Author: Andrew Grima

Expression of Interest – Festa Ikel Malti 2026

Deadline for Applications: Friday 11^th September 2026
Event Date: Sunday, 11th October 2026
Location: Pitkalija Premises, Ta’ Qali
Time: 10:00 – 17:00

The Malta Food Agency is inviting food producers to take part in the Festa Ikel Malti 2025, a celebration of traditional Maltese cuisine and local produce. This event will feature food stalls, live entertainment, and a vibrant showcase of the country’s culinary heritage.
We are seeking food producers who can offer authentic Maltese food items, made from locally produced ingredients and presented in line with the event’s theme.

Food Producers Commitments

Participants will be required to:

Attend and operate their stall during the entire event, including setup and dismantling, as instructed by the Malta Food Agency.
Prepare and serve the approved traditional Maltese food item on the day of the event.
Ensure all food and drink products are locally produced.
Comply with all food safety, health, hygiene, and VAT regulations.
Provide their own equipment unless approved by the Agency to use provided items.
Maintain a clean, safe, and professional workspace.
Collaborate with the Agency’s communications team for event promotion.
Provide any required certifications (Food Handling, VAT, trading license).
Pay a refundable €100 deposit (returned on event day if all terms are met).

Participants will retain 100% of sales revenue from their own products.

What the Agency Provides

A designated workstation/stall/food space.
Event marketing and communications.
Entertainment for patrons.
Limited equipment (if requested in writing by 11th September 2026).

How to Apply

To express your interest, please email us at [email protected] with your contact details.
We will get back to you with the application form and further instructions.

Note:
Participation is subject to acceptance of the event’s full Terms & Conditions, which will be provided for signing upon selection. Don’t miss the chance to showcase your food and be part of Malta’s biggest celebration of local cuisine!

Baby Marrow Canapés

These baby marrow canapés are ideal served as a starter or with drinks instead of canapes. They can also be eaten as a main course with a salad or as a side dish with a main meal.

Ingredients:

12 mini zucchini, scooped out
200 g ricotta
1 egg
A handful of flat leaf parsley, chopped, remove stalks
A pinch of nutmeg
Finely grated zest of 1/4 lemon
Sea salt and freshly ground pepper

Instructions:

Immerse the scooped out zucchini in boiling water and leave for 5 minutes.
Mash the ricotta with a fork.
Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is well-combined.
Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.
Place in an ovenproof dish covered with baking paper. Drizzle with olive oil.
Roast in a hot oven preheated 200 C for 15 minutes.

Recipe courtesy of https://littlerock.com.mt/

EXCEL4MED: Giving Agricultural By-products a Second Life

How can agricultural and food processing by-products become valuable resources instead of being discarded? In this episode, the EXCEL4MED project explores how innovative green technologies are transforming by-products from the food industry into high-value ingredients that support more sustainable and circular food systems.

Representatives from the Malta Food Agency, the University of Malta, and Mgarr Farming discuss the challenges facing the agricultural and food sectors, including climate change, resource efficiency, and the growing demand for sustainable food production. The conversation highlights how the EXCEL4MED project is developing innovative solutions to recover valuable bioactive compounds from fruit by-products, creating new opportunities for farmers, food processors, researchers, and consumers while reducing environmental impact.

Funded by the Horizon Europe Programme, EXCEL4MED brings together partners from Malta, Greece, and France to promote innovation, strengthen collaboration between academia and industry, and support the transition towards a more sustainable and resilient Mediterranean food value chain.

Spinach and Pumpkin Lasagne

Ingredients: (4-6 portions)

Pumpkin Purée:

500g Pumpkin (peeled and cubed)
1 Small Onion (peeled & quartered)
1tbsp Smoked Paprika Powder
1tsp Olive Oil

Ricotta-Spinach Cream:

500g Ricotta
200g Cooked Spinach
50g Feta Cheese (crumbled)
1 Garlic Clove (grated)
40g Grana Padano (grated)

For Assembly:

500g Bechamel Sauce
400g Lasagne
150g Mozzarella (shredded)
More Grana Padano
Salt & Pepper (to taste)

Method:

