Some things in life are just a fact; The sky is blue, the grass is green, and the Maltese love to eat. Perhaps our love of food stems from our colorful and rich history of dealing with different and varied cultures, or perhaps from the Mediterranean way of loving food.
The Maltese diet does not include very few foods from the food pyramid in their daily diet. Maltese cuisine is delightful with fresh local produce that allows our talented chefs to create various creative and popular dishes.
While protein and fruit are essential ingredients, many Maltese dishes are carbohydrate-based. Whether it’s pizza, pasta, or pastizz, charcoal is an integral part of the Maltese diet. This does not mean that gluten-free and gluten-free diners should worry, as most gluten-free meals can be bought at many restaurants.
When we don’t use carbohydrates, the Maltese love their new products; the most common and favorite vegetable dish is Minestra, nutritious, and great for soup! In terms of vegetables, fresh local produce is usually prepared as a casserole as a snack or side dish.
Kapunata is a classic and popular side dish. This is a Maltese interpretation of the famous French dish Ratatouille, a tomato sauce that contains eggplant, peppers, and other vegetables.
When it comes to protein intake, the Maltese diet includes beef, pork, chicken, or fish. For example, local favorites should consist of broccoli, grilled pork or chicken, and beautifully grilled fish. While this variety of meat is a staple in our diets, the Maltese also love some meat dishes, including rabbit and horse.
While this may sound normal, both of these dishes are popular traditional dishes and delicious in the hands of the best chefs.
Food and drinks:
Traditional Maltese food is fresh and seasonal. At most grocery store counters, you’ll find a comprehensive, garlic-thick bean-thick Bigilla. ‘Hobz Biz-Zejt’ (dipped in olive oil, grated with ripe tomatoes and stuffed with a mixture of tuna, onions, garlic, tomatoes, and capers), pastizzi (a piece of puff pastry or ink filled with ricotta).
The Marsaxlokk Fish Market on Sunday morning will show you how varied fishing is in Maltese waters. When fish are plentiful, you will find aljota (fish soup). Depending on the season, you will discover Spnotta (perch), Dot (rockfish), Cerna (sea bass), Dentist (Dentex), Surge (white bream), and trill (red mullet). Then, from early to late autumn, comes the swordfish and tuna season, followed by the famous kite or dolphin.
Maltese have bread and fresh food. Connoisseurs (Santa’s pipe, fried pastries with ricotta), Sicilian style, Semi-Fredo (a mixture of biscuit, ice cream, candied fruit, and cream), and Helwa Tat-Tork (a sweet combination of sugar and butter) are favorites. Whole almonds).
Malta may not be as famous for its wine production as its larger Mediterranean counterparts. Still, Maltese vintages are more accustomed to hosting international competitions than their own and have received numerous accolades in France, Italy, and elsewhere. The indigenous species are Gellevus and Gorgentin.