773:
176:
765:) had to leave north Africa and resettled in Corsica. The French state helped them with huge capitals, that were used among others to plant large vineyards on the east coast (which had been cleared from malaria few years before), introducing southern varieties which changed the profile of Corsican wines. The vineyard area, that amounted to 4,700 hectares in 1959, rose to 28,000 hectares in 1978. wine production rose accordingly from 284,000 hectoliters in 1966 to 2 million hectoliters in 1978. This expansion had as result a massive
330:
81:
215:, in Castagniccia, answering a questionnaire on the way of life drawn by the French authorities ("the questionnaire of the year X") mentions as basis of the diet of the village chestnut, of which he lists 12 different ways to treat it. He also writes that from November to June, only chestnut bread was consumed, and that the villagers owned vegetable gardens devoted exclusively to their feeding. The monotony of this diet was broken eating trout and eels.
1205:
707:, a yearly fair devoted to the production of the new oil. As a whole, the olive groves cover in Corsica 2,000 hectares, divided among 300 producers. The olives, which are mostly black, are not plucked manually; they fall on nets lying under old trees, while those on young trees are plucked mechanically. The harvest occurs when they are ripe, between November and May. Since 2004, the Corsican oil is an AOC product, under the name
374:
3437:
487:
197:
After a while, though, the cutting down of chestnut trees ended, so that until the beginning of 20th century, chestnut in the form of pancakes, bread, or porridge remained the staple food of the larger part of
Corsican population. In addition to chestnuts, at the end of the 18th century, the staples of the Corsican diet were cereals (mainly wheat and rye), dried vegetables, and charcuterie.
1665:
1017:
259:
20:
1802:
1423:
796:
du Cap Corse, a sweet dessert wine). AOC wines must obey to several prescriptions: sugar cannot be added; at least 50% of the grapes must come from traditional
Corsican grapes; the yield cannot be higher than 50 hectoliters each hectare; the grapes must be planted only along slopes or dry plateaus.
295:
and heats the house. After that, they were ground to produce chestnut flour, which gets an unmistakable smoke flavour from this process. The unplucked chestnuts are eaten by the pigs foraging in the forest. They are additionally fed with chestnut flour, so that their meat acquires a characteristic
337:
At the end of 20th century, 85% (1,200 tonnes) of the chestnuts plucked in
Corsica were ground into flour, uniquely among all the French departments. The 300 t of flour so obtained were consumed almost totally in Corsica, a small part was exported to mainland France and bought by Corsicans of the
196:
The French annexation in 1768 brought at first a change in this situation; in an effort to subjugate the rebels, the French army proceeded to cut down many chestnut forests, and this policy continued also during the first years of peace, since Paris favoured cereals over chestnut as staple food.
145:
Other decrees were given on the same line, such as that issued in 1619, which ordered that 10 chestnut trees had to be planted every year by each landowner and tenant, with time changed radically the landscape of whole regions of the island, with the almost total substitution of cereals with
134:
to dominate the island, a major shift in people's eating habits took place; the
Genoese governor, with a decree signed on 28 August 1548, ordered that each landowner and tenant had to plant at least a chestnut, a mulberry, an olive, and a fig tree each year, under the fine of three
233:. These changes brought also an abandonment of the production of traditional food; while in 1796, 35,442 hectares were occupied by chestnuts woods, in 1977, chestnut forests still covered 25,000 hectares, but only 3,067 hectares were cultivated; the rest were left to the animals.
141:
for each tree not planted. The reason for this decree was to give means of subsistence to island populations. Still at the beginning of the 17th century, the
Genoese administrator Baliano wrote that the Corsicans were living on barley bread, vegetables, and pure water.
514:, they are about 14 months old and weigh 200 kg. This usually happens in December, before Christmas. The carcass is hung upside-down to let the blood drain, and is totally processed. The same day as the slaughtering, dishes are prepared such as figatelli,
752:
wrote above the map of
Corsica: "Corsica has received four major gifts from Nature: its horses, its dogs, its proud and courageous men and its wines, most generous, that princes hold in the highest esteem!" In 1887 the vineyards of the island were hit by the
1363:
dishes, is a filet of goat, cut in thin slices which are macerated in vinegar, spiced with herbs, and skewered on a green tree branch. Dried to the sun, they are consumed grilled or cooked as ragout. Another typical preparation during pork slaughtering is
204:, and with those foodstuffs they ate all year round. The poor of the same region instead worked in the vineyards in the spring till the harvest, but in winter, they fed on wild herb soups. A few during summer went to reap the corn in the malaria plain of
787:
established the denomination "Vin de Corse", the AOC denomination for
Corsican wines. Moreover, each production area can have an additional local AOC denomination. These are as of 2014 eight: Porto Vecchio, Figari, Sartène, Ajaccio, Calvi, Patrimonio,
769:, which was fought by the state by uprooting a great part of the vines. This measure brought the surface in 1993 back to 7,609 hectares, 1,994 being of AOC wine, and the production to 410,581 hectoliters, 76,512 being of AOC wine.
159:. It was so that the historian of Corsica Jakob Von Wittelieb could write that in the 1730s travelers in the island brought with them a flask filled with wine and a pocket containing a chestnut bread or some roasted chestnuts.
236:
This situation could be only partially reverted due to the demand of local food coming from the many tourists visiting the island and to the establishment of higher quality standards in food production, also due to the
801:, at the south west of the Cap Corse peninsula; the Ajaccio region; the Sartène region; the Balagne, and the Cap Corse. Besides the AOC, local wines are also produced in Corsica, under the denomination "Vin du pays".
2299:
200:
There were also exceptions: from a testimony of 1775, during that year the owners of Cap Corse vineyards used the revenue from the sale of their wine to buy
Italian pasta, goat and pork meat, and
697:
is mainly produced in the hills of
Balagne, the northwest region of the island, where a quarter of all olive trees on the island exist. Another important region for oil is the Alta Rocca, around
548:) watches the pigs, which are free to search in the woods for chestnuts, roots, and small animals, but in the evening, they are fed with kitchen scraps and spoilt apples. Typical cold cuts are
2479:
304:) and cakes, this flour was the basic staple food. The importance of chestnut in Corsican life can be seen from the fact that during a traditional wedding lunch taking place in 19th century
155:
In the 18th century, the chestnut had almost completely replaced cereals. Above all, chestnut plantations radically changed the diet of the islanders, preserving them from the recurrent
405:. It can be consumed either fresh or aged, and is an ingredient of innumerable Corsican dishes, from first courses up to cakes. Brocciu is the only Corsican cheese to have received the
510:) and are mainly fed with chestnuts and chestnut flour. Each peasant family has one or two pigs; these are castrated (sterilised if female) when they are two months old. When they are
381:
Corsican traditional cheeses are exclusively made with sheep or goat milk. In the mid-1980s, in the island raised 150,000 sheep and 20,000 goats. The most important among them is
172:), explaining well both the central place occupied by the chestnut in Corsica's alimentation and the frugality of Corsican mountaineers, obliged to drink water instead of wine.
2307:
222:
village economy based mainly upon chestnut and other locally produced aliments as pork faded away for several reasons; above all, the eradication of malaria after the
275:
tree was introduced in
Corsica during the Genoese domination. Rich in calories, the fruits were plucked (without gloves) and dried, and placed on a wooden grating (
736:
was introduced into Corsica by the Greeks. The Romans developed the wine industry, and imported Corsican wines. The island's wines were highly regarded during the
1349:("Pork cheese"), resulting from boiling several hours pork head and feet, cooking the detached meat and fat with spices and letting it harden in a receptacle;
2437:
2487:
1772:, a simple Italian cake consisting only of chestnut flour, raisins and walnuts, is prepared also in Corsica. Also with chestnut flour are prepared
4877:
84:
Panorama of Castagniccia: The Genoese rule changed drastically the landscape of large parts of the island, introducing chestnut on large scale.
111:, lasted until the beginning of the 20th century; in 1911, 73,000 people lived in the zone comprised between 700 and 1,000 m above sea level.
187:
tried to enrich the diet of his countrymen encouraging the cultivation of the potato, so his political opponents ridiculed him, calling him
3373:
2382:
1442:
In the sea around Corsica are fished about forty species of fish. Fish are also abundant in the inland rivers and creeks. Typical is the
92:, and impossible to defend, forced the population to settle in the mountains of the interior. The agricultural products exported during
3469:
530:). The intensive breeding takes place in the mountains, where the animals cannot disturb the cultures. Above all in the Castagniccia,
308:, not less than 22 different courses were prepared using chestnuts as the main ingredient. Today chestnut flour is a French AOC and a
2255:
2186:
3497:
2568:
725:, a disease spread by tiny sap-sucking insects known as leafhoppers, which in April 2018 was reported to have spread from Italy.
406:
238:
2509:
2225:
312:
4171:
2329:
4870:
3441:
827:
and chestnut flour. The annual production in 2006 amounted to over 25,000 hectolitres, exported also to mainland France.
498:
is considered one of the best worldwide due to the traditional production processes, and to the fact that Corsican pigs (
2661:
5927:
3363:
4834:
3780:
3502:
784:
1911:(the sweet version of these fritters, stuffed with brocciu, and traditionally cooked on a hot granite stone named
1031:
dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like
757:. A dramatic change in the island's viticulture happened at the beginning of the 1960s. At that time about 20,000
1817:
Several cakes are prepared for feasts and special occasions, and some are characteristic of one town or village:
242:
2445:
5932:
5906:
5260:
4863:
3462:
3409:
3344:
5201:
1464:). A legacy of the Genoese (and of the centuries-old contacts with Tuscany and Rome) are the dishes based on
853:), a liqueur which is also produced in Sardinia, and is obtained, both at home or industrially, through the
772:
5890:
3681:
1217:
Meat in Corsica often comes from locally bred animals, and is very tasty, due to the numerous herbs of the
211:
For the most part, at the end of the 18th century eating was therefore eminently plant-based: the mayor of
5937:
4804:
4220:
4153:
2598:
175:
748:, which depicts the regions of Italy and its surrounding islands, the 16th century Italian cosmographer
5694:
4524:
4502:
1692:
are small cakes made with brocciu, sugar, flour and egg yolk, and cooked in oven over a chestnut leaf.
