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10 gozotoday | FRIDAY • 30 OCTOBER 2026 CULTURE Come hungry: A food lover's guide THERE is more than one way to discover Gozo, and one of the most delicious is through its food. Think freshly baked 'ftira', little cheeselets packed with flavour, honey made from the island's wildflowers and wine enjoyed among the vineyards. On this small Mediterranean is- land, food is more than something to eat; it is a connection to the land, the seasons and generations of Gozitan tradition. Start with a Gozitan classic: the 'ftira'. Step into a local bakery and you may find it difficult to resist the aroma of freshly baked bread. Unlike a typical pizza, the Gozitan 'ftira' is a traditional flat- bread topped with a combination of local ingredients. Thinly sliced potatoes with local 'ġbejniet', or with tomatoes, onions, anchovies or tuna, capers and olives, all in- gredients coming together with a generous drizzle of olive oil to cre- ate a dish that is simple, satisfying and full of character. Best enjoyed fresh from the oven, it is an essen- tial stop on any culinary tour of Gozo. Of course, no food lover's visit would be complete without trying 'ġbejniet', the island's much-loved cheeselets. Traditionally made from sheep's or goat's milk, these small, round cheeses come in dif- ferent forms: fresh and soft, dried for a firmer texture, or peppered for an extra kick. Enjoy them with crusty bread, tomatoes and olives, or discover how they bring flavour to local soups and stews. For a closer look at this time-honoured craft, some local producers offer visitors the opportunity to learn about cheese-making and sample the results. The secret behind many Gozitan dishes lies in the quality of the in- gredients. The island's agricultural heritage is reflected in its olive oil, honey, tomatoes and wine, each offering another reason to explore beyond the dinner table. Take olive oil, for instance. Olive cultivation has a long history in Gozo, and locally produced extra virgin olive oil remains a valued ingredient in the Gozitan kitchen. Its flavour is a natural partner for fresh bread, seasonal vegetables and the island's traditional dishes. Then there is Gozo's honey, shaped by the island's changing landscape and flowering seasons. From thyme and eucalyptus to wildflowers, the plants visited by local bees contribute to the dis- tinctive aromas and flavours of the honey. It is a little taste of the countryside that is easy to take omatoes also have a starring role in local cooking. Rich in colour and flavour, they are used to make 'kunserva Helwa,, a sweet tomato paste found in Gozitan kitchens, as well as sun-dried tomatoes that concentrate their flavour.