Start with the pumpkin purée. Place the pumpkin, onion, paprika, and olive oil in a baking dish. Season well and give it a mix. Bake at 180°c for about 30 minutes, or until the pumpkin is soft and lightly browned.
Allow it to cool off, then blend it into a purée. You can use the pulse function and leave some bigger chunks, instead of a cream.
For the ricotta-spinach cream, simply place the ricotta, spinach, feta, garlic clove and Grana Padano in a bowl and mix well with a spatula or fork. You should obtain a creamy texture.
For assembly, place a thin layer of béchamel in your baking dish, followed by a layer of lasagne sheets. We are using them uncooked, which is totally fine as they will cook thoroughly in the oven. You can also boil them for a couple of minutes beforehand if you prefer. It will give a softer texture to the pasta and make it thicker. Both methods are fine.
Add half of the ricotta mixture, followed by another layer of pasta.
Add half of the pumpkin mixture and repeat the process.
Add some more Grana Padano between layers.
Finish with the rest of the béchamel, mozzarella, grated cheese and some freshly ground pepper.
Bake in a preheated 180°c oven for 30-40 minutes until nice and bubbly.
Let it rest on the kitchen top for 15 minutes before cutting.
Serve immediately after plating.

Recipe courtesy of https://cheat.mt

Ħames snin ta’ ħidma b’risq il-produtturi tal-ikel lokali

Din is-sena, il-Malta Food Agency tagħlaq ħames snin mit-twaqqif tagħha, ħames snin ta’ ħidma, kollaborazzjoni u inizjattivi maħsuba biex isaħħu s-settur tal-ikel f’Malta u Għawdex, filwaqt li dejjem iżommu lill-produttur fiċ-ċentru.

Il-ħidma tagħna bdiet bir-riforma tal-Pitkalija, iżda ma waqfitx hemm. Matul is-snin, irristrutturajna l-Pixkerija u organizzajna mill-ġdid il-Farmers Market, filwaqt li tajna lil kull suq identità distinta li tirrifletti aħjar ir-rwol u l-kontribut tiegħu fis-settur tal-ikel lokali.

Matul dawn is-snin, organizzajna avvenimenti li poġġew il-prodott lokali u n-nies warajh fuq quddiem nett, fosthom Festa Ikel Malti, il-Valletta Local Food Festival flimkien mal-Valletta Cultural Agency, ipparteċipajna b’mod sħiħ fl-AgriFair, u ħafna oħrajn. Permezz ta’ parteċipazzjoni strateġika f’fieri u espożizzjonijiet internazzjonali, komplejna wkoll nagħtu aktar viżibbiltà lill-prodotti Maltin u Għawdxin u noħolqu opportunitajiet biex dawn jilħqu swieq barranin.

Introduċejna pjattaformi diġitali li joffru esperjenza aktar faċli u effiċjenti kemm lill-produtturi tal-ikel kif ukoll lix-xerrejja. Nedejna wkoll il-Business Expansion Pilot Initiative (BEPI), inizjattiva li tgħin lill-produtturi jinvestu f’oqsma varji, sabiex il-prodotti tagħhom ikunu aktar kompetittivi u lesti għas-suq.

Fost il-kisbiet ewlenin insibu wkoll il-ftuħ tal-Pitkalija l-ġdida f’Għawdex, pass importanti biex insaħħu l-infrastruttura u s-servizzi offruti lill-bdiewa u lill-produtturi Għawdxin.

Saħħaħna wkoll is-sħubijiet tagħna ma’ organizzazzjonijiet oħra, fosthom l-Università ta’ Malta, kollaborazzjonijiet li qegħdin ikomplu jagħtu l-frott permezz tar-riċerka, l-innovazzjoni u l-iżvilupp ta’ opportunitajiet ġodda għas-settur. Flimkien ma’ Koperattivi Malta, nedejna wkoll The Food Coop, inizjattiva li tkompli ssaħħaħ il-koperazzjoni u l-opportunitajiet għall-produtturi lokali.

L-impenn tagħna jestendi wkoll għall-ġenerazzjonijiet futuri. Permezz tal-inizjattiva Fish Fridays u l-pubblikazzjoniji Bnin u Attiv, qegħdin inħeġġu lit-tfal japprezzaw l-ikel lokali minn età żgħira u jagħmlu għażliet nutrittivi u tajbin għal saħħithom. Ippubblikajna wkoll il-ktieb Il-Ħalib: Storja, Xjenza u Kultura, li jesplora l-importanza tal-ħalib minn perspettiva storika, xjentifika u kulturali.

Permezz tal-parteċipazzjoni tagħna fi proġetti internazzjonali, fosthom INTERREG u EXCEL4MED, komplejna nġibu flimkien l-għarfien, ir-riċerka u l-innovazzjoni biex noħolqu opportunitajiet ġodda għas-settur tal-ikel lokali.

