Renowned author, master sommelier and epicurean Nicolas Stromboni heads the largest wine cellar in Corsica, which in October 2011 was voted best wine shop in France. A passionate ambassador for Corsican produce, Corsica: The Recipes is Nicolas Stromboni's first book.
Blending French and Italian food, this cookbook explored the
Corsican island cuisine, collecting 80 recipes and providing
portraits of those who live and work there and those instrumental
in maintaining Corsica's rich food culture.
Yes, I know, Corsica is a French territory, but only because
they robbed it from the Corsicans, who themselves freed it from
centuries of Genoese rule. So, the island is much more Italian in
its cooking than it is French, as Nicolas Stromboni, a wine
merchant based in Ajaccio, clearly shows in a volume that begins
with charcuterie like coppa, prisuttu and pancetta. Vegetables
figure largely in Corsican cooking, as in lentils with figatelli
sausage, and the cheeses of the region are highlighted. Corsica is
an island, so seafood abounds in wondrous dishes, like fish soups
and mussels with peas and artichokes. Pastas, however, are
few--cannelloni with whipped brocciu cheese is very local. And,
once you make the very simple Corsican cheesecake called fiadone,
it will become a treasured favorite.