French conquest of Corsica French conquest of Corsica The French conquest of Corsica took place during 1768 and 1769 when the Corsican Republic was occupied by French forces under the command of the Comte de Vaux. France received de jure control of the island of Corsica as a pledge from the Genoese Republic via the Treaty of Versailles in 1768. Genoa still claimed ownership of the island, although since 1755, Corsicans had achieved virtual independence and had written a Corsican Constitution (in Italian). After abandoning any hope of recovering Corsica by force, the Genoese chose to sell their rights over the island to France
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,