Bigilla

Dish information

Bigilla is a beloved traditional Maltese dip, a humble yet robust dish that embodies the island's culinary heritage. Made primarily from ful ta' Girba (dried broad beans), garlic, fresh herbs, and olive oil, its preparation is simple but yields a deeply satisfying flavor. The broad beans are soaked overnight, then boiled until tender, before being mashed or blended with the other ingredients. The texture ranges from chunky to smooth, depending on personal preference, and a touch of parsley, mint, or chili can add a fresh or spicy kick. Its origins are deeply rooted in Malta's agricultural past, where broad beans were a staple crop, easy to grow and store, providing a vital source of protein for centuries, especially during leaner times. Bigilla is often served as an appetizer, a snack, or part of a mezzé platter, accompanied by galletti (Maltese water crackers) or slices of ftira or hobż Malti (Maltese bread). It represents the island's Mediterranean diet, emphasizing fresh, seasonal ingredients. While a home-cooked specialty, Bigilla can be found in restaurants across Malta, from quaint village eateries to modern establishments, solidifying its place as a cornerstone of Maltese gastronomy. The dish's enduring popularity is a testament to its comforting flavors and its deep connection to the island's cultural identity, often enjoyed in social settings, bringing people together over shared food.

Timeline

• 1600s

  Broad beans become a common crop in Malta, laying the foundation for Bigilla's main ingredient.

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  1800s

  Early versions of broad bean purees and dips, precursors to modern Bigilla, are likely consumed by Maltese farming communities.

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  1950s

  With increased tourism and cultural exchange, Bigilla gains recognition beyond local households.

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  1980s

  Bigilla begins to be commercially produced and widely available in Maltese supermarkets and delis.

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  2000

  Local culinary initiatives promote traditional Maltese dishes, including Bigilla, to new generations and international visitors.