Corsica a nationalist movement was born in the 1920s around the newspaper "A Muvra", having as its objective the autonomy of the island from France. In the 1930s, many exponents of this movement became irredentist, seeing annexation of the island to fascist Italy as the only solution to its problems. Under Benito Mussolini annexation of Corsica had become one of the main goals of Italy's unification policy. After the collapse of France to the German Wehrmacht in 1940, Corsica came under the rule of the Vichy French regime, which was collaborating with Nazi Germany. In November 1942 the island, following the
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