Maltese food is rustic and based on seasonal produce and the fisherman's catch.
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 economical ly. Perhaps unconsciously following previous generations of her won womenfolk, who combined thrift and creativity to satisfy the appetites of their large families. Pastry of all kinds is used to encase vegetables, cheese, fish, meat, rice and pasta, producing tasty and filling dishes. These include delicate combinations of young cauliflower florets, sheep or goat cheeses and egg contained in a crisp pastry, similar in taste to quiche, or the stronger taste of Lampuki pie, filleted dorado mixed with spinach, cauliflower, chestnuts and sultanas in shortcrust pastry. It has an unusual and delicious taste.