Recteur Corse Courses

A Recteur Corse is a traditional Corsican bread that is a staple of the island’s cuisine. It is a savory flatbread made from a mix of wheat and rye flours and olive oil, along with a variety of other herbs and spices. Recteur Corse is often served as an accompaniment to dishes containing local ingredients such as tomatoes, sheep or goat cheeses, pork, and olives. This type of bread is said to have been a staple in Corsican households for over 500 years and is widely known as a symbol of Corsican heritage and culture. Recteur Corse bread is often shaped into a rectangular shape and baked in wood-fired ovens; this allows it to retain its unique flavor and texture. The finished bread has a crisp, dry exterior outside while remaining soft and airy inside. Its unique flavor adds depth to other dishes, making it a favorite among locals. The bread’s name is derived from the French word ‘recteur’, which means ‘rectangle’. It also translates to ‘ruler’ in English, symbolizing the bread’s importance in shaping and defining the culture of Corsica. As a result, Recteur Corse bread has become an important symbol of the island and its people. This type of bread is not only found on the island of Corsica but has become a popular item throughout Europe and even in other parts of the world. This bread continues to be a classic staple of the Corsican diet, and its presence and symbolism remain strong throughout the region.