Farming underpins island life; without it our islanders wouldn’t eat. Some of the finest fresh produce in the Mediterranean is grown in Gozo. Over the year, everything from artichokes, beans, broccoli, capers, olives, peppers, tomatoes and zucchini are grown, along with apples, figs, oranges, carob, almonds, prickly pear and more.

Harvesting dates are an important part of our calendar year. Farm workers hand-pick the tomato crop in July, which is when grapes are picked in our vineyards too.

Olive harvesting is from September to October and its always a race against time because olives must be picked, crushed and processed in 48 hours to retain their quality.

Dairy farming is one of Gozo’s oldest professions. Daily life on our farm is more routine, we are out milking our cows early every morning, monitoring them, before feeding their young calves. Cows can be milked 2 or 3 times a day, so our day is usually a cycle of milk, feed, monitor and repeat.

Goat and Sheep farming is just as busy. Our flock are sent out to graze first thing every morning, and we then check on the lambs and nursing mothers. Ewes are milked once or twice a day, along with the doe goats. We make gbejniet cheese-lets from their milk in different varieties, fresh and aged.

More and more people want authentic and immersive travel experiences, meeting local experts as they soak up the cuisine and culture of places that they visit. Watch us care for our animals and crop, dine on traditional Gozitan foods and learn how they are made. Witness local artisans in action, share in their passions, help us to safeguard this important heritage.

Food is more than fuel. How we grow, cook and preserve it is unique to our culture and climate. Time-worn Maltese dishes often mark a harvest date, a religious event, or convey past poverties of our people. Cooking up a hand-me-down family recipe can be like stepping back in time, conjuring up familiar kitchen aromas, eating meals just like Nannu made.

Tuta promotes the relationship between agriculture, food and local history, telling the story of our people through food that we eat. What isn’t made locally on our farm will be sourced from likeminded small-scale producers, vintners or fishermen who, like us are committed to keeping traditional Maltese gastronomy alive.

More and more people want authentic and immersive travel experiences, meeting local experts as they soak up the cuisine and culture of places that they visit. Watch us care for our animals and crop, dine on traditional Gozitan foods and learn how they are made. Witness local artisans in action, share in their passions, help us to safeguard this important heritage.
Food is more than fuel. How we grow, cook and preserve it is unique to our culture and climate. Time-worn Maltese dishes often mark a harvest date, a religious event, or convey past poverties of our people. Cooking up a hand-me-down family recipe can be like stepping back in time, conjuring up familiar kitchen aromas, eating meals just like Nanna made.
Tuta promotes the relationship between agriculture, food and local history, telling the story of our people through food that we eat. What isn’t made locally on our farm will be sourced from likeminded small-scale producers, vintners or fishermen who, like us are committed to keeping traditional Maltese gastronomy alive.