Cuisine of Corsica
Overview of the cuisine of Corsica
Cuisine of Corsica
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| Country or region | Corsica |
|---|---|
| Country or region | France |
| Ethnic group | |
| Regional varieties | |
| National dish | |
| National dishes | |
| National drink | |
| National drinks | |
| See also |
The cuisine of Corsica is a unique blend of French and Italian influences, reflecting the island's history and geography. Corsican cuisine is characterized by its use of local ingredients, including chestnuts, olives, figs, and citrus fruits, as well as a variety of meats and seafood.
Ingredients[edit | edit source]
Corsican cuisine makes extensive use of locally sourced ingredients. Some of the most notable include:
- Chestnuts: Used in a variety of dishes, including bread, cakes, and polenta.
- Olives: Olive oil is a staple in Corsican cooking.
- Figs: Often used in desserts and jams.
- Citrus fruits: Lemons and oranges are commonly used in both sweet and savory dishes.
- Meats: Pork, lamb, and game are popular, often prepared with herbs like rosemary and thyme.
- Seafood: Given its island geography, Corsica has a rich tradition of seafood dishes, including fish, shellfish, and octopus.
Dishes[edit | edit source]
Some traditional Corsican dishes include:
- Civet de sanglier: A wild boar stew cooked with red wine and herbs.
- Figatellu: A type of liver sausage, often grilled or used in stews.
- Brocciu: A fresh cheese made from sheep or goat milk, used in both savory and sweet dishes.
- Pulenda: A type of chestnut flour polenta.
- Stufatu: A meat stew, typically made with lamb or beef.
Beverages[edit | edit source]
Corsica is also known for its wines and spirits. Some notable beverages include:
- Patrimonio: A wine region known for its red, white, and rosé wines.
- Cap Corse: A fortified wine flavored with quinine.
- Myrte: A liqueur made from myrtle berries.
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