Chances are, you’re not as familiar with Corsican food as you should be. Thankfully, there’s a new collection of recipes out by Nicolas Stromboli, master sommelier and just about the best guide you could ask for when it comes to this Mediterranean island. Complete with wine pairings and stunning photography, Corsica is a must-have for your culinary and travel book collections. For a special occasion that demands a meaty centerpiece, try this slow-cooked stuffed veal breast.

This dish is often served cold with a purée of winter vegetables (parsnips, potatoes, horseradish) and pickled vegetables on the side.

In the following days, I like to cook some penne and add the leftovers from tasty dish along with a drizzle of olive oil.

To drink: A ten-year-old Oriu red from Torraccia.

Reprinted with permission from Corsica