Gastronomy Gibraltar – 2005

A Set of Four Stamps were released on 31 Mar 2005 on theme Gastronomy. All stamps are of 47 Pence each. 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.

Popular sweet ‘Sherry Trifle’ from Britain. It IS made with strawberry jelly, custard, whipping cream, sliced peaches and ‘Boudoir’ biscuits soaked in Sherry cream.
The four 47 Pence stamps are listed.

GIBRALTAR 2005 – GASTRONOMY