pasta master
EVERY SUNDAY, Maggie Vella would head to her small kitchen to cook two special dishes. One was a simple chicken-based soup that became known as ‘Nanna soup’; the other a baked pasta pie, called , a traditional recipe from her Maltese homeland. “Nanna’s timpana was a staple at family get-togethers as well as a regular dish at home,” says granddaughter Tamarah Pienaar. “My grandparents were very proud of
