rockstars and bread

I'm sure you must be thinking there has got to be more to this island than bread; and there is! Lots more. But everywhere I look I keep coming across testimonials about how good our bread is and I want to share them with you. Last weekend Duran Duran ended their 3 month tour with a final concert in Malta and they really rocked it. Fantastic show, fantastic crowd, and of course, fantastic music. They loved Malta and you will too. Read about it here:

http://www.timesofmalta.com/articles/view/20080730/local/maltese-bread-and-jellyfish-leave-their-mark-on-duran-duran

No more bread posts. Promise.

don't just take my word for it

After writing yesterday's entry, I was browsing through http://www.timesofmalta.com/ and I came across this letter which really proves that there is nothing better than a proper Maltese loaf....despite some of the (unusual) consequences!

Tuesday, 22nd July 2008
Mouth-watering Maltese bread
Brian J. Simmons, Kent, UK

I refer to Don Willcock's comments about the wonderful Maltese bread. Here, in the UK, the often-bland supermarket bread can be both awful and expensive. Unless you can afford to pay about £2 or more for a specialist loaf, or make your own, you are stuck with it. Holiday in Malta, find a baker (not always easy for tourists to find as they are quite often tucked away), buy the traditional Maltese round loaf at an extremely reasonable price and make an appointment with your dentist! I have had a filling and part of a tooth removed by excessive enthusiasm with these loaves but it will never stop me eating them! If only I could take some home! Sadly, that is not an option because, firstly, it would not be as fresh and tasty as it is straight from the baker and, secondly, I suspect that I would have eaten it at the airport while waiting to board!
I agree with Mr Willcock, it must be arguably one of the best breads in the world. Long may it continue.

Live like a local (1): Hobz biz-zejt

Get hold of a fresh Maltese loaf (hobza). The crust should be cracked and crunchy and the middle soft and white. Cut thick slices of bread and dip one side into a plate of good olive oil. Half a couple of ripe summer tomaotes and rub the cut side over the oiled bread, making sure to squeeze hard so that the juice and pulp gets into the bread. Sprinkle with salt and freshly cracked black pepper. Enjoy!!
Best eaten on the sand, watching the sun set, the salty sea smell lingering on your skin and an ice cold Cisk to wash it down.