88:
The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low,
2881:
5942:
4507:
4497:
4245:
4132:
3716:
3455:
291:) for one month: this fire, placed on a dry clay base 1 m wide and 20 cm thick, smokes also the
3839:
5947:
5355:
5350:
5133:
4794:
2542:
1558:). The creeks of the mountains gives trouts in abundance: these are consumed stuffed with brocciu (
1071:
baked in an oven made with brocciu and spinach, akin to the Italian dumpling version of this dish;
4148:
3819:
1479:
698:
5387:
4839:
3721:
3711:
3701:
3533:
3382:
305:
3834:
2390:
5431:
4886:
4829:
4799:
4514:
3736:
3560:
3492:
567:
212:
100:, produced by the widespread forests. The island was famous for its cheap wines, exported to
69:
5734:
2576:
2194:
5729:
4275:
4185:
4077:
3924:
3869:
339:
1578:
Corsican cuisine, akin to other Mediterranean cuisines, shows several stuffed vegetables (
1530:
146:
chestnuts; one region, the Castagniccia, south of Bastia, got its name from its chestnut (
8:
5270:
5128:
5066:
4789:
3929:
3899:
3580:
3570:
2263:
1849:
made with flour, rice and yeast) are prepared in Bastia for St. Joseph's day (19 March),
741:
737:
93:
5138:
5650:
5436:
5392:
5340:
4660:
3749:
3744:
3686:
3671:
3565:
3543:
3523:
1856:
1836:
1701:
1689:
1496:), while the latter is prepared with tomatoes, anchovies and walnuts, in a dish named
1459:
722:
53:
5441:
4738:
3631:
1388:, goat or sheep intestines boiled in water and cooked in a pan with onion and garlic;
5706:
5615:
5465:
5424:
5275:
5255:
5042:
5022:
4585:
4235:
4092:
3696:
3646:
3590:
3553:
3405:
3359:
3340:
2517:
1872:
1871:, small breads made with flour, yeast, sugar, butter, eggs, raisins and walnuts) for
1723:
854:
820:
458:
297:
284:
276:
131:
5630:
4743:
2233:
1764:, originating from Balagne, are biscuits made of flour, oil, sugar and white wine.
226:
allowed life along the east coast and accelerated the depopulation of the interior.
130:, customs and dishes typical of that Italian region. Later, when it was the turn of
5667:
5551:
5527:
5512:
5265:
5250:
5054:
4989:
4962:
4945:
4916:
4908:
4844:
4824:
4650:
4529:
4456:
4436:
4032:
3676:
3641:
3585:
1933:, is a yeast cake having flour, powdered sugar, olive oil and wine as ingredients.
1886:
1356:
1324:
1311:) have their own recipes. Several dishes are prepared when the pig is slaughtered:
1218:
1086:
666:
119:
4087:
2337:
5884:
5868:
5771:
5754:
5684:
5642:
5598:
5480:
5446:
5419:
5382:
5317:
5120:
5030:
4733:
4675:
4615:
4575:
4534:
4025:
4004:
3879:
3726:
3691:
3661:
3548:
3528:
3507:
3478:
1957:
1942:
1395:
1360:
975:
858:
848:
127:
61:
4047:
1754:, are biscuits made with flour, butter, sugar, and flavoured with white wine or
5578:
5539:
5490:
5242:
5218:
5078:
4933:
4928:
4519:
4037:
3656:
3651:
1918:
1820:
816:
793:
766:
309:
184:
5495:
3794:
3430:
3425:
3381:(in French). Institut National des Appellations d'Origine. n.d. Archived from
345:
Chestnut and its products are the centrepiece of two yearly fairs in Corsica:
5921:
5620:
5453:
5158:
5148:
5094:
4938:
4560:
4544:
4405:
4385:
3864:
3829:
3610:
3575:
1985:
1597:
1375:
1318:
749:
701:: here in the village of Santa Lucia di Tallano, each year is celebrated the
646:
608:
three or four days, then put to dry: it can be consumed roasted or grilled.
511:
2665:
1394:, lamb or kid intestine, innards, cooked on a skewer, put into the animal's
1053:, ravioli together with spinach. Pasta sauce with tomatoes and minced meat (
629:
Following the tradition of mainland France, in Corsica are prepared several
468:. Corsican cheese producers meet each year in early May at the cheese fair (
107:
The concentration of settlement in the interior, typical also of the nearby
5470:
5196:
5166:
4921:
4492:
4461:
4451:
4345:
4270:
4260:
4225:
3934:
3904:
3859:
3706:
3666:
2007:), which uses as main ingredient the fruits grown in the Cap Corse region.
1767:
1062:
923:
745:
733:
573:
229:
In 1990, only 20,000 people lived still in the zone between 700 and 1000 m
223:
101:
57:
3195:
1718:, prepared also in a similar form in some regions of southern Italy, is a
5625:
5475:
5345:
5290:
5171:
5002:
4539:
4355:
4330:
4300:
4102:
3989:
3939:
3636:
2438:"Actualité du 2 avril 2012 : la charcuterie corse passe en mode AOC"
1898:
1751:
1741:
1729:
1680:
Chestnut flour and brocciu appear as ingredients by many Corsican cakes.
1631:
1189:
1131:
1059:) is also typical. Other preparations reflect the Italian tradition too:
1008:
is a porridge whose ingredients are chestnut flour, water and goat milk.
495:
386:
292:
115:
4855:
1792:
are fried dough rhombs flavored with lemon zest, similar to the Italian
868:
797:
The most important wine regions in the island are: the territory around
329:
80:
5689:
5370:
5228:
5211:
5012:
4967:
4773:
4758:
4723:
4718:
4665:
4640:
4635:
4590:
4426:
4340:
4230:
4195:
4190:
4180:
4112:
4057:
3994:
3959:
3954:
3844:
3804:
3764:
3754:
1719:
1683:
1621:
1365:
1179:
1082:
927:
919:
798:
777:
754:
551:
463:
398:
4950:
4062:
1710:
dough, garnished with brocciu mixed with sugar, orange zest and eggs.
1674:
1601:
1204:
457:("rotten cheese") is a cheese containing insect larvae similar to the
438:
5828:
5672:
5603:
5556:
5544:
5458:
5191:
5186:
4814:
4768:
4753:
4706:
4670:
4645:
4365:
4320:
4305:
4290:
4122:
3984:
3949:
3889:
3884:
3874:
3849:
3814:
3809:
3789:
3769:
3616:
1946:
1930:
1695:
1469:
1450:
1443:
951:
789:
758:
694:
676:
630:
585:
531:
434:
402:
352:
230:
4380:
4072:
52:. It is mainly based on the products of the island, and due to
5863:
5858:
5816:
5801:
5764:
5655:
5608:
5522:
5500:
5485:
5402:
5375:
5365:
5360:
5305:
5206:
5071:
4977:
4748:
4696:
4630:
4620:
4580:
4476:
4446:
4431:
4421:
4400:
4390:
4375:
4325:
4315:
4310:
4295:
4265:
4240:
4210:
4107:
4067:
4042:
3999:
3974:
3964:
3919:
3894:
3854:
3824:
3799:
3447:
1936:
1924:
1891:(donuts made with flour, yeast, egg, shortening, raisins soaked in
1878:
1846:
1755:
1167:
1078:
961:
937:
559:
272:
108:
65:
4691:
362:
5591:
5566:
5561:
5532:
5517:
5412:
5397:
5300:
5176:
5007:
4819:
4809:
4763:
4655:
4600:
4570:
4471:
4395:
4370:
4360:
4285:
4255:
4215:
4205:
4127:
4117:
4097:
4082:
4052:
3979:
3969:
3944:
1950:
1811:
1713:
1519:
1509:
1465:
1185:
1147:
1121:
1101:
1097:
1091:
1068:
1050:
941:
878:
762:
394:
390:
382:
373:
219:
123:
122:
was Corsica's hegemonic power, the large immigration from nearby
89:
49:
5143:
3626:
1414:, in the past offered to the people participating to a funeral.
926:, cabbage and tomatoes, whose grease is given by a ham bone and
504:), which live partly in the wild, are crossbred with wild boar (
5759:
5711:
5699:
5677:
5660:
5295:
5099:
5059:
5047:
4955:
4711:
4625:
4605:
4595:
4565:
4466:
4441:
4350:
4280:
4250:
4200:
4160:
3909:
3759:
3436:
1998:
1995:
1902:
1775:
1617:
1487:
1330:
1248:
1244:
1117:
842:
539:
535:
515:
475:
448:
205:
183:
During the Corsican independence before the French annexation,
156:
1166:, are thin dough pancakes made of wheat flour, yeast, egg and
718:, and successively it got also the AOP European denomination.
486:
96:
reflect this situation: these were sheep, plus honey, wax and
5835:
5823:
5811:
5806:
5796:
5791:
5505:
5407:
5333:
5328:
5223:
5035:
4997:
4728:
4701:
4610:
4335:
4020:
3914:
3621:
3606:
1966:), having as main ingredients the island's fruits: chestnut (
1664:
1584:), the stuffing ingredient being always brocciu: artichokes (
1483:
1411:
1379:
1340:
1339:, another preparation made with pork blood, pork stomach and
1302:
1274:
1163:
1028:
1780:, galettes cooked in the fireplace between two iron plates (
1016:
258:
19:
5840:
5285:
5181:
1801:
1635:
1549:
1258:
1234:
1193:
965:
824:
656:
1140:. Another dish whose main ingredient is chestnut flour is
355:, which takes place at the beginning of December and the
1826:
1704:, is a round cake prepared with a wheat, yeast, eggs and
1539:
1422:
201:
97:
857:
in alcohol of the berries (and sometimes the leaves) of
208:, but often after that they lost their health or life.
23:
A traditional Corsican meal with (from left to right):
3375:
Cahier des charges de l'appellation d'origine protégée
1883:(donuts made with flour, butter, eggs and sugar) and
990:, a soup whose main ingredient is either wheat flour (
179:
Chestnut picking in Castagniccia (end of 19th century)
906:) are an important part of the Corsican cuisine. The
1528:). The large lagoons along the east coast (like the
930:. Among other traditional soups are the bread soup (
1273:is a stew made with beef meat, ham, garlic, onion,
1196:, goat and sheep cheese, baked on chestnut leaves.
409:denomination so far. Other notable cheeses are the
922:, is a soup with beans, potatoes, garlic, onion,
162:An old Corsican proverb from upper Niolo asserts:
3426:Traditional Christmas eve meal in Corsica in 1968
3354:Schapira, Laurence; Schapira, Christiane (1998).
881:, liqueurs obtained macerating fruits into local
5919:
3353:
1650:are short pastry fritters filled with potatoes (
1478:), or–a recipe from the Genoese colony of
2599:"Deadly olive tree disease detected in Corsica"
1917:) are prepared in Sartène at Easter and during
118:, more precisely during the 12th century, when
2575:. Syndicat AOC Oliu di Corsica. Archived from
2002:
1989:
1979:
1973:
1967:
1961:
1934:
1922:
1912:
1906:
1892:
1884:
1876:
1866:
1860:
1850:
1840:
1830:
1818:
1805:
1793:
1787:
1781:
1773:
1765:
1759:
1745:
1735:
1727:
1711:
1705:
1693:
1681:
1668:
1651:
1645:
1639:
1625:
1611:
1605:
1591:
1585:
1579:
1565:
1559:
1553:
1543:
1523:
1513:
1503:
1497:
1491:
1473:
1456:
1447:
1433:
1427:
1405:
1399:
1389:
1383:
1369:
1350:
1344:
1334:
1322:
1312:
1296:
1290:
1284:
1278:
1268:
1262:
1252:
1238:
1228:
1222:
1208:
1177:
1171:
1157:
1151:
1141:
1135:
1125:
1111:
1105:
1089:
1072:
1060:
1054:
1044:
1038:
1032:
1020:
1003:
997:
991:
985:
979:
969:
955:
945:
931:
913:
907:
901:
882:
862:
846:
836:
810:
713:
702:
680:
670:
660:
650:
640:
634:
621:
615:
609:
603:
597:
591:
583:
577:
565:
557:
549:
543:
519:
505:
499:
469:
452:
442:
428:
422:
416:
410:
346:
321:
263:
163:
147:
36:
30:
24:
4871:
3463:
3402:Cuisine corse d'antan - Cucina corsa di prima
1564:), or simply roasted over a hot creek stone (
1306:
1277:and herbs. Game is also abundant: wild boar (
1011:
721:Olive trees in Corsica are under threat from
525:
461:
218:After the beginning of the 20th century, the
188:
136:
1835:dough and a brocciu filling) is prepared in
872:
708:
356:
316:
48:is the traditional cuisine of the island of
2151:
2149:
2147:
809:A Corsican specialty is the chestnut beer (
421:(from Balagne, the north-west region), the
4878:
4864:
3470:
3456:
3325:
1722:made with brocciu, eggs, sugar and citron
1227:) which feed them. Very popular is lamb (
4885:
3330:. Guida d'Italia (in Italian). Rome: CTI.
