10 Typical Foods of Monaco, The Second Smallest Country in the World

10 Typical Foods of Monaco, The Second Smallest Country in the World

Monaco, which is located on the east coast of France and next to Italy, is the second smallest country in the world. Because of this, Monaco’s food is influenced by French and Italian cuisine. The Monegasque breakfast menu―which is native to Monaco― is fairly light, but this is compensated for by its sumptuous lunch and dinner menu.

Their diet consists mostly of seafood and various types of fish along with vegetables and fruits as the country is located along the Mediterranean Sea. What are the typical foods of Monaco? Come on, see the following list.

  1. Bouillabaisse

This Monaco specialty is a famous fish dish that has its roots in the second largest French city, Marseille. The traditional bouillabaisse is made from three varieties of fish, namely European conger, sea robin, and red rascasse. The aromatic herbs and spices that go into the manufacturing process make this dish unique from the rest.

The fish is prepared along with other ingredients then thickened and seasoned with rouille sauce, which is a sauce made from breadcrumbs, olive oil, garlic, cayenne pepper, and saffron.

In Marseille, however, a broth made from vegetables such as potatoes, celery, leeks, onions, and tomatoes is placed on a soup plate along with sliced ​​bread and rouille sauce, while fish is placed on another large plate.

  1. Tomates la Monegasque

Tomates la Monegasque is a traditional Monaco dish. This dish is a stuffed tomato and is made by combining large tomatoes with tuna, hard-boiled egg, mustard, scallions, mayonnaise, lettuce, and seasonings.

Cut the top of the tomato and remove the flesh and seeds. Then rub the inside of the tomato with salt to remove the water. Tomato meat is mixed together with eggs, mayonnaise, tuna, chopped scallions, and mustard, then the combination is added to the tomatoes.

This dish is served with the top of the tomatoes that have been chilled in the refrigerator for a few minutes. This dish is usually served on lettuce.

  1. Socca

Socca is made by kneading a dough made of chickpea or chickpea flour mixed with water and olive oil to form a runny dough. Then the batter is poured into the pan to make pancakes which are generally 4mm thick and baked for a few minutes.

Usually, the dough is baked using a tin-coated copper pan. Also known as farinata, or chickpea flatbread, this dish can be seasoned with pepper, fresh rosemary, and sea salt. Usually, farinata is cut into triangular slices of irregular shape and eaten on a small plate with added black pepper (optional) without topping.

Meanwhile in Italy, this dish is generally called Cecina. It comes from the word Ceci, the Italian term for chickpeas.

  1. Stocafi

Stocafi is a local dish typical of Monaco. This dish consists of dried codfish stewed in tomato sauce. This sauce is seasoned with capers, garlic, black olives, and bay leaf. Before cooking, dried cod fish must be soaked first for approximately 24 hours. After the fish is cooked, the dish is ready to be served.

It is recommended that the stocafi be garnished with chopped scallions and paired with boiled potatoes. This fish stew is a popular dish in Monaco and generally, the ingredients used to depend on the region. However, all of these ingredients are certainly appetizing when cooked together.

Stocafi is often served with fresh bread and stew piled on top of the bread. This dish can be found around France and Northern Italy. But Monaco has adopted this cuisine into the country cuisine.

  1. Gnocchi

The ingredients used to make the dough for these small, thick and soft dumplings are mashed potatoes, flour or semolina, and several other ingredients such as eggs, cheese, potatoes, and breadcrumbs. Gnocchi is small lumps made of potatoes that have been cooked, then shaped, and then boiled, and seasoned with a soft butter sauce.

This dish can also be seasoned with red wine and tomato sauce and local fish caught off the coast of Monaco. This famous dish is a traditional dish and one of Monaco’s famous dishes.

These soft and fluffy pillow-shaped dumplings are served in a butter sauce or with tomato sauce and light cream. It can also be served with local shellfish from the beach in Monaco.

  1. Dress

In Monegasque barbagiuan means ‘Uncle John’. According to folklore, someone named Jean didn’t have sauce for his ravioli so he filled the ravioli with Swiss chard and then he fried it. These new creations are becoming increasingly popular and are known as ‘barbagiuan’, a tribute to the famous culinary creator.

This cake in Italy is called ‘barbagiuai’ and the main difference is the filling. The content of the barbagiuai is pumpkin. Popular in France and Italy, this delicious dessert is deep-fried and stuffed with ricotta cheese and Swiss chard. The filling may vary, including onions, rice, spinach, scallions, and Parmesan cheese.

Monaco’s national dish, barbaju, is generally eaten on November 19, the country’s national day.

  1. Pissaladiere

Pissaladiere is a typical Monaco food originating from the city of Nice in southern France. The name comes from the French phrase pèi salat, which translates to marinated fish and is one of the main ingredients for making pissaladière. This dish is believed to have been invented between 1305 and 1377 during the Avignon Papacy.

Usually, the dough used is a bread dough that is thicker than the classic Margherita pizza and the traditional toppings are usually caramelized onions, anchovies (whole, and sometimes with pissalat, a kind of anchovy paste, and black olives. Now, this dish is served as an appetizer.

  1. Pan Bagnat

Bursting with flavor, this traditional Monégasque sandwich is made from a combination of olive oil, anchovies, and tomato juice that dissolves and soaks into the fresh bread. These sandwiches are also stuffed with anything from crunchy anise to sweet peppers and even, when it’s in season, wild salmon is also there and piled on top.

This is a dish that Monégasques make for lunch and picnics on the famous Riviera Beach. Once tasted, the connoisseur will surely realize what makes this dish a favorite dish in Monaco.

Pan bagnat is popular in most supermarkets as well as bakeries and it is a mouthwatering appetizer. In the local Provencal dialect, pan bagnat means bathed bread.

  1. Galapian

Galapian is a dessert created in the 90s by Alain Bouchard, in the French Galapian commune. Although Galapian is almost 740 km from Monaco, Galapian tarts are gaining a place and becoming famous in Monaco’s specialties.

This sweet-tart is filled with egg white mixed with almonds and baked along with candied melon and maraschino cherries. In the end, the cake is glazed with honey. Every bite was light and soft and the texture of the cake was hollow. This is quite fun for those who like sweet foods.

  1. Porchetta

Generally, porchetta is an Italian dish made from boneless pork, then stuffed with liver and local wild fennel. After that, roast it over a wood-fired fire for at least eight hours. The result is a dish that melts in the mouth. Because Italy is close to Monaco, this dish has also been adopted by the people of Monaco.

Porchetta is usually served for large family celebrations such as birthdays and holidays. This Monaco specialty, which is a rustic dish, is made by carefully separating the bones from pork or pork, then seasoning it with salt, rosemary, garlic, fennel seeds, and several other aromatic spices.

This meat is then stuffed with different fillings depending on the region, it can be fat or pieces of skin, liver, and meat and seasoned with salt and spices.

Those are 10 typical foods from Monaco, the country whose flag color is the same as Indonesia. This country is located on the border with Italy and France, so the cuisine is almost the same as that in the two countries.

Although this country is the second smallest country in the world, Monaco still has national cuisine such as barbaju. Are you interested in trying the cuisine of a country that is often used for the F1 Grand Prix event?