The calamari caught locally are small and very tender in comparison to other neighboring countries .

This dish is very popular in September when lampuki are in season… you can actually savour the smell of the Mediterranean sea when frying fresh lampuki!

The first cauliflower of the season found in November is called “all-saints cauliflower, that of December is called “Christmas cauliflower” and the ones that come later, in March and April, are called “flower cauliflowers”.

This delicious dish is slow cooked to create a full-flavoured, tender meat stew.

The conventional Gozitan ftira (open pie) is normally found with potatoes, onions, fresh tomatoes and anchovies… below is a different version of the norm!

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!

Traditionally this fish soup was consumed on Fridays when the eating of meat was forbidden. All kinds of small bony fish can be used for this dish.

Cook pasta in a large saucepan of boiling salted water for 8 minutes. Add eggs to same pan and cook