Politically, Corsica is French, but culturally its connections to Italy are as strong or stronger, to say nothing of a history that includes Carthaginian, Greek, Etruscan, and Roman rule, among others.
The fact that its rustic cuisine is not particularly well known off-island lends a certain mystique to this handsome book by Corsican native and wine merchant Nicolas Stomboni. Stromboni is not satisfied telling you to substitute some commonly available item for a local cheese or hearty sausage: he provides the recipes so that you can make brocciu, a fresh sheep- or goat-milk cheese, along with guides to regional olives, herbs, and of course wine.
If you’d like to keep eating in the Mediterranean style but have been feeling that the books from better known regions have left you in a rut, here’s a very engaging alternative.
Color photographs throughout. Hardcover.