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Gozo Food Journal
Stories, recipes, and culinary adventures
Explore the rich flavors and culinary traditions of Gozo island through our collection of stories, chef interviews, restaurant reviews, and authentic local recipes.
Latest Articles
The Lost Art of Pickling in Gozo | Traditional Maltese Food Preservation
Before refrigerators and ready meals, Gozitan families preserved their seasons in jars—capers, carrots, onions—all transformed by vinegar, salt, and time. Today, that rhythm is fading.
Tomatoes on the Roof: Gozo’s Sweetest Summer Ritual
On Gozo’s rooftops in mid-summer, tomatoes are quietly transformed by sun and salt. This is the story of a fading tradition — and the sweet, intense flavour that only time and heat can create.
The Last Roast in the Village Oven | Traditional Sunday Baking in Gozo
There was a time in Gozo when Sunday lunch wasn’t cooked at home—it was slow-roasted in the village bakery, long after the bread was done. Now, that quiet tradition is fading. This is the story of the shared oven, and what it meant.
The Death of the Village Bakery? | Traditional Wood-Fired Bread in Gozo
Once, every village had its own bakery—wood-fired, slow-fermented, and steeped in routine. But as convenience stores rise and traditional methods fall away, the smell of real bread is fading. This is a story about what we lose when we trade fire for formula.
In Search of the Real Ġbejna: Traditional Maltese Cheese from Gozo
What makes a real ġbejna? Is it the sheep’s milk, the winter air, or the handmade baskets? In this look into Gozo’s most iconic cheeselet, we explore the traditions, seasonal rhythms, and modern twists behind authentic ġbejna. From fresh ġbejna friska to peppered tal-bżar and dried niexfa, discover how this humble cheese captures the soul of Gozitan food culture.