Gozo (Gozo) and Comino) and small rocky islets not inhabited by people (Filfla, St. Pauls, Cominottoi etc.) See Malta abbreviations.
Malta has no land borders with any state.
Malta is washed on all sides by the Mediterranean Sea, the coastline of the island of Malta has a length of 137 km, and the island of Gozo – 43 km.
The capital of the country is the city of Valletta, the undoubted economic and political center of the state.
The total area of the entire Maltese archipelago is 316 sq. km. Of these, the share of the island of Malta accounts for 246 square meters. km, the islands of Gozo – 67 sq. km, and Comino – 2.7 sq. km. The length of Malta is about 27 km from southeast to northwest and 14.5 km from east to west.
The archipelago is located at the intersection of the African architectural plate with the Eurasian one. The relief of the archipelago can be attributed to the flat. The limestone rock of the islands lends itself well to weathering. The main component of the landscape of Malta are hills with terraced fields descending from them, separated by small stone walls. Ta’ Dmejrek, the highest point of the country, is located near Dingli in the southwest of the main island, its height is 253 m.
Geologically, the archipelago consists mainly of limestone, which lends itself well to weathering processes. Sometimes there are thin layers of clay soils and sand. The Maltese coastline is deeply indented, resulting in numerous harbors, rocky coves and sandy beaches.
The flora and fauna of Malta is very diverse and specific, many species are endemic, that is, living exclusively in this area. Due to the intersection here of the eastern, western, northern and southern sub-regions of the Mediterranean, plants and animals from all four regions exist in Malta.
A characteristic feature of Malta is that there are practically no fresh water sources on the archipelago, there are no rivers or lakes. Only sometimes, during heavy rains, small streams form, but most often they dry up quickly.
According to 800zipcodes, the climate is Mediterranean subtropical. Summer is always hot and long (from May to October). The average summer temperature is +23 °C, and often rises to +26…+30 °C. Winter in Malta is mild and quite wet, the thermometer mark rarely drops below +14…+16 °С. In summer, a day lasts 10 hours, in winter – about 6.5.
The warm, favorable climate can be explained in many respects by the proximity of the Adriatic Sea and the Alps, whose slopes do not allow cold northern winds to pass through, but do not allow southern air masses to escape. At the end of the summer, hot and dusty “sirocco” winds come from Africa, while the rest of the time, the archipelago is actively blown by the northwestern “mistral” and warm sea winds.
At the same time, frequent breezes from the sea, even in summer, allow you not to suffer from unbearable heat. The balance of the climate is also due to the very small area of the islands.
The total amount of precipitation is 530-570 mm per year, most of it occurs in winter, although even then it is often sunny and clear. The humidity is high throughout the year.
The most comfortable season for a beach holiday is the period from May to November. However, the advantage of visiting Malta in December-April may be the absence of hot sun and huge crowds of tourists that interfere with sightseeing.
Beach resorts: Sliema, Bugibba, Qawra and St. Paul’s Bay, Mellieha, Marsaskala, Gozo and Comino Islands;
Excursion cities: Valletta, St. Julian’s
Cuisine of Malta
The cuisine of Malta is a rather colorful mixture of Arabic and European traditions, which go well with the local flavor. Much attention in the country is paid to vegetables and seafood, as well as the proper use of various spices.
Basically, most of the island’s restaurants adhere to the traditions of French and Italian cuisine, so you should show a little patience before you find a restaurant where you can taste the traditional Maltese dishes.
Most often, before serving the main course, snacks are offered, which are called “bigilla” here, they are prepared from tangerines, vegetables and herbs.
Traditional soups are made from dried or fresh vegetables and meat, and “jbeinit” cheese is added during cooking, which gives the soups a unique taste. Also served at the table are “hobza” – traditional bread and “hobz biz zait” – a sandwich based on it.
The main dishes in Malta are a variety of stuffed seafood, vegetables and meat. While on the island, be sure to try:
- “arnit mimli” – octopus stuffed with vegetables and pasta;
- rabbit stew “stuffat tal fenech”, seasoned with garlic and herbs;
- sea bream ” lampuki ” with tomato sauce;
- “lampuki pay” – a pie with vegetables and sea bream;
- “babush” – snail stew;
- “brajoli” – meat stuffed with eggs and herbs;
- “ross fil-forn” – rice casserole with tomatoes and meat;
- “kapunata” – vegetable stew;
- Maltese ravioli and all kinds of other products based on vegetables and pasta.
Among the sweet dessert dishes, the most popular are “m’aret” – a pie with dates and eggplant, “helva tat-tork” halva with almonds, “cannoli” – cakes with various fillings, “kaak tal-asel” – fig biscuit, “ figolli” – biscuit with almonds, “biscuittini tal-leuz” – almond cakes, “cubbite” – nougat and others.
As a rule, the meal is accompanied by a good Maltese Chisk beer, excellent Maltese wines, among which Gozo Country White and Citadella are the most popular, or the original herb-based kinny drink. The meal ends with a cup of strong tea or coffee.