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| Distinct Maltese Cuisine |
The culture of the people can best be known through how they express their culture and traditions according to the food that they prepare.
The current standards of Maltese cuisine found in hotels in malta and in some restaurants were learned from the Knights of Malta. They imported Chefs from other countries to maintain a high quality of food. The location of the country made it possible for them to get influence from other neighboring countries and make use of the fresh seafood available in the area. Hotels in malta use fresh seafood in their dishes to give them a rich Mediterranean taste. Throughout centuries, different people of different races came to settle and conquer Malta. Their influence on the people’s culture included food. The island’s geographic closeness to Italy left the love of pasta and the British influenced the culture with roast beef, apple pie and fish and chips. The local dishes which are distinctly Maltese have a strong Mediterranean flavor with signature ingredients of herbs and vegetables such as sun ripened tomatoes, marrows, artichokes, aubergines and green peppers. These ingredients are made into a thick Maltese soup coupled with crusty bread. These local dishes are probably served as specialty dishes in hotels in malta.
If the hotels in malta do not servesuch dishes, you can ask the concierge for suggestions of local restaurants that offer such delicacies. The Mediterranean offers a bounty of fishes like sea bream, tuna, or swordfish and other kinds of seafood. You can have these steamed, braised or grilled.. Autumn brings a kind of fish called lampuka which breeds in the Nile Delta but finds its way in the coast of Malta. The taste has been compared to that of cod or a mackerel but the taste gets more enhanced if it is made into lampuka pie with tomatoes and onions covered by crispy pastry. Rabbit is also a common and favorite Maltese dish which can be served in a traditional fenkate.
It is suggested that the place to try it is the Village Mgarr on Malta. But if going to Mgarr is not part of your itinerary then a trip to different restaurants located below the hotels in malta can help you in your culinary adventures. Cheese from Gozo is also a culinary treat which is basically sheep’s milk cheese which is either fresh, half-dried or peppered. It is suggested to be taken with local bread and tomatoes. The Maltese bread is considered as a staple in Malta’s table. The bread is crunchy on the outside but has a soft center and made traditionally in qormi. Hotels in malta served this during meals to accompany dishes and as a staple to mark the Maltese cuisine. To match all these great food is a great drink called Kinnie which is non-alcoholic. Kinnie is made from bitter oranges and herbs and is bitter tasting. It is caramel in color and tastes similar to the citrus flavors of the chinotto found in Italy.
Restaurants and hotels in malta offer this kind of drink which usually accompanies some traditional Maltese food in lieu of wine.
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