9th — 11th century
Arab agricultural influence
Arab rule introduced citrus, cotton and irrigation techniques that shaped Maltese produce.
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Cuisine book · 3 cities · 5 dishes
Malta
Sicilian, Arab and British flavours on one small plate
Maltese food layers Sicilian pasta habits, Arab-introduced ingredients and British colonial staples onto a base of rustic, land-based peasant cooking shaped by centuries of scarcity.
History
Where it all comes from
1530 — 1798
Knights of St John era
The Order brought European court dishes and refined pastry traditions to the islands.
1800 — 1964
British colonial period
British rule left tea-drinking habits and some baking traditions still present today.
20th century
Rural subsistence cooking
Rabbit farming and simple stews sustained a historically poor farming population.
Today
Tourism-driven revival
Traditional dishes like fenkata and pastizzi are being celebrated anew for visitors and locals alike.
Jump to a city
City 1 of 3
Valletta
The fortified capital's street pastries and fish soups.
Pastizzi
Arab-Sicilian pastry tradition
Flaky pastry parcels filled with ricotta or mushy peas, sold at street kiosks.
Aljotta
Traditional Friday fish soup
A garlicky broth made from the day's catch, often with rice or pasta.
City 2 of 3
Mdina
The silent city's rustic countryside dishes.
Fenkata
Considered the national dish, rural origin
Rabbit stewed slowly in wine and garlic, traditionally a Sunday feast.
City 3 of 3
Gozo
The quieter sister island's cheese and bread traditions.
Ġbejna
Traditional Gozitan sheep cheese
Small rounds of sheep or goat cheese, eaten fresh, dried or peppered.
Ftira
Traditional ring-shaped Maltese bread
A dense bread stuffed with tuna, olives, capers and tomato.
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