These Maltese savory mini pies combine creamy irkotta, hearty ful (broad beans), and fresh ġbejniet for a rich, balanced filling. A subtle hint of sultanas—more common in Gozo, adds a light sweetness that contrasts beautifully with the savoury flavours, all wrapped in a flaky pastry crust.

Rabbit in gravy is a rustic, comforting dish where tender rabbit is slow-cooked in a rich sauce of garlic, herbs, and wine, creating deep, hearty flavours. 

Traditional Maltese steamed meat, with garlic and parsley, is gently cooked over a simmering chicken broth pot. Serve with fresh Maltese bread, and you'll have one of the best heartwarming, simple comfort meals.

An extra crunchy Gozitan-style ftira filled with creamy fresh ġbejniet, spicy pulled pork, and crispy potatoes.

Traditional Gozitan Easter Qassatat with dried sheep's milk cheese and egg filling. 

Maltese braġjoli filled with beef mince and Maltese sausage, slow cooked in a thick lacto sauce, enriched with a delicious beef stock pot.

November Bones, or "Għadam tal-Mejtin" are bone-shaped almond sweets made for All Souls' Day (November 2nd) and throughout November. They symbolize the dead and are part of Maltese traditions honoring the departed.

This is a variation of the traditional figolli recipe. Adding cream cheese to your filling will make a moist filling that melts in your mouth.

Easy crispy focaccia with a soft centre inspired by the Maltese Traditional tile. You can go wild with your creativity and topping choices!

Lampuki pies are very popular while the fish is in season. This is our open version and using filo pastry to give it that extra crunch.

Simple Maltese food at its finest.

A cheesy variation of the famous Maltese water biscuit.

Galletti are the simplest Maltese snack you can bake! Try experimenting by adding herbs or spices to your mix to give it that personal flavour.

The famous Maltese Bread consumed during Lent.

The idea for this cheesecake came when I had a couple of figolli which didn’t turn out so nice. So I created a baked almond flavoured cheesecake with a golden figolla crust. Just a different way to enjoy figolli.

A popular Maltese biscuit consumed mainly during Lent and its name comes from the Latin word ‘quaresima’ which refers to the 40 days of Lent. As per tradition, it’s also made without using any dairy or fats.

March 20th is World’s Flour Day. Nothing smells nicer than a freshly baked olive loaf. You can use any kind of flour but for this recipe, we are using wholemeal. So easy to make! No kneading is required.

Zeppoli, from the Italian ‘Zeppole’ or ‘Bignè di San Giuseppe’, are made with deep-fried choux pastry filled with sweetened ricotta similar to a cannoli filling. Sometimes it’s also filled with custard and this is eaten to celebrate Saint Joseph’s Day.

Minestra is a Maltese traditional vegetable soup very similar to the Italian Minestrone. Rich with beans and mixed pulses hearty soup is very healthy. Also very easy to make, you can simply throw everything in a pot, add water, and simmer. I prefer to lightly fry the onion, carrots, and celery first to give it more flavour. Nonetheless, the result is always guaranteed! You can also add some small pasta in the end.

Tiramisù is a rich layered Italian dessert made with Savoiardi (ladyfinger biscuits), strong espresso and Mascarpone cheese. This is my caramel version and contains no eggs.