While combining the culinary traditions of both the French Riviera and Northern Italy, Monaco does not really seem to have one direction in cooking. Barbajuan (or barbagiuan), for example, is an appetizer of combined origin, and it has its special day. The name of the dish can be literally translated from Monegasque as “Uncle John.”
Barbajuan is a kind of deep-fried pastry stuffed with Swiss chard, ricotta, and spinach. In Monaco, this dish is especially popular on the country’s national day, which is the 19th of November. The taste of Barbajuan is quite savoury and delicious. Trying it is a perfect chance to become closer to the local culture.