Fl-istess waqt, bqajna npoġġu s-solidarjetà fil-prattika. Permezz ta’ inizjattivi ta’ donazzjoni tal-ikel, għenna biex ikel tajjeb jasal għand persuni u familji fil-bżonn. Permezz ta’ Żomm! Tarmix, qegħdin inressqu flimkien negozji u għaqdiet sabiex ikel żejjed, li jkun għadu tajjeb għall-konsum, ma jintremiex iżda jingħata skop ġdid. B’hekk, innaqqsu l-ħela tal-ikel filwaqt li ngħinu lill-komunità.

Filwaqt li nħarsu lura b’sens ta’ kburija lejn il-progress li sar matul dawn l-aħħar ħames snin, inkomplu nħarsu ’l quddiem lejn il-futur b’aktar proġetti, aktar innovazzjoni u aktar inizjattivi.

Mill-Food Innovation Hub, li se jgħin lill-produtturi jiżviluppaw il-kreattività tagħhom, joħolqu u jittestjaw il-prodotti sabiex ikunu lesti għas-suq, sal-Farmers Market il-ġdid f’Ta’ Qali, li x-xogħlijiet fuqu se jibdew fil-ġimgħat li ġejjin, u proġetti diġitali oħra, aħna ħerqana għal dak kollu li għad irid jiġi.

Dawn huma biss ftit mill-inizjattivi u l-kisbiet li sawru l-ewwel ħames snin tagħna. Illum, bħal dejjem, il-produttur jibqa’ fiċ-ċentru ta’ dak kollu li nagħmlu.

Ħames snin ta’ progress. Futur mimli innovazzjoni, opportunitajiet u impenn favur l-ikel lokali u l-produtturi li jipprovduhulna.

Peach Crumble

Difficulty

Moderate

Preparation Time

20 mins

Cooking Time

25 mins

Servings

Ingredients

Cream

5 tbsp Cornstarch

250 ml Almond Milk – Unsweetened

1 zested Lemon

1 pinch Cinnamon (Ground

3 tbsp Honey

150g tub of Greek Yoghurt

Crumble

0.5 cup Oats

1.5 cup Almonds (Ground)

80 ml Coconut Oil

100 g Demerera Sugar

1 tbsp Cinnamon (Ground)

0.5 tsp Nutmeg (Ground)

0.5 juiced Lemon

1 tbsp Maple Syrup

1 pinch Salt

5 local Peaches

50 g Walnuts

Method

Start by preparing the cream
In a pot over medium heat, mix the plant milk, cornstarch, lemon zest and honey
bring to a simmer, the mixture should start to thicken, remove from heat. You may need to add some more cornstarch, depending on the thickness of the plant milk
Let the cream cool down before placing it in the fridge, thoroughly combine the greek yogurt
the cream needs to be served cold
In a bowl, combine the ground almonds, oats, cinnamon, nutmeg, lemon juice, walnuts oil & sugar
Combine to form a crumbly texture
Chop the peaches and add them to the bowl
Place the mixture in a baking dish and cook for 20 minutes in an oven prehreated at 180 degrees
Serve warm with a generous dollop of cold cream

Recipe courtesy of https://lifeofmarrow.com/

Mnarja 2026 Fruit and Vegetable Exhibition and Competition concludes with another successful edition

The Malta Food Agency successfully organised another edition of the Mnarja Fruit and Vegetable Exhibition and Competition, an annual event that celebrates the quality of local agricultural produce and recognises the dedication and hard work of Maltese and Gozitan farmers.

Throughout the exhibition, visitors had the opportunity to admire a wide variety of locally grown fruit and vegetables, while the competition highlighted the commitment, excellence, and craftsmanship of local producers. The high standard of the exhibits once again reflected the passion and professionalism of the participating farmers.

The success of this year’s exhibition was made possible through the dedication of the Malta Food Agency’s team, together with the valuable contribution of the judges, participants, and everyone involved in organising the event.

The Malta Food Agency extends its sincere thanks to all participating farmers, the organising team, the judging panel, and the many visitors who attended the exhibition and celebrated the outstanding work of Malta’s agricultural community.

As in previous years, the exhibition’s impact did not end when the event closed. All the fruit and vegetables displayed were donated to voluntary organisations that provide food assistance to families and individuals in need. This initiative ensures that the produce does not go to waste while supporting those who need it most.

