This Week >> 4/10/2008
Come with Let's Travel! this week to Malta, an island nation virtually in the middle of the Mediterranean, between Sicily and Africa. The Maltese archipelago -- Malta, Gozo and Comino – is home to the oldest known human structures in the world and the Maltese culture, cuisine and architecture reflect the country's multi-ethnic heritage.
To learn more, check out the Official Tourism Site of Malta
Where we'll be exploring
MaltaMalta, officially the Republic of Malta (Maltese: Repubblika ta' Malta), is a small and densely-populated island nation comprising an archipelago of seven islands, three of which are inhabited. It is located in the Mediterranean Sea within Southern Europe just 93 km (58 miles) south of Sicily; 288 km (179 miles) to its south is North Africa, giving the country a warm climate.
Throughout much of its history, Malta has been considered a crucial strategic location due in large part to its position in the Mediterranean Sea. It was held by several ancient cultures including Sicilians, Romans, Phoenicians, Byzantines and others. The island is commonly associated with the Knights of St. John who ruled it. This, along with the historic Biblical shipwrecking of St. Paul on the island, ingrained the strong Roman Catholic legacy which is still the official and most practiced religion in Malta today.
The country's official languages are Maltese and English, the latter a legacy from Malta's period as a British colony – the United Kingdom is the most recent outside ruling power. Malta gained independence in 1964 and is currently a member of the Commonwealth of Nations, as well as the European Union which it joined in 2004.
Guests
Born and raised in Malta, Robert emigrated to the USA in 1959. He started his working career with Malta Airlines on his native island in 1955 and stayed within the Airline industry after he arrived in America. His longest association was twenty-two years with Alitalia Airlines with whom he held managerial positions in New York, Boston and New Jersey.
In 1988 he resigned to start a partnership in a consulting firm and eventually established RAL Travel which is presently working in association with Papa's travel Store. Their address is 1281 Paterson Plank Road, Secaucus NJ 07094. tel: 201-553-5988 or 888-794-4100.
Robert has always been very helpful to the Ministry of tourism of Malta in promoting the Maltese Islands of Malta, Gozo and Comino as a tourist destination by making joint calls on Tour Operators in the Northeast with representatives, at all levels, from Malta.
Robert's Malta
When I left Malta in 1959 the Island Nation was part of the British Commonwealth and a tourist destination mainly to the people from Britain. Growing up life was rather simple and summers were spent with our grandparents at their summer home on the quaint resort of Marsalforn on the sister island of Gozo. There was no electricity yet and one telephone located at the police station. Malta had only one five star Hotel and a few three and four star ones scattered around Malta and Gozo.
Having worked in the Airline and Travel industry all my life, I have been fortunate enough to return an average of twice a year so I have seen first hand the tremendous development of the Islands as a tourist destination which has now become the number one industry for Malta. It is now an Independent nation and a member of the European Union. The Euro currency has also been adopted as of January this year.
I feel strongly that any American crossing the Atlantic should consider an extension of their trip to include Malta and Gozo. There are frequent flights from all major cities in Europe and North Africa to Malta operated by the National carrier "Air Malta" besides other airlines.
There are many reasons I feel this way, among them are:
- Besides Maltese, English is an official language so there is no communication problem.
- The climate is superb. The sun shines almost all year round, with temperature reaching the 90s in the summer and hardly ever falls below 50 degrees in the winter.
- The deep blue waters of the Mediterranean are exquisite for swimming, diving and sailing.
- It is a paradise for anyone interested in History and Archeology.
- Cuisine of all types is available and many restaurants offer typical Maltese dishes.
- The people are very friendly and hospitable so one feels welcome.
I could go on and on but then the only way to truly feel this excitement is to visit Malta. Please include a day or two on Gozo and you will truly never forget the destination.
Mark's Bio on Malta
Malta is a microcosm of the Mediterranean. Thanks to its central location - 60 miles south of Sicily, 180 miles north of Libya, this small archipelago of 121 sq miles has preserved within it a kaleidoscope of the different civilizations which have forged Mediterranean culture over the years.
Malta's joint national languages testify to two influential civilizations which have dominated the central Mediterranean: Maltese – a Semitic language (written in Latin script) transmitted by Phoenician traders during the first millennium BC; and English, the language bequeathed by the British Colonial system during the 19th and 20th Centuries along with a democratically entrenched, politico-legal system.
Likewise, Malta's architecture has been inspired by two visionary cultures. In the Fifth Millennium BC, the Temple-Builders erected the world's earliest examples of free-standing architecture. Two of the islands' 18 finely ornate, Megalithic Temples predate the better known Giza Pyramids and Stonehenge by 1,500 years. Later, in the 16th Century AD, the Sovereign Military Order of Malta (the Knights of Malta) created the majestic, Baroque City of Valletta.
Six of Malta's Megalithic Temple complexes, the Hal-Saflieni Hypogeum (subterranean temple) and the City Valletta have been recognized as UNESCO World Heritage Sites.
