Malta

Pastizzi

Diamond-shaped filo pastries filled with ricotta or mushy peas, eaten by the pair.

Stuffat tal-fenek

Rabbit stewed in red wine and garlic, the national dish, eaten as a fenkata.

Lampuki pie

Dorado baked in pastry with cauliflower, olives and spinach, in autumn only.

Bragioli

Beef olives rolled around mince and egg, braised in wine and tomato.

Ħobż biż-żejt

Sourdough rubbed with tomato and oil, loaded with tuna, capers and olives.

Ftira

Flat ringed bread from Gozo, baked with potato on top or split and filled.

Timpana

Macaroni with mince and egg baked inside a pastry case, cut in dense squares.

Aljotta

Fish broth with garlic, tomato, marjoram and rice, made from whatever was small.

Kapunata

Aubergine, tomato and caper stew eaten cold with bread through the summer.

Bigilla

Broad bean paste with garlic and parsley, spread on galletti crackers.

Ġbejniet

Small sheep cheeses eaten fresh, dried, or peppered and preserved in oil.

Imqaret

Date-filled pastry diamonds fried at festa stalls and eaten burning hot.

Kannoli

Fried tubes filled with sweetened ricotta and candied peel, Sicilian in origin.

Qagħaq tal-għasel

Treacle rings with a cracked top, baked at Christmas despite the honey in the name.

Kinnie

Bitter orange and wormwood soda, sold nowhere else and missed by every Maltese abroad.

Cisk

Pale lager brewed since 1929, ordered by name rather than by style.