Maltese cuisine is a fascinating mix of past influences and neighbouring countries, that also reflect Malta's history and location. Mainly based on Italian cuisine, culinary dishes also borrow from North African and Eastern Mediterranean dishes. As time has passed, all these distinct components have made Maltese gastronomy truly delightful!

Pastry of all kinds is used to encase vegetables, cheese, fish, meat, rice and pasta, producing tasty and filling dishes. The most universally eaten Maltese pastry, "pastizzi' , probably Turkish in origin, is a small boat shaped, delicacy of ricotta cheese and egg wrapped with thin crisp pastry, something between filo and puff. A variety of these "pastizzi" are, the ones filled with peas. Coffee shops, village bars and even "Pastizzerias" are found everywhere on the island, selling these delicacies served hot.

Pasta is a favourite for the Maltese, most probably a dish passed on from our Italian neighbours. It is available pre-packed and also sold fresh in some villages or large supermarkets. Many women still prefer the laborious job of preparing their own favourite "ravjul" (ravioli).

Stewed and stuffed dishes, seasonal salads and vegetables are an important feature of the Maltese kitchen. The best loved and most healthy dish is probably "minestra" ("minestrone" - a thick vegetable soup combining numerous fresh and dried vegetables, served with fresh or grated "gbejna". "Qarabali" (baby marrows) similar though milder in taste to courgettes is the base of another delicious thick and creamy soup.

Maltese bread is a must - whether it is spread with butter or with tomato paste and olive oil, the Maltese bread is absolutely delicious. One has to try it while it is still very fresh because it dries up and looses its taste overnight. The village of Hal Qormi is renowned for the quantity and quality of its bakeries. Bakers drive around towns and villages in their vans, selling hot, fresh Maltese bread and loaves.

A typical Gozitan delicacy (also produced in Malta) is by far, the "gbejna" a fresh cheeselet made from sheep or goats cheese. They're made of fresh pasteurized milk and come into two forms; the fresh ones and the peppered ones for those who prefer a stronger and hotter taste.

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