The Malta Delegation of the Accademia Italiana della Cucina recently held its Ecumenical Dinner at Villa Arrigo, San Pawl tat-Tarġa. Guests were greeted by Malta delegate Massimiliana Tomaselli, who explained that delegations worldwide were holding the same kind of dinner on the same day.

A theme is chosen at the beginning of the year to delve not only into its gastronomic aspects but also those concerning the historical and environmental factors of the theme. Each delegation interprets the theme by means of the uniqueness of recipes and menus which are the result of diversity of culture and traditions in each country.

The theme this year was I condimenti, le salse e i sughi che caraterizzano la cucina del territorio. It is exactly what chef Luca Selvaggi managed to achieve in a richly varied 10 course dinner.

The accademia published a book on the subject based on contributions of all delegations.

During dinner the title of Academician was conferred to Commander Adriano Bonazzoli in recognition of his love for good, genuine food and his sensitivity to the historical value of Italian cuisine.

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