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 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,