The most interesting food item that I found in Malta was “Timpana.” Timpana is a block of lasagna or compressed rigatoni encased in a pastry.
I ate Timpana twice during my stay. One was remarkably good; the other had the density of depleted uranium.
Pictured above is the good one. The bottle to its right is a Maltese after-dinner liquor distilled from prickly pear, honey and herbs. Not nearly as bad as it sounds, and after a kilo or two of Timpana…a good digestif is exactly what’s needed.
