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‘Platt fil-Pjazza’: A Night of Maltese Food And Family Entertainment In Paola

‘Platt fil-Pjazza’: A Night of Maltese Food And Family Entertainment In Paola
Local

The Ministry for Agriculture, Fisheries and Animal Rights, together with the Public Abattoir and the Paola Local Council, will organise ‘Platt fil-Pjazza – Paola’, an event celebrating traditional Maltese food produced by local farmers and herders.

‘Platt fil-Pjazza’: A Night of Maltese Food And Family Entertainment In Paola

Taking place on Friday, 19 September from 7:30pm at Antoine De Paul Square, Paola, the family-friendly event will feature traditional food and drinks while promoting the value of Maltese culinary heritage and sustainable gastronomic practices.

Visitors can enjoy a variety of stalls offering fresh meat, fruit, and vegetables, as well as products from local cooperatives and organisations such as the Sheep and Goat Breeders’ Cooperative and the Pig Breeders’ Cooperative (KIM). The Sheep and Goat Breeders’ Cooperative recently received Protected Designation of Origin (DOP) status for Għawdxija cheeselets, highlighting the quality and authenticity of this distinctive Maltese product.

‘Platt fil-Pjazza’: A Night of Maltese Food And Family Entertainment In Paola

The Basilica of Paola will also be open to the public, allowing visitors to see the renovation work on its portico and enjoy unique views over the square during the event.

Minister Anton Refalo said, “Events like this show how best practices in processing and marketing can unlock the full potential of locally grown products. By working together, we make it easier for farmers and producers to bring high-quality, distinctive products to consumers while encouraging responsible consumption and reducing waste.”

The activity forms part of Malta’s Sustainable Development Action Days 2025, with a focus on efficient use of resources, circular practices in meat processing, and reducing emissions from food waste, contributing to climate action.

Pierre Farrugia, Chief Operations Officer of the Public Abattoir, added that this year’s event will expand the range of pork by-products on offer, finding new uses and markets for less popular cuts to build a stronger, more resilient food system benefiting both producers and the wider community.

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