Corsican cuisine has been called a "winter cuisine," better between October and May, when game like sanglier (wild boar) as well as brocciu are well represented on all menus. 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.
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