Monaco

A Monegasque deep-fried pastry pocket made from a thin olive-oil-and-wine dough, encasing a seasoned filling of wilted Swiss chard, fresh ricotta, and leeks, served hot as a savory snack or aperitivo bite.

Barbajuan is the national snack of Monaco — a thin pasta-dough pocket deep-fried until golden and crisp, stuffed with a filling of blanched Swiss chard, ricotta, Parmesan, and herbs.

A warm whipped emulsion of desalted, poached salt cod beaten with extra-virgin olive oil until light and fluffy, the canonical Friday dish of Monaco and the Ligurian coast.

A traditional Monegasque confection of crystallised sugar candy flavoured and scented with lemon, formed as glittering translucent rock-sugar pieces.

A slow‑braised beef stew from the Nice–Monaco region, cooked in red wine with olives, aromatics, and orange zest, traditionally served as a celebratory main course.

A flat, olive-oil-enriched wheat bread from the Provençal-Ligurian arc, slashed open in a leaf-like lattice and often studded with olives or herbs.

A plate of mixed small Mediterranean fish and seafood lightly floured and deep-fried until crisp.

A rustic Monégasque dish of small spinach-and-flour gnocchi-like dumplings (the name is a humorous reference to their shape), boiled and dressed with sauce and cheese.

A thick, rustic soup of beans and short pasta bound with olive oil and aromatic vegetables, popular in Italy and Monaco.

A savory tart of bread dough spread thickly with slow-cooked, deeply sweet caramelized onions, then crosshatched with anchovy fillets and studded with black olives.

A pungent fermented paste of small salted anchovies and sardines, the foundational anchovy condiment of the Nice/Monaco coast.

A Provençal stewed dish of courgette, aubergine, peppers, onion, and tomato cooked in olive oil with garlic and herbs until soft and melded.

A composed cold salad from Nice of raw seasonal vegetables, anchovies or tuna, hard-cooked eggs and olives, dressed only with olive oil.

A thin, crisp-edged unleavened pancake of chickpea flour, water, and olive oil baked at fierce heat until the surface blisters and the interior stays creamy.

Stocafi is a traditional Monagasque slow-simmered stew made with rehydrated stockfish (dried cod) in a tomato-based sauce with olives, capers, and bell peppers.

A sweet double-crust tart from Nice and Monaco filled with Swiss chard greens, raisins, pine nuts, apple, and egg, dusted with sugar.