Cuisine of Corsica

Cuisine of Corsica is the traditional cuisine of the Mediterranean island of Corsica, which is part of France. It is characterized by its simplicity and the use of fresh, locally sourced ingredients.

History

The cuisine of Corsica has been influenced by the island's history and geography. The island has been occupied by various cultures over the centuries, including the Romans, Moors, and Genoese, each of which has left its mark on the local cuisine. The island's mountainous terrain and coastal location have also played a significant role in shaping its culinary traditions.

Ingredients

The cuisine of Corsica is based on the ingredients available on the island. These include olive oil, chestnuts, citrus fruits, seafood, pork, and goat cheese. The island is also known for its wine and liqueurs, which are often used in cooking.

Dishes

Some of the most popular dishes in Corsican cuisine include brocciu, a type of goat cheese; figatellu, a smoked sausage made from pork liver; and sturzapreti, a type of gnocchi. Other traditional dishes include polenta made from chestnut flour, and bouillabaisse, a seafood stew.

Beverages

Corsica is known for its wines, particularly those made from the Nielluccio and Sciacarello grape varieties. The island also produces a number of liqueurs, including Cap Corse, a fortified wine, and myrtle liqueur.

See also

• French cuisine
• Mediterranean cuisine

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