Of course, Maltese cuisine is similar to the kitchen of southern Italy, there is no doubt. But the spices in it are completely different and the taste of her closer to North Africa. I personally immediately find out this "ringing" note in red pepper. He is sharp, but light and there is a lot of smell in it, completely unlike the murderous burning of Sicily! Finlicically a lot of fish here, in the season you catch a lot of golden mackerels, her local name Lampuki . This is more than a characteristic fish for Malta. It is baked with cauliflower, spinach, chestnuts and raisins. Pretty many brews of cooking octopus and squid. Catch and tuna.
And many more rabbits, they are called since we are accustomed to call chanterelles - Feneke . The rabbit is prepared here in all versions: bake, extinguished in red wine or in tomato, even a balsamic vinegar add. Fenek - business card of Maltese cuisine.
There are a lot of vegetables in the kitchen, although Malta's vegetables provide themselves only by 20%. These are tomatoes, cabbage and cauliflower, artichokes, spinach, paprika, peas, beans, zucchini and of course onions. Many olive oil and white bread, this is certain italian influence. Very spicy garlic fish soup, literally covered with parsley or mayonan called Aljotta. With garlic interesting, but heavy pasta from beans - Bigilla. Soup from beans, with the addition of peasant cheese pieces instead of meat called Malta "Widow Soup". Cheeses brine, from goat and sheep milk.
Meat dishes are also of course there is: bragioli are rollers from beef stewed in red wine filled with dried ham and egg. Maltese eggplants stuffed with meat, but with olives and capers. And Kappunata is a Maltese version of eggplant caviar or French ratatoes, but is also very different with a set of spices.
Ħobż biż-żejt resembles a pizza from the test on Zakvask, in different combinations (tuna, anchovies, onions, olives, capers, but the Italians do not add mint, and Maltese people love, like the Mounts). Kannoli seems like Italian, but they have other fillings: ricotta, fruit and even chocolate. Ross Il-Forn is a Maltese rice preparation method like risotto. But it has a chopped meat, saffron, eggs, sometimes even tomatoes. And that the most interesting Maltese rice is tomatov, like Africans.
All this is a very rapid listing of about the tenth of Maltese goodies, completely dissimilar in any kind of kitchen in the world!
Typical alcoholic beverages: Bajtra: from cactus and very decent wines, although there are few of them. And from the bitter orange, there is a sorbet to do for a real manner, but, like the Italians add vermouth herb.
In general, the kitchen is similar to African and Sicilian, but it is more interesting as it is no doubt above.
And one more funny item: In Malta, I met a new lettuce (however, it is in Sicily). He has no Russian name. These yellow flowers were delivered from South Africa, their taste is sour and refreshing and they bloom all over the island!
Cafes, bars and restaurants tour for every taste, but not everyone is preparing traditional Maltese cuisine. Personally, I liked the restaurant of traditional Maltese cuisine, but not and Valette, but in Maltese Speciality Restaurant. Prices and menu Look at yourself, it is very interesting: http://www.tamarija.com
