Corsican desserts

thumb|Corsican fiadone Fiadone (Corsican; : fiadoni) is a Corsican cheesecake without a bottom layer, made of brocciu, sugar, lemon zest and eggs. The fiadone can have a round or rectangular shape. It is baked in an oven and served cold.

thumb|A plate of necci from Tuscany, Italy Neccio (: necci), also called niccio, ciaccio or cian, is a galette based on chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and of the island of Corsica, in France.

Fritelli (singular Fritellu), also Fritelle (singular Fritella) are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage.

thumb|A falculella Falculelle (singular: falculella) are a typical dessert of the Corsican cuisine.

thumb|right|240px|Inuliata Inuliata (Corsican; sometime frencified in inuliate; pl. inuliate; meaning: "oiled" ) is a Corsican cake generally shaped as a circle, made of yeast dough. The cake is typical of the cuisine of Corsica and originates from the city of Ajaccio in Corse-du-Sud. Inuliata is prepared during the Easter week.

thumb|right|An imbrucciata Imbrucciata (: imbrucciate) is a typical Corsican dessert, similar to a small fiadone but, unlike this, it has a bottom layer of shortcrust or brisée pastry dough. The ingredients of the filling are brocciu, sugar, eggs and lemon zest.

Cacavellu (Corsican; pl. cacavelli; also caccavellu; caccaveddu in Suttanacciu dialect; from ) is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico.