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Brocciu cannelloni at La Villa Corse
Corsica, the Island of Beauty, has always had a solid tradition of cheese farming and production. A whey cheese made from sheep or goat milk, brocciu was always considered a pauper’s food, but since the end of the 19th century, thanks to rave reviews from travellers, it was allowed to join the ranks of national dishes. This venerable cheese forms a key ingredient of many Corsican dishes: pulenda bread, stuffed vegetables, omelettes, soufflés and of course the famous cannelloni.
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