Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit is often identified as the national dish.

Has characteristic parts: Aillade Aioli Bigilla Börektr Cannoliit Figolla Figolli Ftira tar-Randanmt Għadam tal-mejtin Karamelli tal-ħarrubmt Kawlata Kinnie Kwareżimal Lampuki pie Macaroni béchamel Macaroni casserole Macaroni schotel Makaronilaatikko Minestrone Mushy peas Pastitsioel Pizza al taglioit Prinjolata Qagħaq tal-għaselmt Rabbit stew Ravioliit Timpanamt Ħobża ta' San Martinmt
Categories: Cuisine Mediterranean cuisine
Also known as:
English: maltese
Wikidata ID: Q1246463
Wikipedia title: Maltese cuisine
References:
Wikipedia article: Maltese cuisine
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Bigilla
Figolla
Għadam tal-mejtin
Rolitos
Timpana


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