Malta over the past centuries has had a number of invaders such as the romans and some Africans and other European powers. Due to the constant change of leadership in the region that occurred over a number of centuries, many civilizations occupied the regions. The Maltese cuisine can be stated to be as a result of constant interaction between the islanders and the many civilizations that came to the region. The marriage of tastes has given Malta a distinct and electric mix of Mediterranean cooking. The region offers a wide range of restaurants that either engage in a mix of cultural foods or engage in the cooking of local specialties only.
Traditional Maltese food is based on seasons and is mainly rustic. The main dishes include Lampuki pies, rabbit stew, bragioli, kapunata and widow’s soup which includes a small round of ġbejniet (Sheep or goat’s cheese). One of the delicacies that must be tried by a tourist should be the ‘hobz biz-zejt’ which is a round piece of bread that is dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes and capers. The bread brings out the true taste of the Maltese cuisine due to the ingredients that are used in the preparation of the snack.
Malta also offers a wide range of fish that are abundant in Maltese waters. When fish is in abundance, fish soup is always available at the market. The Marsaxlokk market offers a very large variety of fish that are available to the public. Some of the varieties that are available depending on the season are spnotta, cerna (grouper), sargu(white bream), dott (stone fish) and trill (red mullet). Octopus and squid are normally used to make very tasty soup and pasta sauces.