Prepared for lunch and the most common way that Maltese bread is sold as street food is Д¦obЕј biЕј-ЕјejtВ (bread with oil, literally translated) specifically thatвЂ™s the most popular way in which bread is consumed locally. Local grocery shops receive a fresh supply daily, sometimes in the afternoon as well to serve those who like crispy fresh bread for supper. (TheyвЂ™ll be a-baking at 5am to serve the early risers). PaulвЂ™s Bay) will have delicious, freshly baked Maltese bread for sale in the morning. Traditionally, the village of Qormi is known as the place where the best bakers fire up their ovens, but most local bakers (like GorminaВ (pron Jor-mina) in St. You can find Maltese bread in every local вЂњminimarketвЂќ (the logically smaller size of a supermarket, selling the everyday basics). Buy a loaf on one day and itвЂ™ll taste stale the next day. The one downside is that it doesnвЂ™t last for very long. Most Maltese people talk about the flavour of their bread, to me, as a semi-foreigner, itвЂ™s more the texture and the contrast between crunch and soft airy centre that made me fall in love with it. In fact, itвЂ™s served with most meals that allow for вЂmoppingвЂ™ at the dinner table and is often served in local restaurants to accompany your meal as well. This big (or smaller вЂ“ it comes in different sizes) round loaf of bread is usually bought whole or sliced and is sometimes the star carbohydrate of a dish and other times the mop that helps you get the last bits of that thick, delicious Maltese stew you just canвЂ™t get enough of. Traditionally baked Д¦obЕј tal-MaltiВ has a hard and crunchy crust on the outside and soft and fluffy white bread from the inside, and tastes nothing like a regular loaf of sliced white bread you might be used to from your local supermarket. If thereвЂ™s one type of food that Maltese people abroad miss when they think of home, itвЂ™s Maltese bread.

Italian man who went to malta 2