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During Holy Week bakeries around Malta intensify their dough production to prepare a sweet honey ring bread, decorated with almonds. This festive food has a long-standing history that dates back [...]

Malta’s Sicilian connection is beautifully represented through the ultimate Easter sweet, the figolla. Amid its ancient origins in Sicily, the figolla’s unabated popularity continues in Malta. [...]

As we approach Easter, we are brought closer to the food and drink mentioned in the Gospel. We are reminded how on the cross, Jesus was offered vinegar to help Him quench His thirst. Often this [...]

The association of carobs with Lent and Easter is a well-known fact. However, the socio-cultural meaning attached to carob consumption did not necessarily enjoy the same standing as any other [...]

The carob is one of the least known food products in Malta’s culinary history. The reason for this relative shortage is mainly attributed to two reasons. In his 1811 Saggio di Agricoltura per le [...]

The abundance of rabbits and hares in early modern Malta is a known fact. They provided an alternative source of meat in an otherwise restricted fauna on these islands. The archives of the [...]

As promised, today we’re giving you another glimpse of the meals inspired by bygone eras, of the food prepared and enjoyed by our forefathers. An inheritance which has been passed down to us in [...]

Wouldn’t it be an exhilarating experience to be able to treat your taste buds to a meal created centuries ago but given an exciting modern twist by a Michelin-star chef? That’s exactly what Taste [...]

Our final post from Pietro Paolo Castagna’s book Lis Storia ta Malta bil Gzejer Tahha bears a strong sense of foreboding for those who do not join their families for lunch on New Year’s Day. Nhar [...]

A Sunday roast cooked in your own oven at home somehow doesn’t taste as good as when you take it to the village baker to cook it for you in his wood-burning oven. This old tradition remains with [...]