There was more than enough food to tickle the palate at the Institute of Tourism Studies on Monday, when the first Comenius European Food Festival was held, after an opening ceremony by a traditional brass band made up of ITS students and staff.

The festival, involving teams from the Netherlands, France, Norway and Hungary in addition to a team from the Institute of Tourism Studies, was declared open by Mr Reginald Abela, Executive Chairman ITS.

In the afternoon students from all countries under the guidance of their respective lecturers prepared typical dishes. These included:-

•Bigilla u galetti, Qassatat tal-gbejniet u ful, Ross fil-forn, Balbuljata bil-ful u hobz mixwi u Gelat tal-farkizzan u xkunvat from Malta.

•Mouchade charentaise (mussels), Farci poitevin (stuffed cabbage), Mojettes (white beans) and Toureau fromager (cheese cakes) from France.

•The Dutch menu included Kroketten and bitterballen, Onion carrot stew and stewed beef, Dutch speculas with almond filling, and semolina pudding with red currant sauce.

•The Hungarian team prepared Juhasz lapenska, paprika chicken with dumplings, paprika potato with lesco and kolbassa and Bereg cheese bits.

•On the other hand the Norwegian team prepared smoked salmon, lamb and cabbage stew, meatballs in brown sauce and caramel pudding.

Students and lecturers from the five countries had the opportunity to taste and discuss the various offerings. The festival focuses on the health aspect of food and particular attention is being given to the dietary properties of traditional dishes.

The festival continued on Wednesday with educational visits for all participants followed by a traditional Maltese evening at the Pembroke Suite Restaurant, which was transformed into a traditional Maltese pjazza ready for a festa.