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www.myparktowers.com
Psaila Street, Santa Venera t. 2148 0807
Gorg Borg Olivier Street, St Julian’s t. 2137 8520
Spinola Park, St Julian’s t. 2138 1055
Shooting for the stars
Contents
The term ‘Michelin Star’ is a hallmark of fine dining quality with restaurants around the world proudly promoting their Michelin Star status. Rachel Zammit Cutajar interviews Michelin-star chef Paolo Barrale, who was in Malta on a short visit, on the prospects of a Maltese chef ever becoming a Michelin star. Foodist also features an interview with Chef Robert Cassar over his dream come true of opening his very own restaurant. In our July edition we also run a piece on the hottest café openings around! And the very existence of vegan wines is perplexing for some as one would ask how on earth do animals come into wine production? A curious piece we are running is on the restaurants that offer animal-free wines. Foodist also shares an array of delicious recipes, including the much soughtafter Maltese bread delicacy, and recipes that are sure to keep you cool this summer along with the king of summer cocktails, ‘Kingsway’.
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THE FOODIST
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WILL MALTA SHINE IN...
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A DIFFERENT KETTLE...
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BEAT THE HEAT
30 SCREAMING FOR ICE-...
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BRAIN FOOD
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OUR DAILY BREAD
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SUMMER BREEZE
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GADGETS
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NEWS
Editor Anthony P. Bernard Design BE. DESIGN Printing Print It Exclusively distributed at all Park Towers Supermarkets check-out points and selected outlets such as delis, wine shops, cafes, bistros and restaurants. See outlets on page 58
Photography & Styling Foodist Foodist is published by Be. Communications Ltd, No 81, Howard Street, Sliema, Malta SLM 1754 All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission. Opinions expressed within Foodist are not necessarily those of the editor or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor and publishers cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. Unsolicited manuscripts are welcome but cannot be returned without a stamped , selfaddressed envelope. The editor is not responsible for material submitted for consideration.
F by Nicholas Diacono at Fat Louie’s, Paceville
Now open at the Radisson Blu Resort & Spa, Golden Sands +356 23561111 fb.goldensands@rdbmalta.com
KingswayValletta
Opening Hours Mon-Thur 8:00 - 22:30 | Fri 8:00 - 00:00 | Sat 9:00 - 00:00
57, Republic Street, Valletta T 2703 7720 | E info@kingswayvalletta.com
F E AT U R E
The
Elsa Messi
Foodist
ELSA MESSI INTERVIEWS CHEF ROBERT CASSAR FROM ROOT 81 ON ACCOMPLISHING HIS DREAM, THAT OF OPENING HIS OWN RESTAURANT. It’s not often that a restaurant wins an award a year after opening its doors but Chef Robert Cassar managed to scoop the title for ‘Top Food’ at last year’s reputable ‘Definitive(ly) Good Guide to Restaurants’ award ceremony. “I love cooking anything, from a simple tomato to the most expensive truffle,” Cassar said. Cassar’s Root 81 restaurant is a dream he never imagined would materialise. His story had challenging beginnings. He spent four years at the food canteens of two of the largest factories in Malta. He worked very long shifts, doing everything from food orders to cooking and food preparation. Despite these hardships, it was here that he developed a passion for food and decided to pursue a path that revolved around his love for it. After receiving a Diploma in Food and Culinary Arts, Cassar worked abroad at The Vineyard Relais & Chateaux - one of the most prestigious 5 AA Red Star restaurants in Berkshire. Following his stint there, Cassar returned to Malta and continued working in the catering industry for over 14 years at some of the leading 5-star hotels on the island. At long last, in November 2017, Cassar’s dream project of opening his own restaurant came true. “Sheer determination combined with my passion for the art of food has infused this unique culinary project,” Cassar said. He added that his experiences working in the industry alongside top chefs like Joe Vella, the former executive head chef at the Hilton Malta, made it easier for him to have his own establishment. He learned a great deal from his chef-mentors as they helped him acquire a broader understanding of techniques, ingredients and ideas in the kitchen.
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Cassar maintains a seasonal menu at Root 81, where he serves as the chef patron, and combines food and art, using local, fresh ingredients that are in season. He stresses the importance of studying the cooking methods and cuisines of other cultures, taking the time to experiment with new ideas in different dishes. His goal is to come up with wholesome and hearty dishes that demonstrate an attention to detail, stay up-to-date with the latest food trends, and show off an aspect of traditional Maltese food. “An interesting menu should offer local food, using local ingredients, with a traditional Maltese cuisine twist,” Cassar said. “Adding a bit of
foreign influence to our dishes make it the more exciting and allows us to be more creative,” he added. Being a chef and owner of an award-winning restaurant like Root 81 keeps Cassar on his toes. He dives in everyday at the restaurant, doing everything from placing orders to putting his personal touch on dishes as they head out of the kitchen, to ensure that every customer has a positive experience when dining at his restaurant. Yet, he also believes that one should maintain a healthy work-life balance. When not at Root 81, Cassar likes to spend time with his family and fiancée. He also enjoys working out at the gym, travelling and relaxing at the beach during the summer. And while he can work his culinary magic with any ingredients you may give him, there is one item that is his go-to when he wants to treat himself to something special: local wild fish John Dory – Pesca San Pietru. “I love cooking it with a drizzle of butter and a squeeze of lemon juice, and some good white wine to accompany it!”
The hottest new café openings for every food lover THERE HAS BEEN AN INFLUX OF NEW OPENINGS ON THE ISLAND RECENTLY, MANY BEING OF THE RESTAURANT KIND, BUT I’D LIKE TO FOCUS ON CAFES. I’M NOT TALKING ABOUT YOUR RUN-OF-THE-MILL TYPE OF CAFÉ EITHER, BUT REAL GOURMET ONES THAT WOULD APPEAL TO EVEN THE MOST DISCERNING FOODIE. CAROLINA’S PETIT CAFÉ This absolutely charming gem just opened its second location in Qawra and it’ll feel like you’ve been transported back to the 50’s. If you want a bit of vintage (and colour) in your life, Carolina’s Petit Café will not disappoint. Imagine yourself sitting in a retro kitchen with décor looking like you’ve been transported to the times of Mad Men. Here you’ll enjoy a plethora of adorable cupcakes with flavours such as Jammy Dodgers, impressive afternoon teas, savoury brunch snacks and old school sweets. Because Carolina loves children, the place welcomes the tiny ones to special cupcake decorating sessions. You’ll want to snap tons of pics… so go there with your phone on full charge.
