NaLazurke
EN

Barbajuan: How Culinary Diversity of Montecarlo Pastry Will Help It Get on the UNESCO List

Barbajuan: How Culinary Diversity of Montecarlo Pastry Will Help It Get on the UNESCO List

In Monaco, serious disputes are unfolding around the “correct” recipe for barbajuan - a pastry that has become a symbol of local cuisine. Some insist on the traditional version with pumpkin and ricotta, while others experiment with fillings. But it is this diversity that could be the key to recognizing the dish as part of intangible cultural heritage. The “Memory and Transmission of Montecarlo Cuisine” association is preparing a submission to UNESCO, betting on culinary variability as evidence of the tradition’s viability.

🏛 Culinary Symbol of the Principality: What is Barbajuan

Barbajuan (or barbadzhan) are fried or baked pastries made from thin dough, which have been prepared in Monaco for several centuries. Their name translates from the local dialect as “Uncle Giovanni” - according to one version, in honor of the chef who invented the recipe.

  • Main ingredients of the classic version:
    • Pumpkin
    • Ricotta or feta cheese
    • Onion
    • Spinach or Swiss chard
    • Parmesan
    • Eggs

“This dish brings families together at the table and reminds us of our roots,” says Marie-Claude Bertolotti, president of the “Memory and Transmission of Montecarlo Cuisine” association.

📅 In 2023, a special association was established in Monaco to preserve and promote local culinary traditions.

🥘 Recipe Wars: Why There Is No Unified Standard

Try starting a conversation in Monaco about the “correct” barbajuan and you will witness heated debates. Some families add anchovies to the filling, others add pine nuts, while restaurants experiment with salmon or truffles.

  • The most unusual modern variations:
    • With seafood
    • Vegan with tofu
    • Sweet with apples and cinnamon
    • Mini versions for receptions

“When we were preparing the submission to include Niçois cuisine in French heritage, experts were specifically interested in whether the recipes continue to evolve. If they had remained in one form, it would have been like a dead language,” shares historian Alex Benvenuto.

📅 On July 23, 2026, an article was published in Nice-Matin about new perspectives on barbajuan.

📜 On the Way to UNESCO: How Diversity Became an Advantage

The irony of the situation is that the lack of a unified standard is now seen as the main trump card for including barbajuan in the list of intangible cultural heritage. According to the campaign organizers, UNESCO values living, evolving traditions.

  • Stages of preparing the submission:
    • Collection of historical evidence
    • Recording the main recipe variations
    • Preparation of a dossier for the Montecarlo authorities
    • Submission at the national level
    • Entry onto the international stage

“We are not going to choose one ‘official’ version. Several recipes will be included in the dossier - this is acceptable and even welcomed,” explains Gilles Brunner from the “Memory and Transmission of Montecarlo Cuisine” association.

📅 In 2023, the Niçois salad was included in the list of intangible cultural heritage of France - now it’s time for Montecarlo traditions.

🧑‍🍳 Family Secrets: How Culinary Heritage Is Passed Down

In Monaco, barbajuan recipes are traditionally passed down from generation to generation. Grandmothers teach grandchildren the intricacies of dough preparation, frying techniques, and filling secrets. This informal knowledge transfer process is exactly what UNESCO wants to document.

  • Features of preparation according to family recipes:
    • Use of specific pumpkin varieties
    • Secret cheese proportions
    • Technique of shaping the dough edges
    • Temperature nuances for frying

“My grandmother always said: a true barbajuan should be crispy on the outside and juicy on the inside. This is the balance that I teach my children,” shares local resident Claudia Marini.

📅 Every November, Monaco hosts the Montecarlo Cuisine Festival, where barbajuan holds a place of honour.

🌍 International Ambitions: What UNESCO Status Will Bring

Recognition of barbajuan as part of world heritage can bring Monaco not only prestige but also economic benefits. Culinary tourism is becoming increasingly popular, and UNESCO status will be a powerful marketing tool.

  • Possible consequences of inclusion in the list:
    • Increased tourist interest in Montecarlo cuisine
    • Introduction of new culinary masterclasses
    • Increased sales of local products
    • Development of gastronomic cooperation with neighbouring regions

“If UNESCO experts come to Monaco, they will want to see how the dish lives in different contexts - in families, restaurants, at celebrations. This diversity of practices is what they need,” explains Gilles Brunner.

📅 According to statistics, 78% of visitors to Monaco try local cuisine, and barbajuan is among the top 5 most popular dishes.

🎉 Future of Tradition: Barbajuan in the 21st Century

While the association prepares documents, Monaco chefs continue to rethink the classics. Some restaurants serve barbajuan as canapés, others experiment with shapes or presentation. The main thing is for the essence of the dish - its spirit and connection to local culture - to remain unchanged.

  • Modern interpretations in haute cuisine:
    • Barbajuan soufflé
    • Dessert versions
    • Fusion variations with Asian influences
    • Micro-modifications for gourmets

“We should not be afraid of changes. Tradition is not a museum exhibit, but a living organism. The main thing is to maintain respect for the origins,” concludes the chef of Le Pinocchio restaurant in Monaco-Ville.

📅 The preparation of the submission to UNESCO is planned to be completed in 2026.

 

Photo: ULTRA_ IMAGE / Pexels