat trips also leave from Ajaccio's port. To the east, about 1.5–2 hours by rail or road through the Vizzavona Forest, lie the old inland town of Corte and the Restonica Gorge. About 40 minutes south is the prehistoric megalithic site of Filitosa, while Porticcio, on the southern side of the gulf, is a beach resort area. The climate is Mediterranean: May–Jun and Sep–Oct bring pleasant temperatures, ideal for combining hiking and beaches; Jul–Aug is the hottest and most expensive time, so book boat trips and hotels in advance; in winter most boat trips are suspended. Getting there: Ajaccio Napoleon Bonaparte Airport has flights to Paris, Nice and Marseille, and ferries sail from the port to Marseille, Toulon and Nice. Buses on the island are infrequent, so renting a car is strongly recommended; mountain roads are narrow and winding. Plan on 3–5 days: one day for the old town and the Pointe de la Parata, 1–2 days for Piana, Porto and Scandola (consider staying a night in Porto), one day for Corte and the gorge, and half a day for Filitosa. Local specialities include Corsican charcuterie, brocciu cheese, chestnut-flour desserts and chestnut beer.

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