Valorising Malta's gastronomic heritage

Location: Maltese Islands

Time frame: 2012 - present


Being at the centre of the Mediterranean, the Maltese Islands were always perceived as a melting pot of different cultures brought about by the archipelago's rich history. This brought about a distinctive identity and our gastronomy, amongst other things, should be a testament to this heritage.

However in today's fast-paced way of life, reality is very different. Convenience is paramount, while taste, authenticity and traceability are placed on the back burner. There are many aspects to Maltese gastronomy that need to be taken care of, including the direct relationship with agriculture, but here we're focusing on our raw products and 'traditional' dishes - the final product that go into our plates.

Along the years, we've come across a number of these products and recipes and gradually, sometimes unknowingly, we started raising awareness and cultivating interest. While digging up on particular subjects, it is evident that there have been alot of individuals who carried out in-depth research, but at times the information is very sporadic and isolated.

Our aim is to assist in re-discovering authentic Maltese gastronomical roots while promoting ethical and sutainable food production.

  • Ġbejna - Malta's sheep's milk cheese  
  • Extra Virgin Olive Oil
  • Sea Salt Crystals
  • Pure Honey
  • Girgentina - indigenous white grape variety
  • Ġellewża - indigenous red grape variety