Students at the Institute of Tourism Studies (ITS) have baked around 400 figolli in aid of charity. The figolli were made with different ingredients to take into consideration the different dietary needs of coeliacs, who need gluten-free flour, and diabetics.

The figolli were baked by students attending full-time courses at ITS and the EU-funded ESF 80 project for students with learning challenges under the supervision of their lecturers.

Most of the figolli were donated to the Kummissjoni Djocesana Zghazagh (KDZ) and are to be sold to raise money for the most needy youths in society. Around 90 were also donated to the Malta Diabetics Association.

University students in the fourth year of their Bachelor in Education course in home economics researched the nutritional value of figolli and issued three leaflets with the results of their research, including recipes on how to make gluten-free and sugar-free figolli. These are available from ITS.