Fruit of the Corsican breadfruit tree
Corsican chestnut regions generally are montainous, such as the Castagniccia, the Cortenais, the Taravu, the Nebbiu and the Evisa regions. We can also find this fruit, but in less quantities, in an upland village, where it is appreciated for its shadow and to complete the winter diet.

A large variety of fruits exists, which will be used, according to their quality, either as a mouthful fruit or as flour in the canning industry or as animal feed.
People often forget it's during the XVI century that their planting takes new dimensions. In fact, as it was established by the Genoa republic as part of a program of agricultural improvement. 

Survival tree in scarcity times, it was cut down later on because of its nutritive power was the source of the internal rebellion.
After a wide declining period, today we see its upgrading. So, today, we can taste again some food that in the past was the heart of the island diet.
With these fruits' flour, they could make "polenta", bread, butter biscuits and pastry.

Today, apart from using its flour, new products made of chestnuts keep coming out to please us. That's why the famous Corsican marron glacé, the duck's foie gras grown with chestnuts, the Corsican chestnut beer ..... were born.

Do you know the difference between a chestnut (marron) and a sweet chestnut ?
It's not its taste, nor its texture or its size, but the fruit's partitioning. If there is no partitioning it will be a chestnut (marron); if there is a partition, it will be a sweet chestnut.

In fact, a chestnut tree has to types of fruit. If it has more than 12% of partitioned fruits, it will be a sweet chestnut tree; if it has less than 12% of partitioned fruits, it will be a chestnut (marron) tree.