VEGETABLE SOUP WITH PORK

Meat consumption was commonly on the low side. due to the financial constraints of the greater part of the population. Conversely, local-grown vegetables, which were appreciably cheaper, formed the backbone of the traditional diet. These abounded during the wetter and cooler months, when soups were the order of the day.

SPAGHETTI WITH RABBIT SAUCE

Rabbit is the all time favourite dish in Malta and Gozo. The rearing of these small-sized mammals is not particularly demanding and can be very productive in the right conditions. By and large, every doe yields four to five litters each year. More importantly, the newborn hares reach maturity within 14 to 16 weeks.

ROASTED LAMB SHANK

Traditionally, lamb was one of the most low-priced meats at Easter time. Most ewes bore offspring during the opening months of the year and the greater share of the thousands of lambs destined for slaughter were afforded a relatively short life.

CHEESELETS' FTIRA

Cheeselets are integral to the historic subsistence economy of the Maltese Islands. Produced mostly from sheep’s milk, these are moulded into small cylindrical forms and consumed as snacks, sides or main ingredients in mouth-watering bakes.

WIDOW'S SOUP

Warming and filling, the Widow’s Soup attests to the resourcefulness of our predecessors who were capable of crafting great food with a limited and humble array of ingredients. As implied by its name, this meal was deemed to be appreciably affordable.

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