Gastronomic traditions of France and Italy have pretty much shaped the formation of the regional cuisine. For many years, Bouillabaisse soup has been the most popular first-course dish in the region. The recipe of this soup has French roots. Bouillabaisse can contain different varieties of fish, but it always comes with garlic sauce. Saffron remains the key spice of the soup. Local restaurants usually serve Bouillabaisse with crispy croutons.
In Monte Carlo, all fans of seafood will be delighted with the choice of interesting dishes. For example, Anchoyade – an unusual puree made of anchovies and capers, which has a very distinctive and original taste. The most popular dish with cod is called Stockfish. The fish is usually served with a special sauce that contains tomato paste and white wine. Travelers interested in savory meat dishes should consider ordering Porchetta in one of the restaurants specializing in the national cuisine. Porchetta is a stuffed suckling pig that is cooked in accordance with historical culinary traditions. It always has a very eye-catching serving.
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