Well Easter is just a few weeks away and I’ve finally recovered from Mardi Gras a month ago.
As you know, Mardi Gras and me get along just fine. I’m a big fan. The color, the naked breasts, the pageantry and the naked Breasts are all a big part of the pre-Lenten revelry. And although Mardi Gras in New Orleans and Carnival in Rio are world class, there a few hot spots throughout the world that celebrate with dancing in the streets, rowdiness, brawls and orgies.
General mayhem during Carnival is celebrated in Malta, a very small southern European country on the Mediterranean. That should say enough about the perfect setting for Mardi Gras. Topless French Babes, the exquisite food and crusty bread.
South of Sicily and north of Libya this tiny country is one of the world’s smallest (122 sq. miles) and most densely populated. It is so small that the Maltese army recently volunteered to help out in the Ukraine but needed a ride to get there.
But aside from the Maltese Falcon, the cuisine of Malta is also world class. To celebrate Carnival, Maltese bakeries churn out Prinjolata, a towering white cake similar to the King Cake of New Orleans.
The real local dishes however bear the unmistakable signature of the Mediterranean. Sheep’s milk cheese, local wines and veggies all combined to bring out the Med-tech flavors of the islands.
The majority of Mardi Gras action takes place at the Renzo Piano city gates in the country’s capital of Valetta. But even more macabre interpretations take place in the nearby islands of Gozo and Nadur.
So when you put on the ornate costume, get stupid drunk and make an ass out of yourself, take some time to savor the local cuisine from the artichokes, to the marrow to the aubergines.
The list highlights some terrific local recipes and gives a glimpse of the pristine island and of course, Carnival in Malta.