Maltese cuisine reflects Maltese history, showing strong Italian influences, as well as influences from Spanish, French, Provençal and other Mediterranean cuisines, with some later British culinary influence. Being positioned along important trade routes, having to import most of its foodstuffs, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit, stuffat tal-fenek, is often identified as the national dish.

BRAGIOLI

Maltese Bragioli also known as beef olives, are slowly braised stuffed bundles of beef.  Beef rolls would be a more accurate description. The term olive is a bit confusing as there are no olives in this recipe.

It turns out they got their name because they are stuffed and somewhat resemble the shape of an olive when cooked. Whatever you call them, they are delicious bundles of joy!

PASTIZZI

One bite into the crunchy pastry and there's an explosion of flakes in your mouth mixed with tasty stuffing. The diamond-shaped delights are traditionally filled with ricotta or mushy peas prepared to just the right consistency - not too solid, not too creamy.

At 30-35c per pastizz (singular), they're cheap, delicious and work well to fill your stomach at any time of day.

STUFFAT TAL-FENEK

Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine. It is the national dish of Malta. It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves, cloves, salt, pepper and vegetables.

It is sometimes served in two courses by pouring the sauce over pasta as a first course and serving the rabbit and vegetables as a main course. The dish may have originated as a form of symbolic resistance to the hunting restrictions imposed by the Knights of St John.