Culinary specialities in Malta! The country is clearly between French, Arab and Italian influences, so it is a real culture broth that is found right on the plate! If you listen to Kiki the Dictator, your gastronomy in Malta will be limited to the many American fast food restaurants that are swarming faster than herpes, but Malta has a very defensible gastronomy: tour d’horizons!
Maltese appetizers: a delight!
The PASTIZZI: puff pastries stuffed with ricotta cheese or pea purée! So yes, there are very similar things in Italy, since grandma makes them for me regularly :p But it’s excellent ! You can also find it on sale for takeaway, in the evening, instead of the traditional kebab or kefta from bars!
The BIGILLA, is a bean-based speciality. I would gladly sell it to you, but my memories are largely of the first one!
The BIGILLA, is a bean-based speciality. I would gladly sell it to you, but my memories are largely of the first one !aMaltese dishes: don’t be vegetative (I sprained my diet!).
FENEK is rabbit in sauce, or fried in oil with garlic. Honestly, I found it disgusting, but I don’t like rabbit … so my opinion doesn’t count.
The TORTA TAL LAPUKI is sea bream in pie, usually with spinach: it’s excellent. But then, really, I apologize to all the dorados who could read this text, but p* what is it good!
Malta is also desserts, but I couldn’t find any that are typical of the country. Most of them are mostly inspired by Arab culture: so I’m going to give back to Caesar what belongs to Caesar! Malta, for gastronomy, it’s yes! Contact us for your next internship in Malta!