1. Malta

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

2. Valletta and the British Legacy

In Valletta, Delia explores the culinary legacy of British rule, from the Lascaris War Rooms to bustling cafes, bars, and a fine-dining scene.

3. The Three Cities and the Knights of Malta

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

4. Mdina, Rabat, and the Arabs

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.

5. The Phoenicians

Delia investigates the Phoenicians' legacy, tracing traded olives, grains, and salted fish, plus preservation techniques still in Maltese cooking.

6. Gozo and the Final Feast

Delia returns to Gozo, Malta's fertile food bowl, meeting growers and producers whose vegetables, cheeses, honey, and seafood define Gozitan cooking.