The
Maltese food is the result of the interaction between
the cultures of the island people and their successive
conquerors. It is rustic and mostly based on season products
and sea food.
Most of the classic recipes include tart base, which they
fill up with vegetables, cheeses, fish, meat, rice or
pasta, creating flavourful and abundant meals. Among these
are the lampuki tart –fill in with fish, spinach,
cauliflower, goat cheese and hazelnuts- and pastizzi,
a delight of ricota and egg in fila mass.
Due to the lack of firewood ovens, the Maltese developed
a slow baking process in which they put the food in mud
vessels over a hot stone called kenur, which derived in
a predilection by stews and pottage’s - the rabbit
stew with wine and herbs is highly recommended-. Another
extended way of food preparation is the filling of meats
and sea fruits, like the stuffed octopus in hot tomato
sauce, or stuffed chicken cooked on a bed of potatoes,
onions, garlic and herbs.
The Maltese wines are not expensive, and there are some
of very good quality, as well as their beers. The wines
of the Gozo island tend to be a little more robust.
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