popular after the lifting of restrictions in the late 18th century (and by which time the indigenous breed had multiplied and prices dropped) and the domestication of rabbits, a technique which could have been imported from France thanks to the French Knights. The popularity of pork and its presence in various dishes could be attributed to Malta being on the edge of the Christian world. Consuming a food which is prohibited in the Muslim culinary culture could have been a way of self-identification by distinguishing oneself from the other. In addition to pork dishes (such as grilled pork cuts or stuffed flank) and the exclusive predominance of pork in indigenous Maltese sausages, adding some pork to dishes such as kawlata (a vegetable soup) and ross il-forn (baked rice) has been common practice in the Maltese vernacular cuisine for centuries. For the Café Europe event held during the Austrian Presidency of the EU in 2006 the "representative" Maltese pastry chosen was the maqrut. Variations Regional Despite Malta's small size there are some regional variations. This is especially the case with Gozo. This is evidenced in some names such as the Gozitan cheeselet (ġbejna t'Għawdex) and ftira Għawdxija, flatbread topped or filled with potatoes or ġbejniet with eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients. Other Gozitan variants include the use of ingredients. Gozitan cheeselets, for example, are used as filling for ravioli instead of the usual ricotta. Seasonal The strongest seasonal variations are seen in desserts and sweets. Prinjolata, kwareżimal, karamelli tal-ħarrub, ftira tar-Randan, figolla and qagħaq tal-għasel are all examples of sweets associated with a particular season. Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki were a popular dish during this period as were stewed snails (), stuffed artichokes () and fritters () of ġbejna, vegetables or fish (particularly whitebait and salted cod). During the Holy Week bakers also bake a large bagel typically studded with some almonds on top called qagħqa tal-appostli (lit. apostles' bagel). Usually coinciding with the spring, there are also seasonal variations to certain dishes at the time of Lent as in, for example, adding fresh broad beans to dishes such as kusksu (a vegetable and pasta dish). During the month of November għadam tal-mejtin (lit. bones of the dead, in ) are prepared. These are a layer of marzipan sandwiched between sweet