Maltese domestic life
DOMESTIC LIFE
Density of population brings with it both noise and a lack of privacy.
Neither of these appear to bother the Maltese. Only in their own home do
they treasure quiet and privacy. Once outside, they bask in the crush of
cars and people and the cadenza of horns, noisy talk, and church bells.
The Maltese have an extended home; the city streets are part of their
living room and they are friendly and gracious to everyone (the Maltese
have a phenomenal memory for names and faces). The church is their second
home, a place for help and prayer, thanksgiving and consolation.
Maltese cooking and hospitality is probably best symbolized by sourdough
Maltese bread and white fresh Rikotta cheese. Simple and honest,
these foods are a part of almost every meal and form the edible
centerpiece of the table. They are not only sustaining in themselves but
also represent a blend of tastes and textures that would cause a Maltese
mouth to water anywhere in the world. The crusty white sourdough bread
shaped in a gentle golden oval, eaten with creamy mild Rikotta
cheese, may form the appetizer, the main dish or merely a side dish of any
meal. Add a glass of Maltese wine and you have the quintessence of
hospitality.
The delicious aromas that pour forth from Maltese kitchens belie their
tiny size. Sideboards and open shelves store groceries and utensils, while
a small refrigerator holds perishables. Maltese enjoy fresh seasonal
fruits and vegetables and prefer to shop daily in nearby stores for their
needs. Although supermarkets and a wide range of prepared mixes are slowly
changing old ways, the pot of soup simmering on the small petrol stove is
so much a part of the meal pattern (and the aroma of Malta) it is
difficult to visualize it being preempted by a cold sandwich for lunch.
Freezers for the home and small kitchen appliances such as blenders,
pressure cookers, and so on, are not common in Malta. Baking is usually
done in commercial communal ovens, carefully watched over by the local
baker.