Traditional food of Corse: 3 dishes

• Brocciu · Snack · Corsica

  Brocciu is a fresh cheese made from whey, the liquid left after making other cheeses, with the milk of Corsican sheep or goats added.

• Figatellu · Main dish · Corsica

  Figatellu is a Corsican pork liver sausage, called figadellu in the north and figateddu in the south of the island, with the plural figatelli.

• Corsican fiadone fiadone · Dessert · Corsica

  Fiadone is a Corsican cheesecake without a pastry base.

Other regions in France

• Traditional food of Provence-Alpes-Côte-d'Azur: 11 dishes
• Traditional food of Bourgogne-Franche-Comté: 7 dishes
• Traditional food of Île-de-France: 5 dishes
• Traditional food of Hauts-de-France: 5 dishes
• Traditional food of Normandie: 4 dishes
• Traditional food of Bretagne: 5 dishes
• Traditional food of Centre-Val de Loire: 4 dishes
• Traditional food of Grand Est: 8 dishes
• Traditional food of Auvergne-Rhône-Alpes: 6 dishes
• Traditional food of Nouvelle-Aquitaine: 7 dishes
• Traditional food of Occitanie: 6 dishes
• Food of France