Is it a pastizz, is it a timpana... it's a tartizz!

While it’s an unwritten rule that nothing beats the crunch of the iconic diamond-shaped irkotta and piżelli pastizzi, a pastizzeria owner has come up with a brand-new shape and taste to test fans of the addictive, traditional Maltese street food.

Nicknamed the ‘tartizzi’, the cone, tart-like snack has been created by Vinu Muscat of the Sphinx Pastizzeria, who, since the age of 13, has been busy learning the tricks of the trade of pastizzi while always on the hunt for new flavours.

“When I am not in the factory making pastizzi, I’m at home creating new shapes and flavours for my family and friends,” the 32-year-old told Times of Malta.

One evening, while at the kitchen counter, he finished making a plate of pasta and thought about how he could stuff the pasta in a pastizz.

“That is when the idea of the tartizza occurred to me, I could use the same pastry to make pastizzi, but in the shape of a cup. That way I can be more creative in what fillings I can use.”

He said the new shape was also inspired by another popular Maltese dish, timpana, a penne dish mixed with a Bolognese sauce and baked in pastry.

So, think of the tartizza as a smaller timpana, but with a lot more crunch.

Sphinx launched its latest pastizzi shape with a limited-edition flavour last month at Ta’ Xmun Olive Grove, in Żebbuġ.

The new shape came with a special limited-edition flavour.

Once fresh out of the oven, piping hot and crunchy, the tartizzi were stuffed with sweet, caramelised onions, Maltese sausage and oozy, melted smoky scamorza cheese.

The choice of filling is no coincidence, as the salty and spicy Maltese sausage was recently recognised with an official day on July 30 and a Maltese Sausage Feast at the abattoir, which saw the country’s longest-ever Maltese sausage, measuring almost 78 metres long.

While the Maltese sausage tartizzi was only available for a few days at Sphinx outlets, Vinu said the company plans on launching different fillings for the tartizzi in the not-too-distant future.

“Who knows, perhaps we will have more savoury fillings, and maybe sweet, but we like to keep things a surprise,” he said.  

Vinu said he wants to shine a light on all the Maltese ingredients used in the tortizza, but also the history and art of making delicious pastizzi.

“What better way to get people interested in our new shape, the tartizza, other than filling it with a delicious flavour?” Vinu said.

Earlier this year, Sphinx also launched special St Patrick’s pastizzi, with green-coloured flaky pastry filled with two special flavours- Guinness and gammon and pistachio. Last year, they also created a ‘pumpkin spice’ pastizzi for Halloween.