Shane Delia's Malta

Delia begins in Marsaxlokk, visits his family's hometown of Żejtun for traditional bread pudding, then crosses to Gozo before cooking Maltese classics

In Valletta, Shane Delia discovers both the culinary and cultural legacy left by the British. Beneath the city, he finds the Lascaris War Rooms dating back to WW2, while above ground he explores Valetta’s fine dining scene

Delia crosses the Grand Harbor to the Three Cities, exploring the Knights' culinary legacy and Malta's Easter traditions with treats baked by inmates.

In Mdina and Rabat, Delia explores how Arab rule shaped Malta's language, produce, and cooking, from citrus and almonds to spice blends and braising.

Shane goes back in time to learn about the amazing legacy that the Phoenicians left behind, including what is quite possibly Malta's national dish, rabbit.

Shane heads to Malta's food bowl on the island of Gozo. He travels as far back in time as he can to Malta's first settlers, the Neolithic builders of Ġgantija.