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.