National cuisine of Malta for gourmets. Authentic recipes, delicacies and specialties
National cuisine of Malta has absorbed the features of the subtle East; bright tastes of Italian cuisine, hearty British dishes and the elegance of dishes from France. The island state has long been the subject of controversy between the Arabs, the French, and the British, which led to a mixture of cuisines. The proximity of Italy also played a role in the formation of gastronomic preferences of the Maltese. In Malta, you can try classic Italian pizza, pasta with seafood, and these dishes will not differ from the original in taste. Seafood occupies an important place in Malta's cuisine and is one of the key ingredients in a variety of dishes.
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Arab traditions brought spices to local recipes. Maltese chefs actively use saffron, tarragon, marjoram, basil, vanilla, cinnamon. Very often garlic is added to different dishes. Spices give the classical recipes a new sound and make the Maltese cuisine authentic and original. Bread is an integral part of any meal; very often the local housewives bake it themselves. Maltese bread is called "hobza". Among other unsweetened pastries, various fish and meat pies, puff pastry with ricotta or vegetable filling are popular. Such pies are "pasticcio"; you can buy them in any pizzeria. Poor Maltese pancakes "sfineg" are pieces of dough fried together with seafood.
Malta is a small state located on the islands of the Maltese archipelago. The largest island is the Malta island (with the same name), the total area …
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