Food Calendar

Gozitan plates at this time normally consist of the following dishes.

Torta tal-Ġbejniet u Kapuljat (Cheeselet and Chard Pie)
A savoury pie made with ġbejniet (traditional Gozitan cheeselets), fresh chard, and herbs, wrapped in a flaky pastry. It’s a favorite during the Lenten season and springtime when fresh greens are abundant.

Ravjul bil-Ġbejniet  (Gozitan Ravioli)
Handmade pasta filled with ġbejniet and fresh herbs often served with a simple tomato sauce, olive oil, and fresh basil.

Soppa tal-Armla (Widow’s Soup)
A hearty vegetable soup made with fresh spring produce like broad beans, peas, and zucchini, typically topped with ġbejniet for added flavour.

Qassatat tal-Pizelli u Ġbejniet(Pea and Cheese Pies)
Small pastries filled with a mixture of mashed peas, ġbejniet, and a touch of mint, perfect for picnics or light meals.

Frawli u Għasel (Strawberries with Honey)
A simple yet delightful dessert celebrating Gozo’s spring strawberries, often drizzled with local wildflower honey.

Carciofi mimlija (Stuffed Artichokes)
Fresh artichokes stuffed with a mixture of breadcrumbs, garlic, parsley, and capers, steamed to tender perfection.

Bigilla (Broad Bean Dip)
A creamy dip made from mashed broad beans, olive oil, garlic, and herbs, served with crusty bread or Gozitan crackers.

Gozitan plates at this time normally consist of the following dishes.

Kapunata (Maltese Ratatouille)

A hearty vegetable stew made with summer staples like tomatoes, bell peppers, eggplant, and zucchini, cooked in olive oil with garlic and capers. Often served as a side dish or eaten with crusty bread.

Timpana (Baked Macaroni Pie)

A rich and filling dish of baked pasta in a tomato-based sauce with minced meat, eggs, and sometimes cheese encased in a golden pastry crust, it’s perfect for summer gatherings and feasts.

Aljotta (Fish Soup)

A light and aromatic soup made with fresh summer fish, tomatoes, garlic, and herbs. This dish is a refreshing yet hearty option for the warmer months.

Hobż biz-Żejt (Bread with EVOO)

Thick slices of Gozitan bread rubbed with ripe tomatoes, drizzled with olive oil, and topped with capers, olives, ġbejniet, and sometimes tuna. It’s a perfect no-cook summer meal.

Għaġin bil-Brodu tal-Fenek (Pasta with Rabbit Broth)

A lighter version of the traditional rabbit stew, featuring pasta cooked in a flavorful rabbit broth, served with fresh herbs.

Pixxispad Moqli bil-Lumi (Grilled Swordfish with Lemon)

Freshly caught swordfish, simply grilled and served with lemon wedges and a drizzle of olive oil, highlighting the natural flavours of the sea.

Patata l-Forn (Gozitan Roasted Potatoes)

A summer barbecue favourite, potatoes roasted with onions, garlic, tomatoes, and fresh herbs like rosemary or thyme.

Qarnit bit-Tewm u Żejt (Octopus with Garlic and Oil)

Tender octopus cooked with garlic, olive oil, and a splash of white wine, often served as a light main dish or appetizer.

Imqaret (Date Pastries)

Deep-fried pastries filled with a sweet date mixture, often enjoyed as a dessert or snack at summer festas and fairs.

Bajtar tax-Xewk (Prickly Pears)

These juicy, sweet fruits are a summer favourite in Gozo, often enjoyed fresh or used in jams, sorbets, and desserts.

Granita tal-Lewż (Almond Granita)

A refreshing frozen dessert made from almonds, sugar, and water, perfect for cooling down on hot summer days.

Lampuki Pie

A savoury pie made with fresh lampuki (dorado), onions, tomatoes, spinach, and capers, all encased in a flaky pastry. This dish celebrates the start of the lampuki fishing season in late summer and is a true Gozitan favourite.

Gozitan plates at this time normally consist of the following dishes.

Gozitan plates at this time normally consist of the following dishes.