In Chef Victor Borg's hands, the dough is rolled into the finest layers, with margarine slipped between them – and thus the base for pastizzi is prepared, that very Maltese pastry whose flaky, crispy crust hides a filling of ricotta or peas.
The Maltese islands, squeezed between Sicily and North Africa, have given pastizzi a unique character: the limestone soils and Mediterranean climate shape the special taste of local ingredients, while centuries of trade routes have left their mark on the recipe – Arab techniques for layered dough, Italian ricotta, and British influence on street food.
According to Michelle Buttigieg, a representative of the Malta Tourism Authority, the local cuisine has long been a gastronomic hub of the Mediterranean, and pastizzi are eaten here for breakfast, on the go, or at celebrations – it's not just food, but part of the daily life of the islanders.
In the new season of the USTOA Global Kitchen project, launched in July 2025 and continuing into 2026, pastizzi have been included in a digital recipe collection along with other global dishes; the video series and book allow travelers not only to see how the chef from Under Grain cooks but also to recreate it at home, maintaining a connection to the original.
Today, pastizzi are experiencing an interesting moment: on one hand, they are prepared in street kiosks according to old recipes, and on the other, chefs like Victor Borg are experimenting with fillings without losing the layered texture and the balance of savory and creamy.
The full experience is offered by the USTOA series. You can watch it on social media.
The taste of pastizzi tells more about Malta than any guidebook: it is an island pastry, born at the intersection of cultures and soils, which is impossible to replicate far from these rocks and this sea.
