Barbagiuan: Monaco’s Golden Pastry Delight You Should Try

Barbagiuan is Monaco’s most beloved traditional snack. It’s a crisp, golden fritter filled with a savory mixture that reflects the principality’s Mediterranean roots and Ligurian influence.

They are crunchy on the outside and soft, herbaceous, and comforting on the inside, often served hot as an appetizer or street snack.

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Cooking Method: Frying, Mixing

Cuisine: Monaco

Courses: Snack, Starter

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 5

Best Season: Suitable throughout the year

Description

Barbagiuan is Monaco’s most beloved traditional snack. It’s a crisp, golden fritter filled with a savory mixture that reflects the principality’s Mediterranean roots and Ligurian influence.

Background and History

The name Barbagiuan comes from the Monegasque dialect. It translates roughly to “Uncle John”—a playful nod to a local character said to have popularised the snack by selling these fritters made from his garden produce.

Barbagiuan emerged as a homegrown, resourceful dish, rooted in rural life where families used what was available from their gardens. Over time, it became a symbol of Monegasque culinary identity, especially as Monaco absorbed culinary influences from nearby Liguria and southern France.

Today, Barbagiuan holds a special cultural status in Monaco and is traditionally eaten on St. Devota’s Day, the principality’s national celebration. It represents Monaco’s ability to preserve tradition despite its small size and modern luxury.

Ingredients

For the Dough

200 g Flour
2 tbsp Olive oil
1 cup Water
1/2 tsp Salt

Filling

300 g Green chard
2 Eggs
1 Garlic clove, minced
2 stalks Green onions, chopped
4 sprigs Parsley, chopped
2 tbsp grated Parmesan
100 g cooked Rice
100 g Ham, chopped
2 tbsp Olive oil
Salt to taste
1 tsp Black pepper
3 cups Canola oil

Instructions

1
How to Prepare Barbagiuan
1. Put the flour in a mixing bowl and add the olive oil, salt and a little water. Mix evenly to form a dough and set aside to rest.
2. In boiling water, blanch the green chard for 3 minutes. Scoop is out of the water. Add the chopped green onion, parsley, garlic, ham, Parmesan, and the cooked rice to the green chard. Mix evenly and add 2 tablespoons of olive oil, 2 fresh eggs, black pepper and salt to taste. Mix and set aside.
3. Roll the dough on a clean surface until very thin. Scoop spoon-sized portions of green chard mixture on the thin layer of dough and flip the dough to cover them. Cut them out and seal the openings.
4. In a hot canola oil on medium heat, deep fry the barbagiun for 5 minutes at 350°F.
5. Serve hot.
Video credit-Prof Mele–YouTube

Note

Tips for Making Barbagiuan

Finely chop the greens, onion stalks and ham. This ensures the filling cooks evenly and seals properly inside the dough.
Barbagiuan is meant to be delicate, not overpowering. Salt, pepper, garlic, and fresh parsley are enough.
Thin dough creates the signature crispness. Thick pastry will overpower the filling and feel heavy after frying.
Fry in batches to maintain oil temperature and ensure even browning.
Barbagiuan is best enjoyed hot and fresh; hence, always serve it hot.

Barbagiun is a reminder of Monaco’s humble, agricultural past, community spirit, and Mediterranean lifestyle. Each bite connects modern Monaco to its history of simplicity, ingenuity, and shared meals.

Keywords: Barbagiuan

Read it online: https://recipebuster.com/recipe/how-to-prepare-barbagiuan/