Monegasque Dishes

Specialised

STOCAFI — stockfish stewed slowly with tomato, olives, garlic and herbs, a dish that only exists because dried Norwegian cod travelled the whole length of Europe to the Ligurian coast; FOUGASSE MONÉGASQUE, the sweet anise-and-orange-flower flatbread studded with red and white nuts and baked for Christmas; BARBAGIUAN; SOCCA and the chickpea tradition; PISSALADIÈRE; PORCHETTA at the festivals; BRANDAMINCIUN, the salt-cod and potato purée; and BARBAJUANI’s savoury-pie cousins.