Due to its position as a trading post in the Mediterranean and its long history of being conquered by foreign nations (or in the case of the Order of St. John – multinational organizations), Maltese cuisine has been heavily influenced by foreign cuisines. Most foods and ingredients have to be imported anyways. As a result, a happy melange of Italian (Sicilian), Middle Eastern and English and many other dishes can be found at the Maltese Islands. Rabbit plays an important role as a local meat ingredient as well as a special type of sausage and cheese from Gozo.
crispy, delicious pastizzi from Crystal Palace in Rabat – 40ct a piece and filled with peas, cheese or chicken – the best value for money 
Qassatat filled with rabbit stew 
Ftira – Maltese sandwich filled with tuna, tomatoes, olives and capers 
Gozo Ftira, this one served as a form of pizza 
Bruschetta with kapunata, olives, Maltese cheese and sausage, a pasta dish and Minestra (local vegetable soup) at a restaurant in Birgu serving traditional Maltese food 
delicious pasta with eggplant at Pasta & Co in Msida 
enjoying a local beer with mushroom ravioli – the local soft drink Kinnie is a non-alcoholic option 
Festa Frawli (strawberry festival) – strawberries are important to Maltese people
figolla – a treat filled with marzipan for Easter
April 14th – 19th