International Cuisine Night

Citing KSU’s portal, “The date chosen for the event, the 17th November, is no coincidence. In fact it is one of the most important dates in the students’ movement history. It is the International Students’ Day!”

This day reached its climax through a fusion of gastronomical diversity, where a plethora of pleasantly decorated dishes enhanced the KSU Office Room with a medley of smells. Among the various traditionally laid-down tables, there stood the one from Gozo, displaying the genuine Gozitan food with its unmistakable homemade taste. Maltese and foreign students were all immersed in a heavenly savouring, as they were trying the golden-crunched Gozitan ftira, the freshly baked Gozitan bread with tomato paste and capers, all lying temptingly among peppered cheeselets, sundried tomatoes and local olives. All the students were enticed to try the local speciality of snails cooked in a Mediterranean sauce, and to top it all up, students were left with a syrupy taste of the Gozitan nougat.

The GUG executive would like to forward its gratitude to Mario Mifsud for his help, Vella’s Confectionary, Gozo, for the mouth-watering nougat, Maxokk Bakery for the ftira, Paul Andrew Vella for preparing the snails, and last but surely not least Danica Cassar for allowing space for the GUG table.

Following such a night’s success, the GUG executive is willing to hold together with KSU a local food event on a larger basis.

Updated on November 26 th, 2008

 

 

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