3246:
3244:
3172:
3170:
2849:
2847:
2688:
978:, meat is replaced with chickpeas by the
861:, a flowering plant belonging to maquis (
835:The most important Corsican liqueurs are
415:(from Niolo, the hearth of Corsica), the
262:Chestnut flour is the main ingredient of
126:brought to the island, together with the
3334:
3115:
3113:
3094:
3092:
3082:
3080:
3052:
3050:
3022:
3020:
2917:
2915:
2905:
2903:
2801:
2799:
2789:
2787:
2723:
2721:
2711:
2709:
2638:
2636:
2634:
2632:
2622:
2620:
2618:
2616:
2614:
2612:
2610:
2608:
2422:
2420:
2410:
2408:
2368:
2366:
2364:
2285:
2283:
2281:
2163:
2161:
2144:
2128:
2126:
1800:
1663:
1421:
1398:, and pickled, similar to the Sardinian
1203:
1015:
771:
485:
372:
328:
257:
174:
79:
18:
3399:
2951:
2654:
2460:
2116:
2114:
2112:
2110:
2073:
2071:
2069:
2050:
2048:
2046:
1786:), very popular also in central Italy.
1508:, is used also with fish, in dishes as
1432:, just cooked between two iron plates (
1067:(literally "priest chokers") are large
867:) and common in both islands. A famous
626:acquired in 2012 the AOC denomination.
5920:
3431:Corsican cuisine in 1976 (in Corsican)
3307:
3298:
3289:
3280:
3271:
3262:
3253:
3241:
3232:
3223:
3214:
3179:
3167:
3158:
3149:
3140:
3131:
3122:
2856:
2844:
2808:
2757:
2679:
2664:. Beer Me!. 2007-01-08. Archived from
2537:
2535:
2389:(in Italian). CorseWeb. Archived from
2091:
2089:
2087:
2085:
2083:
1378:is home to three dishes prepared with
1134:is that prepared with chestnut flour,
582:(a sausage made with pork liver), and
16:Traditional Cuisine of Corsica, France
4859:
3451:
3110:
3101:
3089:
3077:
3068:
3059:
3047:
3038:
3029:
3017:
3008:
2999:
2990:
2981:
2972:
2963:
2942:
2933:
2924:
2912:
2900:
2865:
2835:
2826:
2817:
2796:
2784:
2775:
2766:
2748:
2739:
2730:
2718:
2706:
2697:
2645:
2629:
2605:
2474:
2472:
2435:
2417:
2405:
2361:
2352:
2278:
2170:
2158:
2135:
2123:
1243:), the latter consumed especially at
984:. In the island is also prepared the
3477:
2155:Schapira & Schapira (1998) p. 12
2107:
2098:
2066:
2043:
1956:Corsicans produce at home also many
1374:) used as fat instead of olive oil.
1120:"), are also popular. Although corn
3326:Bertarelli, Luigi Vittorio (1929).
3188:
2874:
2532:
2209:
2080:
2034:
2025:
2016:
1567:truite annant'a petre fiuminalinche
397:), produced for the most part with
248:
13:
2516:. Fiere di Corsica. Archived from
2469:
2057:
981:minestra incu i ceci di Iovi Santu
14:
5959:
3419:
3358:(in French). Paris: L'Astragale.
2336:. Foires de corse. Archived from
2191:www.aocfarinedechataignecorse.com
1929:, prepared in Ajaccio during the
1620:are also popular, like that with
1321:with raisin, akin to the Italian
1314:Sanghi di maiale incu l'uva secca
823:amber beer, brewed from a mix of
60:reasons, has much in common with
4835:List of Italian foods and drinks
3435:
3404:(in French). Ajaccio: La Marge.
1493:baccalĂ incu e cee e l'uva secca
1472:: the former can be deep fried (
1247:. They can be eaten roasted, as
576:, peppered, salted and smoked;
441:, in southern Corsica), and the
296:taste. Used to prepare polenta (
2591:
2561:
2502:
2429:
2375:
2322:
2306:. Visit-Corsica. Archived from
2292:
2248:
2218:
2179:
1593:e zucchine piene incu u brocciu
971:minestra di fasgiolu e di porri
451:valley, also in the south. The
271:Large-scale cultivation of the
64:, and marginally with those of
2549:. Syndicat AOC Oliu di Corsica
1949:, are wheat or chestnut flour
1613:e civolle piene incu u brocciu
812:biera accumudata cu a castagna
785:French Ministry of Agriculture
481:
1:
3335:Schapira, Christiane (1994).
2010:
1573:
1525:torta d'anchjuve e di brocciu
333:Corsican chestnuts from Evisa
165:Pane di legnu e vinu di petra
5891:A Book of Mediterranean Food
3682:Pasta con i peperoni cruschi
1542:, which are cooked roasted (
1515:sardine piene incu u brocciu
815:), brewed since 1996 by the
688:
642:pastizzu di fecatu di maiale
170:Wooden bread and stoney wine
7:
4805:Sausages in Italian cuisine
3339:(in French). Paris: Solar.
2543:"Un savoir-faire ancestral"
2262:(in French). Archived from
2232:(in French). Archived from
2193:(in French). Archived from
2187:"Farine de chataigne corse"
1875:(2 November) in Bonifacio,
1659:
1641:u tianu di fasgioli e porri
1561:truite piene incu u brocciu
999:stufatu di farin'di granonu
830:
377:Corsican cheeses on display
253:
10:
5964:
3319:
2957:Schapira (1994) p. 74-91,
2383:"L'allevamento del maiale"
1981:confitura di pummata rossi
1897:and sugar, decorated with
1116:, "Gnocchi at the mode of
1012:Pasta, gnocchi and polenta
936:), similar to the Italian
318:Farine de châtaigne corse-
75:
5902:
5877:
5851:
5784:
5747:
5722:
5641:
5577:
5316:
5239:
5157:
5119:
5112:
5087:
5021:
4988:
4907:
4900:
4893:
4782:
4684:
4553:
4485:
4414:
4246:Crocetta of Caltanissetta
4169:
4141:
4013:
3778:
3735:
3717:Spaghetti alla puttanesca
3599:
3516:
3485:
2694:Schapira (1994) p. 139-43
1213:, chestnut flour fritters
1113:Gnocchi manera bastiaccia
1049:, similar to the Italian
993:stufatu di farin'di granu
957:minestra di brocciu seccu
947:minestra di casgiu frescu
890:
572:, one of the four pork's
368:
169:
5928:French cuisine by region
5356:Maccheroni alla chitarra
5351:Mortadella di Campotosto
4795:Italian-American cuisine
4221:Cassatella di sant'Agata
2510:"A Festa di l'oliu novu"
2466:Schapira (1994) p. 55-58
2040:Bertarelli (1929), p. 41
1446:, either with sea fish (
1043:: both are stuffed with
895:
877:. Very popular are also
524:(similar to the Italian
365:at the end of November.
190:Il Generale delle patate
4142:Cheeses and charcuterie
3820:Cotoletta alla milanese
3356:La Corse des châtaignes
1994:). A specialty is the
1627:u tianu di fave fresche
1502:. The national cheese,
1417:
1199:
1056:Salsa pe a pastasciutta
804:
761:(French colonists from
728:
710:Huile d'Olive de Corse-
323:Farina castagnina corsa
5261:Bosnia and Herzegovina
3840:BaccalĂ alla vicentina
3722:Spaghetti alle vongole
3712:Spaghetti aglio e olio
3702:Rigatoni con la Pajata
3400:Silvani, Paul (1991).
