 | This article includes alist of references,related reading, orexternal links,but its sources remain unclear because it lacksinline citations. Please helpimprove this article byintroducing more precise citations.(February 2013) (Learn how and when to remove this message) |
 | |
| Alternative names | Barbagiuan |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Western part ofItalian Riviera,Monaco and eastern part ofFrench Riviera |
| Main ingredients | Swiss chard,spinach,ricotta,Parmigiano-Reggiano,onions,leeks,egg whites, pastry (flour,eggs,olive oil) |
Barbajuan (also spelledbarbagiuan orbarbagiuai) is anappetizer mainly found in eastern part of theFrench Riviera, in the western part ofLiguria and inMonaco.[1][2][3] A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November.[4] The word meansUncle John inwestern Ligurian andMonégasque dialect.[5]Other fillings can include pumpkin, minced meat, leeks or eggs.[6]
 | ThisItalian cuisine–related article is astub. You can help Wikipedia byadding missing information. |
