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New ZealandFlavors · Córsega
Brocciu flan-cake, the fresh cheese made from sheep’s or goat’s whey from Corsica, with eggs, sugar and lemon zest, baked until browned. It is presented by official tourism as the island’s emblematic dessert.
Traditional sweet from Córsega
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Fiadone — Córsega, France
Fiadone is a simple dessert, without pastry: brocciu, the fresh Corsican cheese made from sheep’s or goat’s whey, is mashed with eggs, sugar, lemon zest and juice. The mixture is baked in a pan until golden on top and set, but still moist, between a cake and a flan.
Brocciu is the heart of the recipe. It has a protected designation of origin since 1998 and is produced mainly from late autumn through spring, when sheep and goats are lactating. That is why fiadone is made mostly at that time, and appears on Christmas tables and at family celebrations.
The sweet is presented by Corsican tourism and by French national tourism as the island’s emblematic dessert. It has no specific city of origin: it is made throughout Corsica, with family variations in baking time and amount of lemon. Other Corsican desserts also use brocciu, such as beignets and ambrucciata.
It is eaten cold or warm, in slices.
Brocciu (fresh whey cheese from sheep or goat milk); eggs; sugar; lemon zest and juice.
In slices, cold or warm, as a dessert or snack.
Mainly from winter through spring, in the brocciu season, and on Christmas and family celebration tables.
Your questions
A fresh Corsican cheese made from sheep’s or goat’s whey, with a protected designation of origin. It is the main ingredient of fiadone.
Year-round, but mainly from winter through spring, in the brocciu season, and at Christmas and family celebrations.
No. It is a mixture of brocciu, eggs, sugar and lemon baked in a pan, between a cake and a flan.
Flavors of France
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Sweet pastry tart with apricot jam and candied fruit, topped with a layer of almond meringue. Despite the name, it has no relation to nougat. It is the pastry specialty of Tours, with its own confraternity since 1998.
