- Corsican Wines
- Stuffed Tomatoes
- Sweet and Sour Onions
- Roast Pork Loin
- Strozzapreti (Swiss Chard and Cheese Dumplings)
- Pasta Incu Bietulle (Corsican Chard Cannelloni)
- Fava and Pecorino Salad
- Fiadone (Corsican-Style Cheesecake)
More About This Menu
For some traditional music to accompany dinner, check out our Evening in Corsica playlist »
The cannelloni can be made ahead and refrigerated until ready to bake—reserve the cheese for the top and add it just before it goes in the oven.
Corsica has a number of fantastic wines made with indigenous grapes, and they’re getting easier to find in the States. For a few of our favorite bottles to pair with your meal, see Native Wines »
The key to a perfect roast pork loin is rolling and tying it. Watch executive food editor Todd Coleman demonstrate how to do it in this video »
The cheesecake is traditionally made with brocciu, a fresh goat’s or ewe’s milk cheese, but you can subsitute ricotta if brocciu is hard to find.
For more on Corsican cuisine, and to plan your own trip to Corsica, see our article Pleasure Island »