History of Corsica part of its invasion of the southern zone, Germany arranged for fascist Italy to occupy Corsica as well as some parts of France up to the Rhone river. The Italian occupation force in Corsica grew to over 85,000 troops, later reinforced by 12,000 German troops – a huge occupation force relative to the size of the local population of 220,000. The French had no troops with which to prevent the occupation. Irredentist propaganda intensified, but the préfet representing the French government restated French sovereignty over the island and stated that the Italian troops were occupiers. The French Resistance soon began
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