There’s a particular kind of magic in the Maltese countryside, a feeling that time has paused, the air rich with sea salt and sun-warmed stone. Thanks to Aer Lingus and Visit Malta, I discovered that magic firsthand at Ta’ Ċiċivetta Farm, an extraordinary family-run rum estate that blends heritage, hospitality, and heart.
Owned by Tony and Charlotte, Ta’ Ċiċivetta Farm sits on over seven tumoli of land in Mofret ir-Rizz, just beyond the ancient walls of Rabat. The farmhouse itself, built in 1914 and lovingly restored in 2019, feels like a living museum. Its original stone arches, honey-colored walls, and rustic charm have all been meticulously preserved. Even the traditional water fountain, still trickling in the courtyard, seems to whisper stories from another century.
Our hosts, Tony and Charlotte, greeted us with a warmth that instantly felt like home. As we arrived, the air filled with the music of a local mandolin player, his voice carrying the rhythm of traditional Maltese folk songs. The moment was cinematic , the kind of welcome that leaves an imprint long after you’ve gone.
We began our culinary adventure beneath a leafy canopy in the garden, the table laid out with flour-dusted boards, fresh ricotta, and steaming kettles of tea. Under the guidance of a local chef from the farm, we learned to craft pastizzi, Malta’s iconic flaky pastry filled with creamy cheese or peas. The sunlight filtered through the olive branches as we folded and laughed, our hands sticky with dough and our spirits light with the simple pleasure of creation.
No Maltese feast is complete without ħobż biż-żejt , the traditional sourdough bap layered with tomato paste, tuna, olives, and capers. Tony introduced the challenge with a grin, handing each of us a box of fresh local ingredients and inviting us to make our own version. It became a joyful competition, each sandwich telling its own story of texture and taste, of the island’s generosity and simplicity.
Lunch followed naturally, served under the same garden canopy, now transformed into a shaded dining haven. Platters of salads and meats, accompanied our handmade dishes, paired with chilled glasses of Maltese wine that caught the light like liquid gold. The conversation lingered, laughter echoing through the orchard while cicadas played their steady song.
As the afternoon waned, Tony reappeared with small glasses of the family’s signature rum, distilled right there on the property, smooth, fragrant, and unmistakably Maltese. We raised our glasses to Aer Lingus, to Visit Malta and to the rare kind of hospitality, Charlotte and Tony, that makes time feel irrelevant.
AtTa’ Ċiċivetta Farm, tradition isn’t preserved behind glass , it’s alive, shared, and savored. Between the music, the rum, and the warmth of the Maltese sun, one thing is certain: this is a place where the island’s heart beats loudest, beneath the olive trees and under a canopy of golden light.
