In Gozo, this pie is still done using fresh cheeselets unlike in Malta where fresh ricotta is used. Like the two islands, miles apart… this is also reflected in the taste of this pie!

This omelette is very popular with children and is ideal for picnics or days at the beach. It is very easy to prepare and is normally served in slices.

Most Gozitan families grew their own cauliflower at home so the versatility of the vegetable is evident in the different recipes created, especially in the cold winter months.

Although this is not a traditional dish, it is nonetheless delicious especially during the summer months when rucola is in season.

This typical Gozitan dish was very often the start of Sunday’s lunch and frequently the start of children’s quabbles as to who will get the top, crispy, crunchy pasta!

Soak the lentils overnight in luke warm water. Fill a deep pot with the water, add the soaked lentils, the cooking oil and Three Hills Kunserva. Bring to the boil. Add all the vegetables and pork and simmer for around an hour. Add the Fresh Ħanini Cheeselets and continue cooking for another 30 minutes. Season to taste and serve with grated Ħanini Mature Pekorin Cheese.

Traditionally this wholesome soup is cooked during lent when brad beans are in season. The fresh cheeselets are commonly used in Gozitan cooking.

This typical summer platter gives evidence to our fresh, healthy and nutritious Mediterranean diet!