Corse Cuisine - Search
  1. History

    The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior. The agricul… See more

    Typical products

    Large-scale cultivation of the chestnut 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 (Corsican: … See more

    Dishes

    Soups (minestre) are an important part of the Corsican cuisine. The minestra, or zuppa corsa, akin to the Italian minestrone, is a soup with beans, potatoes, garlic, onion, mangelwurzel, cabbage and tomatoes, … See more

    Sources

    • Bertarelli, Luigi Vittorio (1929). Corsica. Guida d'Italia (in Italian). Rome: CTI.
    • Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.… See more

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