MARELLI CAFÉ
THE CREW CAFE’ BAR
New and stylish, it catches everyone’s attention with its Scandinavian décor and aesthetically pleasing dishes. This is probably one of the hottest breakfast, brunch, and lunch spots happening now and it only opened last month. The menu tempts you with dishes such as Amatriciana eggs (two baked eggs in bacon and tomato sauce, parmesan and toasted bread), as well as other creative egg dishes. The pasta offering includes linguine zucchini, casarecce sausage and tagliatelle chicken parmesan. Expect hearty daily specials as an added bonus. Just check out their Facebook page and you’d want everything on the menu.
Opened last month in Gzira, the place is family-run by a Maltese couple with the help of their fierce young daughter. The sea view terrace offers a quiet place to enjoy breakfast, brunch or dinner with some great food choices. Rump carpaccio and calamari fritti are worthy starters, the pasta options are exceptionally generous in portion and they do authentic fish and chips.
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F E AT U R E
Restaurants that offer vegan wines Veganism in Malta is on the rise and it’s never been easier to find either exclusively vegan eateries or restaurants offering a plethora of creative plantbased dishes. Vegans often have a hard time enjoying a glass of wine with their meals because wines catered to their diet are pretty much non-existent in most restaurants. A significant number of people are oblivious to the fact that your usual wine contains animal additives such as albumin (egg whites), isinglass (fish bladder) and casein (milk protein). Vegan wine is made without the use of animal products, but instead switched with vegetarian and vegan options like bentonite clay, limestone or plant protein. Here are some local eateries that will serve you some vino minus the animal products.
RA SOI
THE LORD NELSON
This authentic Indian restaurant in St. Julian’s offers vegan wine offerings, which include the internationally famous Running Duck brand. All their wines are organic, with no added Sulphur during the stabilization, filtration and fining process. You’ll find a Chardonnay (South Africa) 2018, Sauvignon Blanc (South Africa) 2017, a Merlot 2018, to name a few.
This fine dining institution stocks the Donnafugata range and Masi Campofiorin wines to complement its very refined and creative vegan food offering.
LE BISTRO
U&CO
Tuck into their exemplary vegan dishes whilst sipping on a Amphorum Sauvignon Blanc or the Amphorum Merlot that they pride themselves in carrying.
Here you’ll find a nice selection of Masi wines, a very popular Italian brand. U&Co will give you the option of either two reds including a Merlot, a Rose (Rosa dei Masi) and a Pinot Grigio, also known as Grauburgunder.
St Julian’s
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St Julian’s
Mosta
St Julian’s
INTERVIEW
WILL MALTA SHINE IN FINE DINING?
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Rachel Zammit Cutajar
RACHEL ZAMMIT CUTAJAR SPEAKS TO MICHELIN-STAR CHEF PAOLO BARRALE, WHO WAS IN MALTA COLLABORATING WITH PALAZZO PARISIO’S EXECUTIVE CHEF, CIRO SALATIELLO FOR ONE NIGHT ONLY, ABOUT THE PROSPECTS OF A MALTESE CHEF BECOMING A MICHELIN STAR.
So, what inspired you to take up cooking? Working in food has been a natural progression for me. My parents worked in food retail while I was growing up, running a small artisan pasta shop. I worked here when I was young – more as a form of amusement than to make money – making all types of specialty pasta, from panzerotti to ravioli, tortellini, tagliatelle and more. This gave me a solid foundation, working with my hands, which I would eventually develop into a highly skilled craft.
Over the years the bar of the restaurant scene in Malta has been everincreasing. A more cosmopolitan crowd has seen more specialised restaurants from all over the world mushrooming all over the island – from dumplings to crêpes, tacos to bao buns. However, fine dining in Malta is lacking. Yet to see a single Michelin-starred restaurant, diners still have to go overseas to get a taste of true fine dining. Every now and then, a Michelin-starred chef visits Malta to collaborate with a local restaurant, upping the game in local kitchens and giving local diners a chance to sink their teeth into something a little worthier, as has done Michelin-starred chef Paolo Barrale.
And what made you decide to take it further? I come from Cefalu, Sicily and during the summer seasons I got a job working in the kitchens of Club Med. Until I was 22 or 23 I spent my time juggling jobs at Club Med in Cefalu and Sestriere, working in the family store and attending the hotelier school. Although I loved helping my parents with the shop, I wasn’t interested to take it over so when the time came for them to retire I felt like this was my chance to get out and see the world and develop my skills as a chef.
“Local (Malta’s) cuisine is a variation of Sicilian, British and Tunisian cuisine. Although you add your own flair to it, it is still borrowed from other cultures”
How did you get your lucky break? When I was in my early 20s the attitude towards food was changing. People were starting to get excited about food and individual chefs, like Gualtiero Marchesi, were starting to be celebrated. I wanted to work with the masters of the industry, so I started sending out my CV to top chefs around the world. I was particularly interested in working with Germanborn chef Heinz Beck who had moved to Italy just a few years before. I sent my CV over to him a number of times but got no reply, so I thought I needed to do something more assertive. I decided to deliver my CV to him by hand, so I went off to Rome and presented myself to the receptionist of the Cavalieri Hilton, telling her that I had an appointment with the chef. To my amazement, the restaurant manager came out to greet me and took me to meet the chef himself! We had an interview over a glass of champagne in the most opulent restaurant I had ever seen – there was fine art on the walls and plenty of gold and precious items all over the restaurant. We talked about what I wanted to do and why I was so interested in joining his brigade and then I was shown out. Around three months later I got a call back and was offered a job, so I worked at La Pergola from 1998 to 2001. How did you get your Michelin star? During my time under the tutelage of Heinz Beck, I was called to do some consultancy work at Fuedi di San Gregorio, the winery in the middle of the Campanian Apennines created by the renowned Japanese architect Hikaru Mori. I started work as the sous chef of their restaurant Marennà with Executive Chef Donato Episcopo, where I spent the last 15 years. After the first year, Donato decided to move on and I was asked to take over the kitchen. This was a great opportunity for me, even if it was a little bit daunting. I took the challenge and in three years we were awarded a Michelin star, a ranking we held onto for 10 years. I left Marennà last October as I felt that it was time to move on.