3337:La bonne cuisine corse
3313:Schapira (1994) p. 136
3304:Schapira (1994) p. 137
3295:Schapira (1994) p. 135
3286:Schapira (1994) p. 134
3277:Schapira (1994) p. 133
3268:Schapira (1994) p. 123
3259:Schapira (1994) p. 130
3250:Schapira (1994) p. 117
3238:Schapira (1994) p. 127
3229:Schapira (1994) p. 128
3220:Schapira (1994) p. 108
3196:"Recette des cucciole"
3185:Schapira (1994) p. 118
3176:Schapira (1994) p. 125
3164:Schapira (1994) p. 121
3155:Schapira (1994) p. 116
3146:Schapira (1994) p. 120
3137:Schapira (1994) p. 101
3128:Schapira (1994) p. 100
2862:Schapira (1994) p. 106
2853:Schapira (1994) p. 107
2814:Schapira (1994) p. 102
2763:Schapira (1994) p. 105
2685:Schapira (1994) p. 144
2003:
1990:
1980:
1974:
1968:
1962:
1935:
1923:
1913:
1907:
1893:
1885:
1877:
1867:
1861:
1851:
1841:
1831:
1819:
1814:
1810:, an Easter cake from
1806:
1794:
1788:
1782:
1774:
1766:
1760:
1750:, akin to the Italian
1746:
1736:
1728:
1712:
1706:
1694:
1682:
1677:
1669:
1652:
1646:
1640:
1626:
1612:
1606:
1592:
1586:
1580:
1566:
1560:
1554:
1544:
1524:
1514:
1512:stuffed with brocciu (
1504:
1498:
1492:
1474:
1457:
1455:) or with river fish (
1448:
1439:
1434:
1428:
1406:
1400:
1390:
1384:
1370:
1351:
1345:
1335:
1323:
1313:
1307:
1297:
1291:
1285:
1279:
1269:
1263:
1253:
1239:
1229:
1223:
1214:
1209:
1178:
1172:
1158:
1152:
1142:
1136:
1126:
1112:
1106:
1090:
1073:
1061:
1055:
1045:
1039:
1033:
1025:
1021:
1004:
998:
992:
986:
980:
970:
956:
954:); with aged brocciu (
946:
940:; the soup with fresh
933:minestra di pane cotto
932:
918:, akin to the Italian
914:
908:
902:
883:
873:
863:
847:
837:
819:. Pietra beer is a 6%
811:
780:
714:
709:
703:
681:
671:
661:
651:
641:
635:
622:
616:
610:
604:
598:
592:
584:
578:
566:
558:
550:
544:
526:
520:
506:
500:
491:
470:
462:
453:
443:
429:
423:
417:
411:
378:
357:
347:
334:
322:
317:
301:
288:
280:
268:
264:
189:
180:
164:
148:
137:
85:
41:
37:
31:
25:
5933:Mediterranean cuisine
4887:Mediterranean cuisine
4830:List of Italian chefs
4800:Italian food products
4170:Pastry and desserts (
4014:Pizza and street food
3493:Ancient Roman cuisine
3119:Schapira (1994) p. 99
3107:Schapira (1994) p. 98
3098:Schapira (1994) p. 96
3086:Schapira (1994) p. 71
3074:Schapira (1994) p. 60
3065:Schapira (1994) p. 69
3056:Schapira (1994) p. 70
3044:Schapira (1994) p. 65
3035:Schapira (1994) p. 61
3026:Schapira (1994) p. 59
3014:Schapira (1994) p. 93
3005:Schapira (1994) p. 91
2996:Schapira (1994) p. 80
2987:Schapira (1994) p. 85
2978:Schapira (1994) p. 94
2969:Schapira (1994) p. 76
2948:Schapira (1994) p. 92
2939:Schapira (1994) p. 74
2930:Schapira (1994) p. 87
2921:Schapira (1994) p. 77
2909:Schapira (1994) p. 73
2871:Schapira (1994) p. 44
2841:Schapira (1994) p. 41
2832:Schapira (1994) p. 40
2823:Schapira (1994) p. 42
2805:Schapira (1994) p. 50
2793:Schapira (1994) p. 43
2781:Schapira (1994) p. 37
2772:Schapira (1994) p. 35
2754:Schapira (1994) p. 33
2745:Schapira (1994) p. 32
2736:Schapira (1994) p. 29
2727:Schapira (1994) p. 30
2715:Schapira (1994) p. 31
2703:Schapira (1994) p. 27
2651:Schapira (1994) p. 17
2642:Schapira (1994) p. 16
2626:Schapira (1994) p. 15
2514:www.foiresdecorse.com
2484:www.visit-corsica.com
2426:Schapira (1994) p. 53
2414:Schapira (1994) p. 54
2372:Schapira (1994) p. 52
2358:Schapira (1994) p. 51
2334:www.foiresdecorse.com
2304:www.visit-corsica.com
2289:Schapira (1994) p. 14
2230:www.foiresdecorse.com
2226:"Fiera di a castagna"
2176:Schapira (1994) p. 22
2167:Schapira (1994) p. 12
2141:Schapira (1994) p. 10
2054:Schapira (1994) p. 11
1969:confitura di castagne
1804:
1667:
1656:) and grated cheese.
1425:
1410:, ram, sheep or goat
1295:), common blackbird (
1207:
1124:is known, in Corsica
1019:
792:(the latter with the
775:
682:pastizzu di singhjari
489:
376:
348:A Fiera di a Castagna
332:
261:
245:origin designations.
178:
83:
22:
4276:Neapolitan ice cream
3925:Frittola (meat dish)
3870:Carciofi alla romana
3508:Contemporary cuisine
3503:Early modern cuisine
3444:at Wikimedia Commons
2573:www.oliudicorsica.fr
2547:www.oliudicorsica.fr
2132:Silvani (1991) p. 19
2120:Silvani (1991) p. 18
2104:Silvani (1991) p. 15
2077:Silvani (1991) p. 17
2031:Schapira (1994) p. 9
2022:Schapira (1994) p. 1
1839:for New Year's Day,
1829:made with flour and
1596:), aubergines (from
1587:l'artichjocchi pieni
1150:fried together with
1107:lasagne incu a salsa
704:Festa di l'olio novu
602:is smoked above the
542:regions, a pigherd (
4790:Sammarinese cuisine
4554:Alcoholic beverages
4133:U' pastizz 'rtunnar
3930:Frittola (doughnut)
3900:Coda alla vaccinara
3835:BaccalĂ alla lucana
2579:on 19 November 2014
2520:on 17 November 2014
2490:on 29 November 2014
2340:on 17 November 2014
2330:"Fiera di u casgiu"
2310:on 25 December 2014
2266:on 29 November 2014
2236:on 16 November 2014
1991:confitura d`arbitru
1475:fritelle di baccalĂ
1210:Fritelli castagnini
742:the Gallery of Maps
675:, now prohibited),
652:pastizzu di torduli
639:) from pork liver (
471:A Fiera di U Casgiu
433:(respectively from
5938:Culture of Corsica
3750:Soup alla modenese
3745:Soup alla canavese
3687:Pasta con le sarde
3672:Fettuccine Alfredo
3442:Cuisine of Corsica
3200:www.cuisinez-corse
2662:"Brasserie Pietra"
2448:on 8 December 2014
2442:cguelfucci.free.fr
1975:confitura di fichi
1815:
1678:
1440:
1366:clarified pork fat
1301:, now protected),
1215:
1137:pulenta castagnina
1026:
1022:Pulenta castagnina
974:, from Niolo). On
781:
723:Xylella fastidiosa
672:pastizzu di meruli
507:Cingale, Singhjari
492:
490:Coppa from Corsica
379:
335:
269:
181:
86:
46:cuisine of Corsica
42:
5915:
5914:
5780:
5779:
5743:
5742:
5108:
5107:
4853:
4852:
4236:Colomba di Pasqua
3697:Pasta al pomodoro
3647:Amatriciana sauce
3517:Regional cuisines
3440:Media related to
2569:"Oliu di Corsica"
2197:on 1 January 2015
1978:), red tomatoes (
1744:as bottom layer.
1590:) and zucchini (
1545:anguilla arustita
1531:Étang de Biguglia
1426:A chestnut flour
1104:with meat sauce (
996:) or corn flour (
821:Alcohol by volume
662:pastizzu di levru
401:, sometimes with
315:, under the name
5955:
5943:Corsican cuisine
5528:Pasta alla Norma
5117:
5116:
4905:
4904:
4898:
4897:
4880:
4873:
4866:
4857:
4856:
4845:Italian Sounding
4457:Pane di Altamura
4437:Coppia Ferrarese
4033:Neapolitan pizza
3677:Pasta alla Norma
3642:Arrabbiata sauce
3600:Pasta and sauces
3498:Medieval cuisine
3479:Cuisine of Italy
3472:
3465:
3458:
3449:
3448:
3439:
3415:
3396:
3394:
3393:
3387:
3380:
3369:
3350:
3331:
3314:
3311:
3305:
3302:
3296:
3293:
3287:
3284:
3278:
3275:
3269:
3266:
3260:
3257:
3251:
3248:
3239:
3236:
3230:
3227:
3221:
3218:
3212:
3211:
3209:
3207:
3192:
3186:
3183:
3177:
3174:
3165:
3162:
3156:
3153:
3147:
3144:
3138:
3135:
3129:
3126:
3120:
3117:
3108:
3105:
3099:
3096:
3087:
3084:
3075:
3072:
3066:
3063:
3057:
3054:
3045:
3042:
3036:
3033:
3027:
3024:
3015:
3012:
3006:
3003:
2997:
2994:
2988:
2985:
2979:
2976:
2970:
2967:
2961:
2955:
2949:
2946:
2940:
2937:
2931:
2928:
2922:
2919:
2910:
2907:
2898:
2897:
2895:
2893:
2886:www.marmiton.org
2878:
2872:
2869:
2863:
2860:
2854:
2851:
2842:
2839:
2833:
2830:
2824:
2821:
2815:
2812:
2806:
2803:
2794:
2791:
2782:
2779:
2773:
2770:
2764:
2761:
2755:
2752:
2746:
2743:
2737:
2734:
2728:
2725:
2716:
2713:
2704:
2701:
2695:
2692:
2686:
2683:
2677:
2676:
2674:
2673:
2658:
2652:
2649:
2643:
2640:
2627:
2624:
2603:
2602:
2595:
2589:
2588:
2586:
2584:
2565:
2559:
2558:
2556:
2554:
2539:
2530:
2529:
2527:
2525:
2506:
2500:
2499:
2497:
2495:
2486:. Archived from
2480:"L'olio d'oliva"
2476:
2467:
2464:
2458:
2457:
2455:
2453:
2444:. Archived from
2433:
2427:
2424:
2415:
2412:
2403:
2402:
2400:
2398:
2379:
2373:
2370:
2359:
2356:
2350:
2349:
2347:
2345:
2326:
2320:
2319:
2317:
2315:
2296:
2290:
2287:
2276:
2275:
2273:
2271:
2256:"Fete du Marron"
2252:
2246:
2245:
2243:
2241:
2222:
2216:
2213:
2207:
2206:
2204:
2202:
2183:
2177:
2174:
2168:
2165:
2156:
2153:
2142:
2139:
2133:
2130:
2121:
2118:
2105:
2102:
2096:
2093:
2078:
2075:
2064:
2061:
2055:
2052:
2041:
2038:
2032:
2029:
