Corsica, France — interior villages, Genoese-period grain exchange with Sardinia Techniques

A Corsican adaptation of thin-sheet flatbread using Farine de Châtaigne Corse IGP blended with Triticum aestivum plain-flour. The dough — 60% chestnut-flour, 40% Triticum aestivum plain-flour, water, sea-mineral-salt — is rolled to 2mm and baked at 280°C for 4 minutes on a stone surface, producing a rigid, shelf-stable sheet with deep amber colour. Genoese influence in the double-bake technique transferred from Sardinian contact. Served as a platform for Brocciu AOP, figatellu, or Corsican honeys. The chestnut-flour proportion directly controls sweetness and shelf-life.