Traditional Maltese Fare with Chef Michael Diacono
Served interviews chef and restauranteur Michael Diacono to discuss local recipes, Maltese cuisine, sustainability, and food stories of his past. View the full video below! Entering Chef Michael Diacono’s kitchen brought on all the sensory triggers of Christmas morning. The timpana lay out on the counter, the smell of baked pastry and bolognese wafted through … <a href="https://served.mt/traditional-maltese-with-michael-diacono/">Continued</a>
Spring Seasonal Star Broad Beans
A Mediterranean spring favourite, broad beans, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip or spread, added to hearty soups, or added to a Primavera pasta dish. Il-Ful – The Broad Bean The ‘broad bean’ is also referred to as English bean, Horse bean, … <a href="https://served.mt/spring-seasonal-star-broad-beans/">Continued</a>
Tagliatelle with Spring Lamb Ragu…
…and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been a lot of pasta testing going on. These tagliatelle are rich yet silky from the large amount of egg yolk in them, and will work just as well as a … <a href="https://served.mt/tagliatelle-with-spring-lamb-ragu/">Continued</a>
Eat Local – Eat Sustainable
The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. … <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>
