Maltese cuisine

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Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences.^[1] The traditional Maltese stewed rabbit (stuffat tal-fenek) is often identified as the national dish.