-
English (United Kingdom)
-
Afrikaans
-
Belarusian
-
Bulgarian
-
Catalan
-
Chinese (China)
-
Chinese (Taiwan)
-
Croatian
-
Czech
-
Danish
-
Dutch (Belgium)
-
Dutch (Netherlands)
-
English (Australia)
-
English (Canada)
-
English (New Zealand)
-
English (United States)
-
Estonian
-
Finnish
-
French (Canada)
-
French (France)
-
Georgian
-
German (Austria)
-
German (Germany)
-
German (Liechtenstein)
-
German (Luxembourg)
-
German (Switzerland)
-
Greek
-
Hungarian
-
Irish
-
Italian
-
Japanese
-
Lao
-
Latvian
-
Lithuanian
-
Malay
-
Norwegian Bokmål
-
Persian
-
Polish
-
Portuguese (Brazil)
-
Portuguese (Portugal)
-
Romanian
-
Russian
-
Serbian (Latin)
-
Serbian (Serbia)
-
Slovak
-
Slovenian
-
Spanish
-
Swedish
-
Tamil
-
Thai
-
Turkish
-
Ukrainian
-
Welsh
Barbagiuan
Barbagiuan
Specialised
THE national dish of Monaco: a small pastry turnover filled with Swiss chard or pumpkin, rice, onion, ricotta or other cheese, herbs and often leek, then fried — sometimes baked. The name is usually read as "Uncle John". Eaten year-round, and above all on the FÊTE NATIONALE on 19 November. ⚠ THE FAMILY IS LIGURIAN: the Ligurian coast has closely related chard-and-rice filled pastries, and barbagiuan is the Monegasque member of that family rather than an isolated invention.
Atlas — where and when
Communities and languages
- Monégasques community documented
Languages: Monegasque
Related foodways
This foodway relates to
-
related to
Italian
documented
The chard-and-rice filled fried pastry is a Ligurian coastal family and barbagiuan is its Monegasque member.
Recipes
No recipes are filed under this cuisine yet.