Food & drink
Malta’s TIMPANA features on global foodie magazine Saveur
The beloved dish has “made its mark on the Mediterranean for centuries”

Sarah Micallef

Maltese cuisine is rife with dishes that embody a medley of influences and flavours, and one of the most iconic ones is pasta pie, otherwise known as timpana. Such is its popularity that it has become a staple on-the-go dish found at pastizzeriji across the islands, alongside national treasure pastizzi.

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And now, the culinary marvel that is timpana, comprised of baked pasta encased in pastry, has made it onto global food and travel bible Saveur Magazine. Specialising in features showcasing various world cuisines, it was recently the turn of the “Maltese (Italian-Greek-Egyptian) pasta bake” for its 15 minutes of fame.

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In a feature dedicated to the dish, writer Sarah Copeland remarks that “there are few more impressive celebration dishes than this towering pie”, which has similar variants in Malta’s neighbouring Sicily, Cyprus, Greece and Egypt.

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After a brief history lesson, a detailed timpana recipe follows suit, and as one who has put together the towering pie in the past, it rings pretty true to the one we serve at home.

Salut, Saveur!

10th December 2019


Sarah Micallef
Written by
Sarah Micallef
A keen traveller with an interest in most things, Sarah loves her island home as much as she loves getting away from it, and enjoys discovering and re-discovering the gems, hidden corners and unique stories of her native Malta and Gozo.

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