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When Herbert Ganado penned his Rajt Malta Tinbidel, the Maltese lawyer, editor, politician, and author was trying to come to terms with the changing dietary habits of the Maltese. Writing about [...]

Pan Papato is a sweet made with several luxurious ingredients for the aristocratic tables of the 17th and 18th centuries. It features among the recipes prepared for Pope Alexander VII, formerly [...]

Despite the fact that the 18th century brought about a growing popularity of sugar as a sweetening agent, the properties of honey were still recognised for its qualities. Confectioners continued [...]

Honey’s importance was even recognised by the authorities. Grand Master Pinto actively protected bees and their honey. Honey will be the subject of our next Inquisitor’s Historic cookalong [...]

Throughout the 17th and 18th centuries, prostitutes Caterina Giovet and Angela de Riva appeared in front of the Inquisitor, while 13-year-old Filippo Azzopardi and Lazzaro Abela had to face [...]

Since time immemorial the quality of the honey produced in Malta enjoyed undisputed recognition, to the extent that unlike any other product produced in Malta, honey earned a better price on the [...]

Apiaries of Punic origin, topographic names of our northern settlements, the writings of various Arabic geographers, late medieval documents, and Grand Tour travellers’ accounts, are just few [...]

Salted caramel, a flavour option currently ubiquitous in ice cream, chocolate and even coffee, is enjoying something of a renaissance. In one of his easier to replicate recipes, the first century [...]

One of the earliest recipes featuring honey appears in the Deipnosophitae, an epic fifteen-volume recount of conversations that take place in the course of a fictitious banquet. The author of [...]

The Maltese countryside, in May, is abloom with the bright fuchsia coloured flowers of wild artichokes (Cynara cardunculus). However, the flowers nestling in a bush of spiny leaves are a sign [...]