Invasion of Corsica (1794) the Ligurian Sea, a region of the Mediterranean bordered by Western Spain, Southern France and Northwestern Italy. Control of the island, and in particular the harbour at San Fiorenzo, can allow a naval force to exercise regional dominance over this important waterway. Corsica was for centuries a part of the Republic of Genoa, although by the mid-eighteenth century it was "de facto" independent as the Corsican Republic, led by Pasquale Paoli. Unable to contest Paoli's control of the island, the Genoese sold Corsica to the Kingdom of France in 1768, and a French invasion swiftly captured and annexed the island.
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,