Corsican specialties range from many different types of charcuterie to a light curd cheese called Bruccio that is used in many dishes or eaten fresh. The islanders have all the resources of the sea, and of wild mountains and forest at their doorstep, so fish and game are widely available. Traditional recipes have been sought out and are given here in cookable detail. There is much about pigs and goats and lamb, some wonderful soups and imaginative use of vegetables. There are also many dishes based on chestnut flour and if you need to stuff a pig's stomach, here's the place to look it up. <CR> Rolli Lucarotti has lived in Corsica since the early 1970s. She has run restaurants there and on the mainland of France.