Traditional Maltese food is a fusion of Mediterranean and Arab tastes and traditions, reflecting centuries of colonisation of the Islands. It is rustic and follows the seasonal availability of produce. 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. 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.read more..
Today, there are a number of companies that produce high-quality, traditional products that are conveniently packaged and readily available in grocery stores.