It was the Italian Cultural Institute in Valletta; the Magic Box was opening for the last time before the summer break – and joy of joys, out came the pizza! Now here was a subject we could really get our teeth into. (Sorry about that, I just couldn’t resist the temptation)

This was the Magic Box that I and, judging by the huge attendance, many others had been eagerly awaiting. I have extensive experience on the receiving end of wonderful pizzas but sadly I’ve been on the receiving end of some poor ones too: my own. Perhaps tonight would change all that.

We filed into the Institute at the allotted time, tingling with eager anticipation. We were each handed a number: surely the crowd would not be so big that it would be restricted? A knowing smile from Dr Porcheddu told us no; all would be revealed later, if we didn’t leave early. Leave early Dr Porcheddu? That was never going to happen; a completely full house stayed to the final word and five lucky winning numbers were given vouchers for a pizza in Lo Spuntino. Disappointingly, mine wasn’t one of them.

The evening started with apologies from Cristiano Bagnaschi, who was unable to attend. Never mind, Carmelo Fiore, the Pizzaiolo, was here and Dr Porcheddu stood in extremely well.

She started with the etymology of the word “pizza” itself. There are nearly as many versions of the word’s origin as there are pizzas today. One favoured by the Lettore was that it came from the Old High German word “pizzo” or “bizzo”, meaning mouthful; a word which was probably brought to Italy in the middle of the 6th century AD by the invading Lombards.

The Lettore continued by giving examples of pizza, or something similar, already existing centuries before it became popular; quoting from Cato the Elder and even Virgil in the Aeneid. Interestingly, from excavations, it was discovered that examples of early “pizzerias” existed in Pompeii: shops with marble slabs and tools used to prepare pizza. Of course we heard of the origins and popularisation of pizza with the Pizza Margherita, cooked in Naples by Raffaele Esposito and offered to Queen Margherita and King Umberto I; famous not just for its taste but also for its patriotic colours.

The arrival of tomatoes into Europe from the New World in the 16th century made all the difference. Before that people could only dress their “flat bread” with herbs, lard, garlic, but by adding fresh tomatoes they made their “pizzas” much more attractive, and in the end Naples really became the place to go to taste a good pizza. Even nowadays the traditional pizzas in Naples are Margherita and Marinara.

Pizza migrated to America with the Italians in the latter half of the 19th century, where it was sold in the streets, in the traditional way, in copper cylindrical drums with charcoal burning from the oven to keep it warm. After the Second World War returning GI’s, who were in Italy, loved pizza so much they started looking for it back in the States and it was then that pizza really became a global phenomenon.

As we all know, in America pizza falls into two categories: thick Chicago style and the thinner New York pizza. But as any Italian will tell you, Italian pizza falls into two categories: Italian pizza and the rest of the world! So it was time for the star of the night, Carmelo Fiore.

Dr Porcheddu donned her red apron and joined Carmelo at the table. And with the assistance of Dr Salvatore Schirmo they started preparing fresh pizza, Italian style.

We all leaned forward expectantly; this was the part we really came to hear. Everyone wanted to know everything, and the questions came thick and fast. Carmelo handled all with aplomb. He answered all our questions and added a few details and tips himself, all the while expertly crafting a couple of fine looking specimens.

I didn’t know that I had to slice my vegetables very thin and not place many in the centre; they turn the pizza soggy. If you want to know more secrets well, you should have been there. If you weren’t, why don’t you pop in to see him in Lo Spuntino and ask him yourself; it’s near the University. And while you’re there, try his pizza - it’s fabulous.  

Finally the questions were answered and the pizzas were prepared. There was only one thing left to do. Open the wine and serve the pizza - samples of Carmelo’s pizza of course. We fell on the pizza and surrounded Carmelo, Anna and Salvatore. So many thanks for a wonderful evening, yet still so many questions for Carmelo.

So has the first half of the year’s Magic Box programme lived up to the Director’s expectations?  “It has exceeded everything we hoped for. The Institute has re-engaged with the people of Malta, we have had really interesting guests and tonight…… well, I have never seen so many people at the Institute!” a jubilant Dr Schirmo said. “But Dr Porcheddu is the real star here, it’s her Magic Box”

Indeed it is; so is the Lettore happy and is there more to come after the summer? “As Salvatore says, we really didn’t expect such a good reaction. But it shows that the people of Malta have a special place in their heart for Italy and things Italian” replied Dr Porcheddu.” And the future? Dr Porcheddu smiled, “Ah, well we are working on a few surprises for 2014, but there’ll be plenty more evenings of fun this autumn. Will you be coming?” Of course! Whoever said you can have too much of a good thing, never went to the Magic Box!

I know I speak for all in saying that a huge “thank you” must go to the Institute, Dr Schirmo and, particularly, to Dr Anna Porcheddu for all her efforts. And if Carmelo or Cristiano are reading this in Lo Spuntino, I’ll be in tomorrow for my Pizza Vegetariana.