Food Culture and Tradition

Food, People and Culture Resources

Category: Malta

Maltese Food and Culture

FOOD AND CULTURE OF MALTA Homer called it “the navel of the sea” and most maps show Malta as a dot in the Mediterranean between Sicily and the North African coast of Tunisia. Actually, Malta is an archipelago of several islands, the three largest and inhabited ones being Malta, Comino (named for the abundance of […]

Foods in Malta

MALTESE FOODS DAIRY PRODUCTS With fresh milk for drinking, canned milk for tea and coffee and the daily use of cheese with bread or as part of a sauce or casserole (pasta dish), milk is obviously high on the list of priorities. The famed pastizzi or Maltese cheesecakes may be large or tiny and although […]

Domestic Life in Malta

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, […]

Meals, Customs and Foods Commonly Used in Malta

MALTESE MEALS, CUSTOMS AND FOODS COMMONLY USED MEALS AND CUSTOMS Maltese restaurants, snack bars, coffee shops, and street vendors satisfy the taste whims of most tourists, but the Maltese prefer to eat hearty simple, well-seasoned food at home. Breakfast for most is a small light meal of bread and cheese, honey and ham accompanied by […]

Special Occasions in Malta

MALTESE SPECIAL OCCASIONS Together with special family occasions such as weddings, christenings, birthdays, and funerals, the Maltese calendar includes Roman Catholic festivals, national holidays, and many local festas. It would be difficult to spot a time of year when nothing exciting is happening. Special occasions are the time for sweet treats more than special main […]

Glossary of Foods and Food Terms in Malta

MALTESE FOOD GLOSSARY AND FOOD TERMS Aljotta: the least expensive and least appealing fish is poached in a court bouillon, reserved and kept warm to be served as a second course. This fish broth (court bouillon) is then enriched with well-fried chopped onion and garlic, and seasoned with tomato paste and fresh marjoram. A handful […]

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