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A Sweet New Malta Record


168 Cannoli in 5 Minutes at Palazzo Preca



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Malta Sets a Delicious New Record — And Palazzo Preca Was There



On 10 November 2025, Malta woke up to a sweeter island than usual. During a live broadcast on Bonġu Malta, a talented team—including members of the Palazzo Preca family—set a remarkable new record: 168 perfectly filled cannoli in just five minutes.


This moment was not only a fun culinary challenge but a celebration of Maltese tradition, craftsmanship, and the spirit of collaboration within our local food community.



The Record: 168 Cannoli, 5 Minutes, Pure Maltese Passion



The challenge required precision, teamwork, and a deep love for traditional Maltese sweets. Each cannolo was crafted at around 8 cm in length and 3 cm in diameter, contributing to a total weight of 8.4 kg of pure ricotta-filled indulgence.


For us at Palazzo Preca, this record goes beyond numbers. It represents the joy of keeping culinary heritage alive—a value that guides everything we do in our kitchen, from fresh local fish to seasonal produce



Why This Record Matters to Maltese Cuisine



Cannoli are more than just a dessert. They’re one of the most beloved symbols of Mediterranean hospitality—simple ingredients elevated through skill and tradition.


This achievement highlights exactly what we strive for at Palazzo Preca:


  • Craftsmanship – celebrating handmade, artisanal food

  • Community – working together to create unforgettable moments

  • Tradition – honouring Malta’s rich culinary identity



Just like our homemade dishes—whether it’s our signature tortellini or our daily selection of wild local fish—this record is a reminder of how food brings people together.



A Moment of Culinary Fun



Events like this show the playful, passionate side of Maltese gastronomy. As chefs and restaurateurs, we know that food is not only to be tasted but also enjoyed as an experience.


The energy was electric, the ricotta was flowing, and the island proudly watched as a new culinary milestone was set.

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