A bastion of Malta, the tiny island nation in the Mediterranean, the golden, flaky pastry filled with ricotta (irkotta) or curry-spiced mushy peas (pizelli) has been a constant in my life. I have plenty of memories of the freezer in the family home stacked high with trays of frozen pastizzi covered in blue plastic, ready to throw in the oven at a moments notice.
It's the versatility that has propelled pastizzi to the top of the Maltese food chain. Looking for a quick snack, don't have any dinner plans and don't have enough in the pantry? Your answer is pastizzi. Got people coming over and need something to serve? Pastizzi. Been a long day and looking for some familial comfort? Cue, pastizzi.
Although Malta's cuisine remains arguably underrated in the Australian food landscape, the pastizzi is a universally beloved snack. It has arguably become one of Malta's most recognisable culinary exports, and is known as a life raft in both good times and bad.
There are many places you can get pastizzi. Credit: cdkproductions - stock.adobe.com
As important pastizzi has been in my own life, it's also been the connective tissue to explain Malta to people unfamiliar with the country or the culture, giving concise and deliciousinsight into the storied history of Malta, from its Arabic, Italian and British influences.
You'll find a signpost from each culture imbued into pastizzi, from the golden pastry arguably derived from the Arabic borek to the rich ricotta filling similar to that of Italy's sfogiatelle, to the curried mushy pea filling of pizelli pastizzi a remaining influence from British occupation – a motley collection of cultural and culinary footprints in one tidy little parcel.
Nowadays, there are many spots to get your hands on pastizzi. It's even available in the freezer sections of most major supermarkets, but for a long time, pastizzi was a clandestine affair, typically produced in family homes and sold at Maltese clubs across the country.
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Feels like home: Jacqui Challinor's Maltese pastizzi is a true labour of loveJacqui Challinor, executive chef of Nomad Group who is of Maltese heritage, honed her pastizzi-making craft during lockdown. She describes the love-hate relationship she developed learning to make them. "They’re a real labour of love; sometimes you do it and the dough is perfect and other times its not, and when it's perfect it's a lovely thing, but when it's not you just want to pull your hair out," Challinor tells SBS Food.
When Challinor first asked her mother for a recipe, she was met with the response: "I don’t have one, we only ever bought them."
This is a sentiment followed by many Maltese in Australia who lacked the means of production and finesse for pastizzi. "You've really got the bash the dough out to get them nice and thin and you need a lot of space," Challinor says. "Also, if the temperature isn't quite right in the kitchen, the fat ends up melting everywhere, so you kind of need the perfect conditions."
They’re a real labour of love.
Instead, many Maltese opt for purchasing trays of frozen pastizzi ready to bake in the oven. But considering the proud but small population, acquiring pastizzi has not always been the easiest of things, which has often resulted in pastizzi-making operations out of Maltese homes or a few dedicated shops or local clubs.
'A Maltese Feast' explores Julia Busuttil Nishimura and Jacqui Challinor's heritage through food. Credit: Supplied
Lauded cook and author Julia Busuttil Nishimura tells SBS Food, "The best pastizzi I've ever eaten was from our Maltese club in Adelaide."
"You would buy them frozen and they were just so good. My father was the president, so we were there every weekend.
"My first memory is biting into one and it absolutely scolding my mouth," says Busuttil Nishimura.
My first memory is biting into one and it absolutely scolding my mouth.
Busuttil Nishimura, who also has Maltese heritage, will later be flying the Maltese flag with Challinor at a sold-out dinner event at Nomad as part of the Melbourne Food and Wine Festival 2024.
They will host
, which will explore several steadfast staples imbued with modern interpretations – from ħobż (Maltese bread) served alongside homemade duck mortadella, gbejniet (white sheep's milk cheese with black pepper) and of course the pièce de resistance, the pastizzi.
Thanks to a new generation of Maltese heritage culinary talents from Julia and Jacqui to Shane Delia (Maha) to Jake Cassar (Mortadeli) the flavours and tastes of Malta are being brought further to the forefront, where the pastizzi have stood for so long as the primary example new dishes and specialities will join.
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About Maltese foodMaltese-style bruschetta (hobż biż-żejt)
Maltese traditional biscuit with sesame seeds
How well do you really know Maltese cuisine (beyond pastizzi)?
