Main

Artichaut à la barigoule

Artichokes braised in white wine and olive oil, may also include mushrooms

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Main

Boulette de viande

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Side, Snack, Appetizer

Brocciu

Brocciu is a corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. it is produced from ewe's milk. it is notable as a substitute for lactose-rich italian ricotta, as brocciu contains less lactose.produced on the island of corsica, brocciu is considered the island's most representative food. like ricotta, it is a young white cheese and is paired frequently with corsican white wines. it has been described as "the most famous cheese" in corsica.the word brocciu is related to the french word brousse and means fresh cheese made with goat or ewe's milk. brocciu is made from whey and milk. first, the whey is heated to a low temperature of just a few degrees below 100 °f (38 °c) and then ewe's milk is added and further heated to just a bit below 200 °f (93 °c). after heating, the cheese is drained in rush baskets. the cheese is ready for consumption immediately, although it may be ripened for a few weeks (corsican: brocciu passu or brocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.in corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.

Side, Snack, Appetizer

Brocciu Corse

Brocciu is a corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. it is produced from ewe's milk. it is notable as a substitute for lactose-rich italian ricotta, as brocciu contains less lactose.produced on the island of corsica, brocciu is considered the island's most representative food. like ricotta, it is a young white cheese and is paired frequently with corsican white wines. it has been described as "the most famous cheese" in corsica.the word brocciu is related to the french word brousse and means fresh cheese made with goat or ewe's milk. brocciu is made from whey and milk. first, the whey is heated to a low temperature of just a few degrees below 100 °f (38 °c) and then ewe's milk is added and further heated to just a bit below 200 °f (93 °c). after heating, the cheese is drained in rush baskets. the cheese is ready for consumption immediately, although it may be ripened for a few weeks (corsican: brocciu passu or brocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.in corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.

Main

Cabri rôti corse

Kid goat and vegetable stew

Dessert, Sweet

Cacavellu

Cacavellu (corsican; pl. cacavelli; also caccavellu; caccaveddu in suttanacciu dialect; from latin cacabus ("cooking pot") ) is a corsican cake generally shaped as a crown, made of yeast dough. it is a typical dessert of the village of vico. in the cuisine of corsica exists also a yeast cake called too caccaveddu, typical of the region around sartène in southern corsica: it is akin to the campanile cake and like that is also traditionally prepared for easter.

Dessert, Sweet

Calisson

Calissons are a traditional french candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. they have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. they are often almond-shaped and are typically about five centimeters (two inches) in length. calissons are traditionally associated with the town of aix-en-provence, france; consequently, most of the world's supply is still made in the provence region.

Dessert, Sweet

Canistrelli

Canestrelli ("little baskets") are a type of italian biscuit. originating in monferrato, the biscuits are common in both piedmont and liguria. moreover, under the name canistrelli, they are also typical of corsica.

Side, Snack, Appetizer

Capocollo

Capocollo (italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional italian and corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. it is a whole-muscle salume, dry cured, and typically sliced very thin. it is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. it is not brined as ham typically is.

Side, Snack, Appetizer

Casgiu merzu

Pecorino with fly larvae inside

Dessert, Sweet

Cheese and mint beignets

Side, Snack, Appetizer

Chestnut

The chestnuts are the deciduous trees and shrubs in the genus castanea, in the beech family fagaceae. they are native to temperate regions of the northern hemisphere. the name also refers to the edible nuts they produce.the unrelated horse chestnuts (genus aesculus) are not true chestnuts but are named for producing nuts of similar appearance that are mildly poisonous to humans. true chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family cyperaceae. other species commonly mistaken for chestnut trees are the chestnut oak (quercus prinus) and the american beech (fagus grandifolia), both of which are also in the fagaceae. brazil nuts, called "brasil chestnuts" ("castañas de brasil" in spanish) or "chestnuts from pará" ("castanha-do-pará" in portuguese) are also unrelated.

Main

Cignale cù e castagne

Wild boar stew with chestnuts

Side, Snack, Appetizer

Clémentine de Corse

Clementines grown in corsica, france

Drink

Colomba

Side, Snack, Appetizer

Confiture de figue

Side, Snack, Appetizer

Coppa de Corse

Salted, smoked and cured pork chine, a cut of meat found between the shoulder blades, from corsica, france

Side, Snack, Appetizer

Corsican beans

Side, Snack, Appetizer

Crottin de Chavignol

Crottin de chavignol is a goat cheese produced in the loire valley. this cheese is the claim to fame for the village of chavignol, france, which has only two hundred inhabitants.

Main

Daube

Daube is a classic provençal (or more broadly, french) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de provence, and traditionally cooked in a daubière, a braising pan. a traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. the meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.daube is adapted in new orleans cuisine to make daube glacé. variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. for best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. in the camargue and béarn area of france, bulls killed in bullfighting festivals are often used for daube.traditionally it should be cooked for a long time and prepared the night before it is served. daube with lamb is traditionally made with white wine.