Today, Malta is a republic within the Commonwealth and has been a member of the European Union (EU) since 2004. Its economy is primarily based on services including tourism, finance, ship and yacht-repair, transhipment, English-language education and film-making,
Characteristic Maltese Cuisine, from Josette
Maltese cuisine reflects Malta's central Mediterranean location and the islands' strong British colonial influence. The cuisine is Mediterranean in that it is rustic using flavourful, seasonal vegetable and fruit produce and, increasingly, fresh local fish. Maltese tomatoes and peaches are especially renowned for their tastiness. As we shall see, Maltese cuisine has incorporated many Sicilian dishes/desserts.
Yet the British influence may still be observed in the islanders' preference for meat over fish in what is an essentially Mediterranean setting as well as the average workers' preference for tea over coffee – albeit in a glass rather than in the conventional cup-and-saucer !
Snacks
The simplest and most characteristic Maltese snack is ‘Hobz biz-Zejt' (a variation of the Italian Bruschetta) - thick crusted bread, rubbed with fresh tomatoes, drizzled with olive oil and vinegar, sprinkled with salt and pepper, and topped with fresh basil leaves and Maltese capers. I recall a guest from Alsace who enthusiastically looked forward to eating ‘Hobz biz-Zejt' during his summer evenings which he washed down with Maltese wine!
One can also find in most bars throughout villages in Malta boat-shaped pastries (partly filo and puff) filled with rikotta (Italian ricotta) or peas or onions and anchovies. These are known as Pastizzi and are usually served with tea or coffee. My preferred version of Maltese Pastizzi is a rikotta-pie which may be served as a starter with salad.
Other Starters
Another delicacy made out of rikotta is an Italian-inspired pasta dish known as Ravjul - a semolina-based pasta-dough filled with rikotta and fresh parsley and cut into semi-circular shapes. These are then boiled and served with homemade tomato sauce, flavoured with fresh basil, and sprinkled with parmesan cheese. Another starter is Ross fil-forn – baked-rice mixed in a Bolognese sauce.
Main Dishes
Dishes may be divided into Mediterranean meat-based dishes, British-influenced meat dishes, and increasingly Mediterranean fish dishes. The Mediterranean, meat-based dishes include Timpana - a meat-layered, baked pasta covered with flaky pastry, akin to the Sicilian Timballo and Beef Olives - thin slices of beef filled with mince, simmered in a tomato and wine sauce or Rabbit Stew cooked in red wine with raisins, peas and tomatoes. The British-influence is felt through the tradition of serving Roast Beef with Baked Potatoes for Sunday lunch and Roast Turkey for Christmas.
Our typical fish menus would be steamed groupers or red mullets, stone bass or dentix. In August, one can also find Pixxispad (swordfish) and Lampuki (dorado). Choice of fish obviously depends on the daily catch and is usually steamed and served with a dash of olive oil. One often serves fish with a Maltese version of ratatouille called Kapunata. This is made out of green, yellow and red peppers simmered with fresh tomatoes and basil.
Festive Sweets
Malta produces special sweets linked to religious festivities such as British-inspired Plum Pudding and Mince Pies for Christmas and the Italian-influenced Prinjolata (pinenut gateau) eaten during Carnival and Figolli during Easter. Figolli are almond-flavoured biscuits baked in the shapes of a lamb or a fish, and coated in icing sugar (American type frosting).
Desserts
Of the many different desserts, some are inspired by Sicilian recipes such as Kannoli – ricotta-filled pastry cornets, coated with Maltese thyme-flavoured honey or Xkunvat – honey-coated pastry rings, decorated with micro-coloured sugar-beads Other have a diverse possibly North African derivation such as the rich treacle rings known as Qaghaq tal-Ghasel and the deep-fried, date-filled, diamond-shaped pastries called Imqaret.
The Finest Recipe for a Maltese Holiday Getaway
The best recipe for a tranquil Maltese getaway is to sample the islands' rustic cuisine in a variety of restaurant-settings, whether perched within the ancient bastions of the Old Citadel, or in the geranium-lined courtyards of old farmhouses, or on the water's edge bobbing with brightly coloured Maltese fishing Luzzi.
Manuel Briffa, Director of Public Relations
Corinthia Hotels International
On obtaining his International Hotel Management Diploma, Manuel started his career with Corinthia in 1970 and has wide experience throughout most hotel departments including training, reception, night auditor, housekeeping operations, health and leisure operations, spas and night clubs. As well as being operationally experienced he was fully involved in the opening of the Corinthia Jerma Palace, the Corinthia Bab el Bahr and Bab el Medina hotels in Tripoli and the Hotel Punta Tre Pietre in Sicily.
In the mid 90's he joined the central team at Haed Office and over a period of time had senior responsibilities for the Companies Sports & Social Club and was also involved in several positions in training, sales and marketing and operations.
As a result of all of this activity and experience he was eventually invited to set up the company PR department which he has managed ever since in a most effective and stylish manner. As a result Manuel ‘Man' has become a known PR Executive with most of the worlds press, broadcasters and publishers.
In addition to being highly successful in promoting the Company and its brands, Manuel is available to Corinthia Group owners in order to ensure that their properties and their teams are appropriately positioned and promoted on a global basis.