What are you up to now? At the moment, I divide my time working as a consultant, organising food events for charity and developing my own skills. The culinary art is forever changing, and it is really important for a chef to keep learning to remain current. For this reason, I spend around 20 days per month working as a consultant and the remaining 10 days using my network to find work in two or three Michelin-starred kitchens across the world to help develop my skills further. Over the last year I’ve been to France, Spain, Singapore, Hong Kong, Palma de Mallorca and now Malta. Have you ever been to Malta before this trip? I was here around 10 years ago. I have a good working relationship with Palazzo Parisio. I met Justine Pergola, the Baroness’ daughter, while she was doing an internship at La Pergola. She wanted to introduce me to her mother and come and visit her place in Malta, so I came for a visit. Since then I have helped them find the right staff to run the kitchen. I recommended a pastry chef who is still working at the palace today. I also recommended their Executive Chef, Ciro Salatiello, originally as banqueting manager and now he has taken over the kitchen as Executive Chef. Using the contacts, you create over your working life is a very important aspect of any professional, but in the culinary sector it is vital. What do you think about the food scene in Malta? There are some good ingredients available from the sea in Malta and this is what chefs should be focusing on. There is, however, still a lot of British influence in the way that you eat. You still eat a lot of beef, pork, lamb, veal. I feel like the biggest problem is that you don’t really have very typically Maltese cuisine. Although you have a few typical Maltese dishes, there are very similar dishes in other cuisines. Local cuisine is a variation of Sicilian, British or Tunisian cuisine. Although you add your own flair to it, it is still borrowed from other cultures.
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INTERVIEW
And why is Malta lacking Michelin stars? Michelin is not really interested in this small area of the world right now, but I think that will change. New hotels are opening and there are different kinds of guests that are coming to Malta – ones with more disposable income and more sophisticated palates. When there are tourists that demand more gourmet food, more restaurants will open to cater for them. Then the more you start to cater for them, the more they will be attracted to Malta, which will in turn attract the interest of the Michelin Guide. The same thing has happened in Russia, Budapest and Hungary. I believe that in two or three years’ time, there will be a Michelin star in Malta. What is your advice to chefs trying to up their game? The global trend is for creative chefs to combine ancient flavours with more modern and expensive ingredients. For example, a dish that combines caviar with burrata would be a great dish to serve in Puglia. You get the traditionally-sourced burrata combined with an exotic ingredient for something special. Over here perhaps you can serve swordfish with fennel, orange and caviar. The secret is in the combination of local and exotic ingredients. However, creativity isn’t the only way to get a Michelin star. Creative cuisine is one way to win stars, but you can also do it in with more classical cuisine. This is how Bombana, in Macau earned its Michelin star, serving traditionally Italian cuisine. What is important is that the ingredients are superior and that flavours are balanced. What advice would you give to young aspiring chefs? Travel the world. Cook wherever you can. Find the best kitchens and develop your skills. After that, you need to return home and adapt what you have learnt to the local scenario. Copying the things you’ve learnt is not enough. You need to create new flavours with local ingredients. How do you spend your free time? When I’m not cooking, I like to eat. I like to spend time around the table with good food and good wine. The best ways to learn about a place is to eat with the locals. Spending time around the table expands primarily your belly, but also your understanding of the culture of a place. Your favourite food? Although I spend a lot of time in the kitchen preparing gourmet food, this is not the kind of food you can eat every day. I prefer simple comfort food. You can’t eat nouvelle cuisine every day but pasta alla norma… you can eat that every day. The simple flavours of tomatoes, basil, aubergine and ricotta salata, that brings a smile to your guests faces every single time. I love to cook fresh pasta, risotto, breads, sweets. You can reach the minds of people through their bellies.
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Any plans for the future? And will we see you back in Malta soon? The evening in Malta was successful, so we are now discussing a repeat visit at the end of the season in September or October. This time I’d like to incorporate some local ingredients and give them a Michelin-star twist.
THE ORIGINS OF THE MICHELIN STAR The Michelin star is the most coveted prize among chefs all over the world. Gordon Ramsay is said to have cried when his New York restaurant, The London, was stripped of its prestigious two stars in 2015. “It’s a very emotional thing for any chef,” he said. “It’s like losing a girlfriend.” So, how did a tyre company come to produce the bible of all dining guides? In 1889, brothers Andre and Edourd Michelin, founded the Michelin tyre company. They were looking for ways in which to encourage the then limited motorists in France to take more road trips and thus require more tyres. The first guide book was published in 1900 and contained a wealth of information which included where to find the best meals and accommodation on their trips. As business grew so did the popularity of the guide and by 1926 Michelin decided to send an anonymous team of inspectors to rate the restaurants on a three-category basis, which is still in place today. In 1933 the rating system included two and three stars. When a restaurant is awarded one Michelin Star, it is a sign that the chef has succeeded at the highest level. Two Stars and the restaurant is likely to be populated by the glitterati. Three Stars and the restaurant is often booked out for months in advance and populated by the glitterati.
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PROMO
‘Strait’ out of the 1920s THE THIRSTY LAWYER BAR AND RESTAURANT IN VALLETTA’S STRAIT STREET IS A 1920S PROHIBITION-STYLE BAR AND RESTAURANT WHICH OFFERS A MIX OF ENTERTAINMENT, APART FROM A VARIETY OF QUALITY FOOD AND DRINK. The design of the place incorporates a performance stage in a bid to stick to the Strait Street era and the venue reminiscent of the Silver Horse, as it was once called. The venue features a dining area, a lounge to chill in over a drink or two designed to make you feel at home, a luxury VIP room and two bars, with a wide selection of drinks to choose from.
Owner George Adade said that in terms of design elements, that is materials, textures and colour schemes, the idea was to keep as much of the original features, at least as much as possible. The original tiles were saved, while a marble stone, displaying the original name of the bar, Silver Horse, engraved on it, was also kept.
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The underlying theme of The Thirsty Lawyer goes back to the 1920s/30s, with a mix of Prohibition and art deco in line with Strait Street’s past. “We have been dubbed a fine-dining restaurant, but we like to think of ourselves as a high-end eatery,” Mr Adade highlights. Mr Adade wanted the eatery and entertainment establishment to stand out: “It is vital that our service, food and drink tie in well with the quality of the interior.”
“People come to the capital city for upmarket and better quality. This has been achieved through the fact that each area in The Thirsty Lawyer has a different feel to it: The Hemmingway cosy, homely, library area; Al Capone, a VIP space, which has its own tinted entrance for privacy; Greta Garbo, adorned by three trumpet lights; Broadway, the seated dining area facing the stage; Chumleys Bar, which lies adjacent to the Broadway area; and The Garrison Bar at the front end of the building, attending to the needs of those simply wanting a drink only. “People want a night out rather than just a meal, and that is one of the reasons for having kept the stage and emerging with a programme of events, including winetasting, cabaret, comedy and live music such as acoustic jazz and tango.”
