BARON GOZO BLOG
OUR GUIDE TO A GOZO TASTE EXPERIENCE
Posted on July 24, 2016 by Baron Holiday Homes
No visit to Gozo can be complete without tasting some of the island’s wonderful home-grown produce and delicious local specialities full of Mediterranean flavours. Eat like a local and you’ll add an extra dimension to your holiday on Gozo.
Traditional farming methods combine with recipes handed down the generations to create a unique gourmet Gozo experience – from local bakeries selling wonderful bread and pastries to restaurants serving mouth-watering Gozitan and Maltese dishes.
Local cuisine – reflecting Gozo’s history
The cuisine of the Maltese islands comprises a sumptuous mix influenced by the different cultures that have washed over the islands over the centuries. You’ll find a robust Mediterranean cuisine with echoes of Arabic, North African, Sicilian and other European flavours.
The range of natural produce on Gozo includes a wide range of vegetables, fruit and fish, plus sun-dried tomatoes, organic sea salt, organic olive oil, herbal liqueurs, jams, cheese, wines and beer.
While you travel around Gozo be sure to look out for (and sample) some of these:
Savoury snacks & main courses
This photo of Rexy’s Bar and Restaurant is courtesy of TripAdvisor
- Ġbejniet – Gozitan cheeselets made from sheep’s milk. Similar to ricotta, these mini-cheeses can be served fresh (sometimes with drizzled local honey), dried, or marinated and peppered.
- Bigilla – broad bean paste, often served with local crusty bread, or Galleti (Maltese crackers).
- Pastizzi – Malta’s favourite breakfast/morning snack, comprising flaky pastries filled with cheese or a pea mash.
- Ftira – Gozo’s version of pizza, made with bread dough and filled with potato and Ġbejniet, or a mix of potatoes, tomatoes, capers, onions, tuna, and anchovies.
- Ħobż biż-żejt – a popular snack, comprising a thick slice of crusty Maltese bread rubbed with fresh local tomatoes and topped with mint, cheese, anchovies and local olive oil.
- Minestra – a thick vegetable soup similar to minestrone – perfect for cooler evenings.
- Zalzett – a Maltese sausage flavoured with coriander.
- Ravjul – Gozitan ravioli, pasta usually filled with ġbejniet cheese and served with a tasty tomato sauce.
- Aljotta – a delicious garlicky fish soup.
- Kisksu – bean soup made with pasta, available in March & April.
- Bragjoli – beef olives.
- Fenek Imtektek – hearty slow-cooked rabbit with olives, garlic & rosemary.
- Pulpetti tal-Vopi – patties filled with Bogue (a local fish).
- Fresh seafood – local delicacies include prawns, mussels, octopus, cuttlefish, squid, tuna, and many more. Lampuki (or dorado) is a seasonal favourite of Gozitans and is available from September to November.
Desserts and sweet pastries
- Cassata – ricotta-filled sponge with marzipan.
- Imqaret – diamond-shaped pastries made with dates, figs and honey, delicious with a cup of coffee.
- Qubbajt – Maltese nougat enjoyed especially during village festas in the summer.
- Kwarezimal – traditional biscuits eaten during Lent, made without eggs.
- Figolli – an almond cake traditionally served during Holy Week/Easter.
- Qassatat – These cheese and raisin-filled pastries are popular on Good Friday although served all year round.
- Qagħqa tal-appostli – a large bagel with almonds on top, made by Gozitan bakers during Holy Week/Easter.
- Torta ta’ San Martin – a cake baked in November for St Martin’s feast, made with dates, walnuts and hazelnuts.
- Qagħaq tal-għasel – honey or treacle rings traditionally served at Christmas.
Whatever time of year you decide to visit our lovely island of Gozo – you’ll be sure to fall in love with our delicious food. As we say here – L-Ikla It-Tajba (Bon Appetite)!
Our pick of the best bakeries on Gozo
Posted in Local Cuisine