Springtime Gastronomy in Malta
In Malta, springtime brings with it more than just pleasant weather and blooming scenery—it also heralds the rise of a thriving food scene that highlights the abundance of the season. Springtime Maltese food offers a fascinating voyage through a rainbow of tastes that represent the island’s rich gastronomic heritage, from fresh crops to traditional specialties.
Malta’s fields come alive with the rich greens of artichoke plants as the winter frost fades. With their delicious leaves and soft centres, artichokes become the focal point of springtime dishes. These adaptable veggies, which look good roasted, grilled, or braised, provide meals a rich, earthy flavour and represent the renewal of the natural world and the beginning of a new growing season.
A variety of fruits that thrive in Malta’s Mediterranean environment are served alongside the artichokes. Loquats and strawberries are two that stand out as typical springtime treats among them. Strawberries are juicy and sweet, and their vivid red colour and luscious texture entice the senses with their flavour. Loquats, on the other hand, are a delightful addition to pastries and preserves, capturing the sense of spring’s abundance with their tangy-sweet taste and tropical perfume.
A conversation about springtime food in Malta wouldn’t be complete without bringing up figolli and zeppoli, two delectable pastries that are integral to Easter celebrations. Figolli are pastries with an almond flavour that are formed like funny figures. Their rich flavour and beautiful patterns appeal to both young and elderly. Traditionally decorated with vibrant frosting and candies, figolli are a beloved Easter custom that represent rebirth.
Zeppoli, which are golden-fried dough balls covered in powdered sugar, bring back memories of childhood and neighbourhood festivities. At springtime fairs and celebrations, zeppoli—a favourite treat that can be eaten plain or stuffed with smooth ricotta cheese—bring people together. A longstanding favourite of both locals and visitors, its crispy shell and soft, pillowy inside create a lovely contrast of textures.
In addition to being a season of festivity and excess, spring in Malta honours the island’s gastronomic history with customs such as the serving of rabbit and horse meat. A mainstay of Maltese cooking, rabbit is frequently cooked with fresh vegetables and herbs to create filling stews that cheer the soul. Similar to rabbit, horse meat—while less popular—has a special place in Maltese cuisine and is used in meals like stews and spaghetti.
The island’s gastronomic environment comes alive with the sights, sounds, and fragrances of tradition and community during the spring, when families get together for celebratory
feasts and outdoor picnics. In Malta, spring is a season of abundant food and happy gatherings, from Easter dinners with roasted lamb and fresh vegetables to village fairs highlighting regional specialties.
Maltese food in the springtime honours the abundance of nature, cultural legacy, and camaraderie. Every meal in Malta, from the earthy flavours of artichokes and the delicacy of strawberries and loquats to the festive joys of Figolli and Zeppoli, narrates a tale of tradition, creativity, and the eternal connection between food and culture.