“We have been dubbed a fine-dining restaurant, but we like to think of ourselves as a high-end eatery”
17 97-98, Strait Street, Valletta, Malta For bookings call +356 2776 1451
www.thethirstylawyer.com
RECIPE
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Nicholas Nicolas Diacono Diacono
A dierent kettle of fish
NICHOLAS DIACONO, CO-FOUNDER OF FAT LOUIE'S, SHARES SOME FISH RECIPES SURE TO GET YOU HOOKED THIS SUMMER. All ingredients available at PARK TOWERS SUPERMARKETS
Cuttlefish Salad SERVES
2
YOU WILL NEED: 1 medium-sized cuttlefish 1 green apple 1 tbsp. limoncello Juice of half a lemon 1 small fresh chilli Handful hazelnuts Some olive oil Fresh thyme Fresh mint Salt & pepper
METHOD Clean the cuttlefish properly removing any skin and tentacles (save them for easy pasta dish). Using a sharp knife slice into long strips. Season strips with salt and pepper and dress with limoncello, lemon juice and olive oil. Leave in fridge for 30 minutes, mixing every so often. Wash and slice the green apple into thin strips. Finely slice fresh chilli, mint and thyme. Mix all ingredients together and plate. Finish with roughly chopped hazelnuts. Serve with toasted Maltese bread.
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RECIPE
Horse Mackerel (Sawrell) SERVES
2
YOU WILL NEED: 2 medium-sized horse mackerel 1 yellow plum 1 purple plum Fresh basil Toasted sesame seeds Juice of half a lemon Some olive oil Salt & pepper
METHOD Clean and fillet the fish carefully. Slice o the meat at a 60-degree angle using a very sharp knife without cutting through the skin. Flatten out flesh gently using your fingers into the plate that you wish to serve in. Season with salt and pepper. Drizzle with lemon juice. Wash and cut plumbs into neat shapes and chionade basil leaves. Neatly displace plumbs across fish. Drizzle with olive oil. Finish with toasted sesame seeds and basil leaves. Serve with toasted Maltese bread.
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RECIPE
Tuna belly&and crushed tomato SERVES
2
YOU WILL NEED: 200g tuna belly; ask the fish monger for the top end & not the bottom, much less waste & easier to handle. 1 almost over-ripened beef tomato A few cloves of fermented garlic Barbuto primo olive oil; high quality olive oil makes all the dierence in this dish Salt & pepper Fresh basil For the fermented garlic 1/2 tsp salt per cup of water (bottled water) 1 kg garlic
METHOD Peel and wash the garlic making sure to dry well. Add to sterilised Kilner jar. Dilute salt with bottled water. Top up garlic until completely submerged. Seal jar and leave to ferment in a dark cupboard for at least 2 weeks before refrigerating. Slice tuna belly into about 5 mm slices (not too thin and not too thick) Place evenly on plate you wish to serve. Season with salt and pepper. Cut the beef tomato into quarters removing the green centre. Crush the tomato over the fish tearing up any pieces into bite sized chunks. Drizzle generously with olive oil. Thinly slice the garlic gloves and scatter around fish. Finish with roughly torn basil leaves.
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RECIPE
Beat the heat EMMA MATTEI SHARES SOME SUMMER RECIPES THAT ARE SURE TO KEEP YOU AND YOUR KITCHEN FROM ROASTING IN THE SUMMER HEAT. With summer in full swing, our eating and drinking habits tend to change. Summer is about snacking – we need to consume less, more frequently, only feeling truly hungry after a long, refreshing swim! The lack of desire to spend hours in the kitchen cooking over a hot stove adds to this, and you require recipes for drinks and dishes that involve minimal preparation and maximum yield, so that unexpected visitors can be plied with sugary, nutty, spicy treats and cold coffee boosts to quench their thirst and satisfy their food cravings. From citrus-infused iced coffee to chilled chicken sandwiches, any time of the day. Rising early and preparing food before the heat gets to you will help you stay as cool as the cucumbers in your finger sandwiches. All ingredients available at PARK TOWERS SUPERMARKETS
Emma Mattei
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RECIPE
LEMON, ALMOND & CARDAMOM BISCUITS SERVES
4
I love the cardamom in these biscuits, which are very light due to the almond flour in the recipe – these biscuits are inspired by the Swedish tradition of ‘fika’, a sort of coffee break, which always involves something sweet.
YOU WILL NEED: 225g butter at room temperature 150g caster sugar 250g plain flour 100g ground almonds 3 tsp ground cardamom Zest of 1 lemon
METHOD Preheat the oven to 190C/375F/Gas 5. Line two large baking trays with baking parchment. Beat the butter, sugar and lemon zest in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and a stiff dough is formed. Roll the dough into 24 balls and place 12 on each baking tray. Gently press each biscuit with the back of a fork to flatten, so that it doesn’t look like a ball anymore. Bake for 14 minutes until the biscuits are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store in an airtight tin and you can enjoy them over a week.
ICED TEA SERVES
6
This recipe requires foresight – prepare the tea a few hours in advance and make double the amount if you’re expecting guests. If you wish to turn the iced tea into a cocktail, add Pimm’s No.1, mint and a few sliced strawberries to the jug!
YOU WILL NEED: 4 teabags of black tea 3 sprigs of mint 1 cup sugar 1 full kettle boiling water Juice of 3 lemons
METHOD
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Place teabags in a large teapot, or jug, and pour the boiling water over. Let this infuse for one hour. Then add the rest of the ingredients, stir well and strain into a jug. Chill the jug in the fridge, until it’s time to serve. Add 10 ice-cubes and a sprig of mint to the jug, and pour into glasses.
CHICKEN & TARRAGON SALAD SANDWICHES SERVES
4
These sandwiches are inspired by New York food writer and novelist Laurie Colwyn, who insists that chicken salad, the cold, creamy type, is the ideal thing to serve for a casual dinner and always at the ready for when hunger strikes. I like the cool, sharp flavours in this mix, which can be enjoyed in brown bread loaves, or simply alone.
YOU WILL NEED: 2 Chicken breasts 3 stalks of celery 1 salad onion 1 green apple, sliced, skin on 4 dessert spoons mayonnaise 2 tablespoons sharp English mustard Bunch of fresh tarragon Half a cup of white vinegar Salt and pepper
METHOD Poach the chicken breasts gently adding vinegar to the water to poach; this usually takes about 30/40 minutes. While the chicken is poaching, slice and chop the celery, green apple and onion, and add this to a bowl filled with mayonnaise and mustard; make these as small or as big as you like, then sprinkle in a good pinch of salt and a few grinds of pepper. Chop up the tarragon, add this to the mix, keeping some aside for garnish. Let the chicken cool and then remove from the liquid. Shred the chicken gently with your fingers and fold this into the mix. Place in the fridge to cool, serving it inside a seeded, brown loaf for hungry wolves, or alone for those less inclined to need bread in their lives.
