MALTESE CUISINE AND LOCAL PRODUCTS
Maltese cuisine and local products: discover in detail what the typical dishes of the island of Malta are.
Maltese cuisine is eclectic and brings together many influences from previous eras. It is surprising to discover that many traditional Maltese dishes are influenced by Provençal cuisine, rather than Italian cuisine. Most traditional dishes are cooked in wine, a reflection of the influence of the Knights of St. John on the Maltese islands. Italian cuisine is the most widespread on restaurant menus. Two of the most representative dishes of the Maltese islands are humble dishes. First of all, the traditional “pastizzi”, “filo” style puff pastry traditionally filled with sweet ricotta or pea puree. In recent times, new ingredients have been added, for example anchovies, or sweet pastizzi filled with Nutella.
The other staple food that delights locals as well as visitors is ftira biż-żejt, commonly known in English as “Maltese bread”.
The traditional Maltese ftira is a donut-shaped bread, crunchy on the outside but soft on the inside. It is perfect for filling according to your taste. However, the traditional filling is with tuna, tomato paste, fresh tomatoes, capers, olives, red onion and basil. Other ingredients are often added, such as traditional Maltese ġbejna, Maltese sausage, bigilla and others.
There are an infinite number of dishes that are considered to be part of the Maltese tradition, for example kusksu (giant couscous, broad beans, ġbejna, eggs and vegetables), timpana (baked macaroni in a puff pastry crust) and many others.
Fruits are grown throughout the Maltese islands and vegetables thrive more in the climate that characterizes them. The first agricultural products that come to mind when thinking of Malta’s best produce are tomatoes, peaches, blood oranges and Maltese potatoes, to name just a few.
In fact, Malta is the main exporter of potatoes for the Netherlands!
During the summer season, locals are often seen breaking apart a Maltese hobŻa (loaf of bread), mashing tomatoes on top and seasoning the bread with a little olive oil, freshly ground black pepper and sea salt.
As is easy to expect from an island, Malta offers fresh and fine fish, among the best in Europe, which should be best enjoyed directly on the islands such as lampuki, which, depending on the village you are in, is called dorado, dolphin fish or mahi-mahi. This fish is a peculiarity for the islands of the archipelago, as it migrates through Maltese waters from mid-August until around December, and then migrates towards the Gulf of Mexico, where it will grow to truly impressive dimensions! The lampuki caught in Malta is young and has extremely delicate and tender flesh and for this reason it only takes a few minutes to cook it. It is served grilled, accompanied by a traditional Maltese tomato sauce with capers and olives, or with a little olive oil, garlic, chilli and parsley, or, covered in breadcrumbs and cooked in a pan with a light seasoning.
In recent years, a constantly growing international movement has also taken hold in Malta: the “zero kilometer” concept.
All the products used in restaurants that espouse this philosophy are in fact purchased or grown within a limited number of kilometers from the restaurant. This is a very widespread and appreciated movement, as it gives local farmers the opportunity to offer their own products which, as already mentioned, are second to none. These restaurants are the ideal locations to taste local delicacies in a sustainable way. (Source: visitmalta.com)
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