Monegasque cuisine reflects a Mediterranean heritage, and Monaco’s typical recipes are often of French and Italian (especially Ligurian) influence.
According to the daily eating habits, breakfast is usually small, while lunch and dinner tend to be quite generous. Seafood is widely present in the Monegasque cuisine and the Ligurian pesto is used in many local dishes.
Of Ligurian origins are the fugassa de munegu, the stocafi and the Barbagiuan.
The Fugassa de munegu is a flat bread (focaccia) topped with hazelnuts, almonds, pine nuts, and white and red anise.
The Stocafi is stockfish cooked in red wine with tomato sauce, onions and garlic, and served with black olives and potatoes. A variation of the recipe also includes adding cognac during the cooking process.
The Barbagiuan, or “Uncle John”, are fritters filled with ricotta cheese and pumpkin.
Another traditional Monegasque dish is the Brandamincium, salt cod pounded with garlic, oil and cream, surrounded by cardoons, edible Mediterranean plants, in white sauce.
Finally, the Fougasses, flat, crunchy biscuits sprinkled with sugared anise seeds and flavoured with rum and orange-flower water.