Reflects Arabic and North African influences on Maltese cuisine. Staple in Malta (as in virtually every ancient society) especially due to the hot summers and cold humid winters which are ideal for cultivating grains. Although figolli are now part of a Christian celebration, they probably actually originated in Phoenician celebrations of the pagan goddess Astarte (of fertility andĪ favorite bread in Malta is the Hobz tal-Malti (Maltese bread). These are marzipan-filled cakes iced and topped with sugar or chocolate and cut into shapes associated with fertility and abundance like rabbits, Lent ends with Easter (the Christian holiday commemorating the resurrection of Jesus), and to celebrate, the Maltese have traditionally made figolla (singular of figolli, thought toĬome from the Italian figura, or figure). Nowadays, kwarezimal are available year-round, often served topped with chopped nuts. In fact, Kwarezimal comes from the Italian word quarezima, which refers to Lent. Paul the Apostle is said to have introduced Christianity in 60 AD) used to insist on abstinence from animal products for the 40ĭays of Lent. They are made without eggs or butterīecause the Catholic Church (a heavy influence in Malta since St. Another is Kwarezimal, a Lenten biscuit made of ground almonds, honey, and spices and baked in an oblong loaf. Is commonly made for Christmas or Fat Tuesday (sometimes called Carnival) and contains a mixture of marmalade, sugar, lemons, oranges, spices, vanilla, and syrup known as qastanija. An example is Qaghaq tal ghasel (treacle or honey ring). Many Maltese sweets are seasonal and derived from religious practices. There are also many unique delicacies adapted from the cuisines of neighboring countries and occupying forces. Malta’s signature dishes include a lot of fish, seafood, and produce, historically based on what was in season or readily available. Something unique to the archipelago’s culinary traditions. One time or another by the Sicilians, Phoenicians, Carthaginians, Romans, Byzantines, Arabs, Normans, Spanish, Knights of St. It is geographically close to Italy (specifically Sicily), Greece, and North Africa (specifically Tunisia and Libya), so its cuisine was heavily influenced by these cultures’.
Malta is an archipelago (group of islands) in the southern Mediterranean Sea. Similarly, Cake Art Malta strives to honor tradition in fresh and innovative ways. Over centuries, the food has adapted to historical events, culinary resources, and various cultural influences Numerous diverseĮvents and influences have helped shape it into the cuisine we know and love today. Maltese food has a long and rich history.
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