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Monaco, Monaco
Barbagiuàn
Monaco's national dish — a deep-fried pastry pocket filled with Swiss chard or spinach, ricotta, rice, leeks, onions, and herbs; the name means 'Uncle John' in the Monégasque dialect; traditionally eaten on National Day, 19 November.
Monaco, Monaco
Torta Pasqualina
Layered chard pie, the centrepiece dish on Easter day in Monaco; Swiss chard layered with eggs, cheese, and herbs in a pastry crust; a Monegasque Easter tradition listed in Wikipedia's cuisine table.
Nice, France
Pissaladière
Nicoise onion tart with anchovies and olives on a bread dough base.
Monaco
Almond and honey confection flavoured with orange, cut into small pavé-shaped pieces.
Monaco, Monaco
Tourte de blettes
Double-crusted pie filled with Swiss chard, Parmesan cheese, parsley, eggs, onions, and rice; a Monegasque tart that can be sweet or savoury, with pine nuts and raisins in some versions; a specialty using the region's favourite vegetable.