A FOOD TRADITION
Corsican Cuisine
Corsican cuisine reflects the island’s Mediterranean environment, mountainous terrain and pastoral traditions, while also preserving influences from Italian and broader Mediterranean foodways. Chestnuts, wild herbs, olive oil, tomatoes, beans, pork, lamb, goat, game, seafood and sheep’s or goat’s milk cheeses are prominent. Drying, smoking, curing, grilling and long simmering are important techniques, especially for preserving meat and making use of rugged inland resources. Representative examples include pulenta di castagne, civet de sanglier and fiadone. Corsican cooking is culturally distinct within France, but its history is layered and should not be described as isolated from neighboring Mediterranean traditions.
Dishes linked to this cuisine
1–5 of 5
Cannelloni au Brocciu
Corsican pasta tubes filled with brocciu, often combined with leafy greens or herbs before baking.
Fiadone
A Corsican brocciu dessert scented with lemon and baked until softly set.
Frittelle di Brocciu
Small Corsican brocciu fritters, served as a savoury or lightly sweet specialty while the fresh cheese is in season.
Omelette au Brocciu
A Corsican omelette with pieces of fresh brocciu folded through the eggs.
Pulenta di Castagne
A Corsican chestnut-flour porridge or firm polenta served as a staple accompaniment.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.