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 ftira. 

In the old days, while making the traditional ħobż tal-Malti, bakers used the ftira to gauge the temperature of the oven. 

Essentially burning rather than cooking that piece of dough, it was through this scrap piece’s colour that bakers could tell if the oven was ready to bake the ħobż tal-Malti.

And that’s how the ftira was born. Created completely by accident, the Maltese ftira soon became something that is synonymous with the Maltese islands.

Lovin Malta went on a journey with Maypole to find out more about this delicious piece of Maltese culture in our latest documentary, Il-Gżira Tal-Ftira. 

Recognised by UNESCO as a piece of ‘culinary art and culture’, it was awarded Intangible Cultural Heritage in 2020. This sourdough bread is a must-try food if you ever visit the island. 

Although ftajjar have become synonymous with the ħobż biż-żejt filling, you can put anything your heart desires in a ftira. Be it pork and eggs, mozzarella and pesto, or kunserva and olives, everything pairs well with the Maltese ftira.

Il-Gżira tal-Ftira takes you behind the scenes of the iconic Maypole Bakery where we sat down with the Debono family who shared their stories about life, work and the ftira we all love.

Growing from a small village bakery in Qormi to the thriving business it is today, Maypole remains faithful to the traditional techniques required to make good, quality ftira.

Made with love, care and diligence, the Maltese ftira will forever be a part of our identity, and Maypole is helping preserve it for generations to come. 

Tag someone who loves a good ftira!