Vol. 29 — Pastizzi, Rabbit and the Middle Sea
Malta
From Valletta to Gozo
Standfirst
A tiny archipelago in the middle of the Mediterranean, cooking with Sicilian, Arab and British hands at once — pastizzi at the corner bar, ftira on the beach, and rabbit stew for the family Sunday.
Chapter One
A kitchen at the crossroads
Malta cooks the way the islands look — golden limestone, blue sea, a small kitchen open to the terrace. Sicilian pasta traditions meet North-African spice, British sweet shops sit next to Arab bakeries, and everything is folded together by centuries of small-island memory.
A Maltese day starts with a warm pastizzo — a diamond of flaky pastry filled with ricotta or mushy peas — and a small espresso taken standing at the bar. By lunchtime it is ftira: a rustic round of bread stuffed with tuna, olives, capers and tomato, eaten with your feet in the sea.
The Maltese cook with what the sea, the goat and the pastry shop provide — and nothing more.
Chapter Two
The long fenkata Sunday
On the traditional fenkata, rabbit is stewed slowly in red wine, garlic and bay — first as a sauce for spaghetti, then as the main course. A whole afternoon, one animal, one long table.
Poster — Valletta
Poster — Gozo
Blanket — Mdina
Vol. 29 — Pastizzi, Rabbit and the Middle Sea — the pieces
Shop the Malta pieces
Everything photographed in this issue that is currently in the studio.
The Collection
The Malta Collection
Pastizzi, ftira, stuffat tal-fenek, lampuki pie, imqaret and Kinnie — the small-island kitchen of Malta, illustrated in one composition.
Keep exploring
Gifts & celebrations
Where Malta belongs
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