Centre Travel

Stars for Charity 11th December, 2009 MFCC TA QALI - 8.00PM In aid of "Gesu Fil- Proxxmu" of Dun Gorg Grima A concert by the International Singer Hotline: 7934 5667 Helpline: 7755 5123 SMS: 5061 7365 www.ticket.com.mt

L-Ghonnella Restaurant Spinola Palace, Church Street, St. Julian's Tel: +356 2135 1027 /7970 1877 info@ghonnella.com

L-Ghonnella Restaurant Spinola Palace, Church Street, St. Julian's Tel: +356 2135 1027 /7970 1877 info@ghonnella.com

Hotel Riu Seabank **** A well deserve weekend breaks includes: 2 nights accommodation - Buffet Breakfast - Lavish Buffet Dinner - Sunday Buffet lunch - 10% discount on Spa treatments - free use of indoor pool - Steam bath....... Mtarfa Road, Mellieha Bay MLH 9063 reservations@seabankhotel.com www.seabankhotel.com - wwwriu.com

Regia Pasticceria San Domenico Erice San Domenico Tel: 0923 869420

Regia Pasticceria San Domenico Erice San Domenico Tel: 0923 869420

Ghibli Hotel Via Regina Margherita, 80 San Vito Lo Capo (TP) tEL: 0923 974155

Babel School of Languages via Duca della Verdura 33 - Palermo Tel: 091 5601108 Cell: 327 6223228 www.babelschool.org info@babelschool.org

Babel School of Languages via Duca della Verdura 33 - Palermo Tel: 091 5601108 Cell: 327 6223228 www.babelschool.org info@babelschool.org

Azienda Agrituristica Duca Di Castelmonte Dei F.LLI Curatolo **** Via salvatore Motisi,3 91020Xitta (TP) Tel: +39 0923 526139 Fax: +39 0923 883140 agriduca@libero.it P.IVA 0208680816 www.ducadicastelmonte.it

Azienda Agrituristica Duca Di Castelmonte Dei F.LLI Curatolo **** Via salvatore Motisi,3 91020Xitta (TP) Tel: +39 0923 526139 Fax: +39 0923 883140 agriduca@libero.it P.IVA 0208680816 www.ducadicastelmonte.it

Nocellara, Cerasuola, Biancolilla Pickling System : continuous cycle extraction system. Colour: green with golden hues Flavour: olive fruit flavour, slightly with artichoke and almond after-taste Consumption Suggestion: used especially raw, to enhance the flavournof any dish Oleic Acidita' : 0.4%

Maturation: 12 months in barrique Ageing: at least 4 months in bottle Organoleptic properties: ruby red colour, intense aroma of morello cherry, delicate vanilla notes; full - bodied, clean flavour fused with dog - rose. Vineyards: Kinisia - Trapani 100 m above sea level, about 3 - 4 km from the sea. Vertical trellis 4,000 - 5,000 vines per hectare. Alcoholic Content: 14% Serving Temperature: 16 - 18 C Food Accompaniments: red meats and small game, excellent with lamb Bottles: 0.75 litres

Roccagiglio Cabernet Sauvignon, Merlot Maturation: 10 months in barrique Ageing: 3 - 4 months in the bottle Organoleptic Properties: dark ruby red colour;intense aromas of soft red fruits which harmonise elegantely with the delicate spicy notes. The taste is full-bodied, decisive and velvety; a thick , long aftertaste. Vineyards: Rocca di Giglio - Valderice, Hilly zone 180/250 m above sea level. Vertical trellis 4,000 - 5,000 vines per hectare. Alcoholic content: 14.5 % Serving Temperature: 16 - 18 C Food Accompaniments: excellent with fatty meats and mature cheeses Bottles: 0.75 litres

Nero d' Avola Maturation: 4 - 5 months in stainless steel Aging: 1 - 2 months in the bottle Organoleptic properties: intense ruby red colour with purplish notes; enveloping, elegant aroma, intense flavours of ripe blackberry and soft, red fruits of the forest; excellent structure and harmony, good persistence Vineyards: Kinsia - trapani 100m above sea level, about 4 km from the sea. Vertical trellis 4,000 vines per hectare Alcoholic Content: 13.5% Serving Temperature: 16 - 18 C Food Accompaniments: excellent accompaniment to red meats and medium mature cheeses. Bottles: 0.75 litres

Inzolia Grape variety 100% Inzolia Maturation in temperature -controlled vitreous cement tanks. Ageing 1 - 2 months Organoleptic Properties straw yellow colour, intense aroma of citrus fruit, ripe yellow- fleshed fruit, a delicate hint of jasmine. Vineyards Kinisia - Trapani 100m above sea level, about 4 kms from the sea. Vertical 4,000 vines per hectare Alcoholic Content 12.5% vol Serving temperature 8 - 10 C Food Accompaniments : Ideal with fish and seafood dishes Bottles : 0.75 litres

250g fresh spinach or 125g frozen spinach, defrosted 400g flour pinch of salt 3 eggs Wash the fresh spinach and steam, then reduce into a puree'. In a bowl, put the flour, salt. Make a well in the centre, drop the eggs and then the spinach, knead until you have a soft dough. leave to rest in clingfilm for 30 minutes. Roll pastry very thin. Can be used for lasagne or cut into thin ribbons.

1/2 onion, chopped 300g pumpkin 15g butter Grated cheese Cut the pumpkin into small cubes and simmer in a little salted water to cover for about 5 minutes, until just tender, then drain. Fry the onion in butter until soft and add the diced cooked pumpkin. Serve the pasta with grated cheese.

500g pumpkin, weighed with seeds and skin removed 250g flour, or more as needed 4 egg yolks salt & Pepper Wrap a 1/4 of the pumpkin in foil and bake in oven for 1 hour (200C, 400F or gas mark 6) Mash to a puree' and season with salt and pepper. In a bowl, put the flour and egg yolks and pumpkin puree', knead for about 10 minutes, until dough is elastic, if it is too sticky add some more flour. Wrap in clingfilm and leave to rest for about 30 minutes. Roll pastry as thin as possible and cut the sheets into very thin ribbons. When needed boil the pasta into plenty of boiling water until al dente . Wrap a 1/4 of the pumpkin in foil and bake in the oven at 200C (400F gas mark 6) for 1 hour. Mash to a puree' and season with salt and pepper. Put the flour in a bowl with the egg yolks and the pumpkin puree'. Mix well and knead for about 10 minutes, until the dough is soft and elastic, adding flour if it is too sticky. Wrap in clingfilm and let it rest for 30 minutes. Roll...