ICED COFFEE SERVES
6
Iced coffee is a no-brainer. At its most basic all it requires is a pot of brewed coffee and ice. My mother’s iced coffee, at the other end of the spectrum, involves sugar and full cream – delicious as this is, it remains a special treat. For a milk-free alternative that’s as refreshing and almost as creamy, try oat milk – the trick is to froth it up and drink quickly.
YOU WILL NEED: 2 tablespoons fresh coffee 2 teaspoons sugar, can be adjusted or left out depending on taste 1 litre oat milk 20 ice-cubes
METHOD Brew coffee in a percolator or French press. Pour out into a jug, and stir in the sugar as desired, allowing it cool for about 20 minutes. Throw 16 ice-cubes into the blender, keeping four to add later, and pour in the oat milk to cover, holding back if you like a thicker blend. Whizz them up until the ice is completely crushed and the mixture looks frothy. Pour this mixture into four separate glasses, then pour coffee into each glass, adding an icecube in each glass before serving. Serve with a biscuit.
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RECIPE
CUCUMBER FINGER SANDWICHES SERVES
2
Don’t be fooled by the seemingly simple idea of a cucumber in a sandwich, there is an art to preparing these delicate and cooling treats.
YOU WILL NEED: 1 sliced, white tin loaf bread, (roughly 15 slices) 1 medium cucumber 100g chilled butter Handful of chives Sea salt Sugar Pepper
METHOD Peel and slice the cucumber into thin rounds. Place the slices in a bowl and coat with 1 teaspoon of sea salt and 1 teaspoon of sugar. Leave the cucumber slices to sweat pressing them down with a weight such as a stack of plates; this usually takes about 15 minutes. Thoroughly rinse the cucumber slices and leave to dry in a colander for 5 minutes. Pat off the excess water. Cover with chopped chives. Butter half of the slices then stack cucumbers and more chives, adding some pepper and salt. Place the other slices on top, cut away the crusts and then cut into a three-fingered sandwich. Simple, delicious and cooling, with hints of Wimbledon and freshly-cut grass!
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CHEWY ALMOND PASTICCINI SERVES
6
These almond treats keep for a month, and always look impressive when served with coffee, thankfully they’re very easy to make and can be done without too much elbow grease. They’re also gluten-free, and lactose-free so perfect for all of today’s varied dietary requirements. This recipe will yield about 16 biscuits.
YOU WILL NEED: 350g ground almonds 175g icing sugar, plus 50g more for dusting 2 medium eggs Zest of 2 un-waxed lemons
METHOD Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment. In a large bowl, quickly mix together the ground almonds, icing sugar, lemon zest and eggs to form slightly sticky dough. Place the rest of the icing sugar in flat dish with a slight lip. Scoop out a ball of dough, about the size of a large walnut, gently roll it between your palms (slightly dusted in icing sugar), then roll the ball in the icing sugar and place it on the baking tray. Don’t forget to make an indentation in the center of each using your thumb. As they bake, the biscuits will crack gently. Let them cool on a rack. Serve with coffee. Store in an airtight tin. For soft and marzipan-like biscuits bake for 11-12 minutes, for a firmer, chewier biscuit 14-15 minutes. Transfer to a rack to cool. They will keep for a month.
Paolo Bonnici Ltd Marsa Tel: +356 21239363 www.paolobonnici.com
RECIPE
Screaming for ice-cream RACHEL ZAMMIT CUTAJAR SHARES SOME ICY RECIPES TO KEEP YOU COOL DURING OUR HOT SUMMER AFTERNOONS.
Rachel Zammit Cutajar
The scorching temperatures have hit and the hotter it gets the more our appetites seem to dwindle. Food seems most appetising when it can be served cold… ice cold if possible. Whatever time of day, ice cream always seems like a good idea. While heading down to your local supermarket seems like the easiest plan when you’re too hot to be pottering around in the kitchen, a little bit of time and effort can be rewarded with something special. Start thinking ahead and get some of these in the freezer. Not only are they full of nutrient-rich ingredients but they are completely vegan and can be made without an ice cream maker. Guilt-free ice cream? Don’t mind if we do! 30 30
All ingredients available at PARK TOWERS SUPERMARKETS
MINT & CHOCOLATE CHIP AVOCADO ICE CREAM SERVES
6
YOU WILL NEED: 400ml coconut cream, refrigerated overnight 3 ripe avocados ½ banana ½ cup maple syrup ½ lemon, juice only Small handful mint leaves 150g dark chocolate, roughly chopped To garnish: Handful walnuts, crushed Sprig of mint Chocolate shavings
METHOD: Carefully open the tin of coconut cream and scoop the hard cream off the top, being careful to leave the watery bit at the bottom. Keeping it in the fridge overnight helps the cream separate from the water. Add to a food processor along with the avocados, bananas, maple syrup, lemon juice and mint leaves. Blitz until smooth. Add the chopped chocolate bits and stir in. If you have an ice cream maker, place in the ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, fill a loaf tin with the mixture and cover with a layer of cling film over the top, touching the ice cream. This will prevent the avocado from going brown. If it does go a little brown, don’t worry, it’s just the top layer and can be scooped out to reveal green ice cream below. Freeze for at least 4 hours – overnight. Take out of the freezer at least 30 mins before serving, allowing it to soften a little. Serve with crushed walnuts, a sprig of mint and some extra chocolate flakes.
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RECIPE
32
FRUIT LOLLIES SERVES
12
YOU WILL NEED: 1 kiwi 4 strawberries 1 slice melon 2 slices pineapple 5 grapes Handful blueberries Handful mint or basil, finely chopped 1 lime, juice only 300ml coconut water
METHOD Chop the fruit so that it is small enough to fit into the moulds. You can use any fruit available in any combinations. Mix the fruit together with the herbs and lime juice. Fill the ice lolly moulds with fruit taking care not to over stu them. Fill to the top with coconut water. Cover and place a stick into the mixture. Freeze overnight until completely solid. To remove from the mould, remove the top, run under warm water for 30 seconds. The ice lolly should easily slide out of the mould.
