Gibraltarian cuisine is the result of a long relationship between the people of Spanish
Andalusia
Andalusia (, ; es, Andalucía ) is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a "historical nationality". The t ...
and those of
Great Britain
Great Britain is an island in the North Atlantic Ocean off the northwest coast of continental Europe. With an area of , it is the largest of the British Isles, the largest European island and the ninth-largest island in the world. It i ...
, as well as the many foreigners who have made
Gibraltar
)
, anthem = " God Save the King"
, song = " Gibraltar Anthem"
, image_map = Gibraltar location in Europe.svg
, map_alt = Location of Gibraltar in Europe
, map_caption = United Kingdom shown in pale green
, mapsize =
, image_map2 = Gib ...
their home over the past three centuries. These influences include those of the culinary traditions of
Malta
Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies ...
,
Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian census, the Province of ...
, and
Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...
. This marriage of tastes has produced in Gibraltar an eclectic mix of
Mediterranean
The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...
and
British cuisines.
Below are some examples of typical Gibraltarian dishes.
Pasta
Rosto
A popular local pasta dish of
Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
origin consisting of
penne
Penne () is an Extrusion, extruded type of pasta with cylinder (geometry), cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ' ...
in a
tomato sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...
with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "''
queso bola''". The origin of its name is probably from the English word "roast".
Fideos al horno
A baked pasta dish very similar to the Spanish ''fideos al horno'',
Maltese ''
imqarrun'' or
Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
Name and origin
Pastitsio takes its name from t ...
which consists of macaroni,
bolognese sauce, and various other ingredients including egg and bacon that vary according to family tradition. The macaroni is usually topped with a layer of grated cheese or
béchamel that melts during the baking process and aids in binding. Even though the dish's main ingredient is macaroni, the name ''fideos al horno'' is actually Spanish for 'baked noodles'.
Bread
Savoury
Calentita
This is a baked pancake-like dish, the Italian ''
farinata
Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isla ...
'', also known in Genoa as ''fainâ'' and in
Uruguay
Uruguay (; ), officially the Oriental Republic of Uruguay ( es, República Oriental del Uruguay), is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast; while bordering ...
and
Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...
as ''fainá'', and in the
Nice
Nice ( , ; Niçard dialect, Niçard: , classical norm, or , nonstandard, ; it, Nizza ; lij, Nissa; grc, Νίκαια; la, Nicaea) is the prefecture of the Alpes-Maritimes departments of France, department in France. The Nice urban unit, agg ...
region of France as ''Socca''. It is made with
chickpea flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali ...
, water,
olive oil, salt and pepper.
The word ''calentita'' is the Spanish informal diminutive of the word ''caliente'', and means "nice and warm (or hot)".
A very similar dish is widely consumed in
Algeria
)
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, map_caption =
, image_map2 =
, capital = Algiers
, coordinates =
, largest_city = capital
, relig ...
, where it is known as Calentica, Galentita or Karantita. The dish has the same Spanish etymology (the diminutive -ica rather than -ita being typical of eastern Spain). According to local sources, calentita was introduced into Algeria by the Spaniards garrisoned at the port of Santa Cruz during the 16th century.
Soon after 1704 well-documented connections were established between the
Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The
Sephardi Jews from the Barbary Coast may have reintroduced this dish into Gibraltar, where it was maintained after the recipe was lost or fell out of favor in Spain. Another widely suggested theory is that the origin of calentita is in Genoese migrations to Gibraltar and Iberia which started before the
Anglo-Dutch action of 1704, although its name makes this unlikely.
The
Sephardi Jews from the Barbary Coast became major food providers for the British in Gibraltar, bringing their customs, languages and food culture. It is widely believed in Gibraltar that name may have come from
street vendors who would shout "''Calentita''" to sell their freshly cooked wares, a word which was transferred from the temperature to the foodstuff. Indeed, the last calentita street vendor, Paloma, is still remembered locally by older people. Since the name can be traced to the 16th century during the Spanish presence in Oran, this is a false etymology.
