Some receipts of the Corsican traditional gastronomy.

  Corsican soup
  Fish soup
  Omelette in Brocciu
  Raviolis in Brocciu
  Zucchini fritters
  Cake with the sweet chestnut flour
  Cannellonis with the brocciu
  Spine of pig to honey, roast figs and crystallized tomatos
  Aubergines in Bonifacienne
  Mullets roasted with the feunouil
  Chicken with the Bastian one
  Sauce CABRI of Andree LUCIANI
  Calf with olives
  Stufattu
  Leg of lamb to grasses of the maquis
  Figatellis roasted
  Thrushes or blackbirds with the raisains
  Cakes of Easter
  Strike or auricles
  Rissoles with the brocciu
  Imbrocciate
  Bread of deaths
  Gingerbread to citrus fruits of Corsica
  Sweet chestnut jam
  Pulp
  Fritters
  Canistrellis
  Crepes
  Fiadone
  Fritelles
  Macarrons
  Migliacci
  Pisticcine
  Pulenda
  Torta

Some of these receipts are extracted from the excellent work of Liliane OTAL
“To know the Corsican kitchen” with the Western Southern editions.