2023:
2020:
2006:
1993:
1983:
1977:
1971:
1965:
1940:
1928:
1916:
1910:
1896:
1890:
1882:
1870:
1864:
1854:
1844:
1834:
1824:
1809:
1797:
1791:
1785:
1779:
1771:
1763:
1749:
1739:
1733:
1717:
1709:
1699:
1687:
1672:
1655:
1653:sciacci di pommi
1649:
1643:
1629:
1615:
1609:
1607:i mirizani pieni
1595:
1589:
1583:
1569:
1563:
1557:
1547:
1527:
1517:
1507:
1501:
1495:
1477:
1463:
1454:
1437:
1431:
1409:
1403:
1393:
1387:
1373:
1354:
1348:
1338:
1328:
1316:
1310:
1300:
1294:
1288:
1282:
1272:
1266:
1256:
1242:
1232:
1226:
1212:
1183:
1175:
1170:(a byproduct of
1161:
1155:
1145:
1139:
1129:
1115:
1109:
1095:
1076:
1066:
1058:
1048:
1042:
1036:
1024:
1007:
1001:
995:
989:
983:
973:
959:
949:
935:
917:
911:
905:
886:
876:
874:Cap Corse Mattei
866:
852:
849:licor di mortula
840:
814:
717:
712:
706:
684:
674:
667:common blackbird
664:
654:
644:
638:
625:
619:
613:
607:
601:
595:
589:
581:
571:
563:
555:
547:
529:
523:
509:
503:
473:
467:
456:
446:
432:
426:
420:
414:
360:
350:
325:
320:
302:pulenta, pulenda
283:) above a fire (
267:
249:Typical products
224:Second World War
192:
171:
167:
151:
140:
40:
34:
28:
5963:
5962:
5958:
5957:
5956:
5954:
5953:
5952:
5948:Italian cuisine
5918:
5917:
5916:
5911:
5898:
5885:Elizabeth David
5873:
5847:
5776:
5739:
5718:
5637:
5573:
5481:Mirto (liqueur)
5447:Pasta e fagioli
5442:Neapolitan ragĂą
5312:
5241:
5235:
5153:
5104:
5083:
5017:
4984:
4889:
4884:
4854:
4849:
4778:
4739:Caffè macchiato
4734:Latte macchiato
4680:
4549:
4481:
4410:
4165:
4137:
4009:
4005:Vitello tonnato
3880:Carne pizzaiola
3774:
3731:
3727:Tumact me tulez
3692:Pasta e fagioli
3662:Bolognese sauce
3632:Neapolitan ragĂą
3595:
3512:
3481:
3476:
3422:
3412:
3391:
3389:
3385:
3378:
3372:
3366:
3347:
3322:
3317:
3312:
3308:
3303:
3299:
3294:
3290:
3285:
3281:
3276:
3272:
3267:
3263:
3258:
3254:
3249:
3242:
3237:
3233:
3228:
3224:
3219:
3215:
3205:
3203:
3194:
3193:
3189:
3184:
3180:
3175:
3168:
3163:
3159:
3154:
3150:
3145:
3141:
3136:
3132:
3127:
3123:
3118:
3111:
3106:
3102:
3097:
3090:
3085:
3078:
3073:
3069:
3064:
3060:
3055:
3048:
3043:
3039:
3034:
3030:
3025:
3018:
3013:
3009:
3004:
3000:
2995:
2991:
2986:
2982:
2977:
2973:
2968:
2964:
2956:
2952:
2947:
2943:
2938:
2934:
2929:
2925:
2920:
2913:
2908:
2901:
2891:
2889:
2880:
2879:
2875:
2870:
2866:
2861:
2857:
2852:
2845:
2840:
2836:
2831:
2827:
2822:
2818:
2813:
2809:
2804:
2797:
2792:
2785:
2780:
2776:
2771:
2767:
2762:
2758:
2753:
2749:
2744:
2740:
2735:
2731:
2726:
2719:
2714:
2707:
2702:
2698:
2693:
2689:
2684:
2680:
2671:
2669:
2660:
2659:
2655:
2650:
2646:
2641:
2630:
2625:
2606:
2597:
2596:
2592:
2582:
2580:
2567:
2566:
2562:
2552:
2550:
2541:
2540:
2533:
2523:
2521:
2508:
2507:
2503:
2493:
2491:
2478:
2477:
2470:
2465:
2461:
2451:
2449:
2434:
2430:
2425:
2418:
2413:
2406:
2396:
2394:
2387:www.corsica.net
2381:
2380:
2376:
2371:
2362:
2357:
2353:
2343:
2341:
2328:
2327:
2323:
2313:
2311:
2298:
2297:
2293:
2288:
2279:
2269:
2267:
2254:
2253:
2249:
2239:
2237:
2224:
2223:
2219:
2214:
2210:
2200:
2198:
2185:
2184:
2180:
2175:
2171:
2166:
2159:
2154:
2145:
2140:
2136:
2131:
2124:
2119:
2108:
2103:
2099:
2094:
2081:
2076:
2067:
2062:
2058:
2053:
2044:
2039:
2035:
2030:
2026:
2021:
2017:
2013:
2004:confit d'alimea
1986:strawberry tree
1958:fruit preserves
1943:Maundy Thursday
1857:All Saints' Day
1662:
1576:
1555:tianu d'anguila
1522:-brocciu cake (
1420:
1346:Casgiu di Porcu
1329:and the French
1202:
1085:similar to the
1014:
976:Maundy Thursday
898:
893:
833:
807:
776:Vineyards near
731:
715:Oliu di Corsica
691:
484:
371:
256:
251:
231:above sea level
128:Tuscan language
78:
62:Italian cuisine
17:
12:
11:
5:
5961:
5951:
5950:
5945:
5940:
5935:
5930:
5913:
5912:
5910:
5909:
5903:
5900:
5899:
5897:
5896:
5895:
5894:
5881:
5879:
5875:
5874:
5872:
5871:
5866:
5861:
5855:
5853:
5849:
5848:
5846:
5845:
5844:
5843:
5833:
5832:
5831:
5821:
5820:
5819:
5814:
5809:
5804:
5799:
5788:
5786:
5782:
5781:
5778:
5777:
5775:
5774:
5769:
5768:
5767:
5762:
5751:
5749:
5745:
5744:
5741:
5740:
5738:
5737:
5732:
5726:
5724:
5720:
5719:
5717:
5716:
5715:
5714:
5704:
5703:
5702:
5697:
5692:
5682:
5681:
5680:
5675:
5665:
5664:
5663:
5658:
5647:
5645:
5639:
5638:
5636:
5635:
5634:
5633:
5631:Salade niçoise
5628:
5623:
5613:
5612:
5611:
5606:
5596:
5595:
5594:
5583:
5581:
5575:
5574:
5572:
5571:
5570:
5569:
5564:
5559:
5549:
5548:
5547:
5537:
5536:
5535:
5530:
5525:
5520:
5510:
5509:
5508:
5503:
5498:
5493:
5491:Pecorino sardo
5488:
5483:
5478:
5473:
5463:
5462:
5461:
5451:
5450:
5449:
5444:
5434:
5429:
5428:
5427:
5417:
5416:
5415:
5410:
5405:
5400:
5390:
5385:
5380:
5379:
5378:
5373:
5368:
5363:
5358:
5353:
5348:
5338:
5337:
5336:
5331:
5322:
5320:
5314:
5313:
5311:
5310:
5309:
5308:
5303:
5298:
5293:
5288:
5279:
5278:
5273:
5268:
5263:
5258:
5253:
5247:
5245:
5237:
5236:
5234:
5233:
5232:
5231:
5226:
5216:
5215:
5214:
5209:
5202:Ionian Islands
5199:
5194:
5189:
5184:
5179:
5174:
5169:
5163:
5161:
5155:
5154:
5152:
5151:
5146:
5141:
5136:
5131:
5125:
5123:
5114:
5110:
5109:
5106:
5105:
5103:
5102:
5097:
5091:
5089:
5085:
5084:
5082:
5081:
5076:
5075:
5074:
5064:
5063:
5062:
5052:
5051:
5050:
5040:
5039:
5038:
5027:
5025:
5019:
5018:
5016:
5015:
5010:
5005:
5000:
4994:
4992:
4986:
4985:
4983:
4982:
4981:
4980:
4972:
4971:
4970:
4960:
4959:
4958:
4953:
4943:
4942:
4941:
4931:
4926:
4925:
4924:
4913:
4911:
4902:
4895:
4891:
4890:
4883:
4882:
4875:
4868:
4860:
4851:
4850:
4848:
4847:
4842:
4840:Meal structure
4837:
4832:
4827:
4822:
4817:
4812:
4807:
4802:
4797:
4792:
4786:
4784:
4780:
4779:
4777:
4776:
4771:
4766:
4761:
4756:
4751:
4746:
4744:Caffè corretto
4741:
4736:
4731:
4726:
4721:
4716:
4715:
4714:
4709:
4704:
4694:
4688:
4686:
4682:
4681:
4679:
4678:
4673:
4668:
4663:
4658:
4653:
4648:
4643:
4638:
4633:
4628:
4623:
4618:
4613:
4608:
4603:
4598:
4593:
4588:
4583:
4578:
4573:
4568:
4563:
4557:
4555:
4551:
4550:
4548:
4547:
4542:
4537:
4532:
4527:
4522:
4517:
4512:
4511:
4510:
4505:
4500:
4489:
4487:
4483:
4482:
4480:
4479:
4474:
4469:
4464:
4459:
4454:
4449:
4444:
4439:
4434:
4429:
4424:
4418:
4416:
4412:
4411:
4409:
4408:
4403:
4398:
4393:
4388:
4383:
4378:
4373:
4368:
4363:
4358:
4353:
4348:
4343:
4338:
4333:
4328:
4323:
4318:
4313:
4308:
4303:
4298:
4293:
4288:
4283:
4278:
4273:
4268:
4263:
4258:
4253:
4248:
4243:
4238:
4233:
4228:
4223:
4218:
4213:
4208:
4203:
4198:
4193:
4188:
4183:
4177:
4175:
4167:
4166:
4164:
4163:
4158:
4157:
4156:
4145:
4143:
4139:
4138:
4136:
4135:
4130:
4125:
4120:
4115:
4110:
4105:
4100:
4095:
4090:
4085:
4080:
4075:
4070:
4065:
4060:
4055:
4050:
4045:
4040:
4038:Sicilian pizza
4035:
4030:
4029:
4028:
4017:
4015:
4011:
4010:
4008:
4007:
4002:
3997:
3992:
3987:
3982:
3977:
3972:
3967:
3962:
3957:
3952:
3947:
3942:
3937:
3932:
3927:
3922:
3917:
3912:
3907:
3902:
3897:
3892:
3887:
3882:
3877:
3872:
3867:
3862:
3857:
3852:
3847:
3842:
3837:
3832:
3827:
3822:
3817:
3812:
3807:
3802:
3797:
3792:
3786:
3784:
3779:Other dishes (
3776:
3775:
3773:
3772:
3767:
3762:
3757:
3752:
3747:
3741:
3739:
3733:
3732:
3730:
3729:
3724:
3719:
3714:
3709:
3704:
3699:
3694:
3689:
3684:
3679:
3674:
3669:
3664:
3659:
3657:Genovese sauce
3654:
3652:Marinara sauce
3649:
3644:
3639:
3634:
3629:
3624:
3619:
3614:
3603:
3601:
3597:
3596:
3594:
3593:
3588:
3583:
3578:
3573:
3568:
3563:
3558:
3557:
3556:
3546:
3541:
3536:
3531:
3526:
3520:
3518:
3514:
3513:
3511:
3510:
3505:
3500:
3495:
3489:
3487:
3483:
3482:
3475:
3474:
3467:
3460:
3452:
3446:
3445:
3433:
3428:
3421:
3420:External links
3418:
3417:
3416:
3410:
3397:
3370:
3364:
3351:
3345:
3332:
3321:
3318:
3316:
3315:
3306:
3297:
3288:
3279:
3270:
3261:
3252:
3240:
3231:
3222:
3213:
3187:
3178:
3166:
3157:
3148:
3139:
3130:
3121:
3109:
3100:
3088:
3076:
3067:
3058:
3046:
3037:
3028:
3016:
3007:
2998:
2989:
2980:
2971:
2962:
2950:
2941:
2932:
2923:
2911:
2899:
2873:
2864:
2855:
2843:
2834:
2825:
2816:
2807:
2795:
2783:
2774:
2765:
2756:
2747:
2738:
2729:
2717:
2705:
2696:
2687:
2678:
2653:
2644:
2628:
2604:
2590:
2560:
2531:
2501:
2468:
2459:
2436:Guelfucci, C.
