Malta – a lot of a good thing

This little island, set in the Mediterranean twixt Italy and North Africa, has a gorgeous climate, friendly residents, a rich history and architecture to match; but I wanted to

know what the food is like, so off I went.

I’ve already written about the honey, olive oil and wine of Malta, but what are the principal dishes all about? What is the essence of Maltese cuisine and who is taking it to the next level?

Firstly let’s get one thing out of the way; the portion sizes here are epic… crazy huge and massively generous. I had to check that I wasn’t expected to eat the whole lot. Not exactly austerity and I certainly never condone wasting food, but that’s the culture and who am I to argue against that – especially with my appetite?

So let’s take you through a day chronologically; many Maltese, especially working men, often skip an early breakfast, choosing instead to go to drink sweet tea and eat one of the naughty pastizzis from any one of hundreds of shops offering them all over the islands.

I’m taken by my guide to ‘the best’ in Rabat, just below the walls of the incredibly atmospheric medieval city and ancient capital of Mdina – it’s called Crystal Palace, presumably not after the London footie team but some Moorish dwelling of old!

Now, pastizzi is essentially a flaky pastry pasty similar to the Cornish variety, and either filled with peas or cheese. I had both… and a sweet tea. The pastry makes for lovely, naughty eating with a strain on the morning metabolism for someone used to porridge, but the tea launches energies back up again.

Mdina is a glorious walled city (and the most sought-after postcode in the country) with winding narrow streets, elaborate balconies, bougainvillea-clad facades and horse-drawn traps (tourist traps!); only residents of the city are allowed cars, so it’s quiet, safe, clean and – with the honeyed-stone reflecting the burning sun – lovely.

After a gander around this UNESCO World Heritage Site, my thoughts were turning to lunch – apparently I was to have two. The first one of local produce created by chef Damian Ciappara at Commando in beautiful and sultry Mellieha in the north of the island next to where the fabulous Gennaro Contaldo was filming for Jamie’s Food Tube channel in the village square, and another, which I was dreading and will tell you all about in a mo’.

So off to Commando first, where Damian showcases the finest in Maltese produce; the amazing honey (read about my visit to the local hives), chutneys, vegetables and cheese.

Source:- Malta Tourism Authority