The Phoenicia Malta is delighted to announce the appointment of Balazs Pongracz as Front Office Manager.

Hailing from Hungary, Balazs described how he became enamoured by the travel and hospitality industry at a young age, through the trips he shared with his parents as well as the stories recounted by a relative working in the industry. He explained that the Pongracz family holidays typically consisted of travels to Mediterranean islands, such as Greece and Croatia, which might be the reason why he felt drawn to the Maltese Islands.

“My Malta experience kicked off on the island of Gozo, where I spent two years strengthening my Front Office skills, whilst also learning what it entails to manage a spa,” he explained. Balazs added that the tranquil sister island was a significant change from the previous places he worked in, namely large cities such as Prague and London.

A graduate of International Tourism Management from the Robert Gordon University in Aberdeen, Balazs shared how, following a Valletta visit with his family a few years back, he pointed towards The Phoenicia Malta and exclaimed “Maybe one day I will work there!” When asked why he felt that way Balazs replied, “Everybody keeps telling me that it’s the best hotel in Malta.”

The Phoenicia Malta does indeed strive for excellence, and it is team members like Balazs who make this possible. “My aim is to grow with the team and achieve results, to train and mentor others and keep the high standards that The Phoenicia Malta is renowned for,” he concluded.

Commenting on the new appointment, Hotel Manager Silvan Camilleri said, “We are thrilled to welcome Balazs to The Phoenicia Malta family. Having experienced team members who share our passion for the industry is crucial to retaining high quality and creating unforgettable guest experiences.”

A dark crunchy crust and a springy soft centre are the unmistakable qualities of traditional Maltese bread. The Maltese Ħobża (bread in the Maltese language) is a staple in any local’s diet. Dating back to the stone age, this sourdough bread is as much part of the cultural heritage as the historic landmarks found on the island.

This traditional bread is made using centuries-old techniques which have survived, with very little change, to this day. Maltese bakers do not use commercial yeast, but rely on natural starters to raise the dough mixture. A piece of old sour dough is incorporated into the fresh batch with aerates the dough giving it an airy chewy centre unique in taste and texture. Of course, one must highlight that this bread is cooked in stone-based ovens which enhances the taste and give a crispier crust.

Most Maltese towns and villages are home to a traditional baker. Usually a small space, with a large oven, various bread options, and a smell that will surely whet your taste buds. The local village of Qormi is the most well know for bread making. Walking through the village you may follow your nose from one bakery to the next to watch how this delicious bread is made.

At experienced speed, the baker kneads the dough into round loaves before transferring to the hot oven, a process which takes seven to eight hours to complete, from kneading to baking.

With a taste that is good enough to eat as is, traditional Maltese bread is enhanced when smeared with fresh tomatoes, tomato paste, olive oil, tune, olives and capers. Locally known as Ħobż biż-Żejt (literally meaning bread with oil), this iconic dish may be enjoyed at all times of the day, particularly on a warm day by the sea.

The Maltese Ħobża is best when it is fresh out of the oven, so do not wait too long until you dig in – although, chances are you will not be able to resist once you smell the bread.