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RECIPE
WATERMELON & CACAO NIB GRANITA SERVES
6
YOU WILL NEED: 800g watermelon, peel removed and chopped into small bits 100g sugar 1 lime, juice only 1 tbsp rum ½ tsp salt 3 tbsp cacao nibs, optional
METHOD
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Chop the watermelon into small pieces and place in a food processor, being careful not to over fill it. Work in batches if necessary. Add the sugar, lime juice and the rum. The alcohol stops the sorbet from freezing completely giving you a softer, less icy consistency. Don’t be tempted to make this a grown-up dessert by adding more rum as it won’t freeze at all. Place into an ice cream maker and churn according to the manufacturer’s instructions. Add the cacao nibs if using towards the end of churning. If you don’t have an ice cream maker, place the fruit puree into a shallow pan and cover with cling film. Freeze for approx. 4 hours, stirring every hour. Alternatively freeze overnight and cut the sorbet into cubes and place in a food processor until smooth, return to the freezer till firm.
MAKE BREAKFAST BETTER WITH
C ZIN
IRON
VIT D
H E A LT H
Trevor Diacono
B ra in F oo d TREVOR DIACONO, OWNER OF PURE, HIGHLIGHTS THAT WE ARE WHAT WE EAT.
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It is a fact that the quality of the food we consume effects our physical and mental health. Eating nutrient rich foods will considerably improve your lifestyle, and it’s for this reason we need to be conscious of what we eat.
right decision. You are choosing to live your life to the fullest whilst leaving aside your insecurities, fears, excuses and all those reasons you think hold you back from achieving your goals.
Our emotions are not to be underestimated! They are what makes us capable of accomplishing our goals and dreams. This power, however, if left untapped, will also dictate the way we choose our food depending on the mood we’re in.
Restrictive diets never last long because our willpower gets weaker with time, that’s why we should always choose a diet that we feel confident with and which helps us start a new lifestyle that will last in time, increasing our quality of life and mental health.
So, for example, when you’re in an anxious state and you’re dying to eat, stop for a second, take a deep breath and think. What is producing this anxiety? Being aware of your emotions allows you to analyse the moment and helps you make the
Here are a couple of recipes that are aimed at boosting your brain ->
y r r e b c i r e m e t Tu t a l d e ic
SERVES
2
YOU WILL NEED: 1 tsp. Turmeric 150g blueberries 150ml almond milk ½ banana ½ maca Pinch of Cayenne pepper Handful of ice Blend all and serve cold.
37 37
H E A LT H
& g g e n o ne lm i a t S ar t s ee d
SERVES
1
YOU WILL NEED: 100g salmon two slices flour free seed bread One freshly poached egg Mix of various seeds and nuts
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Beetroot and leafy green mix as base Olive oil Build as per photo.
From seed, to vine, to you.
Così Com’è is a range of top Italian
The Freshly Packaged range is
quality products harvested and
packed straight out of the fields,
picked by hand, and made from
in order to keep the fragrance and
the best variety of small tomatoes:
sweetness of fresh tomatoes.
Yellow Datterino, Red Datterino and Pizzutello.
RECIPE
Our daily bread WHAT’S BETTER THAN A MALTESE LOAF OF BREAD WITH A DASH OF OIL AND TOMATO PASTE? CHEF CALLABY SHARES A STAPLE FOOD RECIPE THAT IS PART OF MALTESE TRADITION.
All ingredients available at PARK TOWERS SUPERMARKETS
Chef Callaby
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KISRA ĦOBŻ, LA MALTIJA SERVES
4
YOU WILL NEED: A loaf of Maltese bread (Ensure that most of the loaf is covered in crust, and that little or none of the slices are attached to each other when baking). For the filling: Use the below according to servings and taste. Boiled beets with juice and zest of half an orange, goat cheese, olive oil and shallots. Broad beans with anchovies, lemon, mint and walnut oil. Fresh tuna, cut and chopped (like tartar), lemon, harissa and finely chopped cucumber. Maltese pork sausage, fresh and skinned. Kalamata olives with juice of half an orange and minced garlic.
METHOD: Cut the ‘hat’ off from the loaf using a sharp bread knife. When purchasing the bread, ensure that most of the loaf is covered with crust. Once the bread is open, tear out the ‘heart’, the white part, leaving only a little amount attached all around the loaf. Marinade all the ingredients separately, as listed above. Allow to rest for half-an-hour. Start to pile the bread, layer by layer, using the ingredients above, that is beets, broad beans, fresh tuna, Maltese pork sausage and Kalamata olives (not in any order) which have all been marinated in their respective marinades. Allow the bread to rest for half-an-hour in the fridge for the ingredients to set, and bring out 10 minutes before serving. Slice the loaf in half lengthwise and serve with oil, balsamic vinegar and with a separate bowl of kunserva (tomato paste).
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RECIPE
GAZPACHO SOUP \
SERVES
2
YOU WILL NEED: 500g cherry tomato Zenguli 1 Red bell pepper ½ tspn garlic ½ spring onion
42
METHOD: Grill pepper, then wrap in cling film. Allow the heat to create air bubbles as this will help the peel of the pepper come off easily. Wash tomatoes and place in a bowl with the garlic and spring onion. Add the pepper and emulsify using an electric blender.
Italians do it better. 100% Italian extra virgin olive oil Italy’s no. 1 olive oil brand
100% Italian tomatoes Italy’s no. 1 tomato brand
Meet the perfect couple. (at your local supermarket today)
Sole Distributors: Carmelo Abela Marketing Ltd, Triq L-Intornjatur, Imriehel By-Pass, Birkirkara t. +356 2148 0201 | e. info@abelamkt.com
RECIPE
CALAMARI SALAD SERVES
2
YOU WILL NEED: 3 pieces of fresh Calamari Hoi Sin sauce Soy sauce Fish sauce Lime juice Honey Celery Cherry tomatoes Red onion
METHOD:
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Cut the calamari in 4 or 6 equal-sized pieces, depending on the size. Boil until tender. Remove from the heat and cool under running water. Chop the tomatoes and slice the celery and the onions. Place in a bowl and add honey, soy sauce and fish sauce, to taste. Leave to marinate. When the calamari have cooled, mix in the hoi sin sauce and soy sauce, and serve chilled along with the salad and a lime wedge.
CULTIVATING THE PASSION OF
EATING WELL
CULTIVATING THE PASSION OF
EATING WELL
Using the best local ingredients, wisely selected and hand-picked, carry genuineness, Using the best ingredients, wisely selected carry perfumes and local organoleptic properties typical and of ahand-picked, land kissed by seagenuineness, and sun. perfumes and organoleptic properties typical of a land kissed by sea and sun.
