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Monthly Archive for: "March, 2021"
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 Qagħaq tal-Appostli
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By Amy Briffa
In TasteHistory
Posted March 29, 2021

Qagħaq tal-Appostli

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 [...]

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 The Figolla
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By Amy Briffa
In TasteHistory
Posted March 29, 2021

The Figolla

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. [...]

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 The Posca
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By Amy Briffa
In TasteHistory
Posted March 29, 2021

The Posca

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 [...]

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 Lent Carob Sweets
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By Amy Briffa
In TasteHistory
Posted March 26, 2021

Lent Carob Sweets

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 [...]

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 The Carob
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By Warren Bugeja
In TasteHistory
Posted March 22, 2021

The Carob

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 [...]

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 Taste History and Michelin-star Chefs Series: Kevin Bonello/Mondion Restaurant
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By Warren Bugeja
In TasteHistory
Posted March 22, 2021

Taste History and Michelin-star Chefs Series: Kevin Bonello/Mondion Restaurant

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 [...]

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 Taste History and Michelin-star Chefs Series: Victor Borg/Under Grain Restaurant
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By Warren Bugeja
In TasteHistory
Posted March 22, 2021

Taste History and Michelin-star Chefs Series: Victor Borg/Under Grain Restaurant

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 [...]

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 Taste History and Michelin-star chefs Series: Jonathan Brincat/ Noni Restaurant
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By Amy Briffa
In TasteHistory
Posted March 18, 2021

Taste History and Michelin-star chefs Series: Jonathan Brincat/ Noni Restaurant

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 [...]

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 Lunch at home on New Year’s Day
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By Amy Briffa
In TasteHistory
Posted March 18, 2021

Lunch at home on New Year’s Day

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 [...]

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 The village baker’s oven
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By Amy Briffa
In TasteHistory
Posted March 16, 2021

The village baker’s oven

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 [...]

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