Sun-drenched and plonked in the middle of the Mediterranean, the islands of Malta and Gozo have formed a unique cuisine shaped by their geography and occupiers past.
The emerald blue coves and bays are stunning, and brimming with sea life. Seafood is consumed often but more as an everyday food rather than for festive occasions, when warm, iconic, hearty dishes such as timpana and bragioli are served.
Tomatoes abound in dishes, fresh, but also cooked into ragus or made into a paste to use on bread. Pasta dishes here can be likened to those in Sicily and Italy but with twists and turns. Examples are the vermicelli omelette, ghagin grieg (made like a risotto), or in kusksu, a soup which uses pasta beads. Marrows can be found at the corner store, year round,
