Cuisine is an integral part of any local culture, and no trip to Valletta is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Valletta to help visitors better understand the local food culture and make an informed decision when trying them.
- Angels on Horseback: is a hot appetizer made of oysters wrapped with bacon.
- Bebbux: land snails.
- Bigilla: a traditional bean paste made with a type of dried bean called ful tal-Ġirba.
- Ġbejna: a small, round cheese made from sheep or sometimes goat milk often associated with Gozo.
- Ħobż biż-Zejt: chunks of bread brushed with olive oil and topped with a mixture of roughly chopped tomatoes, onions and herbs.
- Maltese tuna sandwiches: made with bread, tomato paste, tuna.
- Qassatat: round pastries with anchovy, ricotta or other fillings.
- Aljotta: fish soup.
- Brodu: Maltese clear broth.
- Kawlata: hearty chunky soup, almost a stew, of cabbage, potato and pork knuckle.
- Kusksu: Maltese broad bean and pasta soup.
- La Valletta Minestrone: carrot, La Valletta beans, onion, herbs, olive oil, bacon, tomatoes.
- Soppa ta' l-Armla: widow’s soup, which includes a small round sheep or goat’s cheese.
- Maltese salad: lettuce, tomatoes, cucumber, olives mixed in with feta cheese, peppered ricotta.
- Octopus salad: tasty recipe for salad made with octopus.
- Balbuljata: or Barbuljata, scrambled egg dish.
- Bragioli: beef olives, the national dish of Malta.
- Falda Mimlija: stuffed flank.
- Fenek: rabbit, favourite Maltese dish.
- Fenkata: or rabbit civet, a specialty of the cuisine of Valletta.
- Għaġin bl-Inċova: pasta with anchovy sauce.
- Ħaxix Mimli: stuffed vegetables.
- Kalamarakia yemista: Maltese stuffed squid.
- Kapunata: summer vegetable medley.
- Klamari Mimli fl-inbid: red wine braised stuffed calamari.
- Laħam fuq il-fwar: steamed meat.
- Lampuki pie: pastry filled with chunks of freshly caught Lampuki and traditional local tomato sauce.
- Mqarrun il-Forn: baked macaroni.
- Qargħabali Mimli: stuffed round small marrows or long pale green gourds.
- Ravjul: Malta style ravioli.
- Ross il-Forn: baked rice.
- Sawrell Mimli l-forn: baked stuffed mackerel.
- Spinach and Tuna Pie: onion, garlic, anchovy, pastry base, olives, tuna, chopped spinach.
- Stuffat tal-Qarnit: slow braised octopus.
- Timpana: pastry-covered baked macaroni.
- Torta tal-Irkotta: Maltese omelette.
- Zalzett Malti: Maltese sausages.
- Biskutelli: dry crisp anis scented toasted biscuit for dipping in milk, tea, or coffee.
- Figolla: Easter pastry.
- Ftira: a low rise, ring shaped, small and less crusty loaf usually baked in a very hot oven.
- Ħobża tal-Malti: Maltese bread.
- Imqaret: deep fried diamond shaped pastry.
- Kannoli: cheese or cream filled pastry.
- Kwareżimal: Lenten sweets.
- Prinjolata: Easter pine nut sweet.
- Pudina tal-Ħobż: bread pudding.
- Qagħaq tal-Għasel: treacle ring shaped pastries.
- Nougat: a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts.
- Pastizzi: ricotta or pea filled savory pasties.
- Imbuljuta: chestnut and tangerine Christmas drink.
- Kinnie: a non-alcoholic, mildy and pleasantly bitter soft drink.
- Orzata: long drink made by diluting concentrated almond "milk" or syrup with cold water.
- Anisette: is an anise-flavored liqueur.
- Bajtra: is a liqueur made from the prickly pear fruit, which is commonly found in the Maltese islands.
- Cisk: an excellent and refreshing local beer.
- Hopleaf Pale Ale: popular beer.
- Lacto: Maltese milk stout (beer).
- Limuncell: made from Sorrento lemon peel, though most lemons will produce satisfactory limoncello.
- 1919 Marsovin: is one of Marsovin's recent additions to its range of D.O.K. Malta wines.
- Shandy: is normally a beer mixed with citrus-flavored soda, carbonated lemonade, ginger beer, ginger ale, or cider.
Suggest new dish
<WikiThreadList forumid=102 />