Panissa
A bread-like dish similar to calentita. Sharing its Italian origins, it is a descendant of the
Genoese dish with the same name. Unlike calentita, the ingredients are first simmered in a saucepan for over an hour, stirring constantly, to form a paste which is then left to set. When the
polenta-like dough is set, it is cut into small strips and fried in olive oil.
Torta de Acelgas
A spinach pie very similar to the Greek ''
spanakopita
Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ ...
'', which is usually made at Easter Time.
Sweet
Bollo de hornasso
A sweet and dry bread similar to the
Spanish
Spanish might refer to:
* Items from or related to Spain:
**Spaniards are a nation and ethnic group indigenous to Spain
**Spanish language, spoken in Spain and many Latin American countries
**Spanish cuisine
Other places
* Spanish, Ontario, Can ...
''
hornazo
Hornazo () is a Spanish meat pie eaten in the provinces of Province of Salamanca, Salamanca and Province of Ávila, Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs.
In Salamanca, it is trad ...
''. It is made with
self-raising flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultur ...
, sugar, eggs, butter or
margarine and
aniseed
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia.
The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...
. ''Bollos de hornasso'' are eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarian ''hornassos'' can normally be distinguished from the original Spanish ''hornazo'' as they do not tend to be decorated with hard-boiled eggs (however, Gibraltarian families of Spanish descent may still decorate them in this manner). It usually glazed with beaten egg and sometimes decorated with
hundreds and thousands.
Pan dulce
A sweet fruit and nut bread eaten at Christmas time. The term ''pan dulce'' means "sweet bread" in Spanish, but its origins may lie in Italy with the Genoese ''
pandolce'' or
Portuguese sweet bread
Portuguese sweet bread ( Portuguese: ''pão doce'' "sweet bread" or ''massa sovada'' "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slig ...
. Its main ingredients can include
lard, margarine, sugar, self-raising flour, blanched
almonds,
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s,
sultanas,
pine nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...
s,
candied peel
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of ...
, eggs, aniseed and
anisette
Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette ...
among others. It is sometimes decorated with hundreds and thousands just like the ''bollo de hornasso''.
Milhojas
Meat
Rolitos
A thin slice of beef surrounding
breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickeni ...
, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine. ''Rolitos'' is another dish of Maltese origin, similar to ''
braġjoli''. It is also known as ''beef olives'' in English, even though some families prefer making them with pork or even chicken. The word ''rolito'' comes from the Spanish word ''rollo'' meaning 'roll', as the meat is rolled to hold the other ingredients inside.
Confectionery
Japonesa
The ''japonesa'' ( en, Japanese lady) is a sweet fried
doughnut filled with a
custard-like cream. Japonesas are usually enjoyed at
teatime
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of var ...
or as a
snack. They are traditionally coated in syrup or granulated sugar.
The Jewish Traveler - Gibraltar
/ref> The name is a reference to Japanese dorayaki
is a type of Japanese confection. It consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean paste.
The original dorayaki consisted of only one layer. Its current shape was invented in 1914 ...
cakes which are similarly shaped and also have a sweet filling.
See also
* Andalusian cuisine
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jere ...
* English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas ...
* Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...
* Maltese cuisine
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 foo ...
* Mediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, '' A Book of Mediterranean Food'' (1950 ...
* Portuguese cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others.
''Culinária Portuguesa'', by António-Maria De O ...
References
External links
Gibraltar Recipes
www.mamalotties.com
alentita Recipe
www.mamalotties.com/calentita/
Pudin de Pan - http://www.mamalotties.com/pudin-de-pan/
Borrachuelos - http://www.mamalotties.com/borrachuelos-de-mama/
Minestra / Menestra - http://www.mamalotties.com/menestra/
Rosto - http://www.mamalotties.com/rosto/
{{Mediterranean cuisine
European cuisine
Mediterranean cuisine
British cuisine
Gibraltarian culture