Rick Stein: From Venice to Istanbul

- Season 1

(2015)

Rick's 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.

In the Byzantine city of Ravenna Rick discovers Piadinas, street food dating back to Roman times before crossing the Adriatic Sea to Croatia - with a chance to discover new dishes like Pasticada, goat stew with peas and lamb peka.

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 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.

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.

On the Cesme Peninsula, Rick enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast.

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.