2428:
2416:
2404:
2374:
2360:
2351:
2321:
2291:
2277:
2247:
2217:
2208:
2178:
2169:
2157:
2143:
2134:
2122:
2106:
2097:
2079:
2065:
2056:
2042:
2033:
2024:
2014:
2012:
2009:
1919:sheep shearing
1873:All Souls' Day
1862:pan di i morti
1859:(1 November),
1661:
1658:
1616:). Vegetarian
1575:
1572:
1419:
1416:
1201:
1198:
1081:prepared with
1013:
1010:
897:
894:
892:
889:
845:, and Myrtle (
832:
829:
817:Pietra Brewery
806:
803:
767:overproduction
730:
727:
690:
687:
501:porcu nustrale
483:
480:
370:
367:
358:FĂŞte du Marron
255:
252:
250:
247:
185:Pasquale Paoli
90:malaria-ridden
77:
74:
15:
9:
6:
4:
3:
2:
5960:
5949:
5946:
5944:
5941:
5939:
5936:
5934:
5931:
5929:
5926:
5925:
5923:
5908:
5905:
5904:
5901:
5893:
5892:
5888:
5887:
5886:
5883:
5882:
5880:
5876:
5870:
5867:
5865:
5862:
5860:
5859:Anise spirits
5857:
5856:
5854:
5850:
5842:
5839:
5838:
5837:
5834:
5830:
5827:
5826:
5825:
5822:
5818:
5815:
5813:
5810:
5808:
5805:
5803:
5800:
5798:
5795:
5794:
5793:
5790:
5789:
5787:
5783:
5773:
5770:
5766:
5763:
5761:
5758:
5757:
5756:
5753:
5752:
5750:
5746:
5736:
5733:
5731:
5728:
5727:
5725:
5721:
5713:
5710:
5709:
5708:
5705:
5701:
5698:
5696:
5693:
5691:
5688:
5687:
5686:
5683:
5679:
5676:
5674:
5671:
5670:
5669:
5666:
5662:
5659:
5657:
5654:
5653:
5652:
5649:
5648:
5646:
5644:
5640:
5632:
5629:
5627:
5624:
5622:
5621:Bouillabaisse
5619:
5618:
5617:
5614:
5610:
5607:
5605:
5602:
5601:
5600:
5597:
5593:
5590:
5589:
5588:
5585:
5584:
5582:
5580:
5576:
5568:
5565:
5563:
5560:
5558:
5555:
5554:
5553:
5550:
5546:
5543:
5542:
5541:
5538:
5534:
5531:
5529:
5526:
5524:
5521:
5519:
5516:
5515:
5514:
5511:
5507:
5504:
5502:
5499:
5497:
5494:
5492:
5489:
5487:
5484:
5482:
5479:
5477:
5474:
5472:
5469:
5468:
5467:
5464:
5460:
5457:
5456:
5455:
5452:
5448:
5445:
5443:
5440:
5439:
5438:
5435:
5433:
5430:
5426:
5423:
5422:
5421:
5418:
5414:
5411:
5409:
5406:
5404:
5401:
5399:
5396:
5395:
5394:
5391:
5389:
5386:
5384:
5381:
5377:
5374:
5372:
5369:
5367:
5364:
5362:
5359:
5357:
5354:
5352:
5349:
5347:
5344:
5343:
5342:
5339:
5335:
5332:
5330:
5327:
5326:
5324:
5323:
5321:
5319:
5315:
5307:
5304:
5302:
5299:
5297:
5294:
5292:
5289:
5287:
5284:
5283:
5281:
5280:
5277:
5274:
5272:
5269:
5267:
5264:
5262:
5259:
5257:
5254:
5252:
5249:
5248:
5246:
5244:
5238:
5230:
5227:
5225:
5222:
5221:
5220:
5217:
5213:
5210:
5208:
5205:
5204:
5203:
5200:
5198:
5195:
5193:
5190:
5188:
5185:
5183:
5180:
5178:
5175:
5173:
5170:
5168:
5165:
5164:
5162:
5160:
5156:
5150:
5147:
5145:
5142:
5140:
5137:
5135:
5132:
5130:
5127:
5126:
5124:
5122:
5118:
5115:
5111:
5101:
5098:
5096:
5095:Baba ghanoush
5093:
5092:
5090:
5086:
5080:
5077:
5073:
5070:
5069:
5068:
5065:
5061:
5058:
5057:
5056:
5053:
5049:
5046:
5045:
5044:
5041:
5037:
5034:
5033:
5032:
5029:
5028:
5026:
5024:
5020:
5014:
5011:
5009:
5006:
5004:
5001:
4999:
4996:
4995:
4993:
4991:
4987:
4979:
4976:
4975:
4973:
4969:
4966:
4965:
4964:
4961:
4957:
4954:
4952:
4949:
4948:
4947:
4944:
4940:
4937:
4936:
4935:
4932:
4930:
4927:
4923:
4920:
4919:
4918:
4915:
4914:
4912:
4910:
4906:
4903:
4899:
4896:
4892:
4888:
4881:
4876:
4874:
4869:
4867:
4862:
4861:
4858:
4846:
4843:
4841:
4838:
4836:
4833:
4831:
4828:
4826:
4823:
4821:
4818:
4816:
4813:
4811:
4808:
4806:
4803:
4801:
4798:
4796:
4793:
4791:
4788:
4787:
4785:
4781:
4775:
4772:
4770:
4767:
4765:
4762:
4760:
4757:
4755:
4752:
4750:
4747:
4745:
4742:
4740:
4737:
4735:
4732:
4730:
4727:
4725:
4722:
4720:
4717:
4713:
4710:
4708:
4705:
4703:
4700:
4699:
4698:
4695:
4693:
4690:
4689:
4687:
4683:
4677:
4674:
4672:
4669:
4667:
4664:
4662:
4659:
4657:
4654:
4652:
4649:
4647:
4644:
4642:
4639:
4637:
4634:
4632:
4629:
4627:
4624:
4622:
4619:
4617:
4614:
4612:
4609:
4607:
4604:
4602:
4599:
4597:
4594:
4592:
4589:
4587:
4584:
4582:
4579:
4577:
4574:
4572:
4569:
4567:
4564:
4562:
4559:
4558:
4556:
4552:
4546:
4543:
4541:
4538:
4536:
4533:
4531:
4528:
4526:
4523:
4521:
4518:
4516:
4513:
4509:
4506:
4504:
4501:
4499:
4496:
4495:
4494:
4491:
4490:
4488:
4484:
4478:
4475:
4473:
4470:
4468:
4465:
4463:
4460:
4458:
4455:
4453:
4450:
4448:
4445:
4443:
4440:
4438:
4435:
4433:
4430:
4428:
4425:
4423:
4420:
4419:
4417:
4413:
4407:
4406:Zuppa Inglese
4404:
4402:
4399:
4397:
4394:
4392:
4389:
4387:
4386:Torta caprese
4384:
4382:
4379:
4377:
4374:
4372:
4369:
4367:
4364:
4362:
4359:
4357:
4354:
4352:
4349:
4347:
4344:
4342:
4339:
4337:
4334:
4332:
4329:
4327:
4324:
4322:
4319:
4317:
4314:
4312:
4309:
4307:
4304:
4302:
4299:
4297:
4294:
4292:
4289:
4287:
4284:
4282:
4279:
4277:
4274:
4272:
4269:
4267:
4264:
4262:
4259:
4257:
4254:
4252:
4249:
4247:
4244:
4242:
4239:
4237:
4234:
4232:
4229:
4227:
4224:
4222:
4219:
4217:
4214:
4212:
4209:
4207:
4204:
4202:
4199:
4197:
4194:
4192:
4189:
4187:
4184:
4182:
4179:
4178:
4176:
4173:
4168:
4162:
4159:
4155:
4152:
4151:
4150:
4147:
4146:
4144:
4140:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4114:
4111:
4109:
4106:
4104:
4101:
4099:
4096:
4094:
4091:
4089:
4088:Pani câ meusa
4086:
4084:
4081:
4079:
4076:
4074:
4071:
4069:
4066:
4064:
4061:
4059:
4056:
4054:
4051:
4049:
4048:Piscialandrea
4046:
4044:
4041:
4039:
4036:
4034:
4031:
4027:
4024:
4023:
4022:
4019:
4018:
4016:
4012:
4006:
4003:
4001:
3998:
3996:
3993:
3991:
3988:
3986:
3983:
3981:
3978:
3976:
3973:
3971:
3968:
3966:
3963:
3961:
3958:
3956:
3953:
3951:
3948:
3946:
3943:
3941:
3938:
3936:
3933:
3931:
3928:
3926:
3923:
3921:
3918:
3916:
3913:
3911:
3908:
3906:
3903:
3901:
3898:
3896:
3893:
3891:
3888:
3886:
3883:
3881:
3878:
3876:
3873:
3871:
3868:
3866:
3865:Caprese salad
3863:
3861:
3858:
3856:
3853:
3851:
3848:
3846:
3843:
3841:
3838:
3836:
3833:
3831:
3830:Bollito misto
3828:
3826:
3823:
3821:
3818:
3816:
3813:
3811:
3808:
3806:
3803:
3801:
3798:
3796:
3793:
3791:
3788:
3787:
3785:
3782:
3777:
3771:
3768:
3766:
3763:
3761:
3758:
3756:
3753:
3751:
3748:
3746:
3743:
3742:
3740:
3738:
3734:
3728:
3725:
3723:
3720:
3718:
3715:
3713:
3710:
3708:
3705:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3675:
3673:
3670:
3668:
3665:
3663:
3660:
3658:
3655:
3653:
3650:
3648:
3645:
3643:
3640:
3638:
3635:
3633:
3630:
3628:
3625:
3623:
3620:
3618:
3615:
3612:
3608:
3605:
3604:
3602:
3598:
3592:
3589:
3587:
3584:
3582:
3579:
3577:
3574:
3572:
3569:
3567:
3564:
3562:
3559:
3555:
3552:
3551:
3550:
3547:
3545:
3542:
3540:
3537:
3535:
3532:
3530:
3527:
3525:
3522:
3521:
3519:
3515:
3509:
3506:
3504:
3501:
3499:
3496:
3494:
3491:
3490:
3488:
3484:
3480:
3473:
3468:
3466:
3461:
3459:
3454:
3453:
3450:
3443:
3438:
3434:
3432:
3429:
3427:
3424:
3423:
3413:
3407:
3403:
3398:
3388:on 2008-11-29
3384:
3377:
3376:
3371:
3367:
3365:9782951244405
3361:
3357:
3352:
3348:
3342:
3338:
3333:
3329:
3324:
3323:
3310:
3301:
3292:
3283:
3274:
3265:
3256:
3247:
3245:
3235:
3226:
3217:
3201:
3197:
3191:
3182:
3173:
3171:
3161:
3152:
3143:
3134:
3125:
3116:
3114:
3104:
3095:
3093:
3083:
3081:
3071:
3062:
3053:
3051:
3041:
3032:
3023:
3021:
3011:
3002:
2993:
2984:
2975:
2966:
2960:
2954:
2945:
2936:
2927:
2918:
2916:
2906:
2904:
2887:
2883:
2877:
2868:
2859:
2850:
2848:
2838:
2829:
2820:
2811:
2802:
2800:
2790:
2788:
2778:
2769:
2760:
2751:
2742:
2733:
2724:
2722:
2712:
2710:
2700:
2691:
2682:
2668:on 2006-11-03
2667:
2663:
2657:
2648:
2639:
2637:
2635:
2633:
2623:
2621:
2619:
2617:
2615:
2613:
2611:
2609:
2600:
2594:
2578:
2574:
2570:
2564:
2548:
2544:
2538:
2536:
2519:
2515:
2511:
2505:
2489:
2485:
2481:
2475:
2473:
2463:
2447:
2443:
2439:
2432:
2423:
2421:
2411:
2409:
2393:on 1 May 2014
2392:
2388:
2384:
2378:
2369:
2367:
2365:
2355:
2339:
2335:
2331:
2325:
2309:
2305:
2301:
2295:
2286:
2284:
2282:
2265:
2261:
2257:
2251:
2235:
2231:
2227:
2221:
2212:
2196:
2192:
2188:
2182:
2173:
2164:
2162:
2152:
2150:
2148:
2138:
2129:
2127:
2117:
2115:
2113:
2111:
2101:
2095:Cahier, p. 10
2092:
2090:
2088:
2086:
2084:
2074:
2072:
2070:
2060:
2051:
2049:
2047:
2037:
2028:
2019:
2015:
2008:
2005:
2000:
1997:
1992:
1987:
1982:
1976:
1970:
1964:
1959:
1954:
1952:
1948:
1944:
1939:
1938:
1932:
1927:
1926:
1920:
1915:
1909:
1904:
1900:
1895:
1889:
1888:
1881:
1880:
1874:
1869:
1863:
1858:
1853:
1848:
1843:
1838:
1833:
1828:
1823:
1822:
1813:
1808:
1803:
1799:
1796:
1790:
1784:
1778:
1777:
1770:
1769:
1762:
1757:
1753:
1748:
1743:
1738:
1732:
1731:
1725:
1721:
1716:
1715:
1708:
1703:
1698:
1697:
1691:
1686:
1685:
1676:
1671:
1666:
1657:
1654:
1648:
1642:
1637:
1633:
1628:
1623:
1619:
1614:
1608:
1603:
1599:
1598:Porto Vecchio
1594:
1588:
1582:
1571:
1568:
1562:
1556:
1551:
1546:
1541:
1537:
1533:
1532:
1526:
1521:
1516:
1511:
1506:
1500:
1494:
1489:
1485:
1481:
1476:
1471:
1467:
1462:
1461:
1453:
1452:
1445:
1436:
1430:
1424:
1415:
1413:
1408:
1402:
1397:
1392:
1386:
1381:
1377:
1376:Porto Vecchio
1372:
1367:
1362:
1358:
1355:, similar to
1353:
1347:
1342:
1337:
1332:
1327:
1326:
1320:
1319:blood sausage
1315:
1309:
1304:
1299:
1293:
1287:
1281:
1276:
1271:
1265:
1260:
1255:
1250:
1246:
1241:
1236:
1231:
1225:
1220:
1211:
1206:
1197:
1195:
1191:
1187:
1182:
1181:
1176:processing).
