History of Corsica various Italian republics that arose began to assume responsibility for the security and prosperity of Corsica, starting with Tuscany, the closest. Corsica was finally removed from the fighting by annexation to the Papal States in 1217. Pisa retained control of the island during most of the Middle Ages but at the start of the Renaissance it fell to Genoa in 1284, following the battle of Meloria against Pisa. Corsica successively was part of the Republic of Genoa for five centuries. Despite take-overs by Aragon between 1296–1434 and France between 1553–1559, Corsica would remain under Genoese control until the Corsican Republic
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