Bank of Valletta has launched its 2015 corporate calendar, featuring a collection of photographs and memories to better appreciate what is genuinely Maltese.
The bank said that in recent yearsw it has been publishing calendars that “open a window on our culture and the rich heritage our forefathers passed on to us to better understand the responsibility we have towards building on and safeguarding what we have today”.
The series started with a 2011 calendar featuring quaint little shops and traditions that disappeared over the decades.
The 2015 calendar takes this theme further by focusing on Malta’s culinary culture, including traditional delicacies prepared by people who are passionate about their trade.
From olive oil to fresh cheeselets, Maltese honey and sundried tomatoes, leafing through the calendar one finds dishes that remained true to their origins along the centuries.
Every month shows individuals who still follow recipes handed down by their ancestors. The most obvious feature that comes across is the passion and dedication that these individuals bring into the preparation of these unique recipes.
Għasel (honey)
The Maltese islands were always renowned for honey production, a tradition that has been part of local heritage for years. Carmel Psaila from Mellieħa still produces honey in the traditional manner. Generally the honey is a blend of seasonal flowers, not of one crop, although the pollen and nectar found in most abundance at the time tends to influence the taste, as in the case of citrus honey, carob honey and thyme-flavoured honey. Maltese honey is renowned for its medical benefits, particularly coughs and colds.
Tin taċ-Ċappa (fig delight)
Ryan Mifsud, known as Ta’ Zeppieta, from Mtaħleb, specialises in the preparation of Tin taċ-Ċappa (fig delight). Figs are collected by the end of August and left to dry in the sun for about two to three days. Then, they are poured into a stainless steel bath where they are mixed with various ingredients, including bay leaves, wild thyme, sweetener, anisette, whisky, almond essence, salt, sesame seeds and fennel. The rich mixture is then manually pressed into tin cans where it is kept for three to four months, before ready to use.
Arjoli (anchovy paste)
Anchovies, herbs, oil and garlic, mixed with crushed water biscuits is Nicholas Baldacchino’s recipe for Arjoli. Baldacchino, who lives in Siġġiewi, says Arjoli is ideal with snails or for stuffing olives.
Żejt taż-Żebbuġa (olive oil)
Coming from Żebbuġ but living in Dingli, Joe Cortis produces olive oil. Not all olive trees are the same and when it comes to oil production it is the variety that counts. According to Cortis, the endemic iż-żebbuġa bajda l-antika makes the best oil. In the past, harvest took place in November or December as it was assumed that the riper the fruit the better the oil. However, nowadays olives are collected earlier, in October, since oil quality would be better.
Ġulepp tal-Ħarrub (carob syrup)
Bernard Vella from the limits of Mġarr is one of the few remaining traders who still produces carob syrup, a typically Mediterranean sweetener made from the sugar extracted from the carob pods. Harvest begins when the carob pods are completely dry and ready to fall off the tree. The pods are thrown in a large pot where they are boiled along with sugar, until they grow into a thick, homogenised mixture which is then poured into jars.
Ġbejniet friski (Fresh cheeselets)
Salvu Attard, from Attard, produces fresh cheeselets. The ingriedents used in the preparation of these cheeselets are goat milk, qtar (rennet) and salt. First, Attard lets the milk settle for some time. He then divides it into small qwieleb (cheese baskets) that are in turn flipped over and left in brine until the cheese acquires the distinctive smooth texture and milky flavour.
Zalzett tal-Malti (Maltese sausages)
Ninu Vella, known as Ta’ Kulajru, is a third generation butcher and he still owns a butcher shop in Żurrieq. The Zalzett tal-Malti is his speciality. Vella follows a traditional technique using a machine widely known among tradesmen as pasgwar. The recipe calls for only five basic ingredients to produce the sausages: pork, parsley, garlic, salt and coriander.
Ġamm tal-Qargħa Ħamra (pumpkin jam)
Pumpkin jam is a typical sweet delight. Veronica Farrugia from Rabat boils pumpkin in fresh lemon and orange juice, together with cinnamon sticks and sugar. It is then mashed to give a fine, rich pulp. Lemon, orange and mandarin skins are added to boost the flavour, while a touch of rum enhances the jam’s delicious taste.
Melħ (sea salt)
When it comes to salt production, the Maltese islands seem to have it all. Emmanuel Cini from Żebbuġ, Gozo, known as Leli tal-Melħ, says salt is harvested when the weather is good, anytime from May till the end of September, depending on the weather conditions, as evaporation has to occur naturally. Once collected, salt is left to dry for several days. When the time is right, it is swept from the pans with brushes, creating a small heap in the middle of the pan. Salt is bagged manually.
Marmellata tal-Larinġ (orange marmalade)
Citrus cultivation has been an integral part of Maltese tradition for centuries. Dorianne Mifsud from Dingli specialises in producing orange marmalade. Oranges are washed, peeled and cut into small pieces. They are then placed in a pot where water and sugar are added and brought to boil. Lemon peel is added to the mixture to enhance the aromas and boost the flavour.
Basal tal-Pikles (pickled onions)
Pickled onions prepared by Piu Mercieca are definitely a treat for spice lovers. Mercieca’s method is the traditional one. Perhaps, his greatest secret is the fact that everything is done manually. He peels the onions and place them in jars along with vinegar, water and salt. The recipe might seem to be simple, but ingriedents need to be used in exact proportions as too much vinegar will render the onions too soft. To spice up the flavour, Mercieca adds chillies to the mixture.
Tadam imqadded (sundried tomatoes)
Sundried tomatoes are probably one of the most popular recipes and Joe Muscat from Mġarr is a real expert in preparing them. Picking up the juicier, tastier tomatoes is the first step. Tomatoes are then cut in halves, covered in salt and left in the sun to dry for around five days. When ready, the tomatoes are collected in jars and preserved in oil ready to be used.
Kunserva Ħelwa (sweet tomato paste)
For Joseph Spiteri, known as Ta’ Mena, producing kunserva has been a long family tradition. Spiteri still follows the recipe handed down to him by his mother, who in turn had learnt it from her own mother. He follows a technique that is particularly popular in his birth town of Xagħra. Flat and mature tomatoes are cut into cubes and topped with sea salt, before being left to dry in the sun. The mixture is then filtered to remove the skin and seeds and sugar is added as a preservative. The mixture must be stirred two or three times a day for 12 consecutive days to preserve its essential oils.