Every day a dreamy espresso
It only takes an Pellini espresso to turn every coffee break into a unique and distinctive moment. What makes Pellini special? Authenticity and passion: this is how all the Pellini blends are created, an entire selection dedicated to the professional barista and now also available for domestic consumption. Make the experience of a daily ritual unique and distinctive.
PROMO
Made by craftsmen using rough-edged bronze moulds It was 1916 when Domenico Cocco started working at a pasta factory, at the age of 14 years old. Over the years, his work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quick under the guidance of the senior master pasta-makers, that he too was soon known as “Mastro Domenico�. He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, the same as his seniors had done with him. In 1944, Giuseppe Cocco followed in his father’s footsteps, and today produces in the village of Fara San Martino the pasta of those times gone by - just as good as it used to be. The old master pasta-makers claimed that there were four ingredients to making good pasta: the grain, the water, the air and the workmanship.
gets the sauce to cling and to bring out its flavour. The coiling machine rolls the pasta out into sheets, and with its wooden rollers, like traditional rolling pins, draws it out to the desired thickness. Going by these methods, which are rigorously craftsman-like, means taking more time and space, and producing pasta in smaller quantities. But it also means, above all, preserving the taste and flavour of pasta as it used to be in times gone by. And it is precisely this that interests Cavaliere Giuseppe Cocco, or Mastro Peppe, as he is called.
The excellent physical properties of the water of the River Verde (the Green River), which springs naturally from the mountains, coupled with the dry, windy climate of the place, which is perfect for the pasta-drying process, are the two ingredients that mother nature has given Fara San Martino, and which make the pasta produced here unique. He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste. The master pasta-maker pours the ground durum wheat into the kneading machine and gradually adds the purest spring water until the dough is firm and smooth. The dough is passed through bronze moulds to give the pasta just the right slightly coarse texture that
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Maturing in a few months, its weight
water, rich of perfectly balanced
can triple in size. Thanks not only to
properties, like phosphorus and
good utritio
calcium that help its growth. The
ut a specific o e,
made from a constant supply of
right growth plan from the start.
PROMO
Aperol raises toast to 100 years of joy Aperol, the iconic Italian bittersweet aperitif, is marking its 100th birthday in true Italian style this year. Malta will be joining in the centenary celebrations with a series of activations aimed to spark joyful connections with friends old and new. Popular radio hosts Nate, Frank and Rossi from Vibe FM will once again front the Aperol Spritz campaign bringing smiles and laughs with their own inimitable humorous style. Aperol will also be colouring Hugo’s Lounge orange with its Mix ’n’ Mingle Happy Hour activation, whilst during the Malta Trade Fair 2019 at MFCC visitors can stop by the Aperol stand for a refreshing break. Befitting Malta’s capital, Valletta will be the centre stage for an Aperol summer get-together in Pjazza Regina on 26th July, while brightly coloured Aperol branded bicycles are set to bring fun and enjoyment to village squares and beaches using universal languages such as art, music and Aperol Spritz bringing people together wherever they are.
To mark the momentous year, Aperol is launching limited-edition labels to sit on its bottles, that will each be truly unique, thanks to an advanced chromatic formula, that will recreate infinite single variations on an iconic design by Italian artist Lorenzo Mattotti (1990), portraying a young couple dancing holding an Aperol bottle and two glasses full of the unmistakable liquid. This limited-edition will be available for sale from Farsonsdirect and selected outlets starting from July 2019. Launched in 1919 at the Padua International Fair, Aperol was created by the Barbieri brothers, Luigi and Silvio, who coined the name ‘Aperol’, having taken inspiration from the French term for apéritif, ‘Apéro’. Made with citrus oil infused with precious herbs and roots to create a perfectly balanced combination, the original recipe has remained unchanged and is a secret to this day. Aperol Spritz, the drink’s signature serve, is known and enjoyed the world over, single-handedly creating and globally leading the spritz category, earning its rightful place in the International Bartender Association’s list (IBA), as the key defining ingredient of the Spritz Veneziano. As much as it is today, Aperol Spritz has traditionally been consumed all over Veneto, in Venetian bars called the ‘bàcari, which epitomise the ‘Venetian way of life’ promoting the culture of staying together, enjoying bite size snacks such as the traditional ‘cicchetti’ and enjoying an aperitif moment. For more information, one can visit the Aperol Malta Facebook page. Aperol is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400
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C O C K TA I L S
Summer Breeze KINGSWAY HEAD BARISTAS DAILIN GALEA AND PETER STIER PREPARED SOME COCKTAILS TO KEEP YOU CHILLED THIS SUMMER. Photography by Chris Sant Fournier
ROSE OF THE ORIENT YOU WILL NEED: 5cl Caorunn gin 2cl Lychee liqueur 2cl Rose syrup
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2cl Lemon juice
SILENT BREEZE YOU WILL NEED: 5cl Silent pool gin 2cl Elder flower liqueur 1cl Lemon juice Tonic water
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C O C K TA I L S
KINGSWAY YOU WILL NEED: 4cl Vodka 2cl Patron tequila silver 2cl Sugar syrup Orange jigger fill
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NAUGHTY & SPICE YOU WILL NEED: 5cl Hendricks gin 2cl Cinnamon syrup 2cl Lemon juice 2cl Tonic water Egg white
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GADGETS
THE HOT STUFF IF YOU CAN STAND THE HEAT, GET IN THE KITCHEN.
CORAVIN MODEL ELEVEN STARTING €300 | AMAZON.CO.UK
This gadget helps keep your wine fresh longer by piercing the cork and keeping the bottle vacuum sealed. Just pour what you want and save the rest for later, knowing it will still be fresh.
ROTATO EXPRESS €28 | AMAZON.IT
This nifty gadget automatically peels potatoes, apples, cucumbers, and more. It takes the skin off without wasting any of the rest of the fruit or vegetable.
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OTTO WILDE O.F.B. GRILL STARTING €750 | OTTOWILDEGRILLERS.COM
The secret behind a perfect steak lies in the right temperature. Otto’s O.F.B. (over-fired broiler) reaches temperatures of over 900°C. At these high temperatures, your steak gets a delicious crust from the outside (Maillard reaction), while remaining tender and moist from the inside. With Otto’s O.F.B. you produce steak results that cannot be replicated with any other cooking method.
CAULDRYN TEMPERATURE CONTROLLED MUG €225 | AMAZON.CO.UK
Cold coffee is only enjoyable when you specifically ordered or made it that way. You want to keep your hot coffee hot and with this mug, you're able to do just that. Use this mug to warm coffee, brew tea, or heat up soup.
