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Cuisine

Maltese cuisine shows strong Sicilian and Italian influences as well as influences of English, Spanish, Maghrebin and Provençal cuisines. A number of regional variations 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, with significant production of wines using these native grapes, as well as locally grown grapes of other more common varietals. 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.