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The Mediterranean sea kisses the shores of a number of countries. To speak of "Mediterranean Cooking" is to speak of diverse cultures; a multitude of peoples with different backgrounds, ideas and ways of living. From the Maltese rabbit to the couscous and dried fruit of Morocco; from the Egyptian breakfast of bean patte to the cool yogurt soup from Syria; Greek octopus salads; Italian hams; Niçoise pissaladières, and Catalan seafood stews – all these form part of the Mediterranean Cuisine. The various countries around the sea share more than a beach. From a western perspective, control of the world began with control of the Mediterranean, and thus it has been the seat of empires for millennia. The many powers that have ruled over large parts of the Mediterranean range from the Phoenicians to Alexander; the Romans to the Arabs; the Turks to the Venetians. This long history of imperial colonization, not to mention that of international trade, has rendered a deeply shared culture and agriculture among the Mediterranean countries.
Food is important around the Mediterranean. It is not only essential for survival but is considered important when showing hospitality. In Malta, for instance, open air bar b-ques in summer are very popular and showing hospitality invariably includes inviting people home or taking them out for a dinner. Flavors are robust and clear, unfettered by complicated sauces and heavy dollops of cream and butter. Home cooking is dominant as hautes cuisines bow before the traditional genius of the home and hearth.
The land's bounty, nurtured by the gentle climate, is reflected in the primary role vegetables play in dishes throughout the region. Onions, garlic, and tomatoes, surrounded by olive oil, begin many dishes. Eggplants abound, as do squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces. Legumes too are ubiquitous: lentils, chickpeas, fava beans in Egypt, green beans in France, white kidney beans in Tuscany. Fresh herbs include rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano.
Though the Mediterranean is increasingly fished-out, seafood remains at the core of the cooking heritage. All manner of shellfish erupt magnificently from soups, stews, and pastas. Anchovies, fresh and cured, are widely eaten, as are various white-fleshed fish like sole, flounder, and grouper. Other fish served in the region include swordfish, monkfish, eel, cuttlefish, squid, and octopus. Smaller animals, like lamb, goats, sheep, pork, rabbit, and fowl, provide most of the meat. Sheep and goats give forth dairy for rich yogurts and cheeses. Beef, however, is a relative rarity in Mediterranean cuisine, for the land cannot support large herds.
Malta – the island in the heart of the Mediterranean
Food is an important part of Maltese culture, incorporating traditionally prepared Maltese food and setting up dinner gatherings which usually contribute to the more close-knit families and communities found in Malta. The Maltese are particularly fond of rabbit and many restaurants that serve traditional Maltese dishes promote rabbit as being their speciality dish, usually gaining a loyal clientele through word-of-mouth. Other dishes found on the menu in Maltese food speciality restaurants include the rather exotic kangaroo meat and quail.
Maltese bread is well known and loved by locals and tourists alike. Its hard crust hides a very tasteful, fluffy inside - perfect for a nice summer's day lunch with some sun-dried tomatoes and tuna for example. In many towns and villages, the local baker sells his bread by driving around the streets, delivering fresh bread to Maltese families daily.
The fertile fields worked by Maltese farmers produce an abundance of fresh fruit and vegetables, being sold at relatively low prices as a result, by green grocers who often set up shop at the side of main roads and busy places in all towns and villages. Certain villages, such as Mgarr in the Western part of Malta, organize an annual celebration of the year’s fresh crops, which is an event that is becoming increasingly popular throughout the island. Farmers show off their often record-surpassing sized fruit and friendly competitions are organized to “reward” those farmers whose fruit and veg are judged as being this year’s crème de la crème of local produce.
Fish is an important part of numerous dishes of Maltese food, as Malta is a nation surrounded by sea. Fish often takes centre stage in daily family meals but also on restaurant menus, with some establishments specializing in the preparation of various types of delicious fish and other sea food. In Malta, the village of Marsaxlokk is known as the fishing village, whereas Marsalforn in Gozo enjoys a similar status.
The courses
Would you like to learn to cook Mediterranean? At Future Focus School of Culinary arts, we can teach you to cook genuine Mediterranean dishes from home made pasta to tiramisu’, and from rabbit to chocolate mousse. Authentic cooking is about building the flavour from the ground up – from the moment you choose an ingredient to the techniques you use to bring the dish together. We can show you how to cook Mediterranean food easily and quickly, how to make your dishes taste and look exquisite and at the same time, we promise that each time you visit us, you will have an experience to remember.
Our Courses
All our courses are based on demonstrations and practical sessions. Our chefs who have all worked in professional kitchens in Malta are passionate about sharing their knowledge and are the best in their class.
The courses are all tailor-made according to our clients’ requests. Please contact our office for more information.
Other Courses
Food Handling Courses Category A and B
North Warwickshire & Hinckley College students after they had prepared a dish of local rabbit.
Tim Hammerton, Project Development Manager at NWHC said the following about Future Focus:
I have to say that they have been really impressive, in terms of the build up and the way that they have adapted to meet our change in numbers and putting our students at the heart of what they do. If any of your organisations are looking for a mobility partner this year, I would recommend that they contact Rosanne at Future Focus.
Tim Hammerton
Project Development Manager
North Warwickshire and Hinckley College
Tel: 024 7624 3501
website www.nwhc.ac.uk |
