The Mediterranean Culinary Academy (MCA) has just announced its new programme of courses and workshops, which are set to start next month. The vast range of techniques, dishes and cuisines tackled bear testament to the entity’s ethos.
The programme includes four four-lesson courses that give participants a better understanding of the regional cuisines of coastal France and Spain, Italy and the Maghreb and Arab Levant, respectively. These are complemented by one-off workshops in culinary basics (choux pastry, summer pan roasting, risotto, and lampuki), as well as pasta-making workshops on how to make tortellini or traditional Maltese ravioli.
The programme is headlined by the Cooking and Culture in Valletta workshop, which delves into how Maltese cuisine evolved through the country’s geographical location and the relationship the island has with her neighbours. Perfect for both locals and tourists, the workshop also gives participants a taste of wine made from an endemic variety of grapes.
“All our courses and workshops are given by our team of chefs, with some also featuring experts and practitioners,” Mr Pace continues. “The aim, ultimately, is to inject the joy back into cooking and eating, and to show how following the natural, seasonal food cycle does not limit us but rather expands our possibilities.
“In fact, these courses are ideal for anyone who has to wear the chef’s hat at home or who would like to diversify or expand their collection of recipes,” he adds.
With the four-lesson courses commencing at various intervals between the beginning of October and mid-November, and workshop dates to be announced soon, there is a lot to look forward to for both gourmets and those simply looking to better their culinary understanding or skills.
Those interested in applying for one or more of these workshops, can do so on www.mcamalta.com or by sending the MCA team a message on Facebook.
