Falculelle is a sweet dish originating from Corsica, an island that is a territorial collectivity of France. It is traditionally associated with the town of Corte, located in the central part of the island. The dish is characterized by its simplicity and reliance on a few key ingredients, which include fresh brocciu cheese, eggs, sugar, and lemon zest. Brocciu is a type of fresh cheese made from goat or sheep's milk whey and is a notable element in Corsican culinary tradition.

The history of falculelle is deeply intertwined with that of brocciu, which has been a staple cheese in Corsican diets for centuries. The dish likely developed as a way to utilize brocciu when it was in abundance, typically during the spring months when the sheep and goats are milked. While the exact origin date of falculelle is not documented, it has long been a part of Corsican pastoral culture.

In its preparation, the ingredients are mixed to form a batter-like consistency, which is then placed onto chestnut leaves or baking paper. The leaves give falculelle a unique aroma during the baking process. The mixture is baked until the tops are golden brown. Falculelle are traditionally small, individual portions.

The integration of chestnut leaves in Corsican cuisine highlights the importance of chestnut trees in the island's history, especially during times when agriculture had to adapt to the rugged terrain. Falculelle remains a popular dessert choice in Corsica, appreciated for its simplicity and the representation of regional tastes. Over time, the dish has become emblematic of Corsican culinary heritage and is enjoyed by locals and visitors alike.