In this handsome volume, Jean Costantini, chef of A Casaluna in Paris, turns his attention to the island that shapes his cooking. Through 80 recipes and portraits of 38 dedicated producers, he offers a layered introduction to Corsica’s culinary landscape: sea and mountain, maquis and orchard, tradition and reinvention. The book moves easily from small plates to more substantial fare. Tapas such as wild boar pâté en croute or kid meatballs scented with the wild herb nepita give way to dishes like sea bream wrapped in Corsican ham and lamb baked in a crust of herbs. There are nods to everyday staples, including the fresh white cheese called brocciu and chestnut-based breads, as well as desserts built on citrus, thyme, and chocolate. Throughout, Costantini emphasizes sourcing and seasonality, grounding the recipes in the work of farmers, cheesemakers, fishermen, and foragers who sustain the island’s foodways. The result is both a practical cookbook and a portrait of Corsican identity told through ingredients. Hardcover. Color photographs throughout. In French.
