Maltese food is basically
similar to that of other Mediterranean countries. The
Italian influence is a very evident and there are also
traces of Greek origins.
The French occupation of the island, brief though
it was, has also left its mark. It is an amusing thought
that the rather tasteless bread, similar to the wrapped
loaf one so deplores in England, is known here as ‘French’ bread.
It is said to have originated during Napoleon’s
occupation when his troops refused to eat the local
product and provided their own bread.
The most recent influence is, of course, the English
one – the traditional roast turkey is eaten at
Christmas, followed by Christmas pudding – but
often preceded by our ‘timpana’! Malta
belonged to Britain for 150 years and it is not surprising
that Maltese restaurant cooking has concentrated almost
exclusively on English-type dishes. It will be interesting
to see what will have become of Maltese cookery in,
say, a hundred years’ time, now that the island
is independent.
We hope that these features with recipes will help
to re-introduce Maltese cooking to the Maltese as well
as to our visitors.
No great claims cab be made for our cuisine. It is
essentially simple, not subtle, and its extent is limited,
but the visitors who have sampled it have liked it,
and we hope you will enjoy experimenting with these
recipes.
Go to Maltese Cooking - Soups Recipies
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