3 dishes people actually cook in Monaco: what they are, how long they take, and what you need to buy.
What can you cook from Monaco? 3 traditional Monaco dishes, from Socca (90 min, the quickest) to Stocafi (3720 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Monaco on the map. Drag to spin the planet.
Monaco's fried turnover: a paper-thin olive-oil dough around Swiss chard, ricotta and rice, eaten above all on national day, 19 November.
A 3 mm sheet of chickpea batter poured onto a smoking oiled copper plate and blasted at 280 °C until blistered and charred at the edges.
Monaco's stew of stockfish — cod dried hard in the open air, then soaked back to life for two to three days — simmered in tomato with black olives, capers and potatoes.
Copper documents three dishes from Monaco: Barbajuan, Socca and Stocafi. Olive oil and onion each appear in more than one recipe. Two of the three are boiled. One of the three needs an oven. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Monaco entries. Every ingredient list on this page is complete, with quantities, and free to read.
Socca is the quickest at 90 minutes. Stocafi is the longest at 3720 minutes, most of it unattended. The median is 150 minutes — a weekend dish rather than a weeknight one.
Socca is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Monaco is part of Western European.
Countries close to Monaco on the globe — and close on the plate.
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