Gibraltarian cuisine

Gibraltarian cuisine is the cooking style and dishes associated with Gibraltar. It is a blend of many different cultures, including Mediterranean, British, Andalusian, and Maltese.

History

The history of Gibraltarian cuisine is deeply rooted in Gibraltar's long and varied history. The strategic location of Gibraltar, at the entrance to the Mediterranean, has resulted in a rich culinary tradition that reflects the mix of cultures that have settled there.

Influences

Gibraltarian cuisine has been influenced by the many cultures that have inhabited the peninsula over the centuries. The Moorish influence is evident in the use of spices and flavours, while the British have contributed dishes such as fish and chips and pie and mash. The proximity to Andalusia is reflected in the popularity of dishes such as Gazpacho and Pisto, and the Maltese influence can be seen in the use of ingredients such as rabbit and pasta.

Typical dishes

Some typical dishes in Gibraltarian cuisine include Calentita, a chickpea flour bread, and Panissa, a bread similar to Calentita but cut into strips and fried. Other popular dishes include Rosto, a pasta dish with a tomato and beef sauce, and Torta de Acelga, a spinach pie.

Beverages

Traditional Gibraltarian beverages include Lemon squash, a lemon-flavoured soft drink, and Aguardiente, a strong alcoholic drink made from grapes.

See also

• Culture of Gibraltar
• List of cuisines

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  Calentita, a traditional Gibraltarian dish.

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  Japonesa, a type of pastry popular in Gibraltar.