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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.