The quality of the cooking in Corsican cooking is partly explained by the fact that the island has never succumbed to industrial agriculture; its terrain and soil do not lend themselves to mechanized farming. This means that many of the best ingredients are still produced on small farms according to traditional methods. The way to identify them is by the black Moor’s head label that testifies, generally, to their authenticity.

Join Andrew Harper today to continue reading our exclusive content.