The Malta Food Agency would also like to acknowledge the invaluable work carried out by these voluntary organisations. Their dedication, generosity, and commitment to serving the community make a meaningful difference in the lives of many people.

Through initiatives such as this, the Malta Food Agency continues to promote local agriculture and Maltese traditions while reinforcing the values of sustainability, social responsibility, and community solidarity.

Il-Wirja u l-Kompetizzjoni tal-Frott u l-Ħaxix tal-Imnarja 2026 Suċċess

Il-Malta Food Agency organizzat b’suċċess edizzjoni oħra tal-Wirja u l-Kompetizzjoni tal-Frott u l-Ħaxix tal-Imnarja, avveniment annwali li jiċċelebra l-kwalità tal-prodotti lokali u l-ħidma bla waqfien tal-bdiewa Maltin u Għawdxin.

Matul il-wirja, il-pubbliku kellu l-opportunità jammira għażla wiesgħa ta’ frott u ħaxix lokali, filwaqt li l-kompetizzjoni serviet bħala rikonoxximent għall-impenn, id-dedikazzjoni u l-eċċellenza tal-produtturi tagħna. Il-livell għoli tal-esebiti kien xhieda tal-passjoni u l-professjonalità tal-bdiewa li ħadu sehem.

Is-suċċess ta’ din l-edizzjoni kien possibbli grazzi għall-ħidma koordinata ta’ tim dedikat ta’ ħaddiema u uffiċjali tal-Malta Food Agency, kif ukoll il-kontribut tal-ġurija, il-parteċipanti u dawk kollha li taw is-sehem tagħhom fl-organizzazzjoni tal-avveniment.

Il-Malta Food Agency tixtieq tirringrazzja lill-bdiewa kollha li pparteċipaw, lit-tim organizzattiv, lill-ġurija u lill-pubbliku li attenda u ta valur lil dan l-avveniment li jkompli jsaħħaħ l-apprezzament lejn is-settur agrikolu Malti.

Bħal kull sena, il-wirja ma ntemmitx mal-għeluq tal-avveniment. Il-frott u l-ħaxix kollu esebit ingħata lil għaqdiet volontarji li jaħdmu kuljum biex jipprovdu għajnuna alimentari lil familji u persuni fil-bżonn. Din l-inizjattiva tiżgura li l-prodotti ma jinħlewx u fl-istess ħin joffru għajnuna konkreta lil min l-aktar jeħtieġha.

Il-Malta Food Agency tesprimi l-apprezzament tagħha lejn dawn l-organizzazzjonijiet għall-ħidma imprezzabbli tagħhom fil-komunità. Id-dedikazzjoni, il-ġenerożità u l-impenn tagħhom jagħmlu differenza reali fil-ħajja ta’ ħafna nies.

Permezz ta’ inizjattivi bħal dawn, il-Malta Food Agency tkompli tippromwovi l-produzzjoni agrikola lokali u t-tradizzjonijiet Maltin, flimkien mal-valuri tas-solidarjetà, is-sostenibbiltà u r-responsabbiltà soċjali.

Students, Businesses, and Volunteers Unite for Another Successful Żomm! Tarmix Food Donation Day

Collaboration, generosity, and community spirit were at the heart of another successful Food Donation Day organised by the Malta Food Agency together with the HSBC Malta Foundation through the Żomm! Tarmix platform.

The event brought together local businesses, schools, and dedicated volunteers, all working towards a common goal: ensuring that quality food reaches people who can benefit from it rather than going to waste.

A special word of thanks goes to Strand Palace Agencies Ltd., Carmelo Abela, and Francis Busuttil & Sons Marketing Ltd., whose contributions helped make this initiative possible. Their support demonstrates the important role that businesses can play in creating positive social impact within our communities.

The enthusiasm shown by the students of Mater Boni Consilii School in Tarxien and Valletta Primary School was equally inspiring. Through their participation, students gained first-hand experience of the value of solidarity, responsible consumption, and helping others through practical action.

The Malta Food Agency would also like to express its appreciation to the staff of the HSBC Malta Foundation and the Malta Food Agency, whose commitment, coordination, and teamwork ensured the successful delivery of the event.

Every food donation collected represents a collective effort by individuals and organisations who believe in making a difference. Initiatives such as these continue to highlight the positive impact that can be achieved when communities come together with a shared purpose.

