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Gastronomy Guide to Malta

27th January 2020 - 5:21pm

St, Joseph's Church, Kalkara Malta

St, Joseph's Church, Kalkara Malta

The flavour of Maltese cuisine is the result of a 7,000-year relationship with the many civilisations who have occupied the Maltese Islands. A tantalising melting-pot of cultures including the Sicilians, Romans, Spanish and French have influenced the unique blend of Maltese cooking.


Traditional Cuisine

Visitors can enjoy local specialities including Pastizzi, a delicious savoury filo pastry filled with either rich ricotta cheese or mushy peas; Malta’s national dish Fenek, rabbit stew; Kunserva, concentrated tomato paste; Imqaret, sweet pastry packages filled with dates and spices; Ftira, Maltese bread; Maltese sausage and Gozitan cheeselet.


Foodie Experiences

The dynamic contemporary gastronomic culture that blends international cuisine with home-grown flare has influenced a number of mouth-watering food experiences for visitors. Malta is regarded as the land of honey and travellers can explore apiaries to understand the honey-making journey. Travel to Gozo and learn how to make Ġbejna; a delicious creamy cheese made using a combination of goat and sheep milk. A trip to Malta wouldn’t be complete without tasting Maltese olive oil; visit an olive farm to learn how it’s made.


The Xwejni Salt Pans in Zebbug, Gozo harvests salt during the summer months and is open for visitors to explore. Despite the generational gap, the harvesters of Xwejni have relied on the most traditional means possible to produce salt of such high calibre.

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