Hobz tal-Malti, or Maltese Bread, is some kind of magic. Formed from carefully honed sourdough, the center is soft, white, and doughy, while the crust is crisp and dusted in flour. The round loaves are a staple of Maltese meals, often served under tomatoes, olive oil, and onion in hobz biz-zejt–a traditional snack.
The village of Qormi claims to make the best hobz, and holds a festival in its honor every year. The cultural event, called Lejl f`Casal Fornaro – The Night of the Baker’s Village, is designed to promote Qormi’s traditions with a special focus on the town’s historic bakeries and bread recipes. The one-night festival is filled with music and folkloric processions, drama and dancing, artwork and tastings, and plenty of bread presentations.
This might seem excessive, but hobz is a food well worth celebrating. It’s the thrill that comes as the crust shatters when you first take a knife to it. It’s the smell that rouses you as you walk down the street, oozing out with the heat from the bakery. It’s the taste of Sunday lunches shared with family across the island. It’s simple, yet delicious. It tastes like home.
