ITS hosts first Comenius European Food Festival

Typical dishes from The Netherlands, France, Norway, Hungary and Malta, prepared by teams of students from the respective countries under the guidance of their respective lecturers, were served at the first Comenius European Food Festival held late last month at the Institute of Tourism Studies (ITS) in St George's.

Malta's dishes, prepared by ITS students, included bigilla and galletti, qassatat with goats' cheese and broad beans, baked rice, balbuljata with broad beans, grilled bread, gelat tal-farkizzan and xkunvat.

France's dishes included mussels, stuffed cabbage, white beans and cheesecakes.

The Dutch menu included kroketten and bitterballen, onion carrot stew, stewed beef, Dutch speculas with almond filling and semolina pudding with redcurrant sauce.

The Hungarian team prepared juhasz lapenska, paprika chicken with dumplings, paprika potato with lesco, kolbassa and bereg cheese bits.

The Norwegian team prepared smoked salmon, lamb and cabbage stew, meatballs in brown sauce and caramel pudding.

Students and lecturers from the five countries had the opportunity to taste and discuss the various offerings.

The festival focused on the health aspect of food and particular attention was given to the dietary properties of traditional dishes.

The festival included educational visits for all participants followed by a traditional Maltese evening at the Pembroke Suite restaurant, which was transformed into a traditional Maltese pjazza ready for a festa.

A colourful opening ceremony launched the festival. A brass band made up of ITS students and staff entertained the participants with singing, dancing and instrumental numbers.

ITS executive chairman Reginald Abela declared the festival open, Frans Borg, Permanent Secretary at the Ministry of Education, Youth and Employment, and Dr Cecilia Borg, Director-General of Education, attended the opening ceremony, as did representatives of the embassies of France and The Netherlands.