The cuisine of a nation very often reflects its history and maltese cuisine is a perfect example.
The influx of so many different dominant cultures before Independence in 1964 have, over the centuries, left their indelible mark on Maltese gastronomical tastes as well as lifestyles.
Most of Maltese food is typically Mediterranean, with (as to be expected on an Island surrounded by a rich sea) a predominance of fish.
But there is so much more to Maltese food than just fish. Snails, for example, play a huge role in Maltese culinary life as does rabbit, cheese, tomatoes and a wide variety of meats.
Maltese food is rustic and based on seasonal produce. Although many vegetables and fruit are grown locally all year round, the average Maltese housewife takes advantage of seasonal gluts to stock up and feed her family economically. Generations of Maltese womenfolk in the past combined thrift and creativity to satisfy the appetites of their large families, unintentionally bequeathing to the nation the cuisine it enjoys today.
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