1174:
1169:
1165:
1160:
1154:
1149:
1144:
1138:
1133:
1128:
1123:
1119:
1114:
1108:
1103:
1099:
1094:
1093:
1088:
1084:
1080:
1075:
1070:
1065:
1064:
1057:
1052:
1047:
1041:
1035:
1030:
1023:
1018:
1009:
1006:
1000:
994:
988:
982:
977:
972:
967:
963:
958:
953:
948:
943:
939:
934:
929:
925:
921:
916:
910:
904:
888:
885:
880:
875:
870:
865:
860:
856:
851:
850:
844:
839:
828:
826:
822:
818:
813:
802:
800:
795:
791:
786:
783:In 1972, the
779:
774:
770:
768:
764:
760:
756:
751:
750:Ignazio Danti
747:
743:
739:
735:
726:
724:
719:
716:
711:
705:
700:
696:
686:
683:
678:
673:
668:
663:
658:
653:
648:
643:
637:
632:
627:
624:
618:
612:
606:
600:
594:
590:(also called
588:
587:
580:
575:
570:
569:
562:
561:
554:
553:
546:
541:
537:
533:
528:
522:
517:
513:
508:
502:
497:
488:
479:
477:
472:
466:
465:
460:
455:
450:
445:
440:
436:
431:
425:
424:bastilicacciu
419:
413:
408:
404:
400:
396:
393:(but without
392:
388:
384:
375:
366:
364:
361:occurring at
359:
354:
349:
343:
341:
331:
327:
324:
319:
314:
311:
307:
303:
299:
294:
290:
286:
282:
278:
274:
266:
260:
246:
244:
240:
234:
232:
227:
225:
221:
216:
214:
209:
207:
203:
198:
194:
191:
186:
177:
173:
166:
160:
158:
153:
150:
143:
139:
133:
129:
125:
121:
117:
112:
110:
105:
103:
99:
95:
91:
82:
73:
71:
67:
63:
59:
55:
51:
47:
39:
33:
27:
21:
5889:
5730:Gibraltarian
5586:
5471:Pane carasau
5197:Melomakarono
4922:Chakhchoukha
4462:Pane sciocco
4452:Pane carasau
4346:Sfogliatelle
4271:Mustacciuoli
4261:Grattachecca
4226:Castagnaccio
3935:Istrian stew
3860:Cappon magro
3707:Cacio e pepe
3667:Checca sauce
3538:
3401:
3390:. Retrieved
3383:the original
3374:
3355:
3336:
3327:
3309:
3300:
3291:
3282:
3273:
3264:
3255:
3234:
3225:
3216:
3204:. Retrieved
3199:
3190:
3181:
3160:
3151:
3142:
3133:
3124:
3103:
3070:
3061:
3040:
3031:
3010:
3001:
2992:
2983:
2974:
2965:
2958:
2953:
2944:
2935:
2926:
2890:. Retrieved
2885:
2876:
2867:
2858:
2837:
2828:
2819:
2810:
2777:
2768:
2759:
2750:
2741:
2732:
2699:
2690:
2681:
2670:. Retrieved
2666:the original
2656:
2647:
2593:
2581:. Retrieved
2577:the original
2572:
2563:
2551:. Retrieved
2546:
2522:. Retrieved
2518:the original
2513:
2504:
2492:. Retrieved
2488:the original
2483:
2462:
2450:. Retrieved
2446:the original
2441:
2431:
2395:. Retrieved
2391:the original
2386:
2377:
2354:
2342:. Retrieved
2338:the original
2333:
2324:
2312:. Retrieved
2308:the original
2303:
2294:
2268:. Retrieved
2264:the original
2260:www.corse.fr
2259:
2250:
2238:. Retrieved
2234:the original
2229:
2220:
2215:Cahier, p. 1
2211:
2199:. Retrieved
2195:the original
2190:
2181:
2172:
2137:
2100:
2063:Cahier, p. 9
2059:
2036:
2027:
2018:
1955:
1865:(also named
1816:
1768:Castagnacciu
1679:
1610:), onions (
1577:
1535:
1529:
1482:–with
1458:azziminu di
1449:azziminu di
1441:
1325:Sanguinaccio
1264:in cazzarola
1216:
1027:
924:mangelwurzel
899:
834:
808:
782:
732:
720:
692:
628:
527:sanguinaccio
493:
454:casgiu merzu
380:
344:
336:
306:Castagniccia
270:
235:
228:
217:
210:
199:
195:
182:
161:
154:
144:
113:
106:
87:
58:geographical
45:
43:
5626:Ratatouille
5496:Culurgiònes
5476:Malloreddus
5346:Arrosticini
5291:Shish kebab
5271:Montenegrin
5172:Greek salad
5149:Turkish tea
5067:Palestinian
5003:Ful medames
4535:Piedmontese
4356:Sponge cake
4331:Ricciarelli
4301:Panna cotta
4103:Arrosticini
3990:Saltimbocca
3940:Lampredotto
3795:Bagna cĂ uda
3637:Struncatura
3571:Piedmontese
3202:(in French)
2892:12 December
2888:(in French)
2882:"Migliacci"
2583:18 November
2553:18 November
2524:18 November
2494:18 November
2397:13 November
2344:20 November
2270:18 November
2240:18 November
2201:18 November
1941:, eaten at
1899:boiled eggs
1868:uga siccati
1752:Canestrelli
1747:Canistrelli
1742:puff pastry
1740:which have
1734:are little
1730:Imbrucciate
1630:) or with
1283:), thrush (
1190:wheat flour
1184:are savory
1132:antonomasia
1063:sturzaprezi
915:zuppa corsa
887:and sugar.
738:Renaissance
545:u purcaghju
512:slaughtered
496:charcuterie
482:Charcuterie
387:whey cheese
293:charcuterie
152:) forests.
116:Middle Ages
5922:Categories
5735:Monégasque
5690:Escalivada
5651:Andalusian
5437:Neapolitan
5371:Bocconotto
5212:Pastitsada
5013:Mulukhiyah
4968:Shakshouka
4774:Bombardino
4759:Marocchino
4729:Caffelatte
4724:Cappuccino
4719:Espressino
4666:Frangelico
4641:Maraschino
4636:Bargnolino
4591:Limoncello
4427:Breadstick
4341:Semifreddo
4231:Cavallucci
4211:Cantuccini
4196:Buccellato
4191:Bruttiboni
4181:Bocconotto
4113:Tramezzino
4058:Panzerotti
3995:Scaloppine
3960:Parmigiana
3955:Panzanella
3905:Fiorentina
3845:Cacciatore
3805:Bruschetta
3765:Minestrone
3755:Acquacotta
3566:Neapolitan
3411:2865230937
3392:2014-11-20
3346:2263001778
2672:2007-01-26
2452:5 December
2314:1 December
2011:References
1921:, in May.
1842:panzarotti
1795:castagnole
1720:cheesecake
1684:Falculelle
1670:Caccaveddu
1622:fava beans
1574:Vegetables
1538:) produce
1407:Manghjaria
1168:cracklings
1143:Maccaredda
1083:gram flour
1040:cannelloni
928:shortening
920:minestrone
855:maceration
841:, a local
799:Patrimonio
778:Patrimonio
759:pied-noirs
755:Phylloxera
464:casu marzu
399:sheep milk
168:(English:
54:historical
5878:Exemplars
5829:Olive oil
5707:Valencian
5695:Escudella
5673:Caldereta
5616:Provencal
5604:Cassoulet
5557:Carpaccio
5545:Ribollita
5466:Sardinian
5459:Carbonara
5388:Arbëreshë
5341:Abruzzese
5325:Regional
5282:Regional
5276:Slovenian
5256:Aromanian
5192:Loukaniko
5187:Skordalia
5043:Jordanian
4974:Regional
4815:Trattoria
4769:Barbajada
4754:Mocaccino
4707:Ristretto
4671:Alchermes
4646:Sassolino
4520:Calabrian
4493:Varieties
4366:Struffoli
4321:Pignolata
4306:Panpepato
4291:Panettone
4186:Bombolone
4123:Sardenara
4026:al taglio
3985:Rollatini
3950:Porchetta
3890:Ciambotta
3885:Cassoeula
3875:Carpaccio
3850:Cacciucco
3815:Cotoletta
3810:Bruscitti
3790:Abbacchio
3770:Ribollita
3617:Carbonara
3581:Sardinian
3534:Arbëreshë
3524:Abruzzese
2300:"Brocciu"
1963:confiture
1947:Calenzana
1931:holy week
1887:campanili
1696:Cacavellu
1632:red beans
1480:Bonifacio
1470:stockfish
1451:Capicorsu
1444:fish soup
1371:u sdruttu
1352:Misgiscia
1289:), hare (
1280:singhjari
1192:, yeast,
1180:Migliacci
1156:(bacon).
