Baku Kitchen! An independent reference of traditional food

Monaco

Monaco’s food is built around riviera cooking of chard, chickpeas, olive oil and seafood, sharing Niçois roots with refined French flair. Look for Barbagiuan (fried pastry stuffed with Swiss chard and ricotta, national bite), Stocafi (stockfish stewed with tomatoes, olives and brandy) and Socca (crisp chickpea-flour pancake blistered in wood ovens). Monaco’s national snack, a fried pastry of chard and ricotta; the name means Uncle John in Monégasque. This atlas has 16 Monaco dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

16 dishes.

AnchoiadeAnchoiadePounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables.BarbagiuanBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteBeignets de fleurs de courgetteBeignets de fleurs de courgetteCourgette blossoms in light batter, fried and eaten with fingers.BrandaminciumBrandaminciumwhipped salt cod and potato purée eaten on meatless daysCitron presseCitron presseFresh lemon juice served with water and sugar to mix yourself.Fougasse monégasqueFougasse monégasqueorange-blossom flatbread topped with nuts, anise candiesMonacoMonacoLager with lemonade and a dash of grenadine, a café standardPan bagnatPan bagnatRound loaf soaked in olive oil and filled with salade niçoisePanissePanisseChickpea-flour cakes cut into batons and fried crisp, salted hot.PissaladièrePissaladièrecaramelised onion tart with anchovies and olivesSalade niçoiseSalade niçoiseTuna, anchovies, olives, green beans, egg, tomato salad.Sardines farciesSardines farciesBoned sardines stuffed with chard, herbs and cheese, then baked.SoccaSoccaChickpea flour pancake baked in a copper pan, peppered and torn apartSoupe au pistouSoupe au pistousummer vegetable and bean soup finished with basil and garlicStocafiStocafistockfish stewed with tomatoes, olives and brandyTourte de blettesTourte de blettessweet pie of chard leaves with raisins, pine nuts and apple

  • Anchoiade

    Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…

  • Beignets de fleurs de courgette

    Courgette blossoms in light batter, fried and eaten with fingers. Ready in 25 minutes prep and 20 minutes cooking. About…

  • Brandamincium

    Whipped salt cod and potato purée eaten on meatless days. Ready in 20 minutes prep and 40 minutes cooking. Serves…

  • Citron presse

    Fresh lemon juice served with water and sugar to mix yourself. Ready in 5 minutes prep and none cooking. 1…

  • Fougasse monégasque

    Orange-blossom flatbread topped with nuts, anise candies. Ready in 40 minutes prep and 30 minutes cooking. One large flatbread. A…

  • Monaco

    Lager with lemonade and a dash of grenadine, a café standard. 2 min to prepare. 1 glass. A cocktail recipe…

  • Pan bagnat

    Round loaf soaked in olive oil and filled with salade niçoise. 25 min to prepare. 4 sandwiches. A street food…

  • Panisse

    Chickpea-flour cakes cut into batons and fried crisp, salted hot. Ready in 20 min prep and 30 min cooking. 24…

  • Pissaladière

    Caramelised onion tart with anchovies and olives. Ready in 30 min prep and 1 hr 30 min cooking. 1 large…

  • Salade niçoise

    Tuna, anchovies, olives, green beans, egg, tomato salad. Ready in 30 min prep and 10 min cooking. 4 servings. A…