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Gibraltarian cuisine is the result of a long relationship between the people of Spanish Andalusia and those of Great Britain, 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, Genoa, and Portugal. This marriage of tastes has produced in Gibraltar an eclectic mix of Mediterranean and
British cuisine British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavou ...
s. Below are some examples of typical Gibraltarian dishes.


Pasta


Rosto

A popular local pasta dish of Italian origin consisting of penne in a tomato sauce 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 Maltese may refer to: * Someone or something of, from, or related to Malta * Maltese alphabet * Maltese cuisine * Maltese culture * Maltese language, the Semitic language spoken by Maltese people * Maltese people, people from Malta or of Malte ...
'' imqarrun'' or Greek pastitsio which consists of macaroni,
bolognese sauce Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and ...
, 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 and Argentina as ''fainá'', and in the Nice region of France as ''Socca''. It is made with chickpea flour, water,
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
, 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, 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 Jew Sephardic (or Sephardi) Jews (, ; lad, Djudíos Sefardíes), also ''Sepharadim'' , Modern Hebrew: ''Sfaradim'', Tiberian: Səp̄āraddîm, also , ''Ye'hude Sepharad'', lit. "The Jews of Spain", es, Judíos sefardíes (or ), pt, Judeus sefar ...
s 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 Jew Sephardic (or Sephardi) Jews (, ; lad, Djudíos Sefardíes), also ''Sepharadim'' , Modern Hebrew: ''Sfaradim'', Tiberian: Səp̄āraddîm, also , ''Ye'hude Sepharad'', lit. "The Jews of Spain", es, Judíos sefardíes (or ), pt, Judeus sefar ...
s 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 vendor A hawker is a vendor of merchandise that can be easily transported; the term is roughly synonymous with costermonger or peddler. In most places where the term is used, a hawker sells inexpensive goods, handicrafts, or food items. Whether stationa ...
s 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 Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
-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'', which is usually made at Easter Time.


Sweet


Bollo de hornasso

A sweet and dry bread similar to the Spanish '' hornazo''. It is made with self-raising flour, sugar, eggs, butter or
margarine Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was orig ...
and aniseed. ''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. Its main ingredients can include
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...
, margarine, sugar, self-raising flour, blanched
almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s, raisins, sultanas, pine nuts, candied peel, eggs, aniseed and 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, 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 A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franc ...
filled with a
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...
-like cream. Japonesas are usually enjoyed at teatime or as a
snack A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are p ...
. They are traditionally coated in syrup or granulated sugar.The Jewish Traveler - Gibraltar
/ref> The name is a reference to Japanese dorayaki cakes which are similarly shaped and also have a sweet filling.


See also

* Andalusian cuisine * English cuisine * Italian cuisine * Maltese cuisine * Mediterranean cuisine *
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