Gibraltar Post: Europa 2005 ‘Gastronomy’

Gastronomy reflects the diverse origins of a country through recipes passed down through generations, as is especially the case in Gibraltar. While there is both Spanish and British influence, the ethnic origins of most Gibraltarian recipes are mainly Genoese (Italy), Maltese and Portuguese.

The 'Torta de acelga' - spinach pie from Genoa, Italy, is prepared with spinach, eggs, garlic, cheese, olive oil, marjoram, chopped parsley and 'puff' pastry for the lining and the 'cover' we see in the image.

The 'Robalo a la parilla' recipe - grilled Sea-Bass comes from Portugal. The fish is prepared with chopped spring onions, parsley, lemon juice and olive oil. It is then grilled.

The 'Rolitos de ternera' - veal 'birds' from Malta is made with thinly cut veal, hard-boiled eggs and lean ham. The veal is rolled into a ball containing the egg and ham. It is normally served with peas and potatoes.

Lastly, we have the popular sweet 'Sherry Trifle' from Britain, made with strawberry jelly, custard, whipping cream, sliced peaches and 'Boudoir' biscuits soaked in Sherry cream. These are but four examples of our local gastronomy.

Technical Description
Design & photography: Stephen Perera
Food preperation & styling: Elizabeth Reyes
Printer: BDT Security Printers Ltd.
Process: Offset Lithography
No. of Colours: 4 Colours
Stamp size: 29.79 x 40.64mm
Values: 4 x 47p

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