FAQs
It's the versatility that has propelled pastizzi to the top of the Maltese food chain. Looking for a quick snack, don't have any dinner plans and don't have enough in the pantry? Your answer is pastizzi.
What is the culinary history of Malta? ›
To truly grasp the history of Maltese food, one must journey back to the times of the Phoenicians and Romans. With their vast empires and trade routes, these ancient civilisations introduced olives, citrus fruits, and wheat to the Maltese, which soon became dietary staples.
What does pastizzi mean in Maltese? ›
A pastizz ( pl. : pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (pastizzi tal-irkotta or pastizzi tal-ħaxu in Maltese) or curried peas (pastizzi tal-piżelli in Maltese).
Where does Maltese food come from? ›
Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence.
What is Malta's national dish? ›
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta. This lovingly prepared dish is slow-cooked to ensure the meat falls off the bone and blends with a rich tomato, red wine and garlic sauce.
What foods does Malta export? ›
Malta Food Export
- Fresh Fruits and Vegetables: Turkey is one of the world's largest producers and exporters of fresh fruits and vegetables. ...
- Dried Fruits and Nuts: Turkish dried fruits such as apricots, figs, raisins, and various nuts like pistachios, hazelnuts, and walnuts are in high demand globally.
Although there is no exact dating for when pastizzi were invented, historians speculate that the invention of the pastizz is to be dated from between 1200 B.C. to even around 870 A.C. This is due to us not knowing if they were brought about by the arrival of Muslims in Malta or if they already existed beforehand.
What do you eat with pastizzi? ›
Pastizzi are usually eaten by hand, either as a quick bite on the go or as a casual treat during a break. Many Maltese people enjoy pastizzi with a cup of tea, coffee, or even a soft drink.
What are the different types of pastizzi? ›
The two main types of pastizzi have peas or ricotta cheese in them. They are a type of stuffed puff pastry that crumbles like a croissant. Other fillings include chicken or Nutella.
What is Malta famous for producing? ›
Malta is famed for locally-made alcoholic and non-alcoholic drinks, particularly wine and beer. Maltese people have been producing wine and brewing beer for centuries. During the 1920s, Malta witnessed the introduction of various companies established primarily to produce such Maltese drinks.
Malta is a relatively cheap country when it comes to food shopping, prices of the restaurants can be high. To keep the expenses down, it is necessary to have accommodation that will allow you to cook a meal. If the hotel offers breakfast, then go for it.
What influenced Maltese cuisine? ›
Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta's own. Starters tend to be soups, pasta, risotto, antipasti or dips with bread or biscuits, while mains include pasta and potato bakes at home, but eating out is generally meat or fish.
What is Malta most known for? ›
What is Malta famous for
- Famous cinematic productions.
- Interesting history.
- The crystal sea waters.
- Warm climate.
- The Maltese cuisine.
They differ in colour, texture and size, but they're equally delicious!
- The Bambinella Pear. Season: June to August.
- The Maltese Orange. Season: October to April.
- The Pomegranate. Season: September to December.
Catholic Christianity is the predominant religion in Malta. The Constitution of Malta establishes Catholicism as the state religion, and it is also reflected in various elements of Maltese culture.
What is Malta known for in history? ›
One of the most notable periods of Malta's history is the temple period, starting around 3600 BC. The Ġgantija Temple in Gozo is one of the oldest free-standing buildings in the world. The name of the complex stems from the Maltese word ġgant, which reflects the magnitude of the temple's size.
What is the history of Malt O Meal? ›
In 1919, John Campbell had an idea for a new product, driven by his desire to create nutritious foods for families and improve the taste of hot wheat cereal. Using leftover wheat farina from his father's flour mills, Campbell invented Malt-O-Meal, a tasty, quick-cooking hot cereal.
Does Malta have a lot of history? ›
The islands' story begins in 4500 BC when residents of Sicily expanded their civilisation across the water and built homes into the caves which can still be seen today. The Arabic settlement around 870 AD passed on some Arabic influences in the language and food of Malta.
What is the Malta cooking competition? ›
Every 2 years, Malta's main chefs battle it out to win the highest accolades within the catering industry. The competition, that is spread over 4 days, is called Malta Kulinarja, and is organized by the Malta Chefs Society.
