With Oil Or Baked? This Documentary Celebrates The Maltese Ftira
Our culture, language and quirks are the tip of the iceberg that makes Malta unique. And it’s no secret that we love food, especially our traditional Maltese feast.
In the old days, while doing the traditional Maltese bread, the bakers used the oven to measure the oven temperature.
Essentially burning rather than cooking that piece of dough, it was through the color of this piece of scrap that bakers could tell if the oven was ready to bake the dough. Maltese bread.
And so the feast was born. Created entirely by mistake, the Maltese fair has quickly become synonymous with the Maltese islands.
Lovin Malta went on a trip to Maypole to find out more about this delicious piece of Maltese culture in our latest documentary, Il-Gżira Tal-Ftira..
Recognized by UNESCO as a ‘culinary art and culture’ piece, it was awarded an Intangible Cultural Heritage in 2020. This sourdough bread is a food you must try if you ever visit the island.
Although baking has become synonymous with filling bread with oil, you can put everything you want in your heart. Whether it’s pork and eggs, mozzarella and pesto, or preserves and olives, everything goes well with the Maltese fair.
Ftira Island takes you behind the scenes of the iconic Maypole A bakery where we sat down with the Debono family who shared their stories about life, work and remembrance that we all love.
It grows from a small village bakery in Qormi to the thriving business it is today. Maypole stay true to the traditional techniques me[tie;abiexissirftiratajbauta’kwalità
Magħmula b’imħabba, kura u diliġenza, il-ftira Maltija tibqa’ għal dejjem parti mill-identità tagħna, u Maypole qed tgħin biex tippreservaha għall-ġenerazzjonijiet li ġejjin.
Immarka lil xi ħadd li jħobb ftira tajba!