{"id":23227,"date":"2021-05-28T02:23:42","date_gmt":"2021-05-28T02:23:42","guid":{"rendered":"https:\/\/www2.visitmalta.com\/a\/traditional-maltese-cuisine\/"},"modified":"2021-05-28T02:23:42","modified_gmt":"2021-05-28T02:23:42","slug":"traditional-maltese-cuisine","status":"publish","type":"a","link":"https:\/\/www.visitmalta.com\/en\/a\/traditional-maltese-cuisine\/","title":{"rendered":"Traditional Maltese Cuisine"},"content":{"rendered":"
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Traditional Maltese Cuisine<\/h2>\n
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Maltese food is rustic in character, full of the flavour and colour typical of a central Mediterranean Island<\/strong>. Our food is influenced by Malta’s proximity to Sicily and North Africa but with a special slant all our own.<\/p>\n

Traditional food<\/strong> accompanies us through life; a glass of smooth local wine with friends in a village bar comes with a dish of olives, some \u0121bejniet<\/em> (local sheep’s cheeses), zalzett<\/em> (coriander flavoured Maltese sausage) with galletti<\/em> (Maltese crackers) and some bigilla<\/em> (broad bean pate) served with Maltese bread and olive oil; or on a cold day hot pastizzi<\/em> (savoury ricotta filled pastries) are perfect with wine or coffee. Summer days at the beach \"Maltesemeans \u0127obs bi\u017c-\u017cejt<\/em>, a popular snack made from a thick slice of crusty Maltese bread, rubbed with juicy, red tomatoes and topped with mint, a little onion, sheep’s cheese and anchovies all soaked in delicious green olive oil; a taste of sunshine, a taste of Malta.<\/p>\n

Winter nights<\/strong> bring on bowls of golden minestra<\/em>, a very thick vegetable soup served with Maltese bread and oil. Fish, fresh from the surrounding Mediterranean Sea, plainly cooked is a consistent feature of our cuisine, especially aljotta, a delicious garlicky fish soup.<\/p>\n

Summer village festivals<\/strong> produce sweet street foods like imqaret<\/em> (date pastries) and Qubbajt<\/em> (nougat) to enjoy along with the fireworks and processions. Special family meals bring on serious dishes like Ross fil-forn<\/em>, (Baked Rice), Imqarrun<\/em> (baked Macaroni) or Timpana<\/em> (a very special rich pasta baked in a pastry case) often followed by rabbit or meat dishes served with Maltese potatoes and vegetables.<\/p>\n

Desserts<\/strong> depend on the occasion; Easter Figolli<\/em> (almond stuffed pastry figures), Christmas qag\u0127aq tal-g\u0127asel<\/em> (honey rings), or simply a Cassata, (ricotta filled sponge with marzipan) some Kannoli<\/em>, (Ricotta filled fried pastries) or another of the many traditional desserts, and sweet biscuits are popular snacks, perfect with a cup of strong coffee.<\/p>\n

– Matty Cremona, Maltese Cuisine Gastronomist<\/em><\/p>\n

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