Diving the Wrecks

Depart from your home airport for your overnight flight to Malta International Airport, with a pickup from the airport and transfer to Gozo.

Gozitan Ġbejniet… cheesemaking, visit to the farm and making of the cheese.
Gozo has a long history of simple curd cheesemaking dating back to Arab influences, indeed the word Ġbejniet relates to the Arab word Ġbejn.
Albert has been making cheese near the Citadella since the early seventies, when his father initiated him into the family business by teaching him to milk goats. He now has his own farm, cheesemaking kitchen and successful restaurant within the Citadella.
We will help him milk the sheep, then under his guidance we will make the curds into Ġbejniet and eat them for lunch along with a glass or two of local wine.

Beautiful remote scenic view on the shore or cliff side where traditional fish hawker will visit and show us his wares.
It’s said that Maltese aljotta is a direct influence from the French Knights version of a Bouillabaisse, it’s quite different and there are as many variations of aljotta as there are of Bouillabaisse, everyone has that perfect recipe. In the morning we will visit the local fishing boats, shore side, where we will be guided in the identification of local fish, Roderick the Gozitan Fish Hawker will help us pick the freshest of ingredients to help us on our way to the perfect aljotta.
In our remote spot on the north coast of our beautiful island we will as a group prepare an aljotta with flatbread over an open fire. There may be a glass or two of the perfect tipple to help it on its way down, but fresh fish stew with a view like this is a once in a lifetime experience.