Maltese people love their pastizzi, that's for sure! These tasty little delicacies have been a staple of Maltese cuisine for centuries, But have you ever wondered why Maltese people don't make pastizzi at home?
Well, the main reason is pretty straightforward - they're just too cheap not to buy from one of the many Pastizzerias. With their tempting smell wafting from basically every corner, let's face it, how can you resist? 🤤
But really there is also another reason, which is that we have no clue how to make them🤷♀️. For years we have left it to the professionals, who honed their craft and produce the perfect pastizzi.
Now listen up to the real truth behind this ...😯
Many Maltese did not have ovens at home. So Pastizzi or any baked goods which were prepared by housewives for some special occasions such as the village feast, Christmas or Carnival, had to be taken to the local bakery early in the morning to get cooked.
Domestic ovens were only introduced to the Maltese island after World War ll when simultaneously eating out was booming! 💥💥
Image: Dimitri's,Strada Rjali, Valletta post WW ll
Pastizzi were being sold at Dimitri in Strada Rjali, Valletta, which became famous when the island was well known for ‘Large ricotta Pastizzi with two crispy edges’ and became a big hit.
Queues of people would head down there and munch on their go-to snack.
Shortly after this big boom mass production took over and pastizzi were being bought to share during parties, thus, being made less and less at home, making most of us pretty illiterate on the topic.
Making pastizzi from scratch is a dying trade, but those who know how to create them by hand are keeping the art alive 😉.
Would YOU like to keep the Maltese tradition alive and learn how to make delicious homemade Pastizzi?
