Prof. Stanley Fiorini, Senior Fellow of the Institute of Maltese Studies at the University of Malta, has been recently interviewed by online publication Aleteia about Maltese gastronomy and its unexpected Christian origins.
As many know, one way to explore a new place is through its flavours, and with Malta being nestled in the heart of the Mediterranean, and having had multiple influences throughout different eras, Maltese cuisine brings together elements of continental Europe and the Middle East in a unique Mediterranean blend.
Prof. Fiorini tells Aletea that our cuisine is a living testimony to an uninterrupted Christian tradition dating back 2,000 years.
Most Christians do not consider Malta to be one of the earliest birthplaces of the Christian faith and therefore are unaware of the many ways in which this rich tradition has shaped its cuisine. Prof. Fiorini believed that the reasons for this oversight could have to do with “the modest size of the island [which] does not does not promote its notoriety.” He added that “Christianity in the [Maltese] islands did not spread like fire […]. As elsewhere, the new religion only began to come to light after Constantine's Edict of Milan in 313 AD.”
But since then, Christianity has shaped Maltese gastronomy. This is evidenced by the many delicacies and special treats that the Maltese serve at the table, almost all of which are inspired by Catholic holidays.
Take honey rings, for example. In Maltese cuisine, honey rings are the traditional desserts from Christmas to Epiphany. But they have become so characteristic of Malta and Gozo that tourists can find them all year round. Widely appreciated, they have deep liturgical and spiritual significance.
Learn more about kwareĹĽimal, figolli and other treats in the online article.