Stuffat tal-ħmar (Donkey Stew)
The year is 1799. Europe is ablaze with the aftermath of the French Revolution. Following the demise of the old regime and Napoleon’s expulsion of the Order of the Knights of St [...]
Lo Stato Politico di Malta
A manuscript entitled ‘Lo Stato Politico di Malta’ (The Political State of Malta) lies open on pages 77 and 78 under a glass case in the dining hall of the Maritime Museum in Birgu, [...]
The Historic Inquisitor’s Cookalong Sessions: Honey in 17th and 18th Century Malta
Heritage Malta’s Inquisitor’s Cookalong Sessions will resume on Thursday 27th May with a webinar focusing on honey in 17th and 18th century Malta, and a recipe fit for a pope. The cook along will [...]
The Last Supper
Coming out of the Easter celebrations, our attention is drawn to the Last Supper, the most painted supper in history. Without detracting from the religious significance of the event, food [...]
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 [...]
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 [...]
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 [...]