Matty Cremona is an accomplished cook and food history writer. She has written four books and numerous articles about the history of food and the context of dining in Malta. Her knowledge of Malta’s food history, honed through years of research both in the archives and in her kitchen, has revealed new information and translated these old writings into modern-day doable recipes.

The interest in food, what it means and how we prepared and ate it in the past, is universal. But Matty Cremona takes this interest to a new dimension. Her excitement at her subject enthuses all who listen to her. For those of us lucky enough to have actually tasted the food she prepares based on recipes she has discovered in the archives, the experience is exceptional. For those who cannot partake of her dishes, Matty’s books gently guide us on forays into the past while advising us how to recreate these recipes with ingredients easily at hand.

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