Food is an important part of Maltese culture, incorporating traditionally prepared Maltese food, cooking and setting up dinner gatherings which usually contribute to the more close-knit families and communities found in Malta. The Maltese are particularly fond of rabbit and many restaurants that serve traditional Maltese dishes promote rabbit as being their speciality dish, usually gaining a loyal clientele through word-of-mouth. Other dishes found on the menu in Maltese food specialty restaurants include the rather exotic kangaroo meat and quail. Maltese bread is well known and loved by locals and tourists alike. Its hard crust hides a very tasteful, fluffy inside – perfect for a nice summer’s day lunch with some sun-dried tomatoes and tuna for example. In many towns and villages, the local baker sells his bread by driving around the streets, delivering fresh bread to Maltese families daily. The fertile fields worked by Maltese farmers produce an abundance of fresh fruit and vegetables, being sold at relatively low prices as a result, by green grocers who often set up shop at the side of main roads and busy places in all towns and villages. Certain villages, such as Mgarr in the Western part of Malta, organize an annual celebration of the year’s fresh crops, which is an event that is becoming increasingly popular throughout the island. Farmers show off their often record-surpassing sized fruit and friendly competitions are organized to “reward” those farmers whose fruit and veg are judged as being this year’s cream of the crop of local produce. Fish is an important part of numerous dishes of Maltese food and cooking, as Malta is a nation surrounded by sea. Fish often takes centre stage in daily family meals but also on restaurant menus, with some establishments specializing in the preparation of various types of delicious fish and other sea food. In Malta, the village of Marsaxlokk is known as the fishing village, whereas Marsalforn in Gozo enjoys a similar status.