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The Inquisitor’s cook-along sessions are back!
The Inquisitor’s cook-along sessions will be resuming on 27 May, with a webinar focusing on honey during the 17th and 18th centuries in Malta, as well as a recipe fit for a pope.
The session by Heritage Malta, is being held in conjunction with Taste History and its multidisciplinary team of food historians, chefs and curators who have, in the past few years, seen Heritage Malta present unique historic culinary experiences.
The upcoming cook-along session, which would be the seventh, will go online and will begin with a short feature on the history of honey in Malta, followed by the actual recipe and then, an opportunity for participants to ask questions, which will be answered by a panel of experts.
During the introductory feature, Noel Buttigieg, who lectures about the heritage and culture of food at the University of Malta and Kenneth Cassar, the senior curator for ethnography and the arts within Heritage Malta, will give a brief overview of the history of beekeeping in Malta and the various uses of honey along the centuries.
Chef Joseph Cassar will then make use of an 18th century recipe to create Pan Papato, a sweet made with several luxurious ingredients, for aristocratic tables, and possibly even the precursor of today’s Christmas cake. All cook along recipes are based on archives located in Malta and in this case, a 1748 recipe manuscript was consulted.
It’s also known that Pope Alexander VIII, formerly known as inquisitor Fabio Chigi residing at the Inquisitor’s Palace in Birgu, had a recipe book written by his chef during his papacy, which included a Pan Papato recipe.
Following the recipe, participants can pass on their questions to Noel Buttigieg, Kenneth Cassar and Joseph Cassar