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Malta

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A powerpoint about Malta

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Malta

  1. 1. MALTA
  2. 2. The Maltese archipelago consists of 3 islands,Malta, Gozo and Comino, with a total populationof over 400,000 inhabitants occupying an areaof 316km².
  3. 3. Malta lies in the middle of the MediterraneanSea, 93km South of Sicily and 288km North ofAfrica.
  4. 4. Malta joined the EU in 2004 and started usingthe Euro in 2008.
  5. 5. Our flag has two colours, white and red, and theGeorge Cross in the top left-hand corner. TheGeorge Cross was awarded to the MaltesePeople by King George VI in 1942 for gallantryduring the Second World War.
  6. 6. Our national bird is the Blue Rock Thrush, ournational plant is the Maltese Centaury and ournational tree is the Arar tree.
  7. 7. Maltese is Malta’s national language. About halfthe vocabulary is borrowed from Italian andSicilian, while the other half comes form theArabic and English Languages. Maltese is theresult of all the languages of those people thatconquered Malta in the past before it becameindependent in 1964.
  8. 8. Malta features a Mediterranean climate withwarm dry summers and mild wet winters.Average high temperature ranges from around15°C in January to about 30°C in August, whilethe average low temperature ranges fromaround 12°C in January to 24°C in August.
  9. 9. Malta’s capital city is Valletta, built by theKnights of St. John in 1566. It was built betweentwo natural harbours, Marsamxett and theGrand Harbour.
  10. 10. Since Malta is an island many tourists come heremainly in summer for our rocky and sandybeaches.
  11. 11. For those tourists who don’t love to swim thereare endless historical sites, such as theMegalithic Temples, underground catacombs,churches, forts, the fortified medieval city ofMdina and impressive collections in differentmuseums.
  12. 12. Traditional Maltese food is rustic and based onthe seasons. If you visit us look out for LampukiPie (Fish Pie), Rabbit Stew, Bragjoli (Beef Olives),Kapunata (Maltese version of Ratatouille),Widow’s Soup which includes vegetables andgoat’s cheese, Bigilla (a thick pate of broadbeans with garlic) and pastizzi (a flaky pastryparcel filled with ricotta or mushy peas).

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