Euromed - Traditional Gastronomy In The Mediterranean - Set
Euromed - Traditional Gastronomy In The Mediterranean - Set for only GBP £2.06
The Postal Union for the Mediterranean (PUMed), forms part of the Universal Postal Union, and marks the Mediterranean region as a political, economic and social area. It operates in a region where economies and societies face common challenges and opportunities.
Members come together to develop projects that assist postal operators keep abreast of challenges the market poses. Each year PUMed organises a stamp issue among all its members, based on a common theme. This year's joint stamp issue is themed "Traditional Gastronomy in the Mediterranean".
Maltese gastronomy is closely linked to our long relationship with outside cultures. Although traditional Maltese food is seasonal and rustic, both our history and geography have made our gastronomy eclectic, allowing us to 'borrow' from Italian, Maghreb and other cuisines.
As a nation we are well known for having a 'sweet tooth' with wheat and sugar forming the backbone of our pastries. Therefore, MaltaPost's philatelic offering for PuMed 2020 portrays Maltese sweet delicacies. The first stamp depicts Biskuttini tar-Rahal or Rustic Biscuits. These traditional pastries consist of a unique blend of spices and aromatic herbs including ground cloves, caraway seeds and aniseed. They were sometimes prepared for special occasions such as christening parties. They are decorated with swirls of pink or blue icing and served with tea. Their aroma has come to be associated with quaint, old village bakeries.
Qaghaq tal-Gunglien (Biscuit rings with sesame seeds) are ring shaped biscuits made of flour with lemon /orange rind and a blend of aromatic spices with sesame seeds scattered on top. They are extremely popular with the locals and available at most bakeries and supermarkets.
Pasta Roza bil-Gewz tal-Indi (Coconut Lamington) has become a traditional sweet. It originates from Australia but Malta adapted it and given it a local flavour. Consisting of soft vanilla or butter cake, it is soaked in a strawberry syrup (as opposed to dipped in chocolate) and rolled in desiccated coconut. It is light and fluffy in texture and incredibly moist. You can't miss it on the counters of small village shops nestled under a veil of soft tulle!