The Corsican gastronomy is closely related to the main local products namely the culture of sweet chestnut and citrus fruits, pork meat, the milk and cheese of ewe, like that of goat.
Traditionally mountain cuisine while fishery products have become more important, thanks to the Corsican tradition of oyster and mussel culture inherited from the Romans. There are two types of Corsican olive oils, the one is green oil, and it is produced in December and January, from young trees and olives at the start of maturation. The other is yellow oil, suitable for the Corsican culture; it is made from olives collected under the centenaries trees around the month of May.
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