Traditional Maltese food is rustic and seasonal which was important before refrigeration era. Families were inventive with the best of the seasonal produce. The housewife would stock up with the seasonal gluts, often preserving or drying produce to make use of them later in the year. read more..
Amongst the specialties, one can find the Gbejniet (sheep or goat’s cheese), Tadam Imqadded (sun-ripened tomatoes), Bigilla (thick pate of broad beans with garlic), Kappar (Capers), Dried and fresh beans, the Kapunata (vegetable based – Maltese version of ratatouille) and many others.