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Easter

Malta: Figolli (Marzipan-Filled Easter Pastries)

Since the Maltese language has been strongly influenced by Latin and Italian, it's possible that the word figolla (plural, figolli) is a worn-down version of the word figura, a form, shape, or image. Whatever the case, around Easter time in Malta, figolli are in every baker's window, and are also sold in shops and by various organizations to benefit charities.

Traditionally they were a post-Lenten treat intended mostly for children. The oldest shapes were of men and women (something like gingerbread men and women), and also fish and baskets -- possibly a reference to ancient symbols of fertility. But later other shapes started turning up -- ducks and bunnies, cars and butterflies. Whatever the shape, figolli are brightly decorated in icing and chocolate, and the biggest ones often incorporate a whole Easter egg (real or chocolate) wrapped in foil or paper.

Click on "read more" for the recipe.

Italy: Ciambellone

Ciambellone is an Italian version of the many Easter breads that occur across the continent, celebrating the cook's ability to have in the house (and eat!) the eggs, butter, sugar and other rich ingredients that are finally permitted again after the long Lenten fasting period. The bread is a sweet one, and heavy enough to be considered a cake.

The name ciambellone has over recent years come to mean almost any kind of ring cake, and appears in countless other forms containing chocolate and numerous other flavorings. But this is the most basic recipe.

When asked to select two of the most famous cakes in the country to send to the European Union's 50th birthday celebrations as the "national birthday cake", Italy chose the ciambellone as one of them.

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Malta

An overview of Maltese cuisine

At our own site, the first of a number of Maltese recipes:

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