Food in Corsica finds it sources in it own production. As an island, it must draw on it natural resources, which are extremely varied. Nevertheless, food depends on the season. So, in order to break the monotony, the Corsican society has learned how to preserve food with natural methods, so that they could consume any type of product at any season of the year. They have became masters in the way to make cheese, to dry, to salt, to smoke and preserve with sugar, to make wine, liquors and alcohols.
That's why, in the traditional Corsican recipes, we find all this "savoir-faire" and the use of healthy food coming from it own farming.

There is a large variety of dishes, using food as brocciu, lamb, figatellu, olive oil, leguminous plants, chestnuts, fish, boar, pork and all kind of fruits... ; and also some herbs that we find in the maquis,such as the  nepita, the  myrtle, the laurel, the thyme, the rosemary.
We can make different dishes such as the figatellu's beans, the fish soup, vegetable soups, the olive's lamb or calf, the poutargue (in Buttarga), the Imbrucciata (brocciu's pie), the fiadone (brocciu's cake), etc?