Issue link: https://maltatoday.uberflip.com/i/946236
maltatoday SUNDAY 25 FEBRUARY 2018 37 Travel We're very poor in mammals here and, bats aside, even the few we have were largely brought over – deliberately or accidentally – by humans. One group is very native, though: the shrews. Shrews are among the smallest mammals on earth, dwarfs even when compared with mice, with whom, incidentally, they are not related despite the general resemblance. Shrews are predators and have no interest in our grain stores; they are far more excited by the scent of juicy worms, crickets, slugs and other invertebrate that cross the path of their long tapering nose. We have two species of shrew in Malta: one on the main island and one in Gozo. The Gozo species is the Sicilian shrew (M. bugeddum ta' Għawdex) so called because it is endemic to just Sicily and Gozo. It occurs in various habitats, though it prefers coastal areas. Since it's tiny and secretive, very few people have ever seen this minuscule marvel. It is, nonetheless, a protected species. An odd one this month: fresh garlic, also known as green garlic or spring garlic. Fresh garlic is actually the young version of the garlic bulb as we know it. Before the bulb separates into cloves, it starts out as a green plant, with a bulb, stalk and leaves, much like its sibling the spring onion. If left in the soil long enough they will also develop garlic scapes, the plant's flower buds, which are edible too. FoE Malta published the AgroKatina report about the local fruit & vegetable supply chain, and the pocket guide highlighting when local fruits & veggies are in season. Find out more on www.foemalta. org/agrokatina, where you can also order a free copy of the pocket guide. 598. SICILIAN SHREW Visit Friends of the Earth's website for more information about our work, as well as for information about how to join us. You can also support us by sending us a donation - www.foemalta.org/donate GREEN IDEA OF THE WEEK 501: Find out more and try our tasty garlic butter recipe: www.foemalta.org/fab/garlic Text Victor Falzon Photo Gilbert Haber What's in season - February BEST LOCAL THING Take a moment to travel just outside the city and visit Jerez de la Fontera, famous for it's sherry wine production and the Royal Anda- lusian School of Equestrian Art. Marvel at the choreography of this authentic horse ballet, based on the traditional and cowboy methods of taming wild horses, all set to Spanish music. Comparable to the Spanish Riding School in Vienna, the Royal Andalusian School of Equestrian Art is devoted to conserving the ancestral abilities of the Andalusian horse, maintaining the classical traditions of Span- ish baroque horsemanship, preparing horses and riders for international dressage competi- tions, and providing education in all aspects of horsemanship, coachdriving, blacksmithing, the care and breeding of horses, saddlery, and the manufacture and care of horse harness. BEST SPOT FOR A NIGHT OUT The history of flamenco is open to much debate, though, one thing historians agree on, is that it originated in Andalusia in southern Spain. Flamenco is still very much a part of nightlife in Seville and many a show is put on in the flamenco style. Places of note are Casa de la Memoria, that put on a nightly show of guitar, singing and dancing. Casa del Flamenco is a beautiful venue where the show takes place on the internal patio of a building nestled in the Santa Cruz neighbourhood. With no microphones or amplification, this is as close to the real deal as you will get. Bullfighting is as much a part of Seville life as ever, with the bullfighting calendar going of from March or April until late Septem- ber at the iconic Plaza de toros de la Real Maestranza de Caballería de Sevilla. With a seating capacity of 12,000 this is the place where bullfighting moved from horseback to foot and many of the cherished theatri- cal traditions of the matador evolved. If you'd rather not watch the spectacle, opt instead for a visit to the museum including the chapel where the matadors pray before the fight and the infirmary where they are patched up afterwards. WHAT TO EAT The Sevillianos are not big on vegetables but if you're a fan of stewed meats then this is the place for you. Nothing goes to waste in Seville and you'll find a variety of cuts that aren't usually served anywhere else. Trotter, tails and cheeks, these are all slow cooked and served with fries, or smaller portions served at tapas bars. Rabo/cola di toro or bulls tail is divided into segments and cooked in red wine, stock and vegetables resulting in meat so tender it falls off the bone at the touch of a fork. The bars around the historic bullring are the best places to try this traditional dish. For the most decadent of tapas, try the fla- menquines, similar to croquetas, these meaty snacks are made with slices of Iberian cured ham with chunks of goat cheese, rolled in pork loin, dipped in beaten egg and breadcrumbs and deep fried. Though not big on sweets, the Sevillianos are pretty fond of torrijas – their own take on French toast, dipped in honey and can be found gathering around pastry shops in the after- noons. BEST SPOT TO WIND DOWN AND ENJOY NATURE Seville's principal green area is the Maria Luisa Park. Originially part of the gardens of Palace San Telmo, the grounds were donated to Seville in 1893 by the Infanta Luisa Fernanda, Duchess of Montpensier. Each and every path way leads you down to a pleasant surprise, whether an orna- mental pond, pavilion, sculpture or tiled fountain. The history of flamenco is open to much debate, though, one thing historians agree on, is that it originated in Andalusia Marvel at the choreography of the authentic horse ballet at the Royal Andalusian School of Equestrian Art The Maria Luisa Park is Seville's largest green area Though not big on sweets, the Sevillianos are pretty fond of torrijas – their own take on French toast