Diversity Gastronomy

Most tourists consider the cuisine to be an essential component of the trip, and Malta will not let you down in this department. The diverse cultures that have lived on the islands throughout history are reflected in the country's cuisine. The end effect has a somewhat eclectic Mediterranean look. Traditional Maltese cuisine is famous for dishes like beef olives and fish pie. The fish market in Marsaxlokk, which is a vivid demonstration of exactly how diverse the fish catch may be in Maltese seas on Sunday mornings, is a must-see when in the country.

Finding the pastizzi, appetizers made from pastry stuffed with ricotta or pea puree, and the "ftira," a special focaccia with a central hole seasoned with all the basic ingredients of Maltese cuisine, are among the specialties that stand out in the cuisine of Malta. The "ftira" is a great summer snack that you can find in any restaurant in Malta. Along with Firaira focaccia, another traditional Maltese bread known as "hobz biz-zejt" is also available. This bread is baked in olive oil and topped with a mixture of chopped tomatoes, onions, and fine herbs. It makes a delicious accompaniment to a Maltese aperitif. Desserts are essential to capping off the experience in Maltese cuisine. It is possible to locate various ingredients in the diverse culinary selection that have been adapted to the Maltese culture, such as the Kassata, Kannoli, and other dishes. Butter biscuits in the shape of an eight, dusted with sesame seeds, cloves, and anise, are known as "Ottijiet" treats. Imqaret, a diamond-shaped cake packed with dates and served fried, is another common dessert. It was introduced to Maltese cuisine by the Moroccan and Tunisian cultures that had an impact on the island throughout its history.