The maltese

The culinary traditions of the Maltese state have been formed for a single century. The territory of the Maltese islands is located at the intersection of all trade routes from Europe to Africa and Asia. Maltese cuisine belongs to the Mediterranean culinary traditions.

The main influence on the recipes of Maltese cuisine was exerted by the gastronomic traditions of neighboring states (Italy, England, Spain and France), as well as the customs of Africans and Asians. The most closely intertwined culinary preferences of the Maltese and Sicilians. Many recipes for Maltese cuisine were "spied on" by Sicilian.

For example, famous pasta and fish and seafood dishes. With pasta, Maltese cuisine has a long-running romance. Almost every Maltese is happy to trade any delicacy for the famous "tympana" spaghetti, which is baked under a meat sauce with a crispy pastry crust on top.

Malta is an island nation, so the diet of its inhabitants includes a lot of fish and seafood. "Lampuka" is a traditional dish of Maltese cuisine, can be made with rabbit meat or fish. Served with wine sauce, garlic and spices.

An incredibly delicious dish of Maltese cuisine - delicate chicken fillet with spinach sauce, Maltese people will serve you fried chestnuts and cauliflower for a side dish. Maltese cuisine is not conceivable without dishes based on stewed vegetables or meat.

Stuffed seafood octopus or cuttlefish are also incredibly popular. Maltese prepare snails in white wine, as a side dish, mashed potatoes are served or simply baked.

You should definitely taste Maltese stuffed dishes: rabbit, chicken, duck, artichokes, tomatoes and peppers, eggplant, courgette and also young pumpkins. They put a lot of spices, garlic, onions and olives in the mince. Often, when preparing Maltese dishes, rabbit meat is used. In addition to "lampooka, " rabbit meat is used to make pie fillings.

Spaghetti pasta is very popular under a rabbit meat sauce with spicy herbs. Maltese people like to bake pies, the filling for which can be meat, vegetables and cheese or fish and spices, there are also sweet fillings from fruits or vegetables (pumpkin pie).

Hostesses in Malta are well aware of the tastes of their household and stock up on pasta for future use. In any house on the islands, you will be offered to taste pasta at any time. The second same popular dish among Maltese is considered to be "ravioli" filled with ricotta cheese with parsley. A homemade tomato sauce with parmesan is definitely served to the "raviolas. "

A special place among Maltese dishes is occupied by Christmas and Easter figurines, which are cut from cakes and soaked in almonds, and then can be covered with glaze or chocolate. Maltese bread is of great importance to the inhabitants of the islands. Bread is kneaded from yeast dough and made round. Maltese bread is baked only on charcoal in domestic ovens, which are still drowned in wood.

In many recipes of Maltese cuisine there are cheeses of different types. The most popular ricotta cheese. Sauces and fillings are made from this cheese, it is added to pastries and confectionery. Ricotta is the favorite cheese of all Malta. In addition to ricotta, parmesan, goat's milk cheese and others are often used.

Maltese pastries are worthy of special attention. As well as a variety of meat and vegetable pies, Maltese people make lovely sweets. Date pies, almond biscuits and a real masterpiece of Maltese cuisine are crisp, stuffed cakes (a cheese cream made from ricotta cheese).