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 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,