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.
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Socca
Chickpea flour pancake baked in a copper pan, peppered and torn apart. Ready in 10 min prep and 10 min…
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Soupe au pistou
Summer vegetable and bean soup finished with basil and garlic. Ready in 40 minutes prep and 1 hour cooking. Serves…
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Tourte de blettes
Sweet pie of chard leaves with raisins, pine nuts and apple. Ready in 40 min prep and 50 min cooking.…