Gozo is only about 14 kilometres long - you could drive from one end to the other in less than half an hour. About 30,000 people live there, which means many Gozitans know each other by name. Children often go to school in the village they were born in.
Along the rocky coast, you can find 'salt pans' - flat squares carved into the rock. Families have been making salt there for hundreds of years. They let seawater into the squares, the sun heats it, the water turns into steam, and the salt is left behind in white crystals. Then it is scooped up by hand.
Gozo has its own famous landmark called the Inland Sea - a small round lagoon that is connected to the open sea by a low tunnel through the cliffs. Tiny boats can sail right through the tunnel and out the other side. The water is so calm inside that you can see your own face in it.
Lots of farming happens on Gozo - tomatoes, onions, peppers and very famous cheese made from goat or sheep's milk called '摹bejna' (say 'JBAY-nah'). It comes in little flat rounds, sometimes plain, sometimes rolled in black pepper.