Through Żomm! Tarmix, the Malta Food Agency remains dedicated to encouraging food redistribution, reducing unnecessary waste, and building stronger connections between businesses, schools, voluntary organisations, and the wider community.

www.tarmix.gov.mt

Ġbejna Filled Potato Gnocchi

Ingredients for 16-18 gnocchi:

Dough

75g boiled potatoes
100ml cold water
150g plain flour
1 egg
1/2tsp fine salt

Filling

2 fresh Ġbejniet
2 egg yolks
40g grated Parmesan cheese
Salt & pepper
1tsp olive oil
1tbsp butter
2 garlic cloves
fresh sage

Instructions:

For the filling, drain the ġbejniet in a sieve for about 30 minutes. Combine the yolks with the Parmesan, add the ġbejniet, and mix well. Season to taste and set aside.
For the dough, place the boiled potatoes and flour in a large bowl or food processor.
Add the salt and half of the water and start combining. Add the egg and keep on adding water until you form a dough.
Adjust with more or less water if it’s too dry or wet. This depends on the size of the egg
Cover the dough with cling film and let it rest for about 30 minutes.
Roll out the dough with a bit of flour at about 1/2cm thickness and use a cookie cutter to create the dough discs.
Place the filling into a piping bag (or use a teaspoon) and place some filling in the centre of the disc.
Carefully close the gnocchi leaving any air bubbles out and gently roll them into a ball. Pinch the dough to make sure it’s sealed properly.
Boil the gnocchi in salted boiling water until they float. This should take about 3-4 minutes.
Crush the garlic cloves with a knife leaving them with the skin on. This will give us flavour. Fry the gnocchi in oil and butter with the crushed garlic and a handful of fresh sage until crispy to your liking. Discard the garlic before serving.
Serve with freshly ground pepper.
If you prefer to bake them instead, you can do so after boiling. Bake them with béchamel or tomato sauce and drizzled with fresh mozzarella until golden brown. Always season to taste.

Recipe courtesy of https://cheat.mt

Farmers Market Ġdid f’Ta’ Qali

Il-Malta Food Agency ħabbret il-proġett il-ġdid tal-Farmers Market f’Ta’ Qali, li se joħloq spazju modern u permanenti għall-bejgħ dirett ta’ prodotti lokali mill-produtturi Maltin u Għawdxin.

Il-proġett huwa mfassal biex ikun spazju miftuħ għall-familji, turisti u viżitaturi matul is-sena kollha, filwaqt li jkompli jippromwovi l-prodott lokali u jsaħħaħ il-konnessjoni bejn il-produttur lokali u l-konsumatur.

Il-Kap Eżekuttiv tal-Malta Food Agency, Brian Vella, qal li “l-Farmers Market il-ġdid f’Ta’ Qali jirrifletti bidla nazzjonali fil-mod kif napprezzaw l-ikel, il-komunità u lill-produtturi Maltin u Għawdxin. Dan il-proġett huwa parti mill-viżjoni fit-tul tagħna li nsaħħu l-identità agrikola ta’ Malta filwaqt li nkomplu ngħaqqdu lin-nies mal-oriġini ta’ dak li jikkunsmaw. Billi noħolqu spazju ġdid fejn il-produtturi, il-familji u l-viżitaturi jiltaqgħu, qegħdin nippromwovu l-fiduċja, u s-sens ta’ kburija fil-prodott lokali. Hu investiment fis-sistemi tal-ikel tal-lum, iżda f’futur aktar reżiljenti u sostenibbli għal Malta.”

Justin John Camilleri, iċ-Chief Business Development Officer tal-Malta Food Agency qal li “l-aġenzija kienet strateġika u tat prijorità lill-Farmers Market biex ġie żviluppat fi pjattaforma mfassla biex ittejjeb l-esperjenza kemm tal-produttur kif ukoll tal-konsumatur. B’infrastruttura moderna u spazji ddedikati, il-bdiewa, is-sajjieda u l-produtturi jistgħu joperaw b’mod aktar effiċjenti u jippreżentaw il-prodotti tagħhom aħjar, filwaqt li l-klijenti jibbenefikaw minn ambjent aktar aċċessibbli. Dan iwassal għal esperjenza aktar diretta u sinifikanti bejn il-produtturi u l-pubbliku, li ttejjeb il-fiduċja u ssaħħaħ il-valur tal-prodott lokali fis-suq.”