Ładowanie…
Ładowanie…
Pastizzi, ftira, imqaret, hobz biz-zejt. Maltese street food is not artisanal burgers. It is food that has fed a nation for centuries.
Maltese street food is not trendy avocado burgers. It is working people's food — it should give you energy, have flavour, and cost next to nothing. It has been doing exactly that for centuries.
Filo pastry filled with ricotta (tal-irkotta) or curried peas (tal-piżelli). 50–60 cents. Hot, crispy, fatty and brilliant. Details in the dedicated article.
A round bread (tyre-shaped), crispy like ciabatta but denser. Filled with: kunserva (tomato paste), tuna, olives, capers, onion, sometimes cheese. Listed on UNESCO's Intangible Cultural Heritage. Found in every pastizzeria and bakery.
The simplest thing in the world. Fresh Maltese bread (ftira), rubbed with raw tomato, drizzled with olive oil, sprinkled with salt and perhaps capers. The vegetarian version of a Maltese sandwich. Tastes like holidays.
Fried pastries filled with dates flavoured with aniseed, orange peel and cinnamon. Warm, sticky, smelling of the Orient. Buy them at markets, festas and from street vendors in Valletta.
Highlights from Robert Maklowicz's travels
Pastizzi — Malta's culinary icon
“Pastizzi to najprostsze i najbardziej demokratyczne danie na Malcie.”
Fenek — Maltese rabbit stew
“Królik po maltańsku to nie tylko danie — to akt buntu i smak wolności.”
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Every article is built from real tourist discussions and enriched with tips from Monika and the community.