Pastizzi are the most popular appetizers of Maltese cuisine. These are puff pastries stuffed with ricotta or peas, similar to empanadas. To eat, just make a stop in a pastizzeria that can be found easily on every corner.
The hobz biz-zejt is the Maltese "bread with tomato". This is a bread sprinkled with olive oil topped with a mixture of crushed tomatoes, onions and herbs. The most greedy add even a little fish on it. It makes an ideal appetizer!
Maltese soup, nicknamed "soup of the widow", is a complete meal all by itself. Composed of vegetables, cheese and egg, it is topped off with a sprinkle of parmesan cheese and would fill the stomach of any famished person. Not satisfied yet? Add pasta and you will be full until dinner.
Stuffat tal-fenek is the biggest specialty of Maltese cuisine. Behind this obscure name hides a rabbit stew cooked over low heat for hours. As a result, the meat is extremely tender, to the point of detaching itself from the bone before being dipped in a delicious sauce made from tomatoes, red wine and garlic.
Like any island, Malta is surrounded by the sea. It is therefore logical that Maltese cuisine is full of good seafood and fish. If you are going on holiday there, try aljotta, a fish soup with garlic and tomatoes.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.