Maltese Cuisine: The Maltese cuisine is an interesting mixture between the Sicilian, Italian, African, Mediterranean and English cuisines. The ingredients of traditional Maltese cooking are mostly fish, rabbit meat, pasta, soups and vegetables. Typical Maltese foods are soups, among them the Quarabaghli (vegetable soup with zucchini), minestra (very similar to Italian minestrone sometimes with pork), Aljotta (fish soup with garlic, sausage , tomatoes and rice). Among the meat basis foods are the rabbit (Fenek), a meat much appreciated in Malta, it can be cooked over low heat with tomatoes and garlic (Fenek Bit-Tewm U Bl-Inbid), or with wine, onions and herbs (fenek biz zalza) or fried. The typical dinner rabbit based is called fenkada and includes spaghetti with rabbit sauce, rabbit (roasted, stewed or grilled), figs and nuts for dessert. Other specialties are Bragjoli (rolled meat with eggs and bread cooked in red wine), timpana (timbales of macaroni, cheese and egg), fritturi tal-pastard (cauliflower fritters), Kusksu (fresh beans soup), Qarabali (stuffed zucchini), ful bit-tewm (beans with garlic), Ross Fil-Forno (rice cooked with lard, onions, tomatoes and skewers), I Kapunata (Maltese version of Ratatouille or Sicilian caponata), Hobz bread is excellent it has a crispy crust and soft pulp. Many are also fish dishes based like Qarnit (squid), Lampuka (a type of sardines), which is used for the I Lampuki Pie, a pie filled with salted fish and vegetables. Among cheese typical of the island of Gozo is the I Gbejniet, a cheese of goat milk; Pastizzi and Qassatat are batter stuffed with ricotta, meat, spinach or peas. Between the cakes, to taste, Qaqhaq Ta'l-Ghasel (donuts filled with sugar, cocoa and flour and covered with honey), Imqaret (fried pastries stuffed with dates), Kannoli (with sweet ricotta, pieces of chocolate and candied fruit), Figolla (biscuits stuffed with almonds), Helwa tat-Tork (sweet mixture made of whole and chopped almonds, served after dinner with coffee). The Maltese wines are of good quality, one of the most valuable are the red dry La Vallette Vin Rouge, the Verdala White Secco, the Verdala Muscat, and the Verdala Rose. Among the beers produced on the island can recall the Hop Leaf, Blue Label and Cisk. Among the soft drinks the Kinni, a bitter herbal lemonade.