Pastizz
Pastizz (Maltese pastizzi pastry)
A Maltese national snack: flaky, layered pastry filled most often with ricotta or mushy peas, sometimes with anchovies or other fillings.
EggsFishDairyGluten
Maltese Cuisine Guide
MT Allergen Guide
Maltese classics, with the allergy “plot twists” called out.
Local language:Maltese (Malti)
Signature street snack:Pastizz (flaky filled pastry)
Sunday-table staple:Imqarrun il-forn (baked pasta casserole)
Traditional feast dish:Fenkata (rabbit stew, often shared)
Common pantry notes:Tomato kunserva, olive oil, garlic, capers, herbs
Allergy watch-outs:Wheat-based pastry and pasta, ricotta/cheese, egg wash, pine nuts, anchovy/fish options
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Maltese favorites lean heavily on wheat pastry and pasta: pastizzi, date pastries, and baked pasta dishes are usually flour-forward.
Dairy
Often Present
Cheese and butter show up in fillings, bakes, and desserts. Even when a dish isn’t “cheesy,” it may be finished with cheese or served with ice cream.
Eggs
Sometimes Present
Eggs are frequent in baked casseroles and sweets, and can appear as a binder or glaze (egg wash) even when not mentioned on the menu.
Fish
Sometimes Present
Fish can appear as a filling (anchovies) or in stocks and savory flavor boosters, especially in traditional soups and spreads.
Shellfish
Varies
Island menus often include seafood, but it varies by restaurant. Also note that snails are molluscs, which can matter for some ‘shellfish/mollusc’ allergies.
Soy
Usually Avoidable
Soy isn’t a defining Maltese ingredient, but can appear in imported sauces (e.g., soy sauce) or processed fillings and marinades.
Sesame
Rare
Sesame is not central in the featured classics, but can appear in breads, garnish mixes, or specialty bakeries.
Tree Nuts
Sometimes Present
Desserts can lean on nuts, especially pine nuts. Nuts may also show up as garnish or in marzipan-style fillings during holidays.
Peanuts
Rare
Peanuts aren’t typical in these dishes, but can appear as bar snacks, dessert garnishes, or cross-contact in mixed kitchens.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Anchovies or fish paste in fillings
Adds fish without being obvious on short menu labels.
Found in: Some pastizzi fillings, sandwiches, and savory spreads.
Egg wash (glaze) on pastry
Egg can be used just for shine and may not be listed.
Found in: Bakery pastries including pastizzi and sweet bakes.
Breadcrumbs as thickener or binder
Hidden gluten (and sometimes milk/egg) if the crumbs are enriched.
Found in: Sauces for snails, meat rolls, and some stews.
Stock cubes and seasoning blends
Can contain fish extracts, dairy, soy, or wheat-derived additives depending on brand.
Found in: Stews, pasta sauces, and tomato-based dishes.
Pine nuts and mixed-nut toppings
Tree nuts can be central (pine nuts) or appear as garnish without notice.
Found in: Prinjolata and other festive Maltese sweets.
Imqaret
Imqaret (Maltese date pastries)
Deep-fried Maltese pastries shaped into diamonds, filled with a spiced date-and-citrus paste and often served warm.
DairyGluten
Bebbux
Bebbux (Maltese snails)
Edible land snails, typically simmered then served with garlicky herbs and tomato-based sauce or dressed with oil, garlic, and herbs, often with bread for dipping.
FishGlutenShellfish
Fenkata
Fenkata (Maltese rabbit stew feast)
Malta’s national communal rabbit feast: rabbit marinated (often in wine) and stewed with aromatics like onions, garlic, tomatoes and herbs, commonly served with pasta or potatoes.
Gluten
Imqarrun il-forn
Imqarrun il-forn (Maltese baked pasta)
A baked pasta casserole (often penne/rigatoni) with a rich meat-and-tomato sauce, commonly finished with eggs and cheese and baked until golden.
EggsDairyGluten
Prinjolata
Prinjolata (Maltese pine nut cake)
A traditional Maltese carnival cake shaped like a dome, built from cake or biscuit crumbs mixed with candied peel and pine nuts, then coated with meringue, cream, or frosting.
EggsDairyGlutenTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat flour, breadcrumbs, or pasta?
- Is there any milk, butter, cheese, cream, or whey in it (including the filling)?
- Does it contain egg, or is it brushed with egg wash?
- Which pastizz filling is this: ricotta, peas, or something with anchovies/fish?
- Is any fish stock, anchovy, or seafood seasoning used in the sauce?
- Is it fried or baked on shared equipment with breaded/gluten items?
- Can you swap the side (pasta/bread) for potatoes or salad?
- Does this dessert contain pine nuts or other nuts, and is it made near nuts?
- Can you confirm the ingredients for the sauce and any seasoning blends?
- If you’re not sure, what is the safest simple option you can do with clean tools?
- Dan id-dixx fih dqiq tal-qamħ, frak tal-ħobż, jew għaġin (pasta)?
- Hemm ħalib, butir, ġobon, krema jew whey fih (inkluż fil-mili)?
- Fih bajd, jew hu miżbugħ b'egg wash?
- Liema mili għandu l-pastizz: irkotta, piżelli, jew xi ħaġa b'anċovi/ħut?
- Jintuża brodu tal-ħut, anċovi, jew tħawwir tal-baħar fis-sos?
- Jinqela' jew jinħema fuq tagħmir maqsum ma' ikel bil-frak/glutina?
- Tista' tbiddel il-ġenb (pasta/ħobż) għal patata jew insalata?
- Din id-deżerta fiha prinjoli jew ġewż ieħor, u ssir qrib il-ġewż?
- Tista' tikkonferma l-ingredjenti tas-sos u t-taħlit tat-tħawwir?
- Jekk m'intix ċert/a, x'inhi l-aktar għażla sigura li tista' tagħmel b'għodod nodfa?
Menu Glossary ()
Common menu words to help identify ingredients and allergens.
dqiq= flour
Usually wheat flour, a primary gluten source.
ħobż= bread
Contains gluten unless specifically gluten-free.
frak tal-ħobż= breadcrumbs
Hidden gluten; sometimes enriched with milk/egg.
glutina= gluten
Ask about wheat, barley, rye, and shared fryers.
ħalib= milk
Dairy ingredient; can be in sauces, bakes, and desserts.
butir= butter
Dairy fat often used in pastry and buttercream.
ġobon= cheese
Dairy; includes local cheeses and ricotta fillings.
irkotta= ricotta
Fresh cheese; common pastizz filling (dairy).
bajd= eggs
Used in bakes, meringue, and sometimes as pastry glaze.
anċovi= anchovies
Fish ingredient that may appear in fillings and sauces.
brodu= stock or broth
Can hide fish extracts, dairy, soy, or gluten additives.
prinjoli= pine nuts
Tree nut risk; key ingredient in prinjolata.
lewż= almonds
Tree nut risk; can appear in festive sweets.
karawett= peanuts
Peanut risk; more common as snacks and cross-contact.
ġulġlien= sesame seeds
Rare but can be used on breads or in bakery environments.
sojja= soy
Not typical, but may appear in bottled sauces or processed fillings.
Frequently Asked Questions
Gluten is the biggest one because many classics are pastry or pasta-based (pastizz, imqaret, imqarrun il-forn). Dairy and eggs follow closely in ricotta fillings, cheese-topped bakes, and meringue-style desserts.
Related Guides
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