History of Corsica dislodge Paoli were futile, in 1764 by secret treaty Genoa sold Corsica to the Duc de Choiseul, then minister of the French Navy, who bought it on behalf of the crown. On the quiet, French troops gradually replaced Genoese in the citadels. In 1768, after preparations had been made, an open treaty with Genoa ceded Corsica to France in perpetuity with no possibility of retraction and the Duc appointed a Corsican supporter, Buttafuoco, as administrator. The island rose in revolt. Paoli fought a guerrilla war against fresh French troops under their commander, Comte de Marbeuf, but was defeated in the
Cuisine of Corsica castagne"), fig ("confitura di fichi"), red tomatoes ("confitura di pummata rossi"), strawberry tree ("confitura d`arbitru"). A specialty is the citron confit ("confit d'alimea"), which uses as main ingredient the fruits grown in the Cap Corse region. 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,