The establishment of the Corsicans in the Paria region of Sucre State in Venezuela began in the late 18th century, after a trend began to be observed toward settling in the nearby islands of Puerto Rico, Martinique, Guadeloupe, Trinidad, Tobago, and Grenada. Due to the need to supply themselves with the inputs (lumber, tobacco, food, cattle, and others) that they could obtain in Paria because it was the closest location, whether through Rio Caribe, Güiriao or Carúpano, which were already commercial ports and thus their own economy was built, with the cultivation of sugarcane, coffee, and cocoa, etc.

This is how a large number of French people of Corsican origin, where the surnames Oletta, Morandi, Lucca, Franceschi, Prosperi, Grisanti, Paván, Luigi, Pietri, Padovani, Cipriani, and Giusti stand out, among others, came to settle especially in this area of ​​the State of Sucre, where they formed honorable homes and offered examples of generous feelings, dedication to work, and a will to progress in all its manifestations, which are still evident today in the places where they settled, such as Carúpano, Río Caribe, El Pilar, Yaguaraparo, Irapa, Güiria, Cariaco, and La Concepción, among others. During this boom, cacao cultivation techniques improved, significantly increasing production.

La Concepción was founded in 1816 by people from the communities of "Los Platanitos" and "Queremene," including descendants from Margarita. It is named after "La Concepción" (Beginning of Life) because its founders saw in the area a hope for a new beginning.

The inhabitants of La Concepción are hardworking, hospitable, family-oriented, honest, attentive, and very considerate people, and an example of this is the creation of a Health Center with their own hands, staffed by a doctor and a nurse from the community itself.

Today, they have maintained their customs throughout time, such as: Fish Sancocho: generally made with catfish and, like all sancochos, it is complemented with assorted vegetables and cassava bread. It also tells stories of paths filled with joy, mystery, learning, and even happiness.

For their celebrations and family or social gatherings, they drink the famous drink called "El Cacaito," which they prepare with a bottle of Paujil Rum, roasted cacao beans and baba (optional), and sweet seasonings. such as cinnamon, guava, cloves, and sugar; they macerate for about a week so that each of the ingredients concentrates and complements each other