Heritage Malta Taste History

This week we headed down to Vittoriosa to learn about Heritage Malta’s Taste History initiative. Clive Cortis explains to us this fairly new concept that is being introduced  to Museums on the islands.

After thorough research extracted from a vastly documented evidence found in Malta from the days of the corsairs, Taste History managed to reproduce the recipes and food stuffs used in the past and bring them to life.

This activity is lead by a professional team of curators and chefs that have come together to recreate the paupers’ frugal snacks, the corsair’s celebratory dinner, the Grand Master’s wine list, the Inquistor’s lent dinner and the Merchant’s decadent dessert, bringing about results that are as surprising as the flavours which have been brought back to life. An opportunity for guests to taste Maltese and Mediterranean history. This journey can be enjoyed at the Maritime Museum or the Inquisitor’s Palace, both found in the Three Cities, the original location of the corsairs or in any other Heritage Malta site. The Taste History team are urging the general public to join expert historians and fellow learners and immerse in the changing tastes of history in 18th century Malta.

This experience is exciting and interesting as a traditional dinner or lunch event and is being extremely well received by all that have experienced the journey.

Malta is renowned for its history and we are very proud to share it with all our guests as we greet them on our islands and passionately recount the myriad of stories the island holds so dearly.

The traditional Regatta

The Regatta is a Traditional Rowing Event that has been held in Malta since the middle ages. The first professional Rowing Challenge started in 1955.

The traditional Regatta races are national events held twice yearly, that on the 31st of March on Freedom Day to commemorate the withdrawal of the British troops and the Royal Navy from Malta in 1979, and 8th September known as Victory Day. The latter has several roots as it marks the end of the Great Siege of Malta in 1565 and the end of French occupation on Malta in 1800, as well as the armistice of the Fascist regime in Italy in 1943, which saw the close of the Italian bombardment of the Maltese Islands.

The programme offers four to five hours of spectacle, with the best crews forming part of the rowing teams from the cities bordering the Grand Harbour. Cospicua, Kalkara, Marsa, Marsamxett (Valletta), Senglea, Vittoriosa and also Birzebbuga, participate in 10 races under two different categories using typical traditional Maltese boats like the ‘frejgatini’, ‘kajjikki’ and ‘dghajjes tal-pass and tal-midalji’. These boats were traditionally normal working watercraft which plied the local harbour.
Over the years these boats have evolved into racing craft with certain modifications. These are also examined and weighed before the start of and end of the races. The first three placings in each race are awarded a number of points and at the end of the Regatta, the club with the highest number of points, in the respective categories, is presented with the Aggregrate Shield.

In the past small flags in different colours were tied to the forestems of racing boats for purposes of recognition. The colours were allotted by the Collector of Customs. Colours have changed considerably over the years. Today the clubs can be recognised by their traditional colours which include Birzebbuga (Red-White-Blue), Cospicua (Light Blue), Kalkara (Green), Marsa (Red-Blue), Marsamxett (Valletta) (Yellow), Senglea (Red-Yellow), and Vittoriosa (Red).

The 1,040 metre race course is set up in the Valletta Grand Harbour where the magnificent Fort St Angelo provides an imposing backdrop to the sleek and colourful Maltese boats. A good crowd of spectators and supporters converge along the waterfront and the surrounding bastions to watch the races, which is sure to be a colourful and spectacular event worth watching. The races can be viewed from the water edge of the three cities (Birgu, Cospicua, and Senglea) or Valletta.

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