Maltese cuisine is a reflection of the island's rich history and cultural influences, blending Mediterranean flavors with elements from Italian, British, and North African culinary traditions. Traditional dishes often feature fresh, local ingredients such as rabbit, fish, and vegetables. One of the most iconic dishes is "stuffat tal-fenek," a rabbit stew cooked with wine and herbs. Other popular foods include "pastizzi," flaky pastries filled with ricotta or peas, and "ftira," a type of Maltese bread often served with tomatoes, olives, and capers. The cuisine is characterized by its hearty, rustic flavors and the use of aromatic herbs and spices.