962:red beans
952:Carpineto
790:Cap Corse
699:Bonifacio
695:olive oil
693:Corsican
689:Olive oil
677:wild boar
599:Figatellu
586:capicollu
579:figatellu
564:(bacon);
532:Bastelica
494:Corsican
459:Sardinian
435:Bastelica
430:sartinesu
403:goat milk
353:Bocognano
220:autarchic
94:antiquity
38:figatellu
5907:Category
5864:Bottarga
5817:Semolina
5802:Couscous
5765:Halloumi
5668:Balearic
5656:Gazpacho
5609:Brandade
5587:Corsican
5552:Venetian
5523:Caponata
5513:Sicilian
5501:Bottarga
5486:Abbamele
5432:Lucanian
5403:Focaccia
5393:Ligurian
5376:Parrozzo
5366:Timballo
5361:Pizzelle
5306:Moussaka
5266:Croatian
5251:Albanian
5229:Paximadi
5207:Bourdeto
5134:Desserts
5113:Northern
5088:Regional
5072:Musakhan
5055:Lebanese
4990:Egyptian
4978:Couscous
4963:Tunisian
4946:Moroccan
4917:Algerian
4909:Maghrebi
4901:Southern
4749:Affogato
4697:Espresso
4661:Galliano
4631:Centerbe
4621:Amaretto
4581:Vermouth
4545:Venetian
4477:Vastedda
4447:Michetta
4432:Ciabatta
4422:Borlengo
4401:Zuccotto
4391:Zabaione
4376:Tiramisu
4351:Sorbetto
4326:Pizzelle
4316:Pastiera
4311:Parrozzo
4296:Panforte
4266:Marzipan
4241:Crostata
4108:Farinata
4078:Frittula
4068:Arancini
4043:Focaccia
4000:Timballo
3975:Rafanata
3965:Ossobuco
3920:Frittata
3895:Ciccioli
3855:Caponata
3825:Crostino
3800:Braciola
3591:Venetian
3586:Sicilian
3561:Lucanian
3544:Ligurian
3539:Corsican
1972:), fig (
1951:fritters
1937:Fritelli
1925:Inuliata
1894:aquavita
1879:canestri
1847:beignets
1807:Inuliata
1761:cucciole
1758:, while
1756:anisette
1660:Desserts
1548:) or as
1536:de Diana
1510:sardines
1357:Albanian
1240:caprettu
1188:made of
1186:galettes
1153:panzetta
1148:fritters
1087:Sicilian
1079:fritters
1005:Brilluli
960:); with
938:pancotto
909:minestra
903:minestre
884:aquavita
869:apéritif
838:aquavita
831:Liqueurs
636:pastizzi
611:Prisuttu
560:panzetta
552:prisuttu
534:, upper
444:cuscionu
418:balaninu
412:niulincu
389:akin to
340:diaspora
310:European
298:Corsican
289:u fucone
285:Corsican
277:Corsican
273:chestnut
254:Chestnut
213:Stazzona
149:castagnu
109:Sardinia
70:Provence
5785:Staples
5772:Maltese
5755:Cypriot
5748:Islands
5685:Catalan
5643:Spanish
5599:Occitan
5592:Brocciu
5567:Risotto
5562:Polenta
5533:Scaccia
5518:Cannoli
5425:Mantuan
5420:Lombard
5413:Ravioli
5398:Ciuppin
5383:Apulian
5318:Italian
5301:Baklava
5177:Stifado
5129:Cheeses
5121:Turkish
5031:Israeli
5008:Kushari
4951:MĂ©choui
4894:Regions
4820:Enoteca
4810:Osteria
4783:Related
4764:Bicerin
4656:Rosolio
4601:Campari
4571:Sambuca
4530:Lombard
4525:Friulan
4515:Abruzzo
4472:Taralli
4396:Zeppole
4381:Torrone
4371:Tartufo
4361:Spumoni
4286:Pandoro
4256:Granita
4216:Cassata
4206:Cannoli
4149:Cheeses
4128:Scaccia
4118:Zippuli
4098:Piadina
4083:Panelle
4063:Crocchè
4053:Calzone
3980:Risotto
3970:Orzotto
3945:Polenta
3554:Mantuan
3549:Lombard
3529:Apulian
3486:History
3328:Corsica
3320:Sources
1908:sciacci
1901:) at
1852:panette
1832:sdruttu
1821:Strenna
1812:Ajaccio
1783:i ferri
1737:fiadoni
1714:Fiadone
1707:sdruttu
1700:, from
1675:Sartène
1647:Sciacci
1618:ragouts
1602:Sartène
1581:ripieni
1520:anchovy
1505:brocciu
1499:u pestu
1484:mangold
1468:and on
1466:baccala
1435:i ferri
1401:Cordula
1380:innards
1361:Tibetan
1341:mangold
1308:bicazzi
1286:tordulu
1270:Stufatu
1257:) or
1230:agnellu
1173:sdruttu
1162:, from
1159:Razighe
1127:Pulenta
1122:polenta
1102:gnocchi
1098:Lasagne
1092:panelle
1074:Panizzi
1069:gnocchi
1051:ricotta
1046:brocciu
1034:ravioli
987:Stufatu
950:, from
942:brocciu
900:Soups (
879:Ratafia
871:is the
763:Algeria
746:Vatican
744:in the
574:fillets
556:(ham);
447:of the
439:Sartène
395:lactose
391:ricotta
383:Brocciu
281:a grata
265:pulenta
157:famines
124:Tuscany
114:In the
76:History
50:Corsica
32:pulenda
26:brocciu
5852:Shared
5760:Afelia
5712:Paella
5700:Ollada
5678:Tombet
5661:Sherry
5579:French
5540:Tuscan
5296:Yogurt
5243:Balkan
5139:Kebabs
5100:Hummus
5079:Syrian
5060:Kibbeh
5048:Mansaf
5023:Levant
4956:Tajine
4934:Libyan
4929:Berber
4712:Doppio
4685:Coffee
4651:Strega
4626:Nocino
4606:Aperol
4596:Fernet
4586:Spritz
4566:Grappa
4540:Tuscan
4467:Sgabeo
4442:Filone
4415:Breads
4281:Neccio
4251:Gelato
4201:Budino
4161:Salumi
4093:Panino
4073:Supplì
3910:Fondue
3760:Bagnun
3408:
3362:
3343:
3206:5 July
2959:passim
1999:confit
1996:citron
1914:teghja
1903:Easter
1789:Frappe
1518:) or
1488:raisin
1429:nicciu
1336:Ventra
1331:boudin
1303:snipes
1298:merulu
1249:ragout
1245:Easter
1233:) and
1224:machja
1219:maquis
1118:Bastia
891:Dishes
864:machja
859:myrtle
843:grappa
794:Muscat
647:thrush
605:fucone
540:Quenza
538:, and
536:Taravo
521:ventra
518:, and
516:boudin
476:Venaco
449:Zicavo
369:Cheese
206:Aleria
5836:Grape
5824:Olive
5812:Pizza
5807:Pasta
5797:Bread
5792:Wheat
5723:Other
5506:Seada
5454:Roman
5408:Pesto
5334:Pizza
5329:Pasta
5240:Other
5224:Dakos
5219:Crete
5167:Gyros
5159:Greek
5036:Hamin
4998:Duqqa
4939:Bazin
4825:Sagra
4702:Lungo
4692:Caffè
4676:Aurum
4616:Amaro
4611:Cynar
4576:Mirto
4486:Wines
4336:Seada
4021:Pizza
3915:Frico
3737:Soups
3622:Pesto
3607:Pasta
3576:Roman
3386:(PDF)
3379:(PDF)
1776:nicci
1690:Corte
1688:from
1673:from
1636:leeks
1460:Corte
1412:tripe
1391:Rivia
1385:Corda
1292:levru
1275:clove
1254:tianu
1164:Rusio
1029:Pasta
912:, or
896:Soups
740:: in
631:pâtés
623:lonzu
617:coppa
593:coppa
568:lonzu
474:) in
363:Évisa
132:Genoa
5869:Lamb
5841:Wine
5286:Pita
5182:Feta
5144:Rakı
4561:Beer
4503:DOCG
4172:List
3781:List
3627:RagĂą
3611:List
3406:ISBN
3360:ISBN
3341:ISBN
3208:2016
2894:2014
2585:2014
2555:2014
2526:2014
2496:2014
2454:2014
2399:2014
2346:2014
2316:2014
2272:2014
2242:2014
2203:2014
1855:for
1837:Vico
1724:zest
1702:Vico
1634:and
1600:and
1550:stew
1540:eels
1534:and
1486:and
1418:Fish
1396:caul
1359:and
1317:, a
1259:stew
1200:Meat
1194:whey
1130:for
1110:and
1100:and
1077:are
1037:and
966:leek
964:and
825:malt
805:Beer
734:Wine
729:Wine
657:hare
620:and
437:and
427:and
385:, a
241:and
138:lire
120:Pisa
102:Rome
68:and
66:Nice
56:and
44:The
35:and
4508:DOC
4498:IGT
4154:PDO
1984:),
1945:in
1827:pie
1825:(a
1644:).
1604:) (
1570:).
1267:)
1235:kid
1096:.
1002:).
685:).
665:),
655:),
645:),
596:).
407:AOC
351:in
326:.
313:AOP
243:AOP
239:AOC
202:cod
98:tar
5924::
3243:^
3198:.
3169:^
3112:^
3091:^
3079:^
3049:^
3019:^
2914:^
2902:^
2884:.
2846:^
2798:^
2786:^
2720:^
2708:^
2631:^
2607:^
2571:.
2545:.
2534:^
2512:.
2482:.
2471:^
2440:.
2419:^
2407:^
2385:.
2363:^
2332:.
2302:.
2280:^
2258:.
2228:.
2189:.
2160:^
2146:^
2125:^
2109:^
2082:^
2068:^
2045:^
1953:.
1905:,
1798:.
1726:.
1404:;
1382::
1343:;
1333:;
1146:,
614:,
478:.
342:.
300::
287::
279::
193:.
104:.
72:.
29:,
4879:e
4872:t
4865:v
4174:)
3783:)
3613:)
3609:(
3471:e
3464:t
3457:v
3414:.
3395:.
3368:.
3349:.
3210:.
2896:.
2675:.
2601:.
2587:.
2557:.
2528:.
2498:.
2456:.
2401:.
2348:.
2318:.
2274:.
2244:.
2205:.
2001:(
1988:(
1960:(
1845:(
1638:(
1624:(
1552:(
1490:(
1438:)
1368:(
1305:(
1261:(
1251:(
1237:(
1221:(
968:(
944:(
679:(
669:(
659:(
649:(
633:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
