Invasion of Corsica (1553) 1 February 1553, a new Franco-Ottoman treaty of alliance, involving naval collaboration against the Habsburgs, had been signed between France and the Ottoman Empire. The Ottoman admirals Turgut and Koja Sinan, together with a French squadron under Baron Paulin de la Garde, raided the coasts of Naples, Sicily, Elba and then Corsica. The island of Corsica was occupied by the Genoese at the time. The Ottoman fleet supported the French by ferrying the French troops of Parma under Marshal Paul de Thermes from Siennese Maremma to Corsica. The French were also supported by Corsican exiles under Sampiero Corso and Giordano
Cuisine of Corsica Cuisine of Corsica The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence. The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior. The agricultural products exported during antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the