Corsica Restaurant Reviews
While entire geopolitical campaigns have been waged over warm-water harborage, this mountain in the Mediterranean has traditionally fled to its highest crags and crannies for defensive reasons, taking its best cooking along with it. The Corsican maquis grows some of Europe's wildest flora and fauna, ranging from free-range pigs to woodcock and pigeon. Chestnuts are a Corsican staple not to miss, whether in pastries, pulenta, or beer, while cheeses, especially the characteristic brocciu fresh cheese, are omnipresent upland delicacies. Dorothy Carrington accurately described Corsican cuisine as "winter cuisine," better between October and May, when game like sanglier (wild boar) as well as brocciu are well represented on all menus.
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