Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. His journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes - seafood risotto, tiramisu and gnocchi with spider crab.
Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul and enjoys 'John Dory Carlina' – a dish linked to the island of Torcello deep in the heart of the Venetian lagoon.
Rick Stein continues his gastronomic journey from Venice to Istanbul. In the Byzantine city of Ravenna he discovers Piadinas, street food dating back to Roman times before crossing the Adriatic Sea to Croatia - a first for Rick - and a chance to discover new dishes like Pasticada, goat stew with peas and lamb peka.
Rick Stein continues his gastronomic journey from Venice to Istanbul and tries his hand at foraging for shellfish on the island of Korcula, which is also famous for its Grk wines.
In this episode, Rick travels through Croatia and savours the famous native oysters of Ston. He then crosses the border to Albania, a country loved by Lord Byron. Rick and his son Jack move through a land that time forgot, visiting shepherds in remote mountain expanses and meeting the country's ground-breaking chefs. In his own kitchen on the Greek island of Symi, Rick cooks traditional Albanian dishes like lepur comlek and tave kosi.
Rick Stein continues his Byzantine odyssey from Venice to Istanbul and is joined by his son, Jack, in Albania to sample Butrint's famous rope grown mussels.
Rick Stein's gastronomic journey from Venice to Istanbul brings him to northern Greece and the historic city of Ioannina, where he tastes a traditional veal stifado and kotopita - the best chicken pie he's ever tasted. In the coastal city of Preveza, he goes out prawn fishing and follows in the footsteps of Lord Byron to visit Messolonghi, a city where seafood is king. He cooks his favourite Greek dishes of stuffed peppers and tomatoes and souvlaki.kotopita. I couldn’t believe how wonderful it was, not only because the filo pastry was hand-made but also the filling was out of this world.
Rick Stein's journey brings him to the town of Preveza in Northern Greece where he observes local ladies cooking a dish of cuttlefish with spinach.
Continuing his journey from Venice to Istanbul, Rick Stein arrives in the Greek Peloponnese and samples memorable dishes like rooster stew hilopites with mizithra cheese and the best home-made moussaka he's ever had. In his Symi island kitchen he cooks galaktoboureko, Greece's all-time favourite dessert.
Continuing his journey from Venice to Istanbul, Rick Stein enjoys an Aegean Beef Stew in the hilltop village of Sirince in Western Turkey.
Rick Stein's epic journey from Venice to Istanbul is nearing its completion as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula, he enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of sultan's delight - mouth-watering lamb stew on a bed of aubergine puree.
Rick Stein's epic journey from Venice to Istanbul is nearing completion in Western Turkey, where he joins the Seferihisar women's cooperative to learn local culinary artisan skills.
Rick Stein's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish kapuska.
Rick Stein's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul where he is invited by a friend for a home cooked lunch of bulgur pilaf with chicken.
