page_title: Malta
section_title: Cuisine
hierarchical_section_title: Malta / Culture / Cuisine
caption_attribution_description: English: Pastizzi, two kinds: Ricotta and Peas
context_page_description: Malta, officially known as the Republic of Malta and formerly Melita, is a Southern European island country consisting of an archipelago in the Mediterranean Sea. It lies 80 km south of Italy, 284 km east of Tunisia, and 333 km north of Libya. With a population of about 515,000 over an area of 316 km², Malta is the world's tenth smallest country in area and fourth most densely populated sovereign country. Its capital is Valletta, which is the smallest national capital in the European Union by area at 0.8 km². The official and national language is Maltese, which is descended from Sicilian Arabic that developed during the Emirate of Sicily, while English serves as the second official language. Italian and Sicilian also previously served as official and cultural languages on the island for centuries, with Italian being an official language in Malta until 1934 and a majority of the current Maltese population being at least conversational in the Italian language.
  Malta has been inhabited since approximately 5900 BC.
context_section_description: Maltese cuisine shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines. A number of regional variations, particularly with regards to Gozo, can be noted as well as seasonal variations associated with the seasonal availability of produce and Christian feasts (such as Lent, Easter and Christmas). Food has been important historically in the development of a national identity in particular the traditional fenkata (i.e., the eating of stewed or fried rabbit). Potatoes are a staple of the Maltese diet as well.
  A number of grapes are endemic to Malta, including Girgentina and Ġellewża. There is a strong wine industry in Malta, with significant production of wines using these native grapes, as well as locally grown grapes of other more common varietals, such as Chardonnay and Syrah. A number of wines have achieved Protected Designation of Origin, with  wines produced from grapes cultivated in Malta and Gozo designated as “DOK” wines, that is Denominazzjoni ta’ l-Oriġini Kontrollata.
caption: Pastizzi, a typical Maltese snack
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