Made of chestnut, brocciu, cheese, fruits or simply of eggs, flour, olive oil and sugar, Corsican pastry counts a wide range of products, as it's particular to each region. We have biscuits, cakes and fresh pies, but also common pastries which confectioners make in special days.

 Among the wide range of biscuits, you can find the well known plain canistrelli made of flour, sugar, white wine, brandy, oil and fresh yeast. They are also available in other flavors, such as anise, lemon or almond.
Plain canistrelli are called cudjuelle in Balagne, but you can also find some variations such as canistrelli d'acqua in Sartene or Canistroni Alatais, which are only confectioned in special days.

Among the most famous pastries, you can find Cacavellu made at Easter, cherchioles (cheesecake), castagnacciu (cake with chestnut flour), curcone (another Easter cake), fiadone (brocciu cake), frappes or firtelle , Merzapani (macaroons), oliosas (olive oil biscuits), citron gingerbread...

They can be eaten any time during the day?