Parsa: Parsa (or persa) is a variety of marjoram (Lamiaceae family - Botanical name Origanum vulgare subsp corsica) which grows in Corsica in the Bastia region and is used to roast meats or to flavor the famous strozzapreti which are a dish based on beef stew, spinach and broccio dumplings au gratin.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.