The sweet chestnut: An essential fruit, which gave its name to an area “Castagniccia”. One makes of it a a little rough flour, used in the preparation of famous the pulenda, but also of tortas, fritters, cakes and pulps. It is an essential ingredient of the Corsican kitchen. Once collected, the sweet chestnuts are sorted, then dried in a part above the hearth (fucone); finally are beaten they to remove their two envelopes before grinding them.

Citrus fruits: The Eastern plain of the island, between Bastia and Solenzara, specialized in this culture and more recently, kiwi with found here its ground of predilection.

The citron: This large lemon appears naturally very bitter. Used in pastry making and confectionery, one appreciates it in the gingerbread and fritters but also candied fruits. The bark, thick and very aromatic, uses the composition of a famous liquor.

The olive: The production of olive oil is a remarkable success of insular agriculture. Its purity and its inimitable taste make of it a seasoning sought by the gourmets. Blackberries, the olives are collected in nets on which they fall from themselves to be then forwarded to artisanal presses.

Jams and liquors: Fruits and plants of the Corsican maquis (citrons, myrtle, arbutus-berries, sweet chestnuts, figs…) allow the manufacture of jams the tastes and typical savours; they offer to liquors their scented nectars conferring of the incomparable fragrances.

Nougats: The quality and the richness of Corsican honeies make it possible to make succulent nougats.