The food of Corsica

Corsican food combines island produce with mountain traditions. Chestnuts and fresh brocciu give the repertoire a distinctive character, appearing in both savory preparations and desserts. Start with the ingredients themselves, then compare a chestnut-flour accompaniment, a cheese-based cake and a slowly cooked game dish.

Two different uses of local ingredients

Pulenda uses chestnut flour rather than cornmeal and may accompany cheese, eggs or meat. Fiadone makes brocciu the base of a lemon-flavored dessert. Substitutions can change both, so read the actual ingredients offered by the kitchen.

A braise from the mountains

Civet de sanglier is a wine-braised wild boar dish. A Corsican interpretation may include chestnuts, giving another role to the same ingredient used for flour. It is a game preparation, distinct from an everyday beef stew.