I
Charcuterie Corse — Prisuttu, Lonzu, Figatellu
II
Maquis Herbs & Wild — Nepita, Immortelle, Myrtle
III
Seafood & Bottarga — Poutargue, Aziminu
IV
Soups & Stews — Minestra, Stufatu, Aziminu
V
Chestnut Canon — Farine de Châtaigne & Pulenda
VI
Fromages Corses — Brocciu AOP & Aged Island Cheeses
VII
Pastries & Sweets — Canistrelli, Fiadone, Falculella
VIII
Wild Game & Boar — Sanglier, Tianu, Civet
IX
Wines & Fortified — Patrimonio, Ajaccio, Cap Corse
X
Ceremonial & Festival — Easter, All Saints, Christmas
CorsicanWild Game & Boar — Sanglier, Tianu, Civet
Techniques
8 entries · 7 at full depth
- FR.51.0001 Civet de Sanglier Corse· in the writing
- Cabri Rôti — Spit-Roasted Corsican Kid Corsica — island-wide East
- Merlu Corse en Civet — White Fish Civet with Maquis Herbs Corsica, France — coastal
- Pebronata — Wild Boar with Pepper Sauce Corsica — island-wide game
- Perdrix Rôtie aux Maquis — Roasted Partridge with Maquis Herbs Corsica, France — hunting
- Sanglier Rôti au Four — Roasted Wild Boar Leg Corsica, France — hunting
- Stufatu di Cinghiale — Wild Boar Slow Braise Corsica — interior maquis
- Tianu di Agnello — Corsican Lamb Tianu Braise Corsica, France — interior