HISTORY
This historic legacy, unique in the Mediterranean, is reflected in the country’s national architecture and collections. There are so many areas of heritage and culture to be explored – the 16th-century masterpiece Grandmasters’ Palace, which is now the parliament, the “Sacra Infermeria”, which is now a fully equipped conference centre, the St. James Centre for Creativity – a superbly restored fortification where contemporary works of art are exhibited against the original rough-textured walls and rediscovered spaces. With these buildings, past and present blend into an enduring and admirable lesson in the art of living. The arts have always played a large role in Maltese culture and continue to do so with cultural events occurring frequently. The National Museum of Fine Arts, housed in an exuberant Rococo building dating from the 1570s, exhibits some magnificent art, ranging from the early Renaissance to modern times. Both established and budding artists are encouraged to display their efforts through publicly-supported programs. There is always an exhibition of some kind running.
THE ISLANDS WEATHER
Malta’s weather and climate are strongly influenced by the sea and have a very characteristic Mediterranean flavour, similar to that found in southern Italy or southern Greece. The climate is typically the Mediterranean, with hot, dry summers, warm and sporadically wet autumns, and short, cool winters with adequate rainfall. Winters are mild with only rare occurrences of cold weather brought by north and northeast winds from central Europe. In fact, daytime winter temperatures almost never fall below 10ºC (50ºF), while night-time winter temperatures never fall below 0ºC (32ºF). Hence, snow never falls in Malta. Summers are warm, dry and very sunny. The weather usually shows signs of warming up in April, heralding in a long spell of hot, dry weather. It rarely rains from April to August. July and August are Malta’s hottest months with daytime temperatures usually above 30ºC (86ºF) and quite often also above 35ºC (95ºF).
THE ISLANDS LOCAL CUISINE
Maltese cuisine reflects the Island’s history and shows the strong influences of the English and Italian civilisations that occupied Malta amongst other French and Spanish influences and Mediterranean cuisines This amalgamation of tastes has given Malta an eclectic mix of Mediterranean cooking. Although the restaurant scene is a mix of speciality restaurants, there are many restaurants that specialise in local dishes, serving their own versions of the local specialities.
Traditional Maltese food is rustic and based on the seasons. Must tastes range from Lampuki Pie (fish pie) to Rabbit Stew, Braġioli (beef olives), Kapunata, (Maltese version of ratatouille), and widow’s soup, which includes a small round of a renowned Maltese cheeselet, Ġbejniet (sheep or goat’s cheese). Malta’s favourite appetizer is Bigilla, a thick pate of broad beans with garlic served with Galletti (water crackers). One must also try two popular snacks when visiting the island. ‘Hobż biż-żejt’ (Local bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes and capers) and Pastizzi (flaky pastry parcel filled with ricotta or mushy peas).
You’ll find a variety of fresh fish to choose from, always depending on the season and the weather. Spnotta(bass), Dott (stone fish), Cerna (grouper),Dentici (dentex), Sargu (white bream) and Trill(red mullet).
Swordfish and Tuna follow later on in Autumn, followed by the famed Lampuka, or dolphin fish. Rich stews and pasta sauces with octopus and squid are also a local favourites. And of course one can’t forget the ‘Aljotta’ fish soup.
For dessert, Maltes cuisine offers the exquisite cannoli (tube of crispy, fried pastry filled with ricotta), Sicilian-style, semi-freddo desserts (mix of sponge, ice-cream, candied fruits and cream), Ħelwa tat-Tork (sweet sugary mixture of crushed and whole almonds) and Mqarret (fried date pastry parcels).
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