Barbajuan
Today, we enter the fascinating world of Barbajuan. Throughout history, Barbajuan has aroused the interest and curiosity of countless people, whether due to its impact on society, its significance in the cultural sphere or its relevance in different aspects of daily life. Through this article, we aim to explore and analyze in depth all aspects related to Barbajuan, from its origins to its possible implications in the future. We will delve into its many facets, unraveling its importance and value in the current context, with the aim of providing our readers with a complete and enriching vision of this exciting topic.
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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.[1] A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients, it originates from Castellar[2] 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.[3] The word means Uncle John in the local occitan dialect.[4]
Other fillings can include pumpkin, minced meat, leeks or eggs.[5]
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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