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11 gozotoday | FRIDAY • 30 OCTOBER 2026 CULTURE guide to the flavours of Gozo home with you. Tomatoes also have a starring role in local cooking. Rich in col- our and flavour, they are used to make 'kunserva ħelwa,, a sweet tomato paste found in Gozitan kitchens, as well as sun-dried to- matoes that concentrate their flavour. Spread on freshly baked bread or paired with local cheese and olives, these humble ingredi- ents make a delicious reminder that good food does not need to be complicated. For something to sip alongside these flavours, seek out Gozo's local wines. Vineyards form part of the island's rural landscape, producing wines from both indig- enous and international grape va- rieties. A vineyard visit or tasting offers the chance to learn more about local winemaking while en- joying the scenery that surrounds it. It is an experience best taken slowly, with time to appreciate both the wine and the place it comes from. Gozo's village bakeries are worth exploring in their own right, with traditional recipes that have long brought communities together. Alongside the 'ftira', look out for 'qassatat', 'lampuki' pies, tra- ditional bread, sweet bread rings and other local treats. Each bakery has its own atmosphere, and step- ping inside is a chance to experi- ence a familiar part of everyday island life. Curious to do more than taste? Cooking classes offer a hands-on introduction to local ingredients and traditional recipes, while vis- its to producers can reveal the care and skill behind the food. You can also explore locally pro- duced craft beer, freshly roasted coffee and other artisanal prod- ucts that reflect Gozo's evolving food scene. So, when planning your next visit, leave a little room in your itinerary — and your appetite — for Gozo's culinary treasures. Fol- low the scent of fresh bread, try a cheeselet you have never tasted before, linger over a glass of local wine and discover the island one flavour at a time. You may arrive for the scenery, but the food could be what brings you back. Of course, no food lover's visit would be complete without trying 'Gbejniet', the island's much-loved cheeselets. Traditionally made from sheep's or goat's milk, these small, round cheeses come in different forms: fresh and soft, dried for a firmer texture, or peppered for an extra kick Gozo's village bakeries are worth exploring in their own right, with traditional recipes that have long brought communities together