Posted on Thursday, 2nd January 2014
One of the highlights of a holiday to Malta is the food. The island has been occupied by many cultures throughout its history and all have left their mark in the food, making it a vibrant and unusual cuisine. These occupiers included the Italians, the Spanish and the British; there is also a strong Arabic influence in Maltese dishes. Historically, the Knights of St John were based on Malta. These men came from across Europe and brought their native dishes with them, some of which were adopted and adapted by the Maltese. For example, the Maltese dish aljotta originates from the French fish soup, bouillabaisse.
Have you decided on Malta for your next trip abroad? Your last minute holidays to malta is something that you will cherish because of the country’s rich culinary tradition.
Much of Maltese cuisine is based on traditional food cooked by poor people. This is called ‘Cucina Povera’, which translates to ‘poor kitchen’. One common Cucina Povera dish is even called ‘Widow’s Soup’! As such, Cucina Povera recipes usually contain seasonal and fresh vegetables, cheaper cuts of meat and perhaps some local cheeses.
Due to the Italian history of the island and its geographical closeness to Italy, traditional Italian dishes such as pasta are very popular on Malta. Much of the Italian influence in Malta’s food comes from nearby Sicily.
Fish and Meat
As an island, seafood is a regular source of meat for the Maltese. A fish called Lampuki is served, sometimes grilled and sometimes in Lampuki Pie. A type of rabbit stew cooked with peas and wine, known as fenkata, is also commonly served. Bragioli is stuffed beef with a tomato and herb sauce.
Snacks and Appetisers
Try bigilla (broad beans with garlic) and hobz biz-zjet, which is bread with oil. In short, Maltese food is varied, exciting and one of the main reasons to look forward to your holiday to the island! Make sure you try plenty of different dishes to explore the range of Maltese cuisine.
Note: This is a guest sponsored blog post.