Buy this Book

Corsica: Recipes and Stories from a Mediterranean Island

Written by Nicolas Stromboni

  • October 3, 2017
  • Hardcover
  • Cooking - Regional & Ethnic - French
  • Smith Street Books
  • 8 x 11-3/4
  • $40.00
  • $55.00
  • 978-1-925418-52-1

About This Book

A sumptuous book exploring the incredible food of France’s sunny island of Corsica.

This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time.

Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography—from the mountains to the plains and the stunning coastline—Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine—blending the best of French and Italian food—that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie.

But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture.

About the Author

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. Stromboni is a passionate ambassador for Corsican produce, and Corsica: The Recipes is his first book. Sandra Mahut is a Paris-based food stylist, photographer and cookbook author.


  • "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."
    Publishers Weekly 

    "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."
  • bookmark, share, and shelve:
  • Bookmark and Share
  • goodreads
  • LibraryThing
  • shelfari
  • Links and Affiliates:

  • Universe
  • Rizzoli Electa
  • Rizzoli Ex Libris
  • Mondadori Electa
  • Flammarion
  • Smith Street Books
  • Gagosian Gallery
  • Marsilio
Find us on Facebook
Follow us on Twitter
Follow us on Pinterest
Follow us on YouTube
Follow us on Instagram
Follow us on Issuu
Corporate Membership: Met
© 2010- Rizzoli International Publications
site design by Duuplex