It is mainly based on the products of the island, and due to historical and geographical reasons has much in common with the Italian cuisine and marginally with those of the French Mediterranean coastal area.
Chestnut were once the main food of Corsica, and it's flour is still widely used.
There is a huge variety of "charcuterie", including ham and sausages, smoked, cured or air-dried in the traditional way. Wild boar is a delicacy, stewed with chestnuts in red wine. Roast goat ("cabri roti") seasoned with rosemary and garlic is frequently prepared for festival occasions. Game, from rabbits and pigeons, is also quite popular.
There is an abundance of fresh-caught fish and seafood (monkfish, squid, sea urchins and sardines), which is at its best just grilled. Ricotta-style soft cheeses, local honey and jams, made from a huge variety of ingredients, should also be on your list to try.
Popular drinks are usually associated with particular regions. Corsica is not an exception. It's favorite drinks include mandarin, myrtle, chestnut and strawberry-tree fruit liqueurs. Crime de Fruit de Dijon, the secret ingredient to many cocktails or dessert, comes in many flavors ( from peach to wild strawberry), in addition to the well-known black current - Creme de Cassis.