Main

Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

Dessert, Sweet

Falculelle

Falculelle (singular: falculella) are a typical dessert of the corsican cuisine. originally from corte, they are small cakes prepared essentially mixing brocciu, egg yolk, flour, sugar and orange zest. this mixture is then baked on a chestnut leaf.

Side, Snack, Appetizer

Farine de châtaigne corse

Chestnut flour from corsica, france

Dessert, Sweet

Fiadone

Fiadone (corsican; pl. fiadoni) is a corsican cheesecake without bottom layer, made of brocciu, sugar, lemon zest and eggs. the fiadone can have round or rectangular shape: it is baked in oven and served cold. in the italian regions of abruzzo and molise are known as fiadoni, fiaduni or fiauni large sweet ricotta-stuffed ravioli, served mainly at easter.

Side, Snack, Appetizer

Figatellu

Pork liver sausage

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Dessert, Sweet

Frappe

Lemon- or orange-flavored doughnuts

Side, Snack, Appetizer

Fritelle

Fritters made with wheat flour or chestnut flour

Dessert, Sweet

Gateau des rois

Cake of kings (king cake) with glazed fruit

Dessert, Sweet

Gibassier

A gibassier (pronounced [ʒi.ba.sje]; french: gibassier, occitan: gibassié, formerly gibacier) is a french pastry from provence, a galette made with fruited olive oil. it is generally spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar.

Side, Snack, Appetizer

Huile d'olive de Corse

Olive oil produces in corsica, france

Side, Snack, Appetizer

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Side, Snack, Appetizer

Jambon sec de Corse

Salted and dry-cured ham from nustrale pigs raised on corsica, france

Main

Lentils with figatellu, a pork liver sausage

Side, Snack, Appetizer

Lonzo de Corse

Dry-cured pork loin from nustrale pigs raised on corsica, france

Side, Snack, Appetizer

Lonzu

Lonzu (lonzi au pluriel) est l'appellation d'un filet maigre conservé par salaison, séchage et fumage issu d'un cochon, transformé en corse.

Drink

Mattei Cap Corse

Mattei cap corse is an aperitif created in 1872 and made from a mixture of muscat and vermentinu grape varieties grown in corsica, with macerations of quinquina bark, corsican citron and a selection of local and exotic plants, fruits and spices

Side, Snack, Appetizer

Miel de Corse

Honey from corsica, france

Dessert, Sweet

Migliacciu

Migliacciu (corsican: pl. migliacci) is a specialty of the corsican cuisine. it is a savory preparation based on goat or sheep milk products. the migliacci can be cooked over a wood fire or in the oven and eaten warm or cold. their preparation requires a dough made of wheat flour, salt, whey, yeast and cheese cut into small dices. the dough should rise for a few hours. afterwards, it is divided into round galettes one cm thick and fifteen cm in diameter, on which is spread a mixture of egg and milk. after resting, migliacci are cooked for fifteen minutes on chestnut leaves.

Dessert, Sweet

Moelleux chocolat noisettes

Side, Snack, Appetizer

Murri

Murrī or almorí (in andalusia) was a type of fermented condiment made with barley flour, known from maghrebi and arab cuisines. almost every substantial dish in medieval arab cuisine used murrī in small quantities. it could be used as a substitute for salt or sumac, and has been compared to soy sauce by rudolf grewe, charles perry, and others due to its high glutamates content and resultant umami flavor.

Side, Snack, Appetizer

Noisette de Cervione

Hazelnuts grown in cervione, corsica, france

Side, Snack, Appetizer

Oreillette

Beignet, common during christmas and carnival

Side, Snack, Appetizer

Pain des morts

Brioche with nuts and raisins

Dessert, Sweet

Panettone

Panettone (, italian: [panetˈtoːne]; milanese: panetton [paneˈtũː]) is an italian type of sweet bread originally from milan, usually prepared and enjoyed for christmas and new year in western, southern, and southeastern europe as well as in south america, eritrea, australia, the united states and canada.it has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. it is made during a long process that involves curing the dough, which is acidic, similar to sourdough. the proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. it contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. many other variations are available such as plain or with chocolate. it is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as asti or moscato d'asti. in some regions of italy, it is served with crema al mascarpone, a cream made by combining eggs, cheese, and alcohol. efforts are underway to obtain protected designation of origin and denominazione di origine controllata status for this product, but these have not yet been successful. former italian agriculture minister paolo de castro was known to be looking at ways to protect genuine italian cakes from growing competition in south america, and exploring whether action could be taken at the world trade organization.

Dessert, Sweet

Panzarotti

A panzerotto (italian: [pantseˈrɔtto] (listen); plural panzerotti [pantseˈrɔtti] (listen), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in central and southern italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. the term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni and panzerotti are often mistaken for each other.

Side, Snack, Appetizer

Panzetta

Rolled and cured pork belly

Main

Pasta

Pasta (us: , uk: ; italian pronunciation: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. pasta is a staple food of italian cuisine.pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). most dried pasta is produced commercially via an extrusion process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. fresh pastas available in grocery stores are produced commercially by large-scale machines. both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. in italy, the names of specific pasta shapes or types often vary by locale. for example, the pasta form cavatelli is known by 28 different names depending upon the town and region. common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.as a category in italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. a third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. pasta dishes are generally simple, but individual dishes vary in preparation. some pasta dishes are served as a small first course or for light lunches, such as pasta salads. other dishes may be portioned larger and used for dinner. pasta sauces similarly may vary in taste, color and texture.in terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. pasta may be enriched or fortified, or made from whole grains.

Drink

Pastis

Pastis (french pronunciation: ​[pastis]; occitan: pastís, pronounced [pasˈtis]; uk: or us: ) is an anise-flavoured spirit and apéritif traditionally from france, typically containing less than 100 g/l sugar and 40–45% abv (alcohol by volume).

Main

Pieds paquets

Pieds paquets or pied et paquets (literally, feet packet or feet and packages in french) is a local dish and culinary specialty of marseille and sisteron but also commonly found in much of southeastern france. it consists of sheep's feet and stuffed sheep's tripe stewed together.

Drink

Pietra

Pietra, which means "stone" in italian (petra is the corsican equivalent) and is also known as "a biera corsa", is a brand of beer from the mediterranean french island of corsica.

Drink

Pietra chestnut beer

Pietra, which means "stone" in italian (petra is the corsican equivalent) and is also known as "a biera corsa", is a brand of beer from the mediterranean french island of corsica.

Main

Pithivier

A pithivier (english: ; french: pithiviers, ipa: [pitivje] (listen)) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. it has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. it is named after the french town of pithiviers, where the dish is commonly assumed to originate. a small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. the pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both. made for epiphany, it is similar to the galette des rois. the filling of the pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), but savoury pies with vegetable, meat or cheese filling can also be called pithivier.

Dessert, Sweet

Pithivier

A pithivier (english: ; french: pithiviers, ipa: [pitivje] (listen)) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. it has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. it is named after the french town of pithiviers, where the dish is commonly assumed to originate. a small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. the pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both. made for epiphany, it is similar to the galette des rois. the filling of the pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), but savoury pies with vegetable, meat or cheese filling can also be called pithivier.

Side, Snack, Appetizer

Pomelo de Corse

Pomelos grown in corsica, france

Side, Snack, Appetizer

Prisuttu

Prosciutto crudo, in english often shortened to prosciutto ( prə-shoo-toh, proh-, italian: [proʃˈʃutto]), is italian uncooked, unsmoked, and dry-cured ham. prosciutto crudo is usually served thinly sliced. several regions in italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are prosciutto di parma pdo from emilia-romagna and prosciutto di san daniele pdo from friuli venezia giulia. unlike speck (speck alto adige pgi) from the south tyrol region, prosciutto is not smoked. in italian, prosciutto means any kind of ham, either dry-cured (prosciutto crudo or simply crudo) or cooked (prosciutto cotto), but in english-speaking countries, it usually means either italian prosciutto crudo or similar hams made elsewhere. however, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as prosciutto (usually as prosciutto cotto, and from italy or made in the italian style) in english-speaking regions.

Side, Snack, Appetizer

Pulenta

Chestnut flour polenta, serve with a fried egg, figatellu or corsican sausage, pancetta, pig's cheek, brocciu cheese

Main

Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

Side, Snack, Appetizer

Salade mesclun

Side, Snack, Appetizer

Salade niçoise

Salade niçoise (french pronunciation: ​[saˈlad niˈswaz]), salada nissarda in the niçard dialect of the occitan language, insalata nizzarda in italian, is a salad that originated in the french city of nice. it is traditionally made of tomatoes, hard-boiled eggs, niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. it has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. delia smith called it "one of the best combinations of salad ingredients ever invented" and gordon ramsay said that "it must be the finest summer salad of all".it can be served either as a composed salad or as a tossed salad. freshly cooked or canned tuna may be added. for decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. the salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. raw green beans harvested in the spring, when they are still young and crisp, may be included. however, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world.

Main

Saltimbocca

Saltimbocca, also spelled saltinbocca (uk: , us: , italian: [ˌsaltimˈbokka]; italian for ''[it] jump[s] in the mouth''), is an italian dish (also popular in southern switzerland). it consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one's own taste. the original version of this dish is saltimbocca alla romana ("saltimbocca roman-style"), which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. marsala is sometimes used. also, sometimes the veal and prosciutto are not rolled up but left flat. an american variation replaces the veal with chicken or pork.

Main

Schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Dessert, Sweet

Serviade

S-shaped pastry

Side, Snack, Appetizer

Socca

Farinata (italian: [fariˈnaːta]), socca ([ˈsɔkka]), torta di ceci ([ˈtorta di ˈtʃeːtʃi]), or cecina ([tʃeˈtʃiːna]) is a type of thin, unleavened pancake or crêpe made from chickpea flour. it originated in genoa and later became a typical food of the ligurian sea coast, from nice to sardinia and elba islands. it is also typical in gibraltar, where it is called calentita.

Main

Soupe au pistou

Bean and vegetable soup served with pesto

Main

Soupe de poisson

Fish stew

Main

Veau sauté aux olives