We are going to talk how important is the tourism in Malta according to publications about that theme. Firstly, it is important to say that the most people who travel to Malta are from Europe – most of them are English people –; the months with the most occupation range are among July and September. However, Malta is a country with a frenetic pace its 365 days per year.
It is normal if we think that the tourists come here by plane – most of them –, with AirMalta in first place and Ryanair like the second option. Furthermore, they are usually men, from 25 to 44 years old, being the first time they visit Malta. And… what is the reason which move all those people to visit Malta? Especially, they are recommended by their family or/and friends and then, thanks to the Internet.
In 2015, the total tourist expenditure was € 1,643.9 million. All the main indicators of inbound tourism to Malta have increased except the average length of stay. Talking about the accommodation, the most people stay in 4-star hotels close to the most popular beaches and locals – Sliema, St. Julian’s… –, and of course near Paceville, the best place in Malta to have fun at night. On the other hand, excluding accommodation, people usually spend their money in food and drinks.
So… why the role of the cuisine plays a crucial part in the tourists overall holiday experience? It is easy: because it is part of the country’s tradition and culture. Well, pay attention to its typical cuisine!
Maltese cuisine is the result of a long relationship between the Islanders and the many civilisations who occupied the Maltese Islands over the centuries.
In the Maltese Islands the emergence of culinary tourism coincided with the growth of interest in culture and heritage tourism. Malta has quite a number of local products and these enhance the island’s culinary aspects.
The marriage of tastes has given Malta an eclectic mix of Mediterranean cooking. Although the restaurant scene is a mix of speciality restaurants, there are many eateries that offer or specialise in local fare, serving their own versions of traditional specialities. Maltese food is rustic in character, full of the flavour and colour typical of a central Mediterranean Island. Our food is influenced by Malta's proximity to Sicily and North Africa but with a special slant all our own.
Nowadays, Malta has a lot of festivals about typical food, bringing all people its variety, colors and flavours. We could talk about the lampuki (a typical fish, which you can buy really fresh in its popular market located in Marsaxlokk), the rabbit and horse stews are the typical dishes on the family tables on Sundays, kapunata (a Maltese version of ratatouille). The Maltese tasting platters have got bigilla with gallettis, olives called bragioli, gbejniet (sheep or goat's cheese), hobz biz-zejt' (round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes and capers), dried tomatos... all of that with vinegar flavour and a lot of spices. Of Italian influence we have delicious pasta anda pizzas, pastizzis, timpana, aranccinas, etc. Definitely, you can found whatever in Malta because it has been enriched for a lot ot cultures and countries so it offers a wide variety of menus; you can travel around the world without leaving Malta.