CLICK & GROW €95 | NORDSTROM.COM
This planter can help anyone keep their plants alive, even herbs and vegetables. It features a built-in reservoir that stores a month's worth of water and an LED lamp arm that provides light.
55
NEWS
Ta-co chance on me Marvin Gauci and his team have added a new addition to their impressive restaurant portfolio by reincarnating Buddhamann to Susurrus. Diners can expect a mix of fresh local ingredients with Marvin's signature avant-garde techniques. The vast menu is split into several sections. You'll find oysters, seafood tartares, Sussus (artisan pasta steamed in aromatic broth), Surrus (steamed brioche buns), South American-style carpaccios and impressive mains such as black cod, milky veal and beef short ribs. Vegans will be happy to know that they’ll be fully catered for too. The taco offering includes a trio of mini deluxe tacos with unique chicken, beef, pork ribs or rabbit fillings. The pièce de résistance, in my humble opinion, must be the ceviches. These colourful Nikkei-style raw seafood dishes will tantalise your taste buds. The options include a fish base of either meagre, seabass or salmon, each elegantly smothered in lechre de tigre accompanying various ingredients. I recommend you order all three and taste the difference. Match these dishes with stunning views and refined interiors and you're onto a winner.
Ultimate bed experience
On the rum
Beds aren't that complicated, but choosing the wrong one can easily
Rumrunner is the only rum bar in the heart of Valletta. “Our main
lead to a lot of headaches and stress. At Mattress Collection, apart
goal was to start an innovative and unique business here in Malta and
from their amazing Memory Foam and Latex mattresses, they offer
after some research we soon realised that Valletta had no rum bars
beautiful beds made in Milan that include over 45 types of headboards,
and since we both rum lovers the choice was obvious. “In addition, we
total colour customisation, storage facilities, remote adjustable beds
wanted our bar to relate with the prohibition era of the 1920s and make
which can also include storage, as well as their new motorised storage
customers experience the feeling of that period. It also inspired us to
opening system.
name the bar Rumrunner,” Peter Rosta, one of the bar owners, said.
All their products are tested and designed by experts in their field,
Rumrunner’s focus is on rum and currently serves up to 20 different
and come Medically Certified to satisfy the highest standards. They
types. “Although we are committed to enhance our rum selection, we
understand that clients do have budgets and that quality should be
do serve other alcoholic drinks, beers both local and foreign, and wine.
affordable. So, take advantage of their amazing summer offers. Their
However, from the experience that we are gaining from our regular
quality will last but these offers won’t, so visit their showroom in San
customers, quality rums are their preferred choice. “Some customers
Gwann or Zebbug now.
opt for classic rum-based cocktails, but our best seller is our very own home-made Tiki Cocktail which you’ll only find at Rumrunner. "
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PASTA MAKERS SINCE FOREVER.
The pasta is made by mixing durum wheat with calcium poor water of the Monti Latteri. The dough is then forced through bronze moulds and dried at low temperatures in the mountain air. The result of this long traditional process is one of the finest pasta in the world.
OUTLETS
outlets
Available from all Park Towers Supermarkets check-out points.
Eat, drink and pick up a free copy of Foodist from these outlets. 67 Kapitali Anshel Bar Badass Balluta Bahia Restaurant Beer Kitchen Blackbull Bus Stop Lounge Cafe Society Camarata Wine & Craft Beer Bar Camilleri Paris Mode Carmen’s Bar Casino Maltese Caviar & Bull Chalk Cafe Charles Grech outlets City Lounge City Crown Cleland & Souchet, MIA Cleland & Souchet, Portomaso Cleland & Souchet, Vivaldi Coral Cafe Cork’s Irish Bar & Bottle Shop Costa Cafe Cru Wine Bar
Fat Louie’s Flock Lounge Fontanella Tea Garden Form Gugar Hangout& Bar Hammet’s Gastro Bar Happy Dayz Bar Hole in theWall Pub Il-Barri Restaurant Il-Pup Jubilee, Gzira Kefa Kafe Kennedy Bar & Bistro Kuya Asian Pub Kuya Beach (summer only) L-Arlogg L’Artiglio Restaurant La Bottega La Giarra Legligin Longhall
D’Office Don Berto Dr.Juice Gzira
Maori Bar Master Cellars Mint
Emma’s Kitchen
New York Best Bistro, Sliema
Phillipe Martinet Fine Wines Pure - Juice & Health Bar Pure - Living Rampila Rocksalt Sailor’s Arms Salumeria / Malta warehouse San Paolo Naufrago Sapori Cafe Shoreditch Stanjata Streat Whiskey & Bistro Summer Nights Pub & Grill Talbot & Bons The Beer Cave The Deli The Grassy Hopper The Grotto Tavern Restaurant The Master Cellar The Ordnance Pub The Pastry Park The Pulled Meat Company, Gzira The Pulled Meat Company, Valletta The Team Bar Vino’s Cafe & Bar Walk to Wok Wild Honey
HOTELS
58
Corinthia Palace Hotel
Malta Marriot Hotel & Spa
The Palace Hotel
Corinthia San Gorg
Phoenicia Hotel
Westin Hotel
Excelsior Hotel
Radisson Blu Resort
Xara Palace Hotel
Hilton Hotel
Radisson Golden Sands
Intercontinental Hotel
The George Hotel
Since 1970, good ideas are born home Sinceat 1970, good ideas are born at home
100% Fresh Veget Only ables I tali an E Virgi xtra nO No co live Oil nserv ative s
100% Fresh Only Vegetab les It Virgi alian Ex n Oli tra No c ve Oil onser vativ es
Millions of products sold using over 160 carefully selected raw produce from Piemonte to all over Italy.
Our family has always been distinguished by the ability to prepare, with the best ingredients, products that conquer every table. It is thanks to our constant commitment, experience and knowing how to anticipate new trends that this tradition that has been renewed every day for generations. In our 2 innovative and certified factories, we produce over 160 products, using only fresh vegetables, legumes, cereals and Italian extra virgin olive oil, because our mission is to bring good, tasty, simple and healthy products to tables all over the world.
Millions of products sold using over 160 carefully selected raw produce from Piemonte to all over Italy.
Our family has always been distinguished by the ability to prepare, with the best ingredients, products that conquer every table. It is thanks to our constant commitment, experience and knowing how to anticipate new trends that this tradition that has been renewed every day for generations. In our 2 innovative and certified factories, we produce over 160 products, using only fresh vegetables, legumes, cereals and Italian extra virgin olive oil, because our mission is to bring good, tasty, simple and healthy products to tables all over the world.
Available at
www.mattresscollection.com.mt
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