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| Alternative names | Barbagiuan |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Castellar,  France |
| Main ingredients | Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil, water) |
Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients, it originates from Castellar in France and became popular in Monaco, where it is especially eaten on the national day, 19 November, because women from Castellar used to sell it in the markets of Monaco. The word means Uncle John in the local occitan dialect.
Other fillings can include pumpkin, minced meat, leeks or eggs.
See also
External links
References
- "Festa gastronomica dei "Barbagiuai" a Camporosso - Riviera24.it". 2 April 2015. Archived from the original on 2 April 2015. Retrieved 10 June 2022.
- Jeremy. "Barbajuan du Pays Niçois". Le Gourmeur (in French). Retrieved 22 June 2023.
- "Des barbajuans". Office de Tourisme Menton, Riviera & Merveilles (in French). Retrieved 22 June 2023.
- Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese (in Italian). Rizzoli. 2010. p. 65. ISBN 978-88-17-04166-9.
- "Recipe: «barbajuan» by chef Aurélien Véquaud*". Côte d’Azur France / French Riviera. Retrieved 22 June 2023.
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