Andrew Pace, the chef at Salvino’s restaurant in Valletta, was recently featured in the Italian monthly magazine Gambero Rosso.
Written by food writer Roberta Corradin, the feature covers the local wine industry and her experience dining out in Malta, including Salvino’s.
Ms Corradin said: “In Valletta, Andrew Pace, diver and chef at Salvino’s, displays elegance, intuition, taste and flavour. His calling card is a ‘Mediterranean fusion’ cuisine and, based on his mood that day, Pace chose to express himself via a prawn bisque of elegant execution, a risotto with saffron that reminded me of Iranian cuisine and his version of the Tunisian buzbeza, a dance of honey, oil, rose water and semolina.”
Ms Corradin also speaks about her experience at Ristorante Don Serafino 1953 in St Julian’s and listed a number of establishments that, according to her research, provide